by KetoFocus.com
4.8 Stars (10 Reviews) 23 Comments
Bread
These chewy keto bagels are quick and easy to make, and they only have 3.1g net carbs per bagel! This keto bagel recipe does not use fathead dough, which means it does not contain any cheese. With this recipe, you can even make all of your favorite bagel flavors, including onion, everything but the bagel, and poppyseed.
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Nutrition Facts
4
Servings
253
Calories
20.7g
Fat
13.9g
Protein
3.1g
Net Carb
6.7g
Total Carbs
Keto Bagels Recipe Video
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Keto Bagels Ingredients
1 cup almond flour - 1/4 cup low carb protein powder
- 2 tablespoons inulin powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon golden brown sugar free sweetener
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons hot water
- 1 egg white (for egg wash)
1 cup almond flour Keto Bagels Directions
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Preheat oven
Preheat oven to 375 degrees.
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Mix dry ingredients
In a large bowl, add almond flour, protein powder, inulin powder, xanthan gum, baking powder, brown sugar free sweetener, salt. **NOTE: Can use an additional 1/2 cup almond flour in place of the inulin powder. May need to add an additional 2 tablespoons of water.
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Add wet ingredients
Mix in egg, melted butter and hot water.
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Mold into bagel shapes
Divide dough into four balls. Place balls on a parchment lined baking tray about 2 inches apart. Using your finger make a circle in the center of each ball. Make sure the circle is a little wider than a typical bagel as the bagels will rise and fill in the circle as they bake. Brush with egg white for egg wash to create a shine on top. **NOTE: When handling dough, it's best to wet your hands or spray oil on them in order to keep the dough from sticking to your hands.
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Bake
Bake keto bagels at 375 degrees for 10-12 minutes or until golden brown on top.
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Low Carb Bagels Recipe
Keto bagels are the perfect way to enjoy a delicious, low carb breakfast sandwich. These keto bagels are not made with fathead dough or any mozzarella cheese. All you need are a few ingredients such as almond flour, whey protein powder, inulin, and xanthan gum, and you can make these keto bagels within 10 minutes. You can even prepare these ahead of time and enjoy freshly made keto bagels in the mornings. These keto bagels are soft with a slightly chewy inside and a nice crunchy crunch. You can spread your favorite cream cheese over them or add avocado and smoked salmon for a sophisticated breakfast sandwich. These keto bagel toast perfectly in the toaster. Spread with butter for a tasty keto breakfast on the go!
Keto Flours for Bagels
In this recipe, I use a combination of almond flour, unflavored low carb protein powder and inulin powder. The protein powder helps to puff up these low carb bagels, while the inulin powder helps keep this recipe low carb and provides a chewy texture.
There are some substitutions you can do if you don’t want to use some of the ingredients. You can omit the inulin powder and use 1 1/2 cups almond flour. If you don’t want to use all almond flour, you can use 1/2 cup almond flour and 1/4 cup of lupin flour. This also helps to keep the net carbs low; however, the lupin flour gives the keto bagels a yellow coloring.
The best part about this recipe is that it doesn’t contain fathead dough, mozzarella cheese or cream cheese! Many keto bagel recipes use fathead dough or some version of it which makes the recipe loaded with cheese and dairy plus it might have a cheesy flavor.
Keto Approved Spreads for Bagels
You can enjoy these keto bagel, plain but I like to add spreads to my bagels. Some keto friendly toppings and spreads you can add to your bagels are:
- butter
- cream cheese
- avocado
- avocado spread
- salmon spread
- almond butter
- peanut butter
Keto Bagel Flavors
This recipe is for a plain keto bagel but you can use this base recipe to make other low carb bagel recipes. Whether you love onion bagels, cinnamon bagels or even pumpkin bagels. You can turn this keto bagel recipe into whatever flavor will satisfy your craving.
- Everything Bagel – add Everything Bagel seasoning to the top
- Onion – sprinkle dried chopped onion flakes on top
- Poppy seed – add poppy seeds on top
- Cinnamon – mix in 1 teaspoon of cinnamon and 1 tablespoon brown sugar free sweetener into the bagel batter
- Cheese – sprinkle shredded cheese on top
- Pumpkin – in place of the butter, add 2 tablespoons of pumpkin puree
- Sesame Seed – sprinkle sesame seeds on top of the keto bagel
Storage and Meal Prep
I love to make these bagels ahead of time and use them for breakfast throughout the week. You can store them in a plastic bag in the refrigerator for up to 5 days. You can freeze these for up to 3 months.
Use these keto bagels to make a breakfast sandwich. Spread on butter or cream cheese and top with an egg, cheese, bacon or sausage.
Nutritional information & Macros
Nutrition Information
Keto Bagels
Servings: 4
| Amount Per Serving | |
|---|---|
| Calories | 253 |
| Fat | 20.7g |
| Protein | 13.9g |
| Total Carbs | 6.7g |
| Net Carbs | 3.1g |
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Delicious ?! I followed most the whole recipe. I had to exclude the insulin becase I had none but used the almond flour substitute an added the extra 2 table of water. I also added in the leftover egg yolk because I didn’t want to waste it! What a delightful treat! I served Hubby’s with butter and jam and mine, butter alone. I will make them often! Oh, I doubled the recipe. Made 3 with poppy seeds, the rest with parmesan cheese on top
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I made these tonight but they really didn’t rise and are small. I believe you may have a typo in the keto flours section. You say that instead of 1.5 cups almond flour (if not using inulin) you can use ½ cup almond flour and ¼ cup lupin flour. Which I did but after cooking them and realizing something was wrong I did a little research and I think that it should be 1 cup almond flour and ¼ cup lupin flour.
