When you are following a diet or lifestyle that eliminates a food that you used to love, it is so hard to find just the right replacement. Bagels were high up on my list of things that I really, really missed once going paleo, and then keto. There are some suitable paleo bagel recipes (even boilable ones) that fill the void, but they just won’t cut it with a low-carb lifestyle.
While these bagels are not able to be boiled before baking (and therefore missing that signature “chewiness” that a classic New York bagel has), it’s a wonderful sub for those of us trying to keep the carb count down without cutting out everything we once used to enjoy.
Keto Bagels Ingredients
The recipe list for these bagels is very simple and you probably already have everything you need in your kitchen already:
- Shredded Mozzarella Cheese
- Cream Cheese
- Almond Flour
- Eggs
- Baking Soda
- Cream of Tartar
- Everything Bagel Seasoning
And since there’s no boiling involved, you simply melt, mix, form, and bake!
Keto Bagels
Ingredients
- 4-3/4 cups (570g) Shredded Part-Skim Mozzarella (not fresh)
- 5 oz Cream Cheese
- 4 lg Eggs (plus 1 extra for egg wash)
- 2-3/4 cups (310g) Explorado Market Almond Flour
- 3-1/2 tsp Cream of Tartar
- 1-1/2 tsp Baking Soda
- Explorado Market Everything Bagel Seasoning
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a microwave-safe dish, melt the mozzarella and cream cheese until fully melted and smooth. We find that heating on HIGH for 2 minutes, stirring, then on HIGH for another 1 minute is the best method. Your microwave may vary.
- While cheeses are melting, combine all other ingredients in a mixing bowl. It’s best to use an electric mixer with a paddle attachment, otherwise you’ll need to use a LOT of elbow grease to get the dough smooth.
- When cheeses are melted, add to the almond flour mixture and mix together until smooth and elastic, almost like warm playdough.
- Using a large cookie scoop, get a ball of dough (a scoop isn’t necessary, just helps to keep the bagels uniform in size). Roll between your hands to form a smooth ball of dough, then poke your finger all the way through to create a hole.
- Place bagel dough balls on the prepared baking sheet and brush lightly with an egg wash. Sprinkle Everything Bagel Seasoning on top of the egg-washed bagels.
- Bake in the preheated oven for 18-20 minutes, the tops should be golden brown. Let cool at least 30 minutes on the pan before removing (they will still be too soft when they are hot).
- Store in the fridge if not going to eat same day. Store in the freezer if not going to eat within one week.
Nutrition Information
Yield 13 Serving Size 1 bagelAmount Per Serving Calories 370Total Fat 31gCarbohydrates 6gNet Carbohydrates 3gFiber 3gSugar 3gSugar Alcohols 0gProtein 18g
Ken Katz
Wednesday 12th of January 2022
Are you really using baking SODA, or do you mean baking POWDER? In Canada, they sometimes refer to baking powder as baking soda
Kendra Benson
Friday 14th of January 2022
Yes, baking soda is correct. Most commercially available baking powder has cornstarch added to it, so we use a combination of baking soda and cream of tartar instead.