These bagels are delicious and satisfy any “bread” cravings, and sure help make a weekend brunch or big breakfast complete.
I found the original bagel recipe on https://www.delish.com/cooking/recipe-ideas/a25335574/keto-bagels-recipe/. I adapted the bagel recipe slightly, by adding a little salt to the dough, using sesame seeds and pumpkin seeds for the sprinkles, and changed the method for melting the cheeses as I don’t own a microwave. Delish.com does have some great Keto recipes.
My version of the Keto Bagel recipe:
Ingredients:
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 cups shredded mozzarella cheese
- 2 oz. cream cheese
- 2 large eggs, plus 1 lightly beaten for egg washing
- 3 tablespoons sesame seeds, pumpkin seeds, poppy seeds, flaked salt or a combination of all
Directions:
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking powder and salt. An easier way if you have a food processor, its to put the almond flour, baking powder and salt in the food processor and pulse a couple times to combine them.
In a medium sauce pan, combine the mozzarella and cream cheeses and melt together over medium to low heat, stirring every minute until melted and combined. Takes about 5 minutes. Alternately; combine the cheeses in a medium microwave safe bowl and microwave, stirring every 30 seconds, until combined and melted, about two minutes total.
Once melted, scrape the cheese mixture into the bowl or food processor with the almond flour. Add 2 eggs and combine all. If using a food processor, pulse al the ingredients together until a ball forms. The dough will be a little sticky. Divide the dough into 8 equal portions. Put a little oil (whatever cooking oil you have on hand) on your hands, this will help stop the dough from sticking to your hands. Roll each portion into a ball and then poke a hole in the middle and stretch it into the shape of a bagel. Arrange the bagels on the baking sheet.
Brush the bagels with the lightly beaten egg and sprinkle each with the seeds or seasoning of your choice.
Bake on the middle rack for 18 to 20 minutes or until golden brown. Turn the cookie sheet around midway through baking to be sure they cook evenly. If the bagels start to get to brow on top before cooked through, cover with foil. Let cool before serving. Use as you would a regular bagel.
This recipe can also make hamburger buns. Follow all of the above directions, until the part about rolling the dough into ball. At this point instead of poking hole in the center and stretching it into a bagel shape, flatten the ball to a circular shape about 1/3 – 1/2 inch thick on the cookie sheet. Brush with egg wash, sprinkle with sesame seeds and bake for 20 – 24 minutes or until golden brown.
Burger with gluten-free, low carb bun
Low carb bagels
Sugar Free Strawberry Jam
Ingredients:
- 12 oz. fresh strawberries (or whatever berries you have on hand)
- 3/4 teaspoon fresh lemon juice
- 1/2 cup monk fruit sweetener (monk fruit sweetener is my natural sugar free sweetener of choice; I find it tastes and mimics sugar the most without any aftertaste)
Directions:
Rinse, dry, cut off the stems and slice the strawberries lengthwise. Put the berries, lemon juice and monk fruit sweetener into a medium saucepan and bring to a boil over a medium-high heat. Once it has started to boil, reduce heat to medium and cook, stirring often for 5 minutes, skimming any foam off the top.
Reduce heat to medium-low, and continue cooking and stirring until the mixture is thickened, has become bright red, and has reduced by about half. This will take 5 to 10 minutes.
Once done, remove from heat and let cool completely. Store in a sealable glass jar or plastic container. There will be some crystallization from the monk fruit sweetener, but just stir in the crystals or eat around them. Spread it on your Keto bagels and enjoy! Store unused jam in the fridge.
