If there’s one thing people tend to miss on a low carb diet, often times it’s bread. Although there are already several low carb bread recipes on the blog (the 2-minute English muffins and 4-ingredient almond flour biscuits are the most popular), none of them have that chewy bagel quality. I’m hoping that these keto low carb bagels with almond flour will fill that void.
Creating a low carb bagels recipe has been on my list of plans for months. At first, I entertained the idea of a paleo version with psyllium husk powder – similar to this low carb bread recipe.
I tested the psyllium keto bagels recipe several times. It was difficult to find a balance between having the chewiness you want in a bagel, avoiding the gummy texture that too much psyllium creates, and preventing cracks if you don’t use enough. Eventually, I convinced myself that the bagels were “good enough”. Despite a nagging feeling that they still weren’t “quite right”, I decided I would post them. I had the pictures ready and everything.
But then I made this fathead pizza crust. And, oh my goodness… you guys, I fell in love.
I couldn’t help but wonder, if mozzarella dough creates such an amazing chewy pizza crust, what other chewy low carb bread recipes could it be used for? I instantly thought of the bagels I’d been struggling to perfect. Not to mention at least half a dozen other ideas that popped into my head. (I’ll be sharing them with you throughout the year!)
But first, the keto low carb bagels! (Also known as, Fathead Bagels.)
When I thought about it, I realized I do already have one gluten-free bagels recipe using coconut flour and mozzarella – these zucchini bagels. But, with the zucchini, only a little mozzarella, and no cream cheese, those are still pretty different from a Fathead dough. Since they were made with coconut flour, I decided make this version into almond flour bagels.
After playing with the ingredient ratios a bit, these beautiful, golden low carb bagels were the result. And, I am now a firm believer that when it comes to a chewy dough, mozzarella dough totally trumps psyllium dough.
The dough for these gluten-free bagels has a bit less mozzarella compared to a traditional Fathead pizza dough. They also have baking powder added to help them rise. I topped them with a light sprinkle of sesame seeds, but feel free to use any toppings you like. Or use none at all, if you want simple.
Either way, they’re puffy, fluffy, and chewy – just like a real bagel. I’ll consider that a success!
Low Carb Bagels with Almond Flour (Keto, Gluten-free) – 5 Ingredients:
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Want more low carb, gluten-free breakfast favorites? Try these: