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Cheese Bagels
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 bagels
Calories: 458 kcal
Course:
Side Dish , Bread , Lunch
Cuisine:
American
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.
Cup of Yum
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
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
% 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.