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keto bagels recipe with cheddar cheese

Easy Keto Bagels Recipe

This keto bagels recipe makes the best gluten-free low carb bagels! They are chewy, delicious, easy to make, and are ready in less than an hour!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Breads, Breakfast
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

For the bagels
  • 2 ⅓ cup Almond flour
  • 3 eggs room temperature
  • 1 tablespoon olive oil
  • 9 oz mozzarella cheese shredded or cubed
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano optional
For the topping
  • 1 egg yolk room temperature
  • ½ cup shredded cheddar cheese optional
  • 3 tablespoon everything bagel seasoning optional
  • 3 tablespoon sesame seeds, poppy seeds or dried onion flakes optional

Equipment

  • Food processor
  • parchment paper

Method
 

  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper
Make the bagels
  1. Beat the 3 eggs in a medium bowl with the vinegar, garlic powder, baking powder, oregano and salt
    3 eggs, 1 tbsp baking powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp dried oregano, ½ tsp apple cider vinegar
  2. In a small non-stick saucepan or skillet, combine the mozzarella and olive oil. Heat over medium heat until the cheese is melted. (you can also do this in a bowl in a microwave). Allow to cool slightly.
    1 tbsp olive oil, 9 oz mozzarella cheese
  3. Add the egg mixture and the melted cheese to a food processor or high powered blender. Pulse until you have a smooth batter.
  4. Transfer egg/cheese batter to a medium bowl and add the almond flour. Gently stir until it forms a soft dough. The dough will be slightly sticky, but shouldn't be too wet.
  5. Test the dough by taking some and forming a ball with it. If the ball won't keep it's shape, return the ball to the bowl and add more almond flour, a tablespoon at a time, until you are able to form a stable ball ** NOTE: you don't want a "dry and firm" ball..just one that doesn't immediately collapse! **
  6. Divide the dough in to 6 equal portions.
  7. Form the bagels by rolling each piece in to a ball, then press to slightly flatten it. Use your finger to poke a hole in the middle of the dough
  8. Set the bagel on the prepared baking sheet.
  9. Beat the egg yolk and brush the tops of the bagel with the yolk
  10. Sprinkle tops with cheddar cheese, poppy seeds, everything bagel seasoning, onion flakes or topping of your choice.
  11. Bake for 20 minutes or until golden brown and an inserted toothpick comes out clean.
  12. Allow to cool slightly before transferring to a plate.
Storage
  1. Bagels will keep for up to 3 days in a Ziploc bag.

Notes

About the mozzarella cheese: 9 oz of mozzarella cheese is slightly more than ½ cup. When I was making these keto bagels, ½ cup of cheese was too little, and ⅔ of a cup was too much. If you don't have a food scale, just slightly overfill a ½ cup measuring cup with the cheese!
Storing leftovers: these keto bagels will keep in a Ziploc bag for about 2-3 days on the counter or up to a week in the fridge
Reheating: after a day or two, the bagels will be less soft. Simply reheat them in a microwave or toaster