Keto Bagels

Switching to keto was probably most difficult for me because I love to bake.  I make the majority of our food from scratch because it is something that I enjoy doing.  The hardest thing for my husband is that he loves chips and bagels.  I ran across a recipe for "fat head" bagels.  The first time I tried them they had good flavor but they didn't look or feel anything like a regular bagel, so it was my goal to fix that.

Keto Bagels

These bagels taste delicious toasted or not.  They also work great for breakfast sandwiches or for sopping up a runny yolk.

We make our own mozzarella, so I used fresh mozzarella in this recipe.  It is difficult to shred, so I cubed it.

In a microwave safe bowl, melt the mozzarella and cream cheese together.  Heat in 30 second - 1 minute increments and stir to melt evenly.

I used my stand mixer the second time I made this recipe and it was so much easier.  Combine your dry ingredients in the stand mixer.  Then add your eggs and mix.

Mix together the melted cheese and the dry mixture.  You may have to stop the mixer a couple of times to wipe around the bowl and remove the cheese from the hook.  Keep mixing until all of the cheese is incorporated.

Make sure that every bit of cheese is mixed in or it will not cook correctly.  Allow the dough to rest for 5 minutes.

Form the dough into a log and cut the dough into 8 equal portions.

Roll the dough out into ropes and then bring the rope together to form the bagel shape.

Transfer each bagel to a cookie sheet lined with parchment paper or a silicone mat.  Brush with egg yolk wash.

Add any toppings you would like.  We added a spicy Italian seasoning mix and sesame seeds.  Traders Joe's everything but the bagel mix would be great on these too.

Bake at 400 degrees for 15 - 20 minutes or until browned on the outside.  Allow the bagels to cool on the cookie sheet and then store in an airtight container.

Keto Bagels

Ingredients:

1 1/2 cups blanched almond flour

2 tablespoons coconut flour

2 1/2 cups shredded mozzarella (about 13 ounces of fresh mozzarella)

2 ounces cream cheese

2 eggs

1 egg yolk, beaten (+ 1tsp water)

1/2 teaspoon sea salt

1 tablespoon baking powder

Instructions:

Preheat oven to 400 degrees.  Prepare a baking sheet with a silicone mat or parchment paper.  To a large mixing bowl or stand mixer combine the almond flour, coconut flour, sea salt, and baking powder.  Add the eggs and mix well.  In a separate microwave safe bowl combine the mozzarella cheese and the cream cheese.  Microwave until melted and stir until combined.  Add the cheese mixture to the almond mixture and stir until completely combined.  Be sure that all of the cheese is mixed in.  Allow the dough to rest for 5 minutes.  This will help the dough firm and not be so sticky.  Roll the dough into a log and cut the log into 8 equal pieces (if you would like large bagels only make 6).  Roll each portion into a rope and attach the ends to make a bagel shape.  Transfer the bagels to the prepared baking pan.  Brush each bagel with the egg yolk and water mixture and top if desired.  Bake the bagels in the preheated oven for 15 - 20 minutes or until golden brown.  Allow to cool on the cookie sheet and then transfer to an airtight container.

I can't be sure how long they will last because we eat them too fast.  If you aren't going to eat the entire batch within a couple of days I would suggest cutting them and freezing them.

Nutritional Information:

Calculated from sparkpeople.com

Calories: 275     Fat: 22.2g    Net Carbs: 3.9g.    Protein: 14.6g