I never thought there’d be a day that I would have a bagel that wasn’t made from a traditional recipe and actually feel like it was the “real thing”. These Keto Bagels are as close as you’ll get to the real thing, IMO!
I remember back in the 80’s, I would take a break about 10:30 at work and find myself at the food truck. My go-to’s were a breakfast burrito or a bagel with cream cheese and let me tell you – the cream cheese was a huge block sandwiched between 2 slices of ‘Everything Bagels’. Of course I had my bagels toasted because really? Is there any other way? Seriously guys. It was my favorite part of my day! I’m not joking. I savored each and every bite, all the while using my fingers to pick up any seasoning that fell on to my paper plate. It’s crazy how I vividly remember those moments at work but can’t remember some of the ladies names that I worked with!
My daughter mentioned a while back, that she missed bagels. As you know she’s fueling her body through a keto lifestyle and I might add, she’s doing great and feeling so good! I surprised her one day with some keto bagels in hopes that she’d really like them and she did! I dabbled a few times with the recipe as she requested a Jalapeño Cheddar and I figured while I was playing, I may as try another flavor (Italian) to go along with the Jalapeño and the Everything Bagel that I originally made. All 3 keto bagels were a hit! She and my husband both prefer the Jalapeño Cheddar but I’m still partial to my Everything Bagel!
The Italian Bagel is good with cream cheese BUT on a whim, I dipped it into a paleo pasta sauce and O.M.G! It was like eating pizza! So that’s what is next on my list – making these keto bagels into keto bagel pizza bites. Who is with me on that one?
While I’m not “keto” per se, I did eat the keto bagels a few times and much to my surprise, my tummy had no issues what-so-ever! I didn’t use dairy cream cheese for the recipe or to top them off but I do use mozzarella cheese in this recipe and it honestly didn’t bother me. I’m thankful because these truly are good and I really do get all the feels of my bagel eating days rushing back to me!
If you’re looking for other keto recipes, I have these Keto Cinnamon Muffins that have gotten great reviews. I’m sure I’ll be adding more to the keto category as I dabble my way through the kitchen in hopes of helping my daughter through her journey. In fact, a Keto No’Grainola is coming to the blog soon!
Healthy fats is where its at my friends so if you can tolerate dairy, give these Keto Bagels a try and let me know what you think. I am loving them ….especially the Everything Bagel (you can grab the seasoning at Trader Joes!) with either ghee or Kite Hill Cream “Cheese” Spread. So good for breakfast, snack or even a meal depending on what you stack it up with!
- 3 cups shredded mozzarella cheese
- 1/4 cup Kite Hill Cream “Cheese”*
- 1 1/2 cups blanched almond flour
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 2 jalapeños, sliced into rings, then in half
- 2 tbsp grated cheddar cheese
- •
- 2 tbsp ‘Everything But The Bagel' seasoning from Trader Joe’s
- •
- 2 tbsp Italian Seasoning
- 2 tbsp grated parmesan cheese
- Preheat oven to 425 degrees.
- In a medium glass serving bowl, melt 3 cups shredded mozzarella cheese and cream “cheese” together for 2 minutes, in 30 second intervals - stirring each 30 seconds.
- Add in almond flour, baking powder and salt. Combine with fork. Whisk eggs and add to “dough”, stirring in with fork, then using hands to make sure all is incorporated.
- Taking out about 3 tbsp’s worth of dough, roll with hands to form long cylinder-like shape (about 4 in long) and then bring ends together and pinch to form a circle. Finish off with remaining dough, making about 15 bagels.
- Top with any of the above mixtures, or make it your own!
- Bake at 425 degrees for 13-15 minutes.
- Let cool and store in fridge. Warm in toaster or microwave.
- *Regular cream cheese can be used as well!
