- 29.2KShares
These Low Carb Homemade Bagels are a perfect idea for breakfast.
However, you could always enjoy these at any time of the day as well.
Low Carb Homemade Bagels.
This really is a great idea for a breakfast bread.
You can make these plain or add your favorite seasoning.
These bagels are not your usual boiled bagel.
They are baked instead. However, you could easily boil these bagels in boiling water with a bit of granular sugar alternative for about a minute before you bake them. I will have a few more great tips below the recipe card below.
You will need a few ingredients for this recipe.
First off, we will be using Almond Flour, which you can easily find online. Also, you can top these bagels off with a fabulous Everything Topping such as my favorite one here.
Here are some similar recipes that you may also like.
- Low Carb Copycat Red Lobster Biscuit.
- Sugar Free and Keto Cloud Bread.
- Also, Keto Low Carb Mug Bread.
Keep up to date with my recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
The recipe for Low Carb Homemade Bagels
What you will need to make this
As mentioned, we will be using Almond Flour, which you can easily find online. Also, you can top these bagels off with a fabulous Everything Topping such as my favorite one here.
- Almond Flour– 1 1/2 cups.
- Baking Powder- 1 tablespoon
- Sugar Alternative- 1 teaspoon equivalent to sugar. I use granular.
- Mozzarella Cheese- 2 1/2 cups.
- Cream Cheese- 3 ounces .
- Eggs- 2.
- Topping- fabulous Everything Topping such as my favorite one here.
How to make Low Carb Homemade Bagels
- Preheat your oven to 425 and prep a baking sheet for nonstick- I use parchment paper.
- Next, sift together the almond flour, baking powder and sugar alternative in a medium bowl. Set this aside.
- In a saucepan on low- to medium heat, melt together the mozzarella cheese and cream cheese. Stir the mixture as it melts, scraping the bottom of the saucepan as needed. Once the mixture has melted together remove the saucepan from the heat and allow to cool for a minute or two at the most but, not totally. We will need the dough to be somewhat warm for best results.
- Meanwhile, in the medium bowl with the flour mixture, stir in the two eggs. Then add the melted cheese mixture to this.
- We will be kneading the mixture next. It is best to rub some oil on your hands before kneading as this is a sticky dough by nature. Knead the dough for 5-10 minutes until you are able to form it somewhat. It will not be like regular dough in touch or texture.
- Divide the dough in half and then half again. You can continue to divide until you reach six to eight pieces in order to make six to eight bagels. Form a snake-like roll with each individual dough piece and then connect the ends of the ‘snake’ to form a circle or bagel. While I do not necessarily recommend boiling these bagels, you can do so now and then place them on to the prepped baking sheet. Otherwise, simply place eight one on to the baking sheet. Top with desired toppings such as this fabulous Everything Topping such as my favorite one here. Bake the bagels for 12-15 minutes or until firm and somewhat golden.
Why do we add mozzarella cheese to this recipe?
This is a gluten free bagel recipe. Because there is no added gluten, we need to add some kind of a binder to keep the ingredients together. So, as a result, we add mozzarella cheese. However, the dough will still be a bit sticky when we knead it.
Here are some tips to make your bagel even better!
As I have mentioned, coat your hands with oil before you actually knead the dough. The oil will help prevent the dough from sticking to your hands as a result.
Sometimes refrigerating the dough before you knead it can help.
Refrigerating the dough may help it be easier to work with. On the flip-side, heating the dough for a 10-15 seconds can help it become easier to work with too.
To boil or not to boil?
Traditional bagels are boiled for a minute before they are placed on the baking sheet for baking. Boiling bagels is what gives them that ‘chewy’ outside. However, using almond flour may not give the same results. As a result, I simply bake these bagels without boiling them first.
Why are we using almond flour instead of regular flour?
Almond flour is used in this recipe because it is friendlier to certain diets than regular wheat flour. Specifically, keto, low carb and gluten free diets.
The recipe card for Low Carb Homemade Bagels
Low Carb Homemade Bagels
Ingredients
- 1 1/2 cups Almond Flour
- 1 tbs Baking Powder
- 2 1/2 cups Mozzarella Cheese
- 3 ounces Cream Cheese-
- 2 Eggs
Instructions
- Preheat your oven to 425 and prep a baking sheet for nonstick- I use parchment paper.
- Next, sift together the almond flour, baking powder and sugar alternative in a medium bowl. Set this aside.
- In a saucepan on low- to medium heat, melt together the mozzarella cheese and cream cheese. Stir the mixture as it melts, scraping the bottom of the saucepan as needed. Once the mixture has melted together remove the saucepan from the heat and allow to cool for a minute or two at the most but, not totally. We will need the dough to be somewhat warm for best results.
- Meanwhile, in the medium bowl with the flour mixture, stir in the two eggs. Then add the melted cheese mixture to this.
- We will be kneading the mixture next. It is best to rub some oil on your hands before kneading as this is a sticky dough by nature. Knead the dough for 5-10 minutes until you are able to form it somewhat. It will not be like regular dough in touch or texture.
- Divide the dough in half and then half again. You can continue to divide until you reach six to eight pieces in order to make six to eight bagels. Form a snake-like roll with each individual dough piece and then connect the ends of the 'snake' to form a circle or bagel. While I do not necessarily recommend boiling these bagels, you can do so now and then place them on to the prepped baking sheet. Otherwise, simply place eight one on to the baking sheet. Top as desired. Bake the bagels for 12-15 minutes or until firm and somewhat golden.
Recipe Notes
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected.
Follow Me
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
Looking for a recipe that is not on my site?
Please let me know and I will will on getting that recipe for you.
Happy baking, eating, and enjoying life!
- 29.2KShares
Kathy V.
Can the dough be kneaded in a stand mixer rather than by hand?
SFD
I have used a hook in the past. You just want to make sure that you do not over-knead it. Thanks!
Barb
Best Bagels Ever!! Thanks for the TJ Everything tip!!
SFD
Good to hear that you liked the bagels. I am a huge fan of the Trader Joe’s Everything as well 🙂
EmSue
How much sugar substitute?
SFD
Hi. Depending on the substitute that you are using, it would be the equivalent of that sugar substitute to sugar. If your sugar alternative is 1:1 in volume with sugar, then you would use 1 teaspoon.
Jennifer
Do you know if these freeze well?
TheSugarFreeDiva
Hi. I have not tried freezing these however, I would guess they could be frozen. Thanks!
LIZ
My bagels where flat. What did I do wrong? Did I maybe knead it to long or to short?
SFD
I am wondering if you added the baking powder as this is what would help the bagels rise. Sometimes out of date baking powder can also affect what we bake.
I would try the recipe again and maybe add a 1/2 teaspoon of baking powder with the 1 tablespoon. Be sure to make your bagels tall rather than flattening them out.
Please let me know how they turn out if you do try these again. Thanks!
Amy
I’m having a really hard time with this recipe. Tried twice and just keep wasting the ingredients. The dough is WAY too sticky for my to handle. What am I doing wrong?
SFD
You are actually doing it right. The dough is suppose to be sticky because we are not using a flour with gluten in it. However, you can make the dough easier to work with by refrigerating it for about 20 minutes and trying again. Also, try running vegetable or a similar oil on your hands to make it easier to work with.
Please let me know how it goes for you. Thanks!