Delicious Keto Bagels
As a former bagel lover, I had to create an amazing keto bagel. This recipe is incredibly easy and tasty.
I wanted a low carb bagel made with yeast. Yeast imparts so much flavour to the bagel as well as giving it rise. Check out my tips below for making these tasty fathead bagels with a bit of a difference.
How to make Keto Bagels at Home
Trust me these keto bagels are so easy to make at home. As per usual for the recipe I have included how to make these by hand with conventional methods. I use a microwave, but you can use a saucepan over low heat to achieve the same results.
I have included a Thermomix keto bagel recipe. You may recognise it from the Cookidoo Low Carb collection because I wrote the recipe. My recipe uses inulin for the yeast activator as sugar alcohols including monkfruit do not activate yeast. You can see my video comparison here.
The Thermomix keto bagel method is my favourite as it is super easy. Also, since my original method for the Cookidoo I have increased the mixing and kneading time to achieve a beautifully mixed dough. I also find this helps to achieve a beautiful rise.
Kneading and Shaping
Once you have mixed dough knead it into a smooth ball and separate into 8 equal pieces. Using a cupped hand over the ball roll until the dough forms a smooth ball. Using your middle finger and thumb create a small hole in the centre of the dough and shape the bagels.
Cover with a silicone mat or towel and leave in a warm place to rise.
Baste with egg yolk and season as preferred. If you want a super tasty bagel you have to try an Everything Bagel using our “Everything But the Bagel Seasoning“. Bake until lightly golden and cooked through.
Next Recipes To Try
RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on Facebook, and Instagram or see all the new easy keto recipes on Pinterest.
Keto Bagels with Yeast
Equipment
Ingredients
- 2 teaspoons (2 teaspoons) instant yeast 7g
- 1 teaspoon (1 teaspoon) inulin (2g) or sugar
- 1 tablespoon (1 tablespoon) warm water
- 2 1/2 cups (2 ½ cups) shredded mozzarella or whole mozzarella cut into chunks (250g)
- 1/4 cup (¼ cup) cream cheese 60g
- 1 1/2 tbsp (1 ½ tbsp) baking powder
- 1 tsp (1 tsp) xanthan gum
- 2 (2) eggs
- 1 1/4 cups (1 ¼ cups) almond flour 150g
- pinch (pinch) salt flakes
TOPPING
- 1 (1) egg lightly beaten
- 2 tbsp (2 tbsp) Everything but the Bagel Seasoning or Sesame Seeds
Instructions
CONVENTIONAL METHOD
- Mix warm water, inulin and yeast in a small bowl and cover with cling film and a towel (or silicone mat) to keep warm. Set aside until yeast activates and is foamy (15-20 mins).
- Place cheese and cream cheese into a large heat-safe mixing bowl. Microwave on high for 2 minutes.
- Add eggs and baking powder; mix to combine.
- Mix through the remaining ingredients. Transfer dough to a silicone mat and knead for 1-2 minutes.
- Roll dough into a ball until it is no longer sticky. Cut into 8 pieces. Roll each piece into a ball. Push a finger through the centre of each ball and using your fingers gently widen the hole while pressing and shaping the outer edge to be smooth and even. (Alternatively roll into a long sausage and join each end to form a bagel).
- Transfer bagels to a lined baking tray. Cover with a silicone mat and allow to rest in a warm place for 1 hour.
- Preheat oven to 170°C fan/190°C/375°F.
- Baste with egg yolk and season. Bake bagels for 15-20 minutes or until lightly golden and cooked through.
THERMOMIX KETO BAGELS
- Mix warm water, inulin and yeast in a small bowl and cover with cling film and a towel (or silicone mat) to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins).
- Add cheese and cream cheese to mixer. Chop 5 sec/speed 5. Scrape down sides of bowl.
- Melt cheese 3 min/90°C/speed 3.
- Add eggs and baking powder; mix 15 sec/speed 3. Scrape down sides of bowl.
- Add remaining ingredients; mix 30 sec/speed 3. Then knead 2 min/dough setting. Transfer dough to a silicone mat. Follow from Step 5 above.
Notes
Your Own Notes
Nutrition
54 responses to “Easy Keto Bagels with Yeast”
-
How did you calculate your nutritional value? When I do it in an app, I get 7 net carbs and 517 calories.
-
I use the international standard calculator that I pay for annually (as do most bloggers globally).
-
-
Can you use super fine blanched almond flour instead of almond meal?
-
You sure can Kim.
-
-
I just tried to make this and messed something up…not the best cook in the world! My yeast mixture never got foamy or dry. I’ve worked with yeast before but this just didn’t do it’s thing. Not expired. I used honey in it and let it sit for about 45 minutes hoping to get that foam. Finally gave up and continued with recipe. Smells great and it is proofing now. Hopefully they will taste delish, just not rise.
-
So delicious and so easy to make. I am sure this recipe is going to be one of the ones I will use again and again! -
Has anyone substituted the inulin for honey and if so how much would u use tia
-
You just use a tsp as per the inulin Fiona.
-
-
Yummy as ever. Delicious with cream cheese -
Love this recipe. Its so easy and all the ingredients can be souced from local supermarkets. They are so good on their own with a little cream cheese or use as an open hamburger bun, salad roll. Any topping you like. They freeze extremely well. My new favorite bun. -
OMG!! These are so good. They are not a traditional chewy bagel and are more bread-like but are very, very tasty!! -
Best Bagels ~ so easy to make as well. My 4yrs old and I made these for the first time yesterday and all 3 of my kids are devoured them (they are tough critics)
We used them as our buns to make burgers for dinner and were perfect. Will be on high rotation at our house -
Made today for the first time, seriously yummy and easy to make.
-
Just amazing. So easy to make and versatile. Great for breakfast or a lunch substitute for a bread roll. -
Very easy to make and versatile too. I used the dough to make cinnamon rolls, tasted like Danish pastry to me. In Love with the texture too. Will make this over and over again for sure.
-
So easy to make and very tasty, these will be a regular addition to my meal planing. I added some blueberries to half the mix before proving, I would sweeten that half of the dough next time, other than that they were perfect thanks Megan -
Amazing Bagels. So great to now have a low carb alternative for one of my favourite foods and so easy to make! Delicious. -
The best keto bagel out there! -
These bagels made with yeast are delicious. Wonderful flavour and so easy and quick to make. So if you are following low carb, this bagel recipe is the bomb. -
Bagels are so delicious to eat . This keto version is not only easy but they turn out perfectly every time. They are not heavy like some bagels can be and the yeast definitely gives it that more bread like bagel .
I love how fluffy the yeast gets and it definitely gives a good rise to the bagels.
I love them as a breakfast bagel with bacon, egg and avocado.
I also like them as an alternative to a sandwich at lunchtime.
They are also great with a slather of cream cheese on them too.
The best part is that they freeze well so I can grab one when I feel like eating one .
Make these yeasted bagels and you definitely won’t be disappointed.
I actually think these are better than the original carb filled bagels.
This is definitely a winner of a recipe.
Thanks Megan for making Keto so easy to stick to with these awesome bagels. -
These were super easy to make and very delicious. They were great out of the freezer too -
I enjoyed making and eating these. Easy and tasty! -
Simple to make and delicious, highly recommend
Leave a Reply