Cheese Bagels
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Cheese Bagels
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Made with almond flour, these cheese bagels are keto, gluten-free and seriously delicious! Made from scratch, these homemade bagels are simple and easy to make and perfect for breakfast, lunches, sandwiches and sides.
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Ingredients
- 3 eggs at room temperature + one egg yolk for an egg wash
- 1 Tablespoon baking powder
- 1 teaspoon dried oregano optional
- 1 teaspoon salt
- ½ Tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- 9 oz mozzarella shredded or in cubes
- ½ Tablespoon olive oil
- 2 ⅓ cup almond flour
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 320 degrees Fahrenheit. Line a baking tray with parchment paper or a baking mat.
- Beat 3 eggs in a medium bowl and add baking powder, garlic powder,m dried oregano, salt and apple cider vinegar. Set aside.
- Place mozzarella in a saucepan with olive oil. Then place it over the stove and stir until it melts. You can also melt it in the microwave.
- Place beaten eggs and melted mozzarella in a high speed food processor. Pulse to combine; this will result in a smooth batter.
- Transfer the batter to a medium bowl and add the almond flour. Stir until a soft dough.
- Form the bagels by shaping a ball, then press it down until it flattens a bit and finally make a hole in the middle. It's helpful to grease your hands with some drops of oil so it doesn't stick too much to your hands.
- Set the bagels on the prepared baking tray.
- Beat the egg yolk and brush them all to give them a pretty golden appearance.
- Spread some shredded cheddar cheese all over the bagels.
- Bake them for 20 minutes or until golden brown. Use the toothpick test to check if they're well baked.
- Let them cool before transferring.
Notes
- Instead of a food processor, you can use a stand mixer or regular electric mixer with the dough hook.
- You can keep these bagels in a Ziploc bag for up to three days or one week in the fridge. After a few days, they’ll lose tenderness, though. Then, to improve their texture, reheat them before serving.
- These keto bagels are perfect for breakfast/lunch as you can add a salad filling, scrambled eggs, avocado, or favorite filling.
- Texture-wise, they aren’t cheesy. This recipe uses mozzarella cheese as a binder, and then they're topped with cheddar cheese. That’s why they're “Cheese Bagels", similar to the Asiago Bagels from Panera bread.
Nutrition Information
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Calories
458kcal
(23%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
38g
(58%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
749mg
(31%)
Potassium
279mg
(8%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
506IU
(10%)
Vitamin C
1mg
(1%)
Calcium
478mg
(48%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6bagels
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 749mg | 31% |
| Potassium | 279mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 478mg | 48% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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