Keto Bagels with Yeast

4.97 from 54 votes!

Indulge in the perfect keto-friendly treat with our Keto Bagels with Yeast! These fluffy, chewy delights offer an authentic bagel experience while keeping your carb intake in check. With the addition of yeast, they achieve that classic texture you've been craving.

Prep Time15

Cook Time15

Total Time30

Course: keto bread

Cuisine: American

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: bagels

Calories: 262kcal

Author: Megan Ellam

Equipment

Ingredients

2 teaspoons instant yeast 7g
1 teaspoon inulin (2g) or sugar
1 tablespoon warm water
2 1/2 cups shredded mozzarella or whole mozzarella cut into chunks (250g)
1/4 cup cream cheese 60g
1 1/2 tbsp baking powder
1 tsp xanthan gum
2 eggs
1 1/4 cups almond flour 150g
pinch salt flakes

TOPPING

1 egg lightly beaten
2 tbsp Everything but the Bagel Seasoning or Sesame Seeds

Metric - US Customary

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

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.

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. Oven temperatures are for a fan-forced oven.

Nutrition