Keto Bagels
User Reviews
5
Keto Bagels
Description
These Keto Bagels combine melted mozzarella and cream cheese with almond flour, psyllium husk powder, and baking powder to form a pliable dough. The egg helps bind the mixture. After melting the cheeses, the mixture is combined with dry ingredients, then kneaded until smooth. The dough is divided and shaped into bagel rings, then topped with seeds if desired. Baking at 350°F yields bagels with a golden exterior.
The texture is chewy and soft, with a mild cheese flavor that complements various toppings or fillings. The psyllium husk adds fiber and structure. This recipe keeps net carbs low, making it suitable for ketogenic or low-carb meal plans. The bagels firm up as they cool and can be reheated or toasted.
They can be stored in the fridge for up to a week or frozen for longer. Lightly oiling hands can prevent stickiness when shaping. Maintaining room temperature dough before baking helps bagels hold their shape and rise properly. Seed toppings add a nutty crunch. Adjusting almond flour quantity may be necessary when using different almond products.
Ingredients
- 1 ½ cup / 175g mozzarella cheese shredded
- 1 cup / 100g almond flour extra fine. Increase to 1 ¼ cup / 125g when using ground almonds.
- 1 egg large, beaten
- 4 tbsp / 50g cream cheese
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- poppy seeds optional, or sesame seeds
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Melt the mozzarella and cream cheese in the microwave (60-90 seconds). Or, melt on the stovetop over low heat in a non-stick pan.
- In another bowl, mix the dry ingredients - almond flour, psyllium husk powder and baking powder.
- Add dry ingredients plus the beaten egg to the melted mozzarella mixture. Combine with a spatula, then knead with your hands until you have a smooth dough. Alternatively, mix in a stand mixer or food processor.
- Form a large dough ball and cut it into 6 segments.
- Form each segment into a log (11 centimetres long). Lay them down in a circle and pinch the ends together to make bagel shapes.
- Place the bagels on a baking sheet lined with parchment paper. Sprinkle with poppy seeds or sesame seeds.
- Bake for 20 minutes or until golden.
Notes
- Each bagel contains approximately 4 grams of net carbs, making them suitable for low-carb diets.
- If the dough feels sticky, lightly oil your hands before shaping the bagels.
- Ensure the dough is at room temperature before baking to prevent flattening and promote proper rise.
- The bagels should be shaped with tall rings and sizable holes, as they will spread slightly while baking.
- When using coarser almond flour or ground almonds, increase the almond flour to 1 ¼ cups (125 g) for better texture.
- Once cooled, the bagels firm up but can be reheated in the microwave or toasted.
- Store leftover bagels in the refrigerator for up to one week or freeze for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Total Carbohydrates | 6.6g | 2% |
| Protein | 12.8g | 26% |
| Fat | 18.1g | 28% |
| Saturated Fat | 5.7g | 29% |
| Fiber | 3.2g | 13% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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