There’s nothing like biting into a warm, chewy bagel with a bit of heat and melty cheese — which is why I’m obsessed with these Keto Jalapeño Cheddar Bagels. They give you the classic bagel chew (without wheat), a bright jalapeño kick, and plenty of cheesy comfort — all while staying low-carb and keto-friendly. If you miss bagels on a keto diet, these are the game-changer.
What makes these Keto Jalapeño Cheddar Bagels stand out
- Authentic chewy texture: Using a mozzarella + cream-cheese “fathead” style base plus a little psyllium gives real chew and structure — not a cakey keto biscuit.
- Spicy & savory flavor combo: Fresh jalapeños and sharp cheddar add brightness and depth that pair well with cream cheese, smoked salmon, or avocado.
- Quick & freezer-friendly: Ready from start to finish in under an hour, and they freeze beautifully for fast breakfasts.
- Low net carbs, high satisfaction: These are protein-packed and filling — perfect for active, keto, or low-carb lifestyles.
Personal blogger note
The first time I pulled these from the oven, the house smelled like my favorite deli. I split one, toasted it, and slathered a bit of cream cheese on top — instant nostalgia with none of the carb guilt. Now I make a double batch and freeze half.
Equipment you’ll need (and why)
- Large mixing bowl — I use this for combining the cheese-and-flour dough; it gives space to mix hot and cool ingredients safely.
- Microwave-safe bowl or small saucepan — to melt the mozzarella and cream cheese together; gentle heat prevents separation.
- Wooden spoon / spatula — for folding and bringing the dough together without overworking it.
- Baking sheet & parchment paper — essential for even baking and easy release. Parchment also makes cleanup simple.
- Measuring cups & digital kitchen scale — almond flour in particular benefits from weighing for consistent results.
- Cheese grater — fresh-grated cheddar melts better and mixes more evenly into the dough than pre-shredded.
- Small bowl for water — a quick wet finger dip helps shape bagel holes neatly.
- Cooling rack — lets steam escape so bottoms don’t get soggy.
Ingredients (makes 6 bagels)
Tip: read substitutions below before you shop — the recipe is forgiving and adaptable.
- 1½ cups (170 g) shredded mozzarella
- 2 oz (56 g) cream cheese, softened
- 1 cup (96 g) almond flour (blanched)
- 2 tbsp (14 g) psyllium husk powder
- 1 tsp baking powder
- 2 large eggs
- 1 cup (112 g) shredded sharp cheddar (reserve 2 tbsp for topping)
- 1/3 cup (≈50 g) finely chopped fresh jalapeño (seeded for mild heat)
- 1 tsp garlic powder
- ½ tsp kosher salt (adjust to taste)
- Optional: 1 tbsp sesame seeds or everything-bagel seasoning for topping
Substitutions & why each ingredient matters
- Mozzarella + cream cheese: Melty base that creates the elastic “bagel” dough. For dairy-free, try a vegan mozzarella and a soft vegan cream cheese — texture will differ.
- Almond flour: Low-carb, finely crumbly base. Sunflower seed flour works as a nut-free swap (note: may change color slightly).
- Psyllium husk powder: Adds chew and a bagel-like bite; it also absorbs moisture. If you don’t have psyllium, use 3 tbsp coconut flour but expect a less chewy, more cakey texture.
- Cheddar & jalapeños: Flavor heart of the bagel — swap cheddar for pepper jack or smoked gouda for variety. Adjust jalapeño amount or seeds to change heat.
- Eggs & baking powder: Give structure and gentle lift so bagels aren’t too dense.
Step-by-step cooking process — clear, friendly guidance
1) Preheat & prep (5 minutes)
Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2) Melt the cheeses (3–4 minutes)
Place 1½ cups shredded mozzarella and 2 oz cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth. (Alternatively, use a small saucepan on low heat and stir constantly.)
3) Combine dry ingredients (2 minutes)
In a large bowl whisk together 1 cup almond flour, 2 tbsp psyllium husk powder, 1 tsp baking powder, 1 tsp garlic powder, and ½ tsp salt.
4) Mix wet & dry (2–3 minutes)
Add the melted cheese mixture to the dry ingredients. Quickly stir with a spatula until it begins to form a dough. It will be warm; let it cool 1–2 minutes. Add 2 eggs one at a time, folding until incorporated. The dough should be soft, slightly sticky, and elastic.
5) Fold in cheddar & jalapeño (1–2 minutes)
Fold in 1 cup shredded cheddar and 1/3 cup chopped jalapeño until distributed evenly.