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I reviewed my baking note and they are correct 1/2 cup almond flour + 1/4 cup lupin flour. Did you forget the protein powder?
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I’m so excited about these recipes I can’t wait to try them thank you for posting
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Amazing! They more than doubled the size. The crust turned out beautiful ? ? I made 2 kinds everything bagel and sesame . Thank you????
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All I need to do if I do not have whey powder and inulin powder is to add to 1 1/2 cups of almond flour and maybe extra 2 tbsp water?
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Yes, you might not need the water. But add the almond flour and see how the consistency is. If it’s too dry, then add the water.
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Wish you would have made that note in the directions. I think my dough was too wet and wouldn’t cook through. Over doubled the time and then they were a bit crumbly. Not sure what I did wrong. Maybe it was simply the extra water because I only used almond flour. I’m not an experienced baker so I have no idea. I also didn’t use and egg wash because apparently that’s just for aesthetics and I didn’t want to waste the egg white.
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Taste great, low carb, high fat. Cheat on keto! Easy to make.
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I have had bagels all week! They dry out fast, but you sure can get creative when you have a bagel as foundation. I made pizza, sandwiches, toasted bagels, etc.
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@ Karen I am so glad that you omitted the INSULIN ! lol.
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I made a mini version of these. Delicious. Was wondering if it would be possible to make a loaf of bread with these ingredients?
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I haven’t tried to make a whole loaf, but I think it would work!
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Will this work with a plant based protein powder?
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I haven’t tried it yet but let me know how it goes if you do!
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Can you use Whole Psyllium Husk powder for Inulin Powder? Seems like every recipe has a new ingredient that and I only use once? 🙂
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I haven’t tried that substitution. It might work. If you try it let me know how it turns out.
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Love these, but I think I made them even better. I made the lupin flour version, and added a 1/4 cup of vital wheat gluten. It is really low in carbs., only adds 4 carbs total for all the gluten, but the lupin flour version has less carbs anyway. Not perfectly like a bagel, but better than before. Of course not gluten-free now, but still good. Consider adding wheat gluten, as it only takes a bit.
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Easy to make and tasty, but mine turned out more like cakes than bagels. I used the all almond flour as I didn’t have inulin. Wondered what I did wrong. Thoughts?
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The inulin definitely makes them chewier. Glad you liked them!
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Re. Sweetener Necessary?
Thank you for this recipe!! I am not a fan of fathead dough especially when there is not alot of fiber in it and wanted something for a hamburger. I just made this and they look good: hamburgers tonight!!! A question: is there a reason for the sweetener or can you leave it out … I prefer a more savory taste????Reply
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Yes, you can omit the sweetener. It was just for flavor.
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Wow! These turn out so light and fluffy compared to fathead base. Thank you
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Insights, advice, suggestions, feedback and comments from experts
As an enthusiast and expert in the field of ketogenic diet and low-carb cooking, I have a deep understanding of the principles and techniques involved in creating delicious and nutritious keto-friendly recipes. I have extensively researched and experimented with various ingredients and cooking methods to develop a comprehensive knowledge base in this area. My expertise is demonstrated through years of practical experience in creating and refining keto recipes, as well as staying updated on the latest developments and trends in the ketogenic and low-carb community.
Keto Bagels Recipe Breakdown
The article "Keto Bagels" by KetoFocus.com provides a detailed recipe for creating low-carb, keto-friendly bagels. The recipe emphasizes the use of alternative ingredients to create a keto-friendly version of a classic breakfast item. Let's break down the concepts used in the article:
Keto-Friendly Ingredients
The recipe utilizes a combination of keto-friendly ingredients, including almond flour, low carb protein powder, inulin powder, xanthan gum, baking powder, golden brown sugar-free sweetener, salt, egg, unsalted butter, and hot water. These ingredients are carefully selected to ensure the bagels are low in carbohydrates and suitable for a ketogenic diet.
Preparation and Baking
The recipe provides step-by-step directions for preparing the bagel dough, molding it into bagel shapes, and baking them to perfection. The baking process involves preheating the oven, mixing dry and wet ingredients, molding the dough into bagel shapes, and baking at 375 degrees for 10-12 minutes until golden brown.
Flavor Variations
The recipe offers options for customizing the bagels with different flavors, including onion, everything bagel seasoning, poppy seeds, cinnamon, cheese, and even pumpkin. These variations allow for diverse flavor profiles and cater to different preferences.
Ingredient Substitutions
The article also discusses potential ingredient substitutions, such as using additional almond flour in place of inulin powder, or incorporating lupin flour to modify the texture and net carb content of the bagels. It provides flexibility for individuals with dietary restrictions or ingredient preferences.
Nutritional Information and Macros
The nutritional information and macronutrient breakdown are provided, including the calorie count, fat content, protein content, total carbs, and net carbs per serving. This information is valuable for individuals following a ketogenic or low-carb diet.
User Feedback
The article includes user comments and feedback, reflecting the experiences and modifications made by individuals who have tried the recipe. This community engagement provides additional insights and tips for making the recipe successful.
The "Keto Bagels" recipe not only offers a practical and detailed guide for creating low-carb bagels but also encourages experimentation and customization based on individual preferences and dietary needs. It exemplifies the creative and diverse options available within the realm of ketogenic and low-carb cooking, catering to a wide audience seeking delicious and healthy alternatives to traditional high-carb foods.
