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keto blueberry bagels on a white plate with extra berries and jam
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5 from 35 votes!

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.
Prep Time15 mins
Cook Time15 mins
Proofing time1 hr
Total Time1 hr 30 mins
Course: Breads
Cuisine: American
Recipe Category: Low Carb
Servings: 8 serves
Calories: 255kcal
Author: Megan Ellam

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