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keto bagels on a wood cutting board

The Best Keto Bagel

Megan Ellam
I love a good bagel and this keto bagel recipe is the bomb.
5 from 45 votes!
Prep Time 15 mins
Cook Time 15 mins
Proving time 1 hr
Total Time 1 hr 30 mins
Course Bread, keto bread
Cuisine American, Australian Keto
Servings 8 bagels
Calories 257 kcal

Ingredients
 
 

  • 2 teaspoons instant yeast (7g)
  • 1 teaspoon inulin (2g)or sugar
  • 1 tablespoon warm water
  • 250 g shredded mozzarella or whole mozzarella cut into chunks
  • 65 g cream cheese
  • 1.5 tbsp baking powder
  • 1 tsp xanthan gum
  • 2 eggs
  • 150 g almond meal
  • pinch salt

TOPPING

Instructions
 

CONVENTIONAL 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).
  • Place cheese and cream cheese into a large microwave-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.
  • Baste with egg yolk and season.
  • 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 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.
  • 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 with egg yolk and season.
  • 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.
  • 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

Serving: 1bagelCalories: 257kcalCarbohydrates: 4gProtein: 14gFat: 22gSaturated Fat: 1gCholesterol: 61mgSodium: 23mgPotassium: 23mgFiber: 2gSugar: 1gVitamin A: 89IUCalcium: 49mgIron: 1mgMagnesium: 2mgNet Carbs: 2g
Keyword keto bagel, keto bagel recipe, low carb bagels
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