Switching to a ketogenic or low-carb lifestyle doesn’t have to mean giving up everything you love. Sometimes it just means getting a little more creative about finding substitutes for the high-carb foods you used to enjoy.
There are few things I enjoy more on a Sunday morning than an everything bagel spread thick with cream cheese, along with some smoked salmon, capers and a little red onion. It’s a flavor sensation and a perfect low-carb breakfast!
Luckily this low-carb bagel recipe provides all of the flavor with none of the guilt (and almost none of the carbs). They’re made mostly out of cheese, using what’s known as a “Fathead” dough—made famous by the Fathead documentary.
These bagels will keep nicely in the refrigerator for up to 2 weeks, so feel free to make them ahead to keep on hand!
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INGREDIENTS:
- 1½ c. finely ground blanched almond flour
- 1 tbsp. baking powder
- 2½ c. shredded mozzarella cheese
- ¼ c. cream cheese (¼ of a block)
- 2 large eggs
- Everything But the Bagel seasoning
- Cream cheese, smoked salmon, capers and red onion for serving (optional)
STEP 1: Preheat oven to 400°F degrees; cover baking sheet with parchment or use a nonstick silicone baking mat. In medium bowl, mix together almond flour and baking powder, then set aside.
STEP 2: In separate bowl, whisk eggs well, then set aside.
STEP 3: In large microwave-safe bowl, combine mozzarella cheese and cream cheese, then microwave for 2 minutes. Stir, then return to the microwave in 30-second intervals until cheese is fully melted.
STEP 4: Add flour mixture and eggs to melted cheese mixture and knead well, until a sticky, uniform dough forms and flour is fully incorporated into the mixture. You’ll need to work relatively quickly while the cheese is warm. Alternatively, you can knead the dough using the hook attachment on your stand mixer, but generally it’s just as easy to use your hands.
STEP 5: Divide the dough into 6 equal pieces and shape them into bagels by rolling them into logs and pressing the logs into a circle shape on the baking sheet. An alternate option is to use a silicone bagel mold to make perfectly round bagels!
STEP 6: Sprinkle each bagel generously with Everything But the Bagel seasoning.
STEP 8: Bake at 400°F degrees for 12-15 minutes, until golden brown. Let cool.
STEP 9: Serve with cream cheese, smoked salmon, capers and red onion.
LOW-CARB EVERYTHING BAGELS
Print Pin RateIngredients
- 1½ c. finely ground blanched almond flour
- 1 tbsp. baking powder
- 2½ c. shredded mozzarella cheese
- ¼ c. cream cheese ¼ of a block
- 2 large eggs
- Everything But the Bagel seasoning
- Cream cheese smoked salmon, capers and red onion for serving (optional)
Instructions
- Preheat oven to 400ºF; cover baking sheet with parchment or use a nonstick silicone baking mat. In medium bowl, mix together almond flour and baking powder, then set aside.
- In separate bowl, whisk eggs well, then set aside.
- In large microwave-safe bowl, combine mozzarella cheese and cream cheese, then microwave for 2 minutes.
- Stir, then return to the microwave in 30-second intervals until cheese is fully melted.
- Add flour mixture and eggs to melted cheese mixture and knead well, until a sticky, uniform dough forms and flour is fully incorporated into the mixture.
- You’ll need to work relatively quickly while the cheese is warm.
- Alternatively, you can knead the dough using the hook attachment on your stand mixer, but generally it’s just as easy to use your hands.
- Divide the dough into 6 equal pieces and shape them into bagels by rolling them into logs and pressing the logs into a circle shape on the baking sheet.
- Sprinkle each bagel generously with Everything But the Bagel seasoning.
- Bake at 400ºF for 12-15 minutes, until golden brown. Let cool.
- Serve with cream cheese, smoked salmon, capers and red onion.
Nutrition
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Question: how long do these last? Can they be frozen?
I have just been storing mine in the freezer because of the cheese content. I get one out in the morning and put it in a closed container to thaw.