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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

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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.

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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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