Sometimes, we crave the comforts of classic baked goods but need a version that fits a specific lifestyle. Enter these mini bagels—a perfect carnivore bread recipe that delivers the joy of bagels without breaking your diet.
Whether you’re meal prepping for the week or simply satisfying a breakfast craving, these cheesy, low-carb bagels will become a staple in your recipe collection.
They’re simple to make, delicious, and family-approved—even picky eaters will ask for seconds! Let’s dive into this easy carnivore recipe and see how to whip up these delightful bagels.
How to Make Mini Bagels: A Low-Carb Carnivore Recipe
- Yield: 3 mini bagels (2 to 3 servings)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Ingredients
- 1 ½ cups shredded mozzarella cheese (about 6 ounces)
- 1 ounce (2 tablespoons) cream cheese, softened
- 1 large egg, whisked
- ¾ cup (68 grams) pork panko
- Cream cheese, for serving
Special Equipment
- 1 (6-cavity) silicone donut/mini bagel pan
Instructions
- Preheat your oven to 400°F.
- Combine the mozzarella, cream cheese, egg, and panko in a medium microwave-safe bowl. Mix until evenly combined.
- Microwave the mixture on high for 90 seconds, pausing every 30 seconds to stir, until the cheese is fully melted.
- Stir the mixture vigorously to form a cohesive dough. As the dough cools slightly, it will firm up. You can switch to kneading with your hands if necessary.
- Divide the dough into three equal portions. Roll each portion into an 8-inch-long rope.
- Place each rope into a cavity of the donut pan, pinching the ends together to form a bagel shape. Repeat for the remaining dough.
- Bake for 15 to 18 minutes, or until the bagels are golden brown and firm to the touch.
- Slice the bagels in half and toast or broil them for a crispier finish. Top with cream cheese and serve immediately.
Tips & Substitutions for the Perfect Carnivore Mini Bagels
- Cheese Choice: While mozzarella is the go-to option for this recipe, you can experiment with other shredded cheeses, such as cheddar or provolone, for a different flavor profile.
- Pork Panko Alternative: If you don’t have pork panko on hand, crushed pork rinds work just as well. For non-carnivore versions, almond flour can be a substitution, though it alters the carb count slightly.
- Storage Tips: These bagels store well in an airtight container in the fridge for up to five days. Reheat in a toaster oven for best results.
- Meal Prep: Double or triple the recipe to have these bagels ready for breakfast or snacks throughout the week.
Why You’ll Love This Carnivore Bread Recipe
These mini bagels pack the comforting flavor of traditional bagels with the added benefits of being low-carb, high-protein, and diet-friendly. The combination of mozzarella and pork panko creates a chewy yet crisp texture that mimics the best parts of a classic bagel. Plus, the preparation is straightforward, making it an ideal recipe for beginners and seasoned cooks alike.
For those on a carnivore diet, these bagels are a lifesaver when you’re looking for variety. Pair them with smoked salmon, bacon, or even a soft-boiled egg for a luxurious breakfast. Their versatility extends beyond breakfast—use them as a base for mini sandwiches or snacks.
By incorporating this recipe into your repertoire, you can enjoy a taste of comfort that aligns perfectly with your dietary goals. These bagels might be small in size, but they deliver big on flavor and satisfaction!
Gluten Free Mini Bagels
Ingredients
- 1 ½ cups shredded mozzarella cheese about 6 ounces
- 1 ounce 2 tablespoons cream cheese, softened
- 1 large egg whisked
- ¾ cup 68 grams pork panko
- Cream cheese for serving
Instructions
- Preheat your oven to 400°F.
- Combine the mozzarella, cream cheese, egg, and panko in a medium microwave-safe bowl. Mix until evenly combined.
- Microwave the mixture on high for 90 seconds, pausing every 30 seconds to stir, until the cheese is fully melted.
- Stir the mixture vigorously to form a cohesive dough. As the dough cools slightly, it will firm up. You can switch to kneading with your hands if necessary.
- Divide the dough into three equal portions. Roll each portion into an 8-inch-long rope.
- Place each rope into a cavity of the donut pan, pinching the ends together to form a bagel shape. Repeat for the remaining dough.
- Bake for 15 to 18 minutes, or until the bagels are golden brown and firm to the touch.
- Slice the bagels in half and toast or broil them for a crispier finish. Top with cream cheese and serve immediately.
Disclaimer: Some images in this content were created/edited with the help of AI.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.