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Of Course, We’re Going to Start With Bread (Keto Everything Bagels. Because Bagels are EVERYTHING.)

by Carilyn on January 8, 2018


Keto Egg and Bacon Bagel Sandwich

When most people first contemplate going keto, they usually wail some version of, “But I can’t live without bread!” While my lament was more something along the lines of, “But I can’t live without doughnuts! And pie! And cookies in the shape of hearts and decorated with sprinkles!,” I am sympathetic to the potential life-without-bread conundrum. So, after my first few weeks of keto, I set about trying to discover a great bread recipe.

And hallelujah! I found one!

Even though no one seems to know where the original (and oft-adapted) write-up of this recipe came from, most keto veterans know some version of it, and use it for pizza and bread. But, me being me, I couldn’t leave well enough alone (it’s like a mental disorder, I know), so I have tweaked the traditional just a bit. Feel free to do the same. The recipe is super easy, and seems flexible enough to play around with.

As they say, you do you.

Pre-keto, I was known to eat an Everything bagel once (or four) times a week. I loved me some bagels! I truly believed that the beginning of keto was the end of my bagel love affair. Unlike desserts, I had a hard time envisioning a work-around that would be palatable. Almond flour? Too dense. Coconut flour? Too, ummmm, coconutty. Then I saw a posting for pizza dough, and there was my Aha! moment. (Oprah would be proud, since she luuuurves bread so much, and all.)

Use this recipe for any bread-based munchable you want. I’m playing around with some different versions and will post soon.


Everything Bagels

1.5 cups almond flour (not almond meal)

2 tsp. xanthan gum

1 tsp. salt

2 eggs, beaten

4 Tbsp. full fat cream cheese

3 cups shredded mozzarella (shred this yourself, if possible, to save a few carbs as pre-shredded cheese is coated in corn starch)

Everything Seasoning or,

sesame seeds

dried garlic

dried onion

poppy seeds

sesame seed

2 Tbsp. unsalted butter, melted (to brush on top)


Preheat oven to 400 degrees.

Cover a baking pan with parchment paper, or use a silpat baking mat.

Combine seasonings if not using Everything seasoning.

In a medium bowl, whisk together the almond flour, xanthan gum, and salt. Add the beaten eggs. Mix well.

In a large saucepan, heat the mozzarella and cream cheeses over low until melted. Stir often so they do not burn. Alternatively, put the cheeses in a large, microwave-safe bowl and heat until melted, stirring often.

Stir cheeses until well-combined and creamy.

Add flour mixture and stir well.

Pour out onto clean surface and knead until fully combined. If your hands get sticky, coat with cooking spray of a little almond flour.

Divide the dough into 6 equal parts. Roll each part into a log. Form into an “O” like a bagel.

Brush the tops of the bagels with melted butter and sprinkle generously with the seasonings. You can also dip the bagel tops into a bowl of the seasoning if you prefer a “heavier” coating.

Bake for 9 minutes. Turn baking sheet 180 degrees. Bake for 9 more minutes.


Makes 6 bagels

396 Calories

7g Net Carbs

54g Fat

17g Protein

{ 2 comments… read them below or add one }

Yulan January 9, 2018 at 7:22 am

These sound amazing. I’m regretting looking at the pictures while I’m at work… now I’m distracted by daydreams of homemade bagels when I get home! Are you going to post a keto sourdough?

Carilyn January 11, 2018 at 9:03 am

So great to hear from you! And yes, am working on my sourdough starter, now, so will post something soon.

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