These Keto bagels topped with white sesame seeds and poppy seeds are the perfect way to start your day! They’re so soft and fluffy, you’ll have a hard time believing they’re low carb.
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Keto Bagels
I used to love starting my day with a bagel. I’d slather it with cream cheese, maybe top it with an egg, and enjoy!
However, I did NOT love the carb crash that came afterwards. That’s why I decided to create a recipe for Keto bagels that would satisfy my cravings without any of the sluggish, bloated feeling.
I am so happy with these low-carb almond flour bagels! They’re super easy to prep, and they turn out so soft and fluffy.
They make a great grab-and-go breakfast. I’ll eat them plain, lather them up with cream cheese, or even toast them if I want something warm.
You can also use them to make amazing lunch sandwiches. Or, if I want a lighter afternoon snack, I’ll just eat half of one to give me a boost.
Seriously, these bagels are so good, it’s hard to believe they’re low carb. Try a bite and see for yourself!
How Many Carbs In Bagels?
This, of course, depends on the bagel. They can be made in a wide range of sizes and with all kinds of different ingredients.
Traditional bagels made with all-purpose flour, however, are going to be pretty high in carbs, no matter what size. An Everything Bagel from Einstein Bros, for example, has 56 grams of carbohydrates and only 2 grams of fiber!
Compare that to these Keto bagels, which only have 5 net carbs each. Talk about an improvement.
When I’m looking for an easy and delicious start to my day, homemade low carb bagels are the way to go. I know they’ll give me sustained energy for hours, without a crazy carb-crash. Plus, there are so many ways to enjoy them!
Toppings For Low Carb Bagels
Oh man, what CAN’T you use to top a bagel?
Before the bake, I like to use white sesame seeds and poppy seeds. They add a wonderful crunchiness. You could also use an “Everything But The Bagel” seasoning for even more flavor.
Love garlic? Try adding some garlic powder to your melted butter before brushing the bagels. You could also add some shredded cheese like Asiago or Parmesan on top for a cheesy boost.
And then, of course, there’s all the ways to top your bagel when it’s time to eat! Here, the options are truly endless.
For an unbeatable classic, you can’t go wrong with cream cheese. A little Keto blueberry jam would also be delicious.
Love avocado toast? Add a few green slices right on your bagel. Or, even better, whip up a batch of my one minute Keto guacamole.
From smoked salmon and capers to eggs and bacon, there are so many ways to top Keto bagels for an amazing breakfast. Or how about some turkey and cheddar or chicken salad for a quick and satisfying lunch?
Once you make these bagels, you’ll find endless uses for them.
Can You Store Keto Bagels?
Absolutely! I recommend keeping them in an airtight container in the refrigerator for maximum freshness. I would eat them within a week.
You can enjoy them straight from the refrigerator, let them warm up to room temperature, or toast them before digging in!
How To Make Keto Bagels
Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add two beaten eggs, garlic powder, baking powder, and salt to a medium bowl. Combine well and set aside.
Add the mozzarella cheese and olive oil to a saucepan over medium heat. Heat, stirring frequently, until the cheese is melted. Alternatively, you can heat in the microwave in 30 second intervals, stirring between each one.
Transfer the egg mixture and melted mozzarella mixture to a highspeed blender or food processor, then blend until combined. You can also do this by hand, but it will require more work.
Transfer the mixture to a medium bowl, then add almond flour.
Mix until a soft dough has formed.
Separate the dough into 6 pieces. Shape each one into a ball, then set on the prepared baking sheet. Press down to flatten slightly, then make a hole in the center.
Brush each bagel with the beaten egg, then sprinkle with your toppings of choice.
Bake for 20 minutes or until the bagels are lightly golden brown, then remove from the oven and allow to cool on the baking sheet.
Other Breakfast Pastry Recipes From The Keto Option That You Might Like
Keto Cream Cheese Muffins with Pecans
Chocolate Chip Gluten Free Scones
Keto Bagels
Equipment
Ingredients
Bagels
- 1 ¾ cup almond flour
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup mozzarella cheese melted
- 1 tablespoon olive oil
Topping
- 1 egg beaten
- 1 tablespoon white sesame seeds
- 1 ½ teaspoons poppy seeds
Instructions
- Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add two beaten eggs, garlic powder, baking powder, and salt to a medium bowl. Combine well and set aside.
- Add the mozzarella cheese and olive oil to a saucepan over medium heat. Heat, stirring frequently, until the cheese is melted. Alternatively, you can heat in the microwave in 30 second intervals, stirring between each one.
- Transfer the egg mixture and melted mozzarella mixture to a highspeed blender or food processor, then blend until combined. You can also do this by hand, but it will require more work.
- Transfer the mixture to a medium bowl, then add almond flour. Mix until a soft dough has formed.
- Separate the dough into 6 pieces. Shape each one into a ball, then set on the prepared baking sheet. Press down to flatten slightly, then make a hole in the center.
- Brush each bagel with the beaten egg, then sprinkle with your toppings of choice.
- Bake for 20 minutes or until the bagels are lightly golden brown, then remove from the oven and allow to cool on the baking sheet.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
