Easy Homemade Keto Bagels
User Reviews
5
Easy Homemade Keto Bagels
Description
This recipe uses a blend of shredded part-skim mozzarella cheese and cream cheese melted together to form a pliable base that combines with superfine almond flour and baking powder to make a low-carb dough. An egg binds the dough and adds structure. The dough is worked quickly while warm to ensure even mixing and smooth texture.
Shaped into uniform bagels by rolling logs and connecting the ends, the dough is dipped in sesame seeds for texture and flavor. Baking at 350°F produces bagels with a golden, fragrant crust and a chewy, tender interior. The cheese inclusion adds rich flavor and moisture.
Bagels are best served fresh and warm. Leftovers store poorly refrigerated as they lose fluffiness and tend to deflate, so freezing after cooling is recommended. Freeze sliced bagels to toast frozen. This keto-friendly option allows enjoying bagels without traditional grain ingredients.
Work speedily during kneading to keep the dough workable, reheating briefly if needed. Baking time can be extended up to 20 minutes for deeper browning depending on preference.
Ingredients
- 1 ½ cups mozzarella cheese shredded, part-skim; 6 ounces
- 1 ounce cream cheese cubed
- 1 ½ cups almond flour 6 ounces, superfine
- 1 tablespoon baking powder gluten-free if needed
- 1 egg lightly beaten, large
- ¼ cup sesame seeds or any other topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the mozzarella in a medium microwave-safe bowl. Top it with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 30 more seconds.
- Stir again and add the almond flour and baking powder. Stir to incorporate as best as you can. The dough won't come together yet at this point.
- Add the egg, mixing it in with a rubber spatula and then with your hands. Work quickly, kneading the dough before it cools and ensuring it's completely uniform.
- Divide the dough into 6 equal parts. I use my kitchen scales to ensure the bagels are all the same size.
- Knead each part briefly, then roll it into a 7-inch log, starting in the middle and rolling outwards. Press the ends together to shape into a bagel.
- Dip the tops of the bagels in the sesame seeds and arrange the bagels on the prepared baking sheet.
- Bake the bagels until golden brown and fragrant, 15-17 minutes.
- Serve immediately. These bagels are excellent with cream cheese!
Notes
- Work quickly when kneading the dough while warm to ensure uniform texture.
- If dough cools and becomes hard to knead, microwave briefly in 10-second intervals until pliable.
- Weigh dough portions to create uniform bagel sizes but slight size differences are acceptable.
- For more browning, bake up to 20 minutes; watch closely to avoid burning.
- Best enjoyed fresh and warm; leftovers don’t keep well refrigerated as they lose fluffiness.
- Freeze cooled bagels promptly, slicing before freezing, and toast slices from frozen for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bagels
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1bagel | |
| Calories | 281kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Sodium | 402mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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