Looking for a low-carb bagel to spice up your keto breakfast game? We know that bagels can seem like a daunting endeavor, and making them low-carb only adds to the intimidation. However, if you're looking to add bagels to your keto repertoire, look no further than this quick and easy bagel recipe! Gluten-free, low-carb, and made with just 5 ingredients, these keto bagels are ones with tantalizing taste and texture. They have a fluffy, doughy texture right out of the oven, and a more traditional, thicker bagel texture after they've cooled. Give them a quick spread of butter or cream cheese, and enjoy!
Be sure to check out the notes at the bottom of the recipe for a few of our best bagel tips for finding success with this recipe.
¾ Cup Modern Mountain Oat Fiber
2 Large eggs
12 Oz Part-skim milk shredded mozzarella
2 TSP Baking powder
¾ TSP Xanthan gum
Olive oil or cooking spray
Seasonings of choice (sesame seeds, poppy seeds, Everything But the Bagel Seasoning, etc.)
Preheat oven to 350° F.
In a small bowl combine the oat fiber, baking powder and xanthan gum together.
In a microwave safe bowl, melt the mozzarella cheese in the microwave in 30 second intervals. After each interval, remove the cheese can fold it over. Microwave until cheese is melted and smooth.
Take the dry ingredients bowl and easily knead in the ingredients into the softened cheese. Knead carefully, as Modern Mountain Oat Fiber is a fine powder and can be a bit messy if you're too rough.
Once the cheese has come down in temperature, add in the beaten eggs and mix until everything is well-combined. Knead the dough for about two minutes to really get everything worked together.
Take a knife or dough cutter and separate the dough into 8 parts.
Roll the dough into a long log about 8-10 inches long.
Form the long into a circle overlapping the ends then press down on the ends for connection. Don’t worry about the ends sticking together firmly as the cheese will melt down and connect again during the baking process. The key here is to make sure the bagels hole is wide enough to still be a visible hole after it rises during baking.
With an oiled pastry brush or cooking spray, lightly oil the keto bagels. Sprinkle your seasonings of choice on top of the bagels, gently pressing them into the dough.
Bake in preheated oven for 20-25 minutes. Allow the bagels to fully cool, as they are best served cold.
When the bagels are hot, they are very doughy and soft. As they cool, they become denser like a more traditional bagel, alllowing you to more easily spread butter or spread of choice.
If you are struggling with a particular piece that keeps breaking while rolling, simply pop in the microwave 10 seconds or so. However, if it breaks completely it’s best to place it together the best you can and form the bagel. In the baking process the cheese will allow the oat fiber to come together and be uniform again.
These bagels rise quite a bit during the baking process. If you find that your bagel hole is disappearing during baking, try to roll your dough a bit thinner and make a wider hole prior to baking. If it does disappear, not to worry; they're still just as delicious ;)