Keto Blueberry Bagel – Chewy Yeasty and Delicious!

The perfect homemade keto blueberry bagel. It is yeasty, chewy, sweet and delicious!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

If you are looking for a keto blueberry bagel that easy, delicious and perfectly chewy then you have found it.

As a former HUGE bagel fan, it was important to me to make an amazing low carb bagel recipe and these are just perfect. I am sure you will love them fresh or toasted and topped with your favourite bagel toppings.

a stack of bagels on a wire rack

Keto Blueberry Bagel Ingredients

The ingredients list for the keto bagels is filled only with ingredients you will recognise.

Instant yeast does not only help the bagels rise, but it really adds an authentic flavour to a keto bagel dough.

Inulin is a prebiotic used to activate the yeast (check the video link). If you do not have inulin you can substitute sugar or honey. The yeast will consume the carbs in the sugar or honey. Sweeteners like erythritol or monk fruit are not suitable to activate yeast.

A double acting gluten free baking powder that is aluminium free is also perfect for a recipe for keto bagels. Because a keto bagel recipe lacks gluten and carbs the combination of the baking powder and yeast really do help the dough to rise.

Frozen berries – I use frozen berries because I prefer whole blueberries in my bagels. If you use fresh ones, they will smoosh a bit and if you mix them in, you will have a delightful blue bagel.

Keto Blueberry Bage split open with a huge dollop of cream cheese
When the Blueberries are added to the mix you can see the texture is changed slightly

Shaping and Baking Bagel FAQs

Once the dough is mixed it should be soft and not sticky. Knead the bagel dough 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 the bagels with a silicone mat or towel and leave in a warm place to rise. Preheat the oven when you see the bagels have puffed and risen.

Baste with a little egg yolk and sprinkle with a little gold sweetener and flaked almonds. Bake until lightly golden and cooked through.

Can Keto Bagels be frozen? Yes, they can. I find it better to pre-split the bagel so you can defrost easier or toast from frozen.

Can I make a nut free low carb bagel? I use lupin flour or golden flax meal in place of the almond meal.

Can I use almond flour instead of almond meal? Of course!

Can I freeze the dough and roll later? I would suggest to roll into the bagels first and then freeze them. Keto fathead bagel dough is best shaped while it is still warm and easy to shape.

Can I make these as coconut flour keto bagels? Use only 1/4 cup of coconut flour with this recipe.

Can I make keto bagels in the Thermomix? Absolutely!

How do I bake keto bagels in the air fryer? Simply bake at 170°C (350°F) for 10 minutes turning halfway through cooking time.

a blueberry bagel cut in half spread with cream cheese

More of our Best Sweet Keto Bread Recipes

  1. Chocolate Cacao Keto Bread
  2. Keto Sweet Bread – Spiced Low Carb Bread
  3. Keto Banana Bread | Sugar free recipe
  4. Keto Pumpkin Bread – Fruit Toast
  5. Keto Hot Cross Buns – Fruit Toast
Blueberry bagels on a wire cooling rack
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a blueberry bagel cut in half spread with cream cheese
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keto blueberry bagels on a white plate with extra berries and jam

Keto Blueberry Bagels

These Keto Blueberry Bagels are so delicious. So easy to make and I know everyone will love them whether they are keto or not.
5 from 2 votes
Prep Time: 15 mins
Cook Time: 15 mins
Proofing time: 1 hr
Total Time: 1 hr 30 mins
Course: Breads
Cuisine: American
Recipe Category: Low Carb
Calories: 255kcal
Author: Megan Ellam
Servings: 8 serves
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Ingredients

  • 1 tablespoon warm water
  • 1 teaspoon inulin (7g) or sugar
  • 2 teaspoons dried instant yeast
  • 250 g shredded mozzarella or mozarella cut into chunks
  • 65 g cream cheese
  • 2 eggs plus 1 egg yolk for basting
  • 1 ½ tablespoons gluten free baking powder
  • 1 teaspoon xanthan gum
  • 150 g almond meal
  • 2 teaspoons sweetener optional
  • 1/2 teaspoon vanilla
  • 80 g frozen blueberries or berries of choice

TOPPING

  • 1 egg yolk lightly whisked
  • 2 teaspoons gold sweetener optional
  • 1 tablespoon flaked almonds to garnish

Instructions

CONVENTIONAL METHOD

  • Mix the 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).
  • Place cheese and cream cheese into a large microwave-safe mixing bowl. Microwave on high for 2 minutes.
  • Add eggs, baking powder and the activated yeast mixture; mix to combine.
  • Mix through remaining ingredients, except blueberries.
  • Transfer dough to a silicone mat. Allow to rest for 5 minutes.
  • Fold the blueberries gently into the dough.
  • 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.
  • Baste bagels with whisked egg yolk. Sprinkle with sweetener and flaked almonds if desired.
  • Bake bagels for 15-20 minutes or until lightly golden and cooked through.

THERMAL METHOD

  • Mix together 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, baking powder and the activated yeast mixture; mix 15 sec/speed 3. Scrape down sides of bowl.
  • Add remaining ingredients, except blueberries; mix 30 sec/speed 3. Then knead 2 min/dough setting.
  • Transfer dough to a silicone mat. Allow to rest for 5 minutes.
  • Fold the blueberries gently into the dough.
  • 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.
  • Baste bagels with whisked egg yolk. Sprinkle with sweetener and flaked almonds if desired.
  • Bake bagels for 15-20 minutes or until lightly golden and cooked through.

Notes

STORAGE
Bagels should be stored in the fridge for up to one week. Alternatively, freeze in a ziplock bag.
INGREDIENTS
Instant yeast is available from the supermarket.
Inulin is used to activate the yeast. It is a prebiotic available from health food shops or online. Use the link within the recipe to order online. Sugar alcohols do not activate yeast. If you do not have inulin you will need to use sugar or honey to activate the yeast. The carbs will be consumed by the yeast.
I use frozen berries, so they do mash in the dough. You can use fresh but be careful to not over-mix and squash. Alternatively, you can add the blueberries at the mixing stage for a “blue” bagel.
The baking powder used is a double acting gluten free and aluminium free brand. Double acting baking powder begins forcing the rise of baked goods when liquid is added and when baking.
For a nut free bagel substitute flaxmeal or lupin flour.
BAKING
Oven temperatures are for a fan-forced oven.
 

Nutrition

Serving: 1SERVE | Calories: 255kcal | Carbohydrates: 6g | Protein: 13g | Fat: 21g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 23mg | Fiber: 2g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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