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Recipe - Keto Everything Bagel Bombs (Inspired by Milk Bar)

  • 3 min read

I had my first taste of this amazing baked good about six years ago while on a trip to visit friends in NYC. They taste exactly as they sound– BOMB.

With all due respect and love to David Chang and Christina Tosi of Momofuku Milk Bar, I had to recreate a Low-Carb Keto-fied version of their amazing Everything Bagel Bombs in order to be able to continue to have Bagel Bombs in my Keto and Low-Carb life.

Keto Everything Bagel Bombs
(Inspired by Milk Bar)

(makes up to 12-14 depending on your rise)

Bagel Dough Ingredients

160g mozzarella, low-moisture block
(grated on large-hole)

50g cream cheese, Philadelphia, block
(softened to room temperature)

3/4 cup milk (heated to no more than 110 degrees F)

2 tsp instant yeast (I recommend SAF)

1.5 cups almond flour
(separated into 1 cup and 1/4 cup and 1/4 cup)

1/4 cup psyllium husk

1/4 cup coconut flour (I recommend Bob’s Red Mill)

1 tsp baking powder

1/2 tsp kosher salt

1/2 tsp non-diastatic malt powder
(I recommend King Arthur)

1/4 tsp xanthan gum (I use Bob’s Red Mill)

2 eggs

Trader Joe’s Everything Bagel Seasoning

Also: 1 beaten egg with 1 tsp of water to brush onto Baking Bombs before baking

Equipment that is nice to have and makes my life easier:

Silpat Baking Sheets

Small Scoop for Filling

#16 Blue Scoop for Dough

Filling Ingredients

8 oz Philadelphia Cream Cheese (the block kind)

4 Tablespoons of Bacon Bits or
6 pieces of Finely Chopped Bacon

Chopped Fine Scallions



Dough Directions

Heat the milk up to between 98-110 degrees F. Add the instant yeast and allow it to proof for 15 minutes.

In a separate bowl whisk together the dry ingredients: 1 cup of almond flour, psyllium husk, coconut flour, baking powder, salt, diastatic malt, and xanthan gum.

In a food processor fitted with a dough blade put the mozzarella, cream cheese and process it for 15 seconds.

Add eggs and milk with yeast and process again for 15 seconds.

Add the dry ingredient mixture in 3 rounds, a third at a time, process until combined, before adding the next third. Once all the dry ingredients are incorporated. Process for 1 minute.

The dough will be sticky and wet, scrape the sides down and add 1/4 cup additional almond flour.

Process for 1 minute. If the dough comes together (you should not see dry flour) do not add more almond flour. If it’s too sticky (see photos for how the finished dough should look), add 1/4 cup of almond flour and process the dough.

Let rest for 15 minutes to allow it to hydrate and to avoid adding too much flour, it may seem sticky or wet prior to resting but will firm up after resting.

Once the dough is properly combined scrape into a bowl and roll into a ball and cover with plastic wrap and place in a warm area to rise to double its size.


Filling Directions

While the dough is rising to double its size, prepare the filling.

Place room temperature cream cheese into a bowl with chopped green onion and salt.

Brown the bacon until crispy, while still warm pour over the cream cheese onion mixture.

Combine the bacon, cheese and scallions until blended.

Using a scoop (I prefer this one) or two teaspoons scoop out portions of the filling mixture onto a parchment lined sheet.

Place the filling balls into the freezer to harden. (This is very important, if they are not frozen they will explode all over the place when baked).


Constructing the Bagel Bombs

Pre-heat the oven (Conventional 350F degrees/Convection 325F degrees)

Once the dough has doubled in size (see pic) and the filling balls have frozen solid prepare to assemble.

Using a #16 Blue Scoop (approximately 2oz or 4 Tablespoons of dough) onto your hands, ball and then flatten into a disk shape into the palm of your hands.

Place a single frozen cream cheese ball into the center of the dough disk and pinch together the dough to surround the cream cheese ball (see pic).

Re-roll the ball in the palms of your hands and place onto lined baking sheet.

Assemble the rest of the Bagel Bombs.

Brush all of the Bagel Bombs with the Egg Wash and sprinkle liberally with Everything Bagel seasoning.

Bake for 24 minutes, turning halfway through at 12 minutes and watching for browning as a sign of doneness.

Allow to cool for a minimum of 15 minutes, unless you want to have a burnt mouth, as the cheese gets very molten hot in the center.

Serve warm and enjoy!



These have not lasted more than a day in my house so I can’t say how long they will last stored! I suspect you can freeze the finished Keto Bagel Bombs and re-heat when ready to eat.

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