keto bagels

keto bagels

5 mins
12 mins
17 mins


▢1 3/4 cup almond flour
▢1 tablespoon baking powder
▢3 cups mozzarella cheese shredded
▢2 oz cream cheese softened
▢3 large eggs divided
▢1 tablespoon sesame seeds optional
Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.

In a small bowl, combine the almond flour and baking powder and set aside. In a microwave safe bowl, add the mozzarella cheese and cream cheese. Microwave them together in 30-second spurts, until mostly melted. Whisk them together until smooth.
Transfer the mixture into a food processor, along with two of the eggs and dry ingredients, and pulse until smooth.
Lightly flour a kitchen surface with some almond flour. Transfer the dough onto it and divide it into eight equal portions. Roll out each piece of dough into a thin, sausage shape. Connect the sides to form bagels.
Place the bagels onto the lined baking sheet. Whisk the third egg in a small bowl then brush it over the tops of each bagel, then sprinkle your toppings of choice. Bake the bagels for 12-15 minutes, until firm and golden on top.
Remove the bagels from the oven and let them cool completely, before slicing and serving.


* Add an extra egg for an egg wash.
Topping suggestions are included in the post.
TO STORE: Leftover bagels are best to be stored in the refrigerator, in a sealed container. They will keep well for up to 5 days.
TO FREEZE: Place the bagels in a ziplock bag and keep them in the freezer for up to 6 months.
TO REHEAT: Microwave for 30 seconds, before slicing in half and toasting in a toaster.
Serving: 1Bagel
Calories: 175kcal
Carbohydrates: 7g
Protein: 12g
Fat: 14g
Sodium: 473mg
Potassium: 67mg
Fiber: 5g
Vitamin A: 391IU
Calcium: 369mg
Iron: 2mg

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