Cheesy Keto Breakfast Bagels (Instant Pot) bring back everything you miss about warm, chewy bagels — with a simple fathead-style dough that's unbelievably close to the real thing. Almond flour, melted mozzarella, and cream cheese steam into tender bagels in about 30 minutes. Toast one, add your favorite low-carb toppings, and breakfast is back on the menu.
Missing warm, chewy bagels on your low-carb journey? Say goodbye to cravings with this game-changing recipe for Cheesy Keto Breakfast Bagels, made effortlessly in your Instant Pot! This recipe uses a simple ‘fathead’ style dough, combining almond flour and melted mozzarella to create a texture that’s unbelievably close to the real thing. In just 30 minutes, you can pull out steaming, savory bagels ready to be slathered with cream cheese or piled high with your favorite breakfast toppings. It’s the ultimate guilt-free comfort food to kickstart your morning!
Ingredients
• ¾ cup / 84g (2.96 oz) Almond Flour
• 1 ½ cups / 170g (6 oz) Grated Mozzarella Cheese, melted
• 1 Large Egg
• 2 tbsp / 30g (1.06 oz) Cream Cheese, softened
• 1 tsp Xanthan Gum
• Pinch of Sea Salt
• 1 ½ cups / 355ml Water
• 1 tbsp / 15g (0.53 oz) Butter, melted
Instructions
1. Directions
2. Prepare the Pot: Pour the water into the inner pot of your Instant Pot and place the trivet or rack inside.
3. Mix the Dough: In a medium bowl, beat the egg with the sea salt and xanthan gum. Whisk in the melted mozzarella and softened cream cheese until well combined. Finally, stir in the almond flour to form a cohesive dough.
4. Shape the Bagels: Lightly grease your hands and form the dough into a log. Divide it into three equal portions. Roll each portion into a rope and connect the ends to form a bagel shape, then gently flatten each one.
5. Prep for Cooking: Grease a small, heat-safe baking tray or pan that fits inside your Instant Pot. Arrange the bagels on the tray. Brush the tops with melted butter and sprinkle with optional seeds if desired.
6. Pressure Cook: Carefully place the baking tray onto the rack inside the Instant Pot. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure (MANUAL) for 15 minutes.
7. Release and Serve: Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the bagels from the pot. Serve warm with your favorite low-carb toppings and enjoy!
Nutritional Information
• Per Serving: Calories 367 | Total Fats 29g (1.02 oz) | Net Carbs: 3.5g (0.12 oz) | Protein 20g (0.71 oz) | Fiber: 3.2g (0.11 oz)
Pro Tips
• For a golden, crispier top, place the cooked bagels under your oven’s broiler for 1-2 minutes or in an air fryer at 400°F (200°C) for 2-3 minutes after pressure cooking.
• Don’t skip the xanthan gum! It’s crucial for giving these gluten-free bagels the classic chewy texture and helps the dough hold together.
• Customize your flavor by adding 1/2 teaspoon (10 ml / 0.3 fl oz) of garlic powder to the dough, or top with Everything Bagel Seasoning before cooking for a classic taste.
• Store leftover bagels in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave for a quick and easy breakfast.
FAQ
Q: What makes these bagels keto-friendly
A: These bagels are keto-friendly because they use almond flour instead of traditional wheat flour and a ‘fathead’ style dough made with mozzarella and cream cheese. This results in a very low net carb count of just 3.5g (0.12 oz) per serving.
Q: How do I get a crispy top on my keto bagels
A: For a golden, crispier top, place the cooked bagels from the Instant Pot under your oven’s broiler for 1-2 minutes or heat them in an air fryer at 400°F (200°C) for 2-3 minutes.
Q: Is the xanthan gum really necessary for this recipe
A: Yes, do not skip the xanthan gum. It is a crucial ingredient that gives these gluten-free bagels their classic chewy texture and helps the dough hold together properly.
Q: How should I store leftover keto bagels
A: Store any leftover bagels in an airtight container in the refrigerator for up to 3 days. They can be easily reheated in a toaster or microwave for a quick and easy breakfast.
Pro Tips
- Don't skip the xanthan gum. It's crucial for giving these gluten-free bagels their classic chewy texture and it helps the dough hold together while it steams.
- Lightly grease your hands before shaping. The fathead dough is sticky, and oiled hands make rolling the ropes and joining the ends into clean bagel shapes much easier.
- For a golden, crispier top, place the cooked bagels under the oven broiler for 1-2 minutes or in an air fryer at 400°F (200°C) for 2-3 minutes after pressure cooking.
- Customize the dough with ½ teaspoon of garlic powder, or sprinkle Everything Bagel Seasoning on top before cooking for a classic deli-style finish.
- Store leftover bagels in an airtight container in the fridge for up to 3 days and reheat in a toaster or microwave for a quick breakfast.
Frequently Asked Questions
Are these breakfast bagels really keto-friendly?
Yes. Each bagel has 3.5 g of net carbs with 20 g of protein and 29 g of fat. The dough is almond flour and melted mozzarella — no wheat flour, no yeast.
Can I make the bagels ahead of time?
Yes. Store the cooled bagels in an airtight container in the refrigerator for up to 3 days and reheat them in a toaster or microwave. A quick toast brings back the chewy exterior.
Why did my dough fall apart?
The xanthan gum is what binds this gluten-free dough, so don't omit it. Also make sure the mozzarella is fully melted and mixed in — warm, pliable dough shapes into smooth ropes that hold their rings.
How do I get a crispier top?
After pressure cooking, give the bagels 1-2 minutes under the oven broiler or 2-3 minutes in an air fryer at 400°F (200°C). Brushing with melted butter before cooking helps them brown too.
Recipe card below.
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Cheesy Keto Breakfast Bagels (Instant Pot)
Ingredients
Method
- Directions
- Prepare the Pot: Pour the water into the inner pot of your Instant Pot and place the trivet or rack inside.
- Mix the Dough: In a medium bowl, beat the egg with the sea salt and xanthan gum.
- Whisk in the melted mozzarella and softened cream cheese until well combined.
- Finally, stir in the almond flour to form a cohesive dough.
- Shape the Bagels: Lightly grease your hands and form the dough into a log.
- Divide it into three equal portions.
- Roll each portion into a rope and connect the ends to form a bagel shape, then gently flatten each one.
- Prep for Cooking: Grease a small, heat-safe baking tray or pan that fits inside your Instant Pot.
- Arrange the bagels on the tray.
- Brush the tops with melted butter and sprinkle with optional seeds if desired.
- Pressure Cook: Carefully place the baking tray onto the rack inside the Instant Pot. Secure the lid, set the valve to 'Sealing', and cook on high pressure (MANUAL) for 15 minutes.
- Release and Serve: Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the bagels from the pot.
- Serve warm with your favorite low-carb toppings and enjoy!
- Don't skip the xanthan gum! It's crucial for giving these gluten-free bagels the classic chewy texture and helps the dough hold together.
