I think one of things that’s most missed when doing any kind of low carb, grain-free diet is the bread. Especially if you have family members still eating it… Ahem… Tyler! Going out while eating Keto seems much easier than something like Whole30 (which I still think is great, just not for me right now), but then they set out that hot bread with soft butter. You know what I’m talking about! You’re salivating right now; admit it! I’ve tried several Keto bread substitute recipes, but came across this bagel recipe from Wholesome Yum and it is LEGIT!
The first thing I noticed (and you probably will too) is that it’s cheese based. I know, kinda crazy and hard to believe it can become a bagel substitute. But I assure you, this is about as good as it gets! I will say that because of the cheese base, it definitely has a cheese flavor (shocker). I kind of liken it to the Asiago bagels at Panera. So as long as you know that going into your first bite you’ll be good to go.
I make mine half Everything (if you don’t have the Everything but the Bagel spice for Trader Joe’s you are seriously missing out!) and half Plain. For the plain ones, I like to toast them (there are actual nooks and crannies, y’all) and put some Barney Butter almond butter on them then sprinkle with the Primal Palate Apple Pie or Pumpkin Pie spice blend. TO. DIE. FOR. I’ve also made the plain bagel into a pizza bagel on a night where the boys make/order a gluten death bomb of regular pizza for them to eat. Then I don’t feel like I’m missing out, and it literally takes 2 minutes to make under the broiler.
So…. Thanks to Wholesome Yum for this amazing recipe!
1 1/2 cup Almond Flour
1 Tbsp gluten-free baking powder
2 1/2 cups mozzarella cheese, shredded
2 oz cream cheese, cubed
2 large eggs
- Preheat oven to 400 degrees and line a baking sheet with parchment paper (I use a silpat).
- Stir together the almond flour and baking powder and set aside.
- Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated.
- Stir the flour mixture and eggs into the melted cheese. Working quickly while the cheese is still hot, knead with your hands until a dough forms. Make sure that the cheese and flour mixture is completely incorporated with no “pockets” of cheese or flour. *This dough is STICKY. I tend to mix with a fork as much as I can and then get in there with my hands. It will stick to your hands*
- Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lines cookie sheet. Repeat with the remaining dough. If using a topping (like the Everything Bagel mix or sesame seeds), sprinkle over the bagels and gently press into the dough.
- Bake for 10-14 minutes, until the bagels are firm and golden.
Bagels can be stored in an airtight container or ziplock. I keep mine in the fridge for maximum shelf life. Since I toast them anyways I find this to be the best storage method.
Happy baking! Be sure to let me know what you think 🙂
Cal: 360g, Fat: 28g, Net Carbs: 5g, Protein 21g