Low Carb Bagels Recipe

This Low Carb Bagels recipe is for chewy, golden brown bagels that are full of flavor that satisfy your cravings! The bagels are also keto and gluten-free.

Course Side

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 428kcal

Author Tonia Larson

Ingredients

3 1/2 cups shredded mozzarella cheese
5 oz cream cheese, cubed
2 large eggs, beaten
2 1/4 cups almond flour
1 tablespoon baking powder
1 egg white, beaten
1 tablespoon everything bagel seasoning (or seasoning of choice)
1/4 cup almond flour, if needed while kneading

Instructions

Put shredded cheese and cream cheese in a microwave-safe bowl. Microwave on high for one minute. Stir. Continue microwaving in 30-second intervals stirring after each interval until smooth.
In a separate, combine the almond flour and baking powder. Add the beaten eggs and stir to combine.
Add the melted cheese mixture to the almond flour mixture. Mix in the bowl and then turn out onto a silicone mat or flat surface sprinkled with almond flour. Knead until combined. Sprinkle the dough with 1/4 cup of almond flour when it gets sticky and continue kneading. Return the dough to the microwave to soften the cheese if you are having difficulty kneading.
Divide the dough ball into 8 pieces. Form a ball with each piece and then make a hole in the center and form into a bagel shape.
Place on a parchment covered baking sheet. Brush with beaten egg white and sprinkle with everything bagel seasoning.
Bake at 425˚F for 15-18 minutes, until golden brown.
Allow the bagels to cool completely and store in an airtight container in the fridge or freezer.

Video

Notes

I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Be sure to choose gluten-free ingredients when wanting to make this recipe gluten-free. Any changes or substitutions to the recipe will change the nutrition facts.

Nutrition