As frozen, keto bagels go, these certainly are the best. The recipe can be made in bulk and frozen for future use. You don’t have to rely on eating a gluten-free flour that is hard to find at your local grocery store. These Keto bagels are really simple to make and are just as good as the ones you get at your favorite bagel shop.
If you can tolerate gluten (wheat) and have already followed the keto diet at least a tiny bit, you may be wondering if you can now eat traditional bagels. Well, yes! And you can enjoy the taste, texture, and flexibility of these baked goods, without the gluten. (It’s crazy how much easier this is when it’s not chocolate covered!)
These fluffy, pillowy bagels are a keto and gluten free dream come true. They aren’t the most typical keto bread you’ll find, but if you’re new to the keto diet, this may be the ideal way to ease your way into it. It’s also really easy to make, which means you can whip them up on a Sunday morning and they’ll keep you stocked with keto bagels all week long.. Read more about best keto bagel recipe and let us know what you think.
Bagels made with ketones
On the exterior, it’s crispy, yet on the inside, it’s soft. Seedy bagels are simple and tasty, simply ready for you to fill them with your favorite ingredients.
15 + 20 m Medium
Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius) and line a large baking sheet with parchment paper.
Microwave the mozzarella and cream cheese for 1 minute on high in a medium microwave-safe bowl. Remove the lid and stir. Repeat in 30-second increments until the cheese has melted and mixed smoothly.
Whisk together the almond flour and baking powder in a separate dish until thoroughly mixed. Toss the melted cheese with the egg and almond flour mixture. Mix everything together until a smooth dough forms. Kneading it on a non-stick surface can assist with this!
Form the dough into bun shapes by dividing it into as many pieces as the recipe calls for. Place on a baking sheet that has been lined with parchment paper.
Push a hole through the middle of each bun with your thumb or the handle of a wooden spoon, then shape it further until you get bagel shapes.
To make the topping mix, put the seeds and spice in a small dish and whisk to incorporate.
In a separate dish, crack the second egg and whisk it together until smooth.
Brush the beaten egg generously over the top of each bagel, then sprinkle with the topping mixture.
Preheat the oven to 350°F and bake for 15 minutes.
The first time I tried this recipe, I was skeptical but then when I tasted it I thought it was the best keto bagel I had ever eaten. So I made a few changes and now I know it’s the best. Or so I thought until I tried the recipe below that is! I know, I know, I’m giving away the recipe below. And I’m not sure what’s more annoying: the fact that I’m doing this or the fact that I’m doing it to you.. Read more about easy keto everything bagel recipe and let us know what you think.
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