Homemade Keto Bagels (Not Fathead)
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5.0
18 reviews
Excellent
Homemade Keto Bagels (Not Fathead)
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These Homemade Keto Bagels are crusty on the outside and perfectly chewy on the inside. The flavor and texture can't get any closer to traditional bagels.
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Ingredients
- 1 ¼ cups vital wheat gluten (see recipe notes in post)
- ½ cup oat fiber
- ⅓ cup lupin flour (save 20% with code: KETOCC20)
- ⅓ cup ground golden flaxseed (+ 1-3 tablespoons)
- 1 cup very warm water about 125°F
- 3 tablespoons monk fruit/allulose
- 2 whole eggs beaten and room temperature
- 2 tablespoons butter softened
- 1 tablespoon active dry yeast
- 2 teaspoons baking powder
- 1 teaspoon inulin powder to activate the yeast
- 1 teaspoon salt
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Instructions
- Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top. Quickly mix for a few seconds, then allow the yeast to bloom while you mix up your dry ingredients. If you don’t have inulin, you can use honey instead.
- In the bowl of a stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, ⅓ cup of the golden flaxseed, sweetener, salt and baking powder.
- Whisk to combine, break up any lumps and make it light and fluffy.
- Once the yeast has bloomed (takes about 5-7 minutes), slowly pour it into mixer as it’s running. Then pour in the beaten eggs, until the dough comes together.
- Add in the butter and continue mixing, just until combined. If the dough is too sticky, sprinkle in 1-3 tablespoons of golden flaxseed, starting with just 1 tablespoon. It should be a little tacky, but not very sticky and the sides of the bowl should be fairly clean.
- Scrape down the sides, remove the paddle, then replace with a dough hook. Allow the dough to knead for 7 minutes. Let the dough rest for 10 minutes. I use this time to clean up a little and prepare my pan.
- Once the dough has rested, turn it out onto your board, I use my Silpat because it doesn’t slide around. Cut the dough into 8 portions, and I prefer to weigh them, so I know they’re all around the same size and will cook at the same time.
- Take each piece and flatten it out slightly, then pull all the edges into the center, creating a ball. Pinch all the seams together and turn over.
- Cupping your hand over the top, roll the dough in a circular motion until the seam has closed and is no longer showing.
- Place the dough balls on a baking sheet lined with parchment paper, then sprayed with nonstick spray or olive oil.
- Spray a piece of plastic wrap with nonstick spray and gently place on top of the balls, don’t tuck in the ends or wrap it tight. You want to give it plenty of room to expand.
- Using the bread proof setting in your oven, allow to proof for 1 hour or until they have doubled in size. To help create the perfectly warm moist environment, place a shallow pan with boiling water on the bottom of your oven. If your oven doesn’t have a bread proof setting, you can place a microwave safe dish or glass with hot water in the microwave, along with the rolls to proof in there.
- Preheat oven to 350°F.
- Remove the plastic wrap and gently pick up each dough ball and poke a hole in the center with your finger, meeting your other finger on the other side. Rotate your fingers to form a hole, then place them back onto the baking sheet.
- Heat a large shallow pot with water and bring to a simmer. Gently place each bagel (in small batches) in the simmering water and boil for 1 minute on each side, then remove and place back onto the baking sheet. If the parchment paper become too wet, replace it and spray with nonstick spray.
- Brush an egg wash (beaten egg with water) over the tops of the bagels and add any toppings, like sesame seeds, poppy seeds or Everything Bagel Seasoning over the tops. Bake for 18-20 minutes or until golden brown and cooked through. If the tops brown too quickly, loosely cover with aluminum foil as they finish baking.
- Allow the bagels to cool on a cooling rack before cutting into and serving. Store leftovers in the fridge for a few days or freeze.
Notes
- These bagels are very neutral in flavor, adding toppings like the Everything Bagel Seasoning will help give them nice flavor. Or you can add a little sugar-free Keto honey as you're adding in the eggs, just be sure to add extra ground flaxseed to balance out the extra moisture.
- If you can't find inulin you can use honey instead. The carbs are not affected since the yeast feeds off the sugar to emit carbon dioxide, which makes the buns light and airy.
- See post for detailed information on the specialty ingredients used in this recipe. Also see my tips and troubleshooting section, prior to making the recipe.
- While you don't have to use a stand mixer to make this recipe, it definitely helps with the kneading. You can certainly mix and knead the dough by hand, it will just take a little longer.
- Wondering what else you can make with your leftover ingredients? These recipes use many of these same ingredients:
- Best Keto Homemade Bread
- Keto Dinner Rolls
- Homemade Keto Buns (Fluffy & Chewy)
- Keto Cinnamon Rolls
- Keto Garlic Rolls
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
12g
(4%)
Protein
20g
(40%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Fiber
9g
(36%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Fiber | 9g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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