keto bagels

I’ll be the first one to say that I missed participating in my family’s traditional Sunday morning family bagel gathering when I began eating low-carb/keto. So I developed a keto bagels recipe that is a wonderfully delicious substitute with just 3 grams of carbohydrate per bagel. You really can maintain your keto lifestyle and enjoy your bagels, too!

I experimented with the basic fathead pizza dough recipe in order to recreate this recipe because I have always found that low-carb dough to be the closest in taste and texture to the traditionally made dough. I think the best bagels are dense and dough-like, so I knew that a variation of fathead dough would do it. I experimented and tried a bunch of variations on the fathead dough theme. I always try to reduce my reliance on almond flour because the carbs in almond flour quickly add up. The solution was to reduce the almond flour by replacing with pork rind breadcrumbs and grated parmesan cheese which adds a savory flavor and depth while imparting a chewy texture to the baked dough.

It’s important to mention here that if you are trying to lose weight, you should stay away from consuming keto baked goods made with almond or coconut flour because even these low carb ‘flours’ can raise blood sugar a litte bit which will obstruct weight loss. My advice is always to test your blood sugar to see if consuming almond or nut flours spike your blood sugar so you know your unique response to these ingredients. If so, my advice is to enjoy these treats only while your goal is to maintain your weight.

prep tips:

• You can hand-knead the dough if you don’t have a food processor, just be sure to work the dough together enough that all the ingredients are well-combined. If the dough cools too much, you can reheat it in the microwave for 20-30 seconds.
• To make pork rind dust yourself, place a bag of natural unflavored pork rinds into the food processor and process for about 20-30 seconds, or until it resembles the texture of fine breadcrumbs. Pork rind breadcrumbs can be stored, tightly covered in the pantry for about 2 weeks.

keto bagels

Course: Breakfast

Cuisine: snacks

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 bagels

Calories: 223kcal

Author: Heather Beardsley

Print Recipe

Ingredients

• bagels
• 2 C shredded part-skim mozzarella cheese 
• 2 oz. full-fat cream cheese 1/4 brick
• 3/4 C finely ground almond flour 
• 1/2 C finely ground pork rind breadcrumbs*
• 1/4 C grated Parmesano Reggiano cheese
• 1 1/2 tsp. aluminum-free baking powder
• 2 eggs
• avocado oil - for oiling hands 
• optional toppings
• everything but the bagel seasoning
• Maldon flaked sea salt
• minced dried onion 
• poppy seeds
• minced dried garlic or garlic powder
• sesame seeds

Instructions

• Preheat oven to 400ºF/200ºC and line a baking sheet with parchment paper
• In a medium-sized glass bowl, whisk together the almond flour, pork breadcrumbs, grated parmesan, and baking powder until well-combined. Pour the flour mixture to the bowl of a food processor fitted with the steel blade. 
•  Add the mozzarella and cream cheese to the same bowl you just used. Microwave on high for 40 seconds. Stir with a spatula and return to the microwave and heat for an additional 40 seconds or until the cheese mixture is melted. Stir again with a spatula until well combined, then scrape melted cheese mixture into the food processor. 
• Add two eggs to the rest of the ingredients in the food processor, cover, and process for 20-30 seconds, or until completely combined. The dough should be sticky but with no lumps.
• Oil your hands lightly with avocado oil, this will keep the dough from sticking to your hands. 
• Turn the dough out onto a clean surface and shape into a rounded cube shape. Halve the dough with a knife and then cut each half into thirds so you have 6-8 pieces of dough of roughly the same size (depends on how big you make them).
• Working quickly while the dough is still warm and re-oiling your hands if necessary, shape the dough into approximately a 6" cylinder/log and then press the ends together forming a bagel shape. Place your bagel on the parchment-lined baking pan. Add an optional topping of choice, lightly pressing it into the top of the bagel so it sticks. 
• Repeat with the remaining dough. 
• Place in oven and cook 10-15 minutes, or until the bagels are golden and cooked through. 

Notes

*To make pork rind dust yourself, place a bag of natural unflavored pork rinds into the food processor and process for about 20-30 seconds, or until it resembles the texture of fine breadcrumbs. Pork rind breadcrumbs can be stored, tightly covered in the pantry for about 2 weeks. 

Nutrition

Serving: 1bagel | Calories: 223kcal | Carbohydrates: 3g | Protein: 16g | Fat: 15g

Did you make a recipe?I’m thrilled you are making one of my recipes! Would you share a photo of it on Instagram and tag me @ThriveInMidlife so I can see it and connect with you? I can’t wait to see how it turns out! ox - Heather

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