Keto Everything Bagels
HELLO CJSKETOKITCHEN FAM! This week we bring you another delicious and easy to make Keto recipe; Keto Everything Bagels. Keto Bagel recipes must in the air this week! This bagel recipe is pretty popular with lots of variations. Back in the old days “Before Keto (BK)” I use to enjoy bagels from time to time. I think my favorites were Cinnamon and Raisins and the high carb version of an Everything Bagel, I loved the two packs that you could buy from Costco.
Well so much for the trip down high carb/memory lane. We’ve been living the Keto lifestyle now for almost 3 years, and I rarely miss bread. However, we realize that everyone is different. If you are one of those folks who miss bread then this recipe is for you.
The bases of this recipe is your standard fat head dough recipe. Fat head dough is so versatile and we’ve used it in several of our recipes such as Keto Fathead Pizza, and the Keto Pig’s In a Blanket, both of those recipes are available here on the blog and over on YouTube.
WHAT WE LEARNED
Well we actually experimented with this recipe a bit by using some silicone donut molds that we purchased on Amazon. They were very inexpensive and you actually got a set of two. You can make these bagels without the donut molds; we wanted to experiment. Well we ended up with sort of a cross between a Bagel and a muffin, with the tops definitely like a bagel and the bottom half a bit smaller. This recipe can make 6 large bagels at 6 net carbs or 12 mini bagels at 3 net carbs each.
Using the donut mold actually makes perfect mini bagels. The bagels had a nice crunch because of the bagel seasoning, yet they were soft and chewy. When toasted they were firm enough to handle cream cheese. These would be great for breakfast sandwiches as well.
You DO NOT need the donut molds (but we liked using them) in order to make these Keto Bagels, many people will just form the dough by hand and place them on a parchment covered of silicone covered cookie sheet. They will spread out a bit and tend to be thin. All and All the bagels were delicious and toasted very well.
Keep in mind that fathead dough is a combination of mozzarella cheese and almond flour, and although almond flour is very versatile it does not taste exactly like bread made with flour and yeast…But this recipe is a great alternative. But like anything else you’ll need to manage your macros and fit it into your daily eating.
We hope you enjoy this recipe.
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For a detailed cooking demonstration check out the video over on YouTube, and if you like these types of recipes consider subscribing to our YouTube channel.
Here is a companion blog post to get the best results from our Keto Quick Start Guide
Keto Everything Bagels
- 1 Egg
How to Make Your Egg Wash
- In a small bowl, add 1 raw egg and beat using a fork
- Mix in 1 teaspoon of water to your egg, and then set aside.
Making Your Keto Bagels
- Using a mixing bowl add 2 cups of blanched Almond Flour, Make sure you break any clumps in your flour by stirring with a fork.
- Add 1 tablespoon of Baking Powder, and mix and combine well.
- Add your seasonings into your dry mixture. We used Trader Joe's Twenty-one Seasoning Salute, Onion Powder and Garlic powder. *HOWEVER USE WHATEVER SEASONINGS YOU PREFER TO TASTE*
- Mix in your spices. Set this bowl aside and begin working on your wet ingredients.
- In Microwave safe mixing bowl. Add 5 Tablespoons of Cream Cheese.
- Add 3 Cups of shredded mozzarella to your cream cheese.
Creating the Proper Texture for Fathead Dough
- Take your bowl of cream cheese and mozzarella cheese and micro wave for 1 minute. Then remove and stir. *Your cream cheese will probably have softened but not the cheeese -- This is Ok.
- After stirring place your bowl in the microwave again for another 1 minute interval. After a minute, remove and stir.*Your mozzarella cheese should have melted. Be sure to stir as you remove from the microwave.
- Add two eggs to your dough mixture and stir the eggs into your dough.
- Now combine your dry ingredients into your wet (cheese dough) and combine these well. As you begin mixing in your almond flour, your dough will begin to harder and less pliable.
- Take your combine dough and place in the microwave for 1 minute, just to soften the dough again. And continue to mix in the dry ingredients with your wet ingredients.
- After your dough is well combined. Dump your dough onto a silicone mat or parchment paper. Kneed your dough by hand to ensure everything is well incorporated.
- Break of six evenly size dough balls that will be used to make your bagels.
- Flatten your dough into the shape of a bagel and place on either a baking sheet or if using a donut mold into the mold. If using a baking sheet we suggest lining with a silicone mat or parchment paper.*We discovered that if using the donut mold you probably could make 12 smaller sized bagels depending on the size of your mold.
- Using a silicone brush gentle coat the tops of your bagels with your egg wash, this will help your seasonings stick.
- liberal add Bagel seasoning to the tops of your uncooked bagels. We used Trader Joes "Everything But the Bagel" seasoning. But most grocery stores have some brand of bagel seasoning now.
- In a preheated 425 degree oven.
- Bake for 12-15 minutes, until golden brown and firm. Remove from oven and let rest.
- Serve and Enjoy. *These bagels do well in the toaster, although we found your may need to toast at a slightly higher setting than with normal bread.
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