Low Carb Keto Bagels

These Low Carb Keto Bagels are the ideal replacement for bread. Only 5 Parts are needed to create those gluten-free, low-carb bagels with almond flour fathead dough. They are easy, chewy, and delicious! Low Carb Keto Bagels – You must try this recipe.

These low carb keto bagels are a low-carb and grain-free take on classic baked bagels! Make a good breakfast sandwich with this amazing tasty gluten-free bread that ready in less than 30 minutes.

These bagels are a great low-carb substitute for traditional bread. This recipe uses almond flour fathead dough and is sure to become a regular favorite.

These popular low carb and gluten-free bagels I made with mozzarella, cream cheese, eggs, and almond flour. Almond flour is finely ground-blanched almonds. It’s much lower in carbs than all-purpose and bread flours, and it’s naturally gluten-free.

If you like this, you can try similar recipes:

• Keto Butter Knots Bread with Garlic
• Best Keto Bread Rolls
• Best Keto Bread
• Keto Zucchini Bread with Walnuts
• Low Carb Tortilla Wraps
• Low Carb Shortbread Cookies

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Keto Bagels

5 from 1 vote

Recipe by Recipe by: Rimma B., Photo Credit: Rimma B. Course: Bread, BreakfastCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

234

kcal

These Low Carb Keto Bagels are the ideal replacement for bread. Only 5 Parts are needed to create those gluten-free, low-carb bagels with almond flour fathead dough. They are easy, chewy, and delicious! this recipe.

Ingredients

• 1/2 cup almond flour

• 2 teaspoons baking powder

• 2 1/2 cups mozzarella cheese shredded

• 2 ounces cream cheese

• 3 large eggs – beaten

• 2 tablespoons butter

Directions

• Preheat oven to 400°F and line a baking pan with parchment paper.
• Mix almond flour and baking powder in a small bowl. Set aside.
• Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
• Using hands or dough hooks, mix in beaten eggs, butter, and almond flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter.
• Divide dough into 6 pieces and roll out each piece connecting the ends to form a bagel shape. Dough is easier to work with if hands are wet.
• Place bagels on a parchment paper lined baking sheet. Bake at 400°F for about 12-16 minutes or until lightly browned. Put in low temp oven in the oven after cooled to achieve hard tack consistency

Notes

• Net Carbs: 4 g.