Since hubby started on a “Keto” style diet, I’ve tried to avoid buying or baking much bread, and have tried to follow a “lower-carb” diet as well. But we love bread, especially chewy, dense bagels. I was pleasantly surprised to discover several recipes for low-carb bagels that actually were a pretty good substitute for the real thing, and low and behold, we’re enjoying bagels again!
I started with a recipe from the blog Peace, Love & Low-Carb for Everything Bagels–delicious! But hubby’s favorite is onion bagels, so changed out the seasonings and topping a bit, and it was a hit. I actually prefer the “everything” seasoning, so we split the batch with a bit of each. I also added some nutritional yeast to give them a more “yeasty” flavor, and add some nutritional benefits too.
These are so filling, I think I may divide the dough into 12 sections and make “baby” bagels next time. Now if I can just find a good low-carb substitute for our favorite sourdough bread . . .
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Great substitute for traditional bagels, these keto bagels have a good amount of fat and protein, and are extremely filling. Half is usually enough for me.
Ingredients
- 2 cups almond flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp nutritional yeast
- 2 large eggs
- 3 cups shredded low moisture mozzarella cheese
- 5 tbsp full fat cream cheese
GLAZE & TOPPINGS
- 1 large egg
- 1 tbsp water
- 3 tbsp Everything bagel seasoning or dehydrated minced onion
Instructions
- Preheat oven to 425 degrees. Line cookie sheet with parchment paper
- In a medium mixing bowl, combine almond flour, baking powder, garlic and onion powders, and nutritional yeast. Mix with a large metal whisk until well combined.
- In a small bowl, whisk two eggs.
- In a large microwave safe mixing bowl combine mozzarella and cream cheese. Microwave for 1 minute. The cheese should be partially melted. If not, microwave for another 30 seconds. Remove and stir to start mixing the cheeses. Return to microwave for another 30 seconds and check/stir to see if it is melted together. Stir again. It may need another 30 seconds or so to melt and combine the cheeses.
- Add dry ingredients to the melted cheeses. Stir a bit to start mixing and lower the temperature of the cheese before adding the two beaten eggs. Stir until well combined. At this point, I find it much easier to simply use my hands, squishing the dough between my fingers to thoroughly mix the dough
- Form dough into a large log and place on cutting board or sheet of parchment. With a sharp knife, divide the dough into 6 portions. Roll each portion into a ball, flatten slightly between your hands, and press a finger into the center of each disk of dough. Stretch it a bit if needed to form it into a bagel shape. Place on the parchment-lined cookie sheet
- Make egg glaze by whisking together the egg and tbsp of water.
For Everything Bagels:
Brush tops of dough with egg glaze and sprinkle with the Everything Bagel Seasoning.
Bake for 12-15 minutes, or until browned.
For Onion Bagels:
Depending on whether you like your bagel tops soft or crunchy (and how much onion you want), here are a couple methods I’ve tried:
Before baking, brush with egg glaze, sprinkle with dehydrated onion, and then gently brush again with more egg glaze (this makes a softer onion topping)
If, like my hubby, you want a crunchy topping, bake for about 8-9 minutes before glazing. Remove from oven, brush with egg glaze, then top with as much onion as will stick. Return to oven and continue baking for another 3-5 minutes. Watch them closely as the dry onion will brown quickly and can easily burn.
Keywords: Breakfast, bagels, keto, low-carb
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