Keto Almond Flour Bagels Recipe
Chewy on the outside, tender on the inside, these golden keto bagels made with almond flour deliver authentic bagel texture and flavor without the carbs.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">210g almond flour (fine ground)</li> <li class="ingredients-single-item">15g psyllium husk powder</li> <li class="ingredients-single-item">7g baking powder</li> <li class="ingredients-single-item">3g salt</li> <li class="ingredients-single-item">170g shredded mozzarella cheese (low moisture)</li> <li class="ingredients-single-item">28g cream cheese</li> <li class="ingredients-single-item">2 large eggs (room temperature)</li> <li class="ingredients-single-item">5ml apple cider vinegar</li> <li class="ingredients-single-item">1 egg white (for egg wash)</li> <li class="ingredients-single-item">Toppings (optional): sesame seeds, poppy seeds, everything bagel seasoning</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Microwave-safe bowl</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Pastry brush</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until well combined. These dry ingredients form the foundation of our keto-friendly dough, with the psyllium providing crucial binding properties that mimic gluten. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Place the shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth (about 90 seconds total). This melted cheese mixture is the key to creating the stretchy texture that makes these bagels so authentic. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Working quickly while the cheese is still hot, add the beaten eggs and apple cider vinegar to the cheese mixture and stir vigorously. The vinegar helps activate the baking powder for better rise, while the hot cheese helps incorporate the eggs without scrambling them. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the dry ingredients to the cheese mixture and mix until a dough forms. Initially, the dough will be sticky and may appear uneven - this is normal! Knead the dough with your hands for 2-3 minutes until smooth. If it becomes too difficult to work with, lightly wet your hands with cool water to prevent sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Divide the dough into 6 equal portions (about 90g each for consistency). Roll each portion into a smooth ball, then use your finger to poke a hole in the center. Gently stretch and shape into a bagel form, making the hole about 3-4cm wide (it will shrink during baking). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Arrange the shaped bagels on your prepared baking sheet, leaving at least 5cm between each. Brush the tops and sides with beaten egg white - this creates that desirable glossy golden crust. If using toppings, sprinkle them on now while the egg wash is still wet so they adhere during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake for 20-25 minutes until the bagels are golden brown and firm to the touch. You'll know they're done when they sound hollow when tapped on the bottom. The internal temperature should reach about 95°C if you're using a thermometer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. This resting period is crucial as it allows the interior structure to set properly. Unlike wheat-based bagels, these continue to firm up as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Once cooled, slice and enjoy with your favorite toppings like cream cheese, smoked salmon, or avocado! Store any leftover bagels in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. To refresh, simply toast from frozen or thawed. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is psyllium husk powder essential in low-carb bagel recipes?
Psyllium husk powder is crucial as it mimics the binding properties of gluten in traditional flour. It creates elasticity in the dough, absorbs moisture, and gives the bagels their authentic chewy exterior and soft interior. Without it, low-carb bagels would crumble and lack proper texture.
Can I use coconut flour instead of almond flour for keto bagels?
Coconut flour isn't a direct 1:1 substitute for almond flour as it's more absorbent. If substituting, use only about 1/3 the amount and increase eggs and liquid ingredients. However, this will significantly alter the texture and taste of the bagels, making them less authentic.
How can I prevent my fathead dough bagels from flattening during baking?
To prevent flattening, ensure your dough isn't too wet, thoroughly cool the cheese mixture before adding eggs, make the bagel holes large enough (they shrink during baking), chill shaped bagels for 15 minutes before baking, and avoid opening the oven door during the first 15 minutes of baking time.
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