Low-carb everything bagels are one of my favorite easy breakfasts that can be prepped ahead and enjoyed all week! Paleo, gluten-free, grain-free, dairy-free.
Low-carb everything bagels! What could be better? (Hint: gluten is not the answer)
Bagels used to be one of my favorite breakfast treats. There was a time when I would eat them pretty much every day for breakfast. I used to LOVE the cinnamon raisin ones, and would always put peanut butter on them. Those were the days.
After changing my diet and finding out I was intolerant to both wheat and peanuts, I very quickly had to abandon my beloved breakfast.
It has now been a very long time since I had any measurable amount of gluten (over 3 years at this point!), and it has been life-changing to say the least. I hardly get any headaches anymore, and I generally feel healthier and happier.
I don’t see myself going back to eating gluten any time soon, but I definitely don’t want to miss out on bagels forever.
So naturally, I took to the kitchen to develop low-carb bagels that could easily replace the ones I used to love so much. Not only are these bagels tasty, but they’re also healthy, giving me zero guilt about eating them somewhat regularly.
I will mention that the super-fine almond flour I recommend using is not the most economical option out there, so depending on your budget, these might be better as an occasional treat, rather than an everyday breakfast.
A bagel recipe that helps keep your diet on track.
To prepare these bagels, you’ll need only four ingredients. Blanched almond flour, mozzarella cheese and cream cheese and xantham gum.
Melt the mozzarella and cream cheese in the microwave, then add in the other two ingredients to form a thick dough.
The reason I recommend blanched almond flour is because the skins are removed, so that these bagels resemble the traditional bagels you are used to. You can use non-blanched almond flour also, but it can also tend to be grittier in texture, so keep that in mind.
I also include xantham gum in the needed ingredients, because it is a thickener that will help to bind the ingredients together. If you don’t have any, you can omit it.
However, I do highly recommend picking some up, because it is incredibly helpful to have in the kitchen. Plus you use such a small amount, it should last for a year, if not more!
Once the dough is workable, you’ll want to place the dough onto a sheet of parchment paper. Split the dough into 4-5 evenly sized balls and then roll them each out into logs, approximately 6 inches long. Connect the two ends, and place onto a baking sheet lined with parchment paper.
Repeat for all dough balls. Coat in sesame seeds or Trader Joes Everything But the Bagel seasoning, if you’d like. Bake until they turn a golden brown.
Can I make these into sweet bagels?
You certainly can! If you omit the everything seasoning, and add some cinnamon, raisins and a bit of stevia to the mixture, you can make cinnamon raisin low-carb bagels.
If you have another flavor in mind, you can certainly customize the dough in another way. The only thing I don’t recommend is adding large chunks of something into the dough, because it could cause the bagels to fall apart. Raisins are the largest thing I would recommend adding.
These bagels are pretty small, can I double the size of them to have larger bagels?
Yes, you can! If you make 3 large bagels, you’ll want to stretch the dough out a bit more as you’re rolling it out, maybe to 8-9 inches before you bring the edges together. You’ll also need to cook them a little longer (add another 2-3 minutes or so while baking). And last but not least, adjust the nutrition facts below, so you don’t underestimate your carbs for the day!
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Low-Carb Everything Bagels
- 2 cups shredded mozzarella cheese
- 1 oz cream cheese
- 3/4 cup super-fine blanched almond flour (210 g)
- 1/2 teaspoon xantham gum
- 2 teaspoons everything but the bagel seasoning or sesame seeds
- Preheat oven to 400F.
- Melt mozzarella cheese and cream cheese in 30 second bursts in the microwave. Mix in almond flour and xantham gum in with the cheese. Wait several minutes to allow xantham gum to absorb. Knead dough until well-combined. If needed, add more almond flour to make a workable, non-sticky dough.
- Split dough into 4-5 evenly sized balls, depending on how big you want your bagels.
- Roll balls out on parchment paper to form rods approximately 6 inches long. Form into a circle and attach two ends together to form a round, bagel shape with a hole in the middle.
- Add to a baking sheet lined with parchment paper, and top with everything but the bagel seasoning or sesame seeds. You may need to press them into the surface for them to stick. Bake for 10-15 minutes, or until they begin to brown on top. Allow to cool before serving.