Cheesy breakfast bagels give you everything you love about a chewy, cheesy bagel — minus the grains. Melted mozzarella and cream cheese knead with almond flour and egg into a dough that shapes into rings and steams in the Instant Pot. Brushed with butter and 20g protein each, they're the low-carb breakfast upgrade.
Cheesy Breakfast Bagels
(Total Time: 30 MIN| Serves: 3)
Ingredients:
¾ cup Almond Flour
1 ½ cups grated Mozzarella Cheese, melted
1 Egg
2 tbsp. (30 ml) Cream Cheese
1 tsp (5 ml) Xanthan Gum
Pinch of Sea Salt
1 ½ cups Water
1 tbsp. (15 ml) Butter, melted
Directions:
- Pour the water into the Instant Pot.
- Beat the egg along with the salt and xanthan gum.
- Whisk in the cheeses.
- Stir in the flour.
- Form a log out of the dough and divide into three equal pieces.
- Make three bagel-like rings and flatten them.
- Brush with the butter. You can top with seeds if you want to.
- Arrange on a previously greased baking tray and place on the IP’s rack.
- Close the lid and cook on MANUAL or 15 minutes.
- Release the pressure quickly.
- Serve with your favorite toppings.
- Enjoy!
Per Serving (Calories 367| Total Fats 29g | Net Carbs: 3.5g | Protein 20g |Fiber: 3.2g)
Pro Tips
- Melt the mozzarella before whisking it in — warm, pliable cheese is what makes this dough rollable instead of crumbly.
- Form the dough into a log first, then divide into 3 equal pieces so all the bagels cook evenly in the 15-minute steam.
- Brush the rings with melted butter before cooking; a sprinkle of seeds on top is optional but excellent.
- The xanthan gum is the binding magic here — without it the bagels fall apart instead of holding their ring shape.
Frequently Asked Questions
Are these bagels keto?
Yes — 3.5g net carbs and 20g protein per bagel, built entirely on cheese and almond flour.
Can I bake them in the oven?
Yes — bake at 350°F until golden and firm. The Instant Pot version is quicker and stays softer inside.
How do I serve them?
Split and toasted with your favorite toppings — smoked salmon, eggs, or simply more butter all work beautifully.
How do I store leftovers?
Refrigerate up to 4 days and toast to refresh. They freeze well for quick weekday breakfasts.
Recipe Card
Ingredients
Method
- Pour the water into the Instant Pot.
- Beat the egg along with the salt and xanthan gum.
- Whisk in the cheeses.
- Stir in the flour.
- Form a log out of the dough and divide into three equal pieces.
- Make three bagel-like rings and flatten them.
- Brush with the butter. You can top with seeds if you want to.
- Arrange on a previously greased baking tray and place on the IP’s rack.
- Close the lid and cook on MANUAL or 15 minutes.
- Release the pressure quickly.
- Serve with your favorite toppings.
- Enjoy! Per Serving (Calories 367| Total Fats 29g | Net Carbs: 3.5g | Protein 20g |Fiber: 3.2g)
