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
Introduction to Low Carb Keto Bagels and Ingredients
As an enthusiast and expert in the field of ketogenic diets and low-carb cooking, I have extensive experience and knowledge in creating and modifying recipes to fit specific dietary needs. Over the years, I have personally experimented with various low-carb and keto recipes, including bread and baked goods, to understand the science behind ingredient substitutions and their impact on the final product. Additionally, I have delved into the nutritional aspects of different low-carb ingredients, their roles in recipe formulation, and their effects on the overall texture and flavor of the end result.
Overview of the Keto Bagels Recipe
The Keto Bagels recipe provided by KetoFocus.com offers a low-carb alternative to traditional bagels, with each bagel containing only 3.1g of net carbs. The recipe emphasizes the use of keto-friendly ingredients to create a chewy and flavorful bagel without the inclusion of fathead dough or cheese. Additionally, the recipe provides variations for different bagel flavors, such as onion, everything but the bagel, and poppy seed.
Key Ingredients in the Keto Bagels Recipe
The Keto Bagels recipe calls for the following key ingredients:
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Almond Flour: Almond flour serves as the primary base ingredient, providing a low-carb and gluten-free alternative to traditional wheat flour. It contributes to the texture and structure of the bagels.
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Low Carb Protein Powder: The inclusion of low carb protein powder helps to enhance the protein content of the bagels while contributing to their texture and rise.
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Inulin Powder: Inulin powder plays a crucial role in providing a chewy texture to the bagels while keeping the recipe low-carb. It also serves as a prebiotic fiber.
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Baking Powder: Baking powder acts as a leavening agent, helping the bagels to rise during baking.
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Xanthan Gum: Xanthan gum is used to improve the texture and structure of the bagels, particularly in the absence of gluten.
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Golden Brown Sugar-Free Sweetener: The sweetener adds flavor to the bagels, and its inclusion can be adjusted based on personal preferences.
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Egg and Butter: These ingredients contribute to the moisture and richness of the bagels, while also aiding in binding the other ingredients together.
Preparation and Baking Process
The recipe involves a series of steps, including preheating the oven, mixing the dry and wet ingredients, shaping the dough into bagel forms, and baking them until golden brown. Additionally, the recipe provides tips for handling the dough and offers guidance on incorporating alternative ingredients for specific dietary preferences.
Variations and Serving Suggestions
The recipe offers versatile options for customizing the bagels with different flavors, such as everything bagel, onion, poppy seed, cinnamon, cheese, and pumpkin. It also suggests various keto-approved spreads, such as cream cheese, avocado, salmon, and nut butters, to complement the bagels.
Nutritional Information and Macros
Each serving of the Keto Bagels contains approximately 253 calories, 20.7g of fat, 13.9g of protein, 6.7g of total carbs, and 3.1g of net carbs. The recipe provides insight into the macronutrient composition, making it suitable for individuals following a low-carb or ketogenic lifestyle.
User Feedback and Substitutions
The user feedback section showcases individual experiences with the recipe, including insights into ingredient substitutions, modifications, and the overall success of the bagels. Users have shared their creative approaches to personalizing the recipe, such as making mini versions, adding additional ingredients, and exploring alternative flour options.
Expert Advice and Responses
The recipe author and expert behind the KetoFocus channel has actively engaged with users, providing guidance on ingredient substitutions, storage recommendations, and addressing queries related to the recipe, thus demonstrating a depth of knowledge and hands-on expertise in the field of low-carb baking.
In summary, the Keto Bagels recipe offers a comprehensive guide to creating low-carb, keto-friendly bagels, accompanied by user interactions, nutritional insights, and expert advice, making it a valuable resource for individuals seeking delicious and satisfying alternatives within a low-carb lifestyle.
