Low Carb- Keto Jalapeno Bagels

If you are on a keto or low carb diet, you are probably missing a lot of your old, carb loaded favorite dishes and for me, that includes breads and bagels! I love bagels!!! Esp. hot toasted everything or jalapeno bagels. After many attempts, I found the recipe that works for me and this one is incredibly low carb and tastes yummy!!

I’ve been on the Keto diet for 5 days and I swear if it weren’t for these keto bagels, I don’t know how long I would last. They’re so soft, chewy, and delicious, you won’t believe they’re actually low-carb. You can enjoy them with cream cheese, avocado or make an egg and cheese sandwiches for a filling breakfast.

Serving Size 1 Bagel – Nutritional Info Below:

Ingredients:

1.5 cups of almond flour

1 tbsp baking powder

2 eggs

2.5 cups of shredded mozzarella cheese

2 oz cream cheese

1/2 tbsp of salt

1 tbsp garlic

chopped jalapeños – topping (optional)

Method:

• Preheat the oven to 400 degrees F (204 C). Line baking sheet with parchment paper or you can use the silicone baking sheet.
• Stir together the almond flour, salt, garlic powder, and baking power in a bowl and set it aside. you can put all the dry ingredients in kitchen aid mixer and knead the dough in there also if you don’t want to knead by hand.
• 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 mixed well. Stir the melted cheese mixture into the flour mixture and eggs in kitchen aid mixture. (you can also knead with your hands.)
• Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If you are using kitchen aid mixture, turn it to medium speed and knead until uniformed.
• If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, take the mixture in microwaveable bowl and reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again. The whole process can be done in kitchen aid mixture or by hand.
• It’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of almond flour. If flour is little sticky to work with then coat it with some oil.
• Take the dough out, roll it, 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 lined baking sheet. Repeat with the remaining dough. If using any toppings than sprinkle them over the bagels and gently press into the dough. Today I have used nigella seeds, cheese, and jalapeños.
• Bake for 12-14 minutes or until the bagels are firm and golden. Once cool, you can store the bagels in air tight container or in fridge.
• P.S. You can add any seasonings and toppings as you like on your bagel. Everything seasoning is also great option!

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