Incredibly doughy and fragrant keto bagels are made with the fathead miracle batter. Ready in just 30 minutes, they will blow your mind!
I used to regret my beloved weekend morning ritual of a toasted bagel, a thick layer of cream cheese, and a pot of potent coffee. ☕
No more! These bagels are AMAZING. They are soft and doughy, and they taste wonderful. This is truly a miracle dough and I am so grateful to have discovered it.
INSPIRED BY EMPANADAS
I made these keto bagels for the first time after using the Fathead batter to make patties. The batter was so beautiful, so golden, flaky, and fragrant, I knew it would make amazing bagels.
So I went to the kitchen and started experimenting. I quickly discovered that to make fathead dough bagels, I would need to add more almond flour than I used for the patties. The pie dough was extremely sticky. There was no way I could shape it into bagels.
I also learned that to get nice, puffy bagels, you would need to add a rising agent to the batter. So I added some baking powder.
It took a few tries, but it was worth it. Now I have a wonderful low-carb bagel recipe that my family really enjoys.
INGREDIENTS
You’ll only need six ingredients to make these keto bagels, don’t you just love recipes with a short ingredient list? Here is an overview of what you will need. The exact measurements are in the recipe card below:
Grated Mozzarella: I use pre-grated part-skim mozzarella in bags.
Cream Cheese: Use full-fat, non-reduced-fat cream cheese.
Almond Flour – An excellent substitute for flour that bakes exceptionally well. Finely ground bleached almond flour works best. I don’t recommend using coarse almond flour in this recipe.
Baking powder – make sure it’s fresh.
Egg: One large egg is all you need.
Sesame seeds: Optional, but I think they make bagels look amazing! You can also use Trader Joe’s Everything But The Bagel Seasoning.
INSTRUCTIONS
Detailed instructions for making these bagels are listed in the recipe card below. Here are the basic steps – they’re surprisingly easy to do:
Start by microwaving the grated mozzarella and cream cheese until melted. Then stir them.
Now, add almond flour, baking powder, and egg and mix everything quickly to form a dough.
Briefly knead the dough and then divide it into six equal parts. Roll each part into a log, then shape it into a bagel.
Dip the bagels in sesame seeds, then bake them for about 15 minutes in a preheated 350 ° F oven.
EXPERT TIP: WORK QUICKLY
You want to work fast, kneading the dough well before it cools and making sure it is completely even. However, if the dough has cooled and hardened and it is impossible to knead, do not despair! Just microwave for a few seconds (start with 10 seconds) until flexible again.
VARIATIONS AND SUBSTITUTIONS
There are three ways to vary the basic recipes:
Season the bagels, similar to what I do when I make the pretzels mentioned above. You can add a little garlic powder and onion powder, for example. Taste ¼ teaspoon of each. Mix them with the almond flour before adding them to the mixture.
Vary your ingredients. Instead of sesame seeds, you can use poppy seeds, coarse salt, or Everything Bagel seasoning.
You can try a sweet version by adding ½ teaspoon of ground cinnamon and a granulated sweetener to equal ¼ cup of sugar. Mix them with the almond flour before adding them to the mixture.
LEFT STORAGE
These bagels are best enjoyed warm and fresh. If you have leftovers, freeze them right away, as soon as they cool. Thaw them gently in the microwave.
It’s best to freeze them because they don’t keep very well in the fridge. They tend to deflate when stored and lose their fluffiness.
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