Full of flavor and low in carbs, you’ll never believe how good these bagels are!
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Ah, bagels—the perfect anytime breakfast (or snack)! I grew up on bagels. Plain bagels with plain cream cheese, French toast bagels with hazelnut cream cheese, and the ‘grown-up’ everything bagel with, you guessed it, plain cream cheese, whipped…the combinations are endless, as are the bagel flavors.
As I grew up, I discovered a whole new world of bagels: mini bagels and bagel bombs, for one, but also, umami-packed, uniquely-flavored cream cheeses like the coveted scallion cream cheese of Manhattan, and everyone’s favorite: the bagel sandwich. The world of bagels changed and along with it, so did I. Suddenly, I was eating a different bagel creation every day, and loving every moment of it.
When my dad, a consummate bagel lover, was diagnosed with diabetes, it was almost as though his life had ended. What would he do without his daily bagel breakfast? On the mornings he wasn’t eating an English muffin, topped with the lightest of layers of salted Land O’ Lakes butter, he was chowing down on a bagel, and I don’t think I’ve ever seen him as sad as the day his doctor told him the empty carb-filled breakfasts would have to stop if he wanted to keep his blood sugar in check.
So my definition of bagels evolved again, this time, to include a keto bagel. Sure, it sounds like an oxymoron to the untrained chef, but if cauliflower can become pizza crust, then anything is possible, including low-carb bagels.
Can this dough be used for dishes other than bagels?
It sure can! Just take a look at the ingredients: almond flour (starch), baking powder (leavening agent), mozzarella, cream cheese, and eggs. While we’ve developed this as a bagel dough, you can easily adapt this to a calzone, shaping it as such and filling it with all sorts of marinara-draped goodies, from your favorite cheeses to meat and sautéed vegetables. Similarly, this can also make for a great keto pizza crust. If you really want to get creative, wrap the dough around a hot dog, bake, and top it with sugar-free ketchup and mustard and your choice of seasoning: bam, a low-carb hot dog, just for you.
How do I store leftovers?
Store these keto bagels in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them in the freezer for up to 3 months in freezer-safe bags. When you’re ready to eat, defrost in the fridge and reheat in a 350°F oven until warmed through. Wrap in foil for a softer crust, or leave uncovered for a crispier result.
Serving suggestions
Serve these bagels with Whipped Cream Cheese for a quick breakfast-on-the-go, or with Avocado Spread or Red Pepper Hummus for a fiber-filled bite. They can also be used to make some Crispy Air-Fryer Bagel Bites or as the base for these hearty Bagel Sandwiches. Given the savory nature of these bagels, you can also pair them with some Keto Tuna Salad or a filling Keto Egg Salad for a low-carb lunch.
Keto Bagels
Ingredients
- 1 3/4 cups almond flour
- 3 1/2 teaspoons baking powder
- 3 cups shredded mozzarella cheese
- 4 tablespoons cream cheese softened
- 3 large eggs divided
- 1 tablespoon everything seasoning or sesame seeds optional
Instructions
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Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small bowl, combine the almond flour and baking powder.
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Place the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
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Transfer the melted cheeses to a food processor. Add two of the eggs along with the dry ingredients. Process until the dough is smooth and uniform. If it is too wet, add some more almond flour until it is easier to work with.
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Turn the dough onto a lightly almond-floured surface. Divide the dough into 8 equal pieces. Roll each piece into a log and form a bagel shape by connecting its ends.
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Beat the remaining egg to make an egg wash. Brush the tops of the shaped bagels with the egg wash and sprinkle everything seasoning or sesame seeds on top if using. Place them on the baking sheet and bake for 14-17 minutes, until golden brown and firm.
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Remove the bagels from the oven and let them cool completely before slicing and serving.
Nutrition
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