These bagels changed my keto life. They are SO GOOD! I always have a batch on hand, and they are one of my lunch go-tos. They are delicious with butter and cream cheese, an egg, cheese & bacon, or avocado. I really don’t think you can go wrong with any filling!
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As with most of the recipes I try, this one did not suit me in it’s original form, so this is my modification:
- 2 cups shredded mozzarella cheese
- 2 Tbs cream cheese
- 1 egg
- 1/2 almond flour
- 1/2 cup hemp hearts
- 1 tsp baking soda
- 1 tsp xanthan gum
- Flavoring of your choice (choose 1)
Melt the mozzarella & cream cheese in a microwave safe bowl for about a minute or until you can mix it easily together. Add the egg and mix well. Add almond flour, hemp hearts, baking soda + xanthan gum, and combine well. Add the flavoring of your choice (see below). Use wet hands to divide the batter into 6 portions. I use this donut pan for a traditional bagel shape, but if you don’t have a donut pan, you can shape them by hand. You may lose the center hole when they bake, but they’ll taste just as good! Bake at 350 for 25-30 minutes. The bagels brown pretty quickly, so I usually cover with foil after 15 minute or so.
For Everything Bagels- add 2 Tbs Everything But the Bagel seasoning, then add more seasoning on top once you have the bagels in the pan before baking.
For Asiago Bagels- add 1/4 cup of asiago cheese to the bagel batter, then sprinkle remaining cheese on top of bagels once they are in the pan before baking.
For Cinnamon Bagels- add 2.5 Tbs granulated Swerve combined with 1 tsp cinnamon. Make this mixture again and top bagels in pan with a sprinkling of the cinnamon “sugar” as well, before baking.
Store your bagels in an airtight container on the countertop or in the fridge. I prefer to slice and toast them before topping & eating.
* This blog will occasionally utilize affiliate links, for which I receive credit. It doesn’t cause anyone to pay more for the item in question, but it helps me be able to create content for this site. You are in no way obligated to use my links, and I will only link to the exact products I use myself, to help you achieve the same results I achieve with my recipes