The Ultimate Keto Bagel Recipe: Almond Flour Gem
Looking for a delicious and low-carb alternative to traditional bagels? Look no further than this versatile and easy-to-make keto bagel recipe using almond flour. Perfect for those following a ketogenic diet or simply wanting a healthier option, these chewy and creamy bagels are a hit with keto enthusiasts and can be enjoyed in various sizes to suit your preference.
What You'll Need
- 1 1/2 cups of part-skim shredded mozzarella cheese (about 6 ounces)
- 2 ounces of full-fat cream cheese, cut into pieces
- 1 large egg
- 1 1/4 cups of almond flour (nut-free options available, see conversion chart in site menu)
- 1 tablespoon of baking powder
- 1 tablespoon of oat fiber or 2 tablespoons of whey protein powder (or 1/4 cup more almond flour)
How to Make It
Step 1: Prepare the Cheesy Yolk Base - Next time you're craving something sweet and savory, ditch the traditional ingredients and give these keto bagels a whirl. Start by placing the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 minute, stir, and then microwave for an additional 30 seconds to 1 minute, ensuring the cheese is fully melted and creamy.
Once the cheese is smooth and warm, transfer it to a food processor with the egg. Blend until the mixture is consistent and has a dough-like texture. This stage may take a bit of work due to the stickiness of the dough, so be patient!
Step 2: Assemble the Dough - Add the dry ingredients (almond flour, baking powder, and either oat fiber or whey protein powder) to the food processor. Process until a dough forms. The dough will be quite sticky, which is normal and expected. To handle it, place it on a piece of cling film and pop it into the freezer. This will help firm it up a bit before shaping.
Step 3: Shaping and Baking - About 15 to 20 minutes before you're ready to bake, put your oven to 400°F and place the rack in the middle position. Line a baking sheet with parchment paper.
When everything is ready, remove the frozen dough from the freezer and divide it into 6 equal portions. Use a bit of oil on your hands to make shaping easier. Roll each portion into a snake, seal the ends to form a ring, and place them on the baking sheet. If you prefer smaller bagels, divide the dough into 8 portions, and for a larger size, divide into 4 portions.
Top your bagels with your favorite toppings (try herbs, seeds, or herbs) and gently press to adhere. Bake for 12 minutes, or until the outside is nicely browned. Despite the name, these bagels will still be soft and tender after baking, so be patient as they cool before removing from the baking sheet. Store them in an airtight container in the refrigerator for up to 10 days or freeze for longer storage.
Tips and Variations
Not a fan of a food processor? The recipe can be adapted for those without one. It's a simple process: mix the ingredients and knead as needed until a dough forms. You can also use a stand mixer for a more hands-off experience.
Enjoy Your Keto Bagels!
Whether you're new to keto or a seasoned pro, these low-carb bagels are a fantastic addition to your meal plan. They're not only versatile but also incredibly delicious, offering a delightful balance between cheese and almond flour. Enjoy them as part of a nutritious breakfast, as an afternoon snack, or even as a unique way to make lean proteins and vegetables more appetizing.
Happy baking, and may your taste buds love these keto bagels as much as I do!