Keto Bagels

These Keto Bagels provide a perfectly chewy texture and a golden, crisp crust that will make you forget all about traditional high-carb bread. Because you utilize a modified fathead dough featuring unflavored whey protein and xanthan gum, the bagels achieve a light and airy interior that is often missing from low-carb bakes. Furthermore, this recipe is incredibly versatile, allowing you to top them with everything bagel seasoning or enjoy them plain with a thick layer of cream cheese.

Ingredients & What You’ll Need

• Blanched almond flour: Serves as the nutrient-dense, low-carb base for the dough.
• Unflavored whey protein powder: Acts as a secret weapon to add volume and a bread-like structure without extra carbs.
• Mozzarella and cream cheese: Form the classic “fathead” base, providing the necessary elasticity and richness.
• Xanthan gum: Delivers the essential “chew” that defines a traditional bagel experience.
• Baking powder: Helps the bagels rise in the oven for a lighter final result.
• Egg: Works as a binder to ensure the dough holds its shape during the bake.
• Everything bagel seasoning: Offers a savory, crunchy topping that completes the authentic bagel aesthetic.

How to Make Keto Bagels

This method focuses on a precise melting technique for the cheese and a hands-on kneading process to develop the perfect dough consistency.

1. Combine Dry Ingredients

First, add the almond flour, protein powder, baking powder, and xanthan gum into a large bowl. You must mix these thoroughly to ensure the xanthan gum is evenly distributed. Consequently, this prevents any clumps and ensures the bagels have a consistent texture throughout.

2. Melt the Cheese Base

In a separate microwave-safe bowl, combine the shredded mozzarella and the cream cheese. You should microwave the cheese in 30-45 second intervals, stirring between each one. You must repeat this process until the cheese is completely melted and forms a smooth, uniform ribbon.

3. Form and Shape the Dough

Add one beaten egg and the hot cheese mixture to the dry ingredients. You must ensure the cheese is still very hot when you add it to facilitate a proper bond with the flour. Mix with a spatula until it begins to combine, then use your hands to knead the dough into a smooth ball. Divide the dough into six equal balls and use your finger to press a hole into the center of each, shaping them into classic bagels.

4. Season and Bake

Place the shaped bagels on a baking sheet lined with parchment paper. If you are using seasoning, you should coat the tops with a light spray of oil before sprinkling the spices. Bake at 400°F for approximately 15 minutes or until the tops are beautifully golden brown. Therefore, you should let them cool completely on the tray to allow the structure to set before slicing.

Tips and Notes

• Protein Powder Hack: If you do not have unflavored whey protein, you can substitute it with an additional 70g of almond flour; however, the protein powder version offers a superior rise.
• Cheese Temperature: You must work quickly while the cheese is hot, as fathead dough becomes much harder to manage and shape once it cools down.
• Xanthan Gum Importance: Do not skip the xanthan gum, as it provides the gluten-like elasticity required for that signature bagel chewiness.
• Storage: You can store these bagels in an airtight container in the refrigerator for up to one week, and they toast up perfectly straight from the fridge.

Yield: 6 Bagels

Keto Bagels

Print

These Keto Bagels are the ultimate low-carb breakfast solution. They are dense, chewy, and satisfying, providing a familiar bread experience with only 3g of net carbs per serving.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cups (168g) blanched almond flour
• 1 1/2 scoops (45g) unflavored whey protein powder
• 1 tbsp (10g) baking powder
• 1/2 tbsp (7g) xanthan gum
• 1 egg, beaten
• 2 cups (225g) full-fat mozzarella cheese, shredded
• 1/2 cup (115g) small curd cottage cheese (or 1 oz cream cheese)
• Everything Bagel seasoning (for garnish)

Instructions

1. Mix Dry: Combine the almond flour, protein powder, baking powder, and xanthan gum in a large bowl.
2. Blend Cheese: Pulse the cottage cheese in a blender or food processor until completely smooth to ensure a uniform dough texture.
3. Melt: Combine the mozzarella and smooth cottage cheese in a microwave-safe bowl; heat in 30-second bursts until fully melted.
4. Combine: Add the beaten egg and hot cheese mixture to the dry ingredients; stir until a thick dough forms.
5. Knead: Place the dough on a surface lightly dusted with almond flour and knead by hand until smooth and pliable.
6. Shape: Divide the dough into 6 equal balls and press a hole into the center of each to create a bagel shape.
7. Bake: Arrange on parchment paper and bake at 400°F for 15 minutes until the tops are golden brown.
8. Set: Allow the bagels to cool on the tray for at least 10 minutes to firm up their structure.

Notes

• Seasoning: Use "Everything Bagel" seasoning or sesame seeds for an extra crunch.
• Serving: These are best served toasted with a generous spread of butter or cream cheese.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 9gCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1g