6) Shape the bagels (8–10 minutes)
Divide dough into 6 equal portions (a kitchen scale helps). Roll each into a ball, then use your thumb to make a hole through the center and enlarge into a bagel shape (wet your fingertip first to prevent sticking). Place on the parchment-lined sheet. Sprinkle remaining 2 tbsp cheddar and sesame seeds or everything seasoning on top, if using.
7) Bake (18–22 minutes)
Bake at 400°F (205°C) for 18–22 minutes, until golden and set. If you like a firmer crust, broil for 1–2 minutes at the end — watch closely.
8) Cool & serve (10 minutes)
Let bagels cool on a rack 10 minutes before slicing. They’re best warmed and split, toasted lightly, then filled with cream cheese, smoked salmon, or avocado.
Health & nutrition insights
These Keto Jalapeño Cheddar Bagels are low in net carbs and high in healthy fats and protein — great for keeping you full and avoiding blood-sugar spikes. The almond flour and cheese contribute satiating macros while jalapeños add capsaicin, which may gently boost metabolism and add flavor with minimal carbs.
Estimated nutrition (per bagel; recipe makes 6):
- Calories: ≈ 313 kcal
- Protein: ≈ 17 g
- Fat: ≈ 25 g
- Total carbs: ≈ 5.1 g
- Fiber: ≈ 3.8 g
- Net carbs: ≈ 1.2 g
(These are estimates using common ingredient nutrition values. For exact tracking, plug your exact brands/weights into a nutrition calculator.)
Serving & pairing ideas
- Breakfast classic: Toast, spread with full-fat cream cheese and top with smoked salmon or sliced avocado.
- Savory sandwich: Use as a base for breakfast sandwiches with egg and bacon (or turkey bacon).
- Snack or meal prep: Halve and fill with deli meat, arugula, and mustard for a quick low-carb lunch.
- Party platter: Cut into halves and serve warm with a spicy cream-cheese dip and pickled jalapeños.
Storage & meal-prep tips
- Fridge: Store cooled bagels in an airtight container for 3–4 days. Reheat in a toaster oven for best texture.
- Freezer: Slice once cooled, place parchment between halves, store in a freezer bag up to 3 months. Reheat from frozen in toaster oven or air fryer (about 5–8 minutes at 350°F).
- Make-ahead: Double the batch and freeze extras — they thaw and toast like fresh bagels.
FAQ — what readers usually want to know
Q: Can I make Keto Jalapeño Cheddar Bagels dairy-free?
You can try dairy-free shredded cheese and a vegan cream cheese substitute, but texture will differ; the elastic “fathead” structure depends on mozzarella’s stretch.
Q: How spicy are these bagels?
Use seeded jalapeños for mild heat; include seeds (or add a fresh serrano) if you love it hot. Roasted jalapeños add smoky depth with less sharp heat.
Q: Can I use coconut flour instead of psyllium?
You can, but coconut flour behaves differently — it soaks up liquid and will create a denser, less chewy bagel. If swapping, add coconut flour gradually (1–2 tbsp) and expect a different texture.
Q: Are these good toasted?
Yes — they toast beautifully and regain a lovely chew-crisp contrast. Toasted + spread with butter or cream cheese = magic.
Q: Can I make these into rolls instead of bagels?
Absolutely — shape into rolls or buns and bake the same time. For rolls, you might need a few extra minutes in the oven.
Recipe details (quick overview)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: ~45 minutes (including brief resting & shaping)
- Course: Breakfast / Snack / Brunch
- Cuisine: Keto / Low-Carb / American fusion
- Servings: 6 bagels
- Calories (per bagel): ≈ 313 kcal (estimate)
Closing note
Give these Keto Jalapeño Cheddar Bagels a try this weekend — they’re one of my favorite low-carb comfort wins. Make a double batch, freeze extras, and you’ll always have a savory, chewy snack ready to toast and enjoy. If you tweak the heat or cheese combo, please share — I love hearing reader spins!
Keto Jalapeño Cheddar Bagels Recipe
Ingredients
Method
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
- Microwave mozzarella (170 g) + cream cheese (56 g) in 30-sec bursts, stirring until melted and smooth. (Or heat gently in a saucepan.)
- In a bowl whisk almond flour (96 g), psyllium (14 g), baking powder, garlic powder, and salt.
- Add melted cheese mixture to dry ingredients and stir until a dough forms. Cool 1–2 minutes.
- Add 2 eggs one at a time, folding until incorporated. Add cheddar (112 g) and jalapeño; fold until even.
- Divide dough into 6 portions, roll into balls, and form holes with your thumb to make bagels. Place on the sheet. Top with 2 tbsp cheddar and seasoning.
- Bake 18–22 minutes until set and golden. Cool 10 minutes on a rack before slicing.
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