Who else misses nice toasted breakfast bagels? They are the best! Well you no longer have to miss these little circles of happiness. These keto friendly bagels are surprisingly good! I can’t wait to make some more of these and put them in my fridge to enjoy with many fillings.
They not only look appealing and taste great, they are extremely versatile and you can top them and fill them with anything your heart desires. I am going to use my favorite breakfast fillings but feel free to add your own favorites to these. Avocado or salmon also make good fillings. You won’t be disappointed.
The texture is crunchy on the outside and a bit like a dense bread on the inside and eaten straight from the oven they are delectable. By far the best bagels I have made so far but definitely better with fillings.
It is important to use the ganthan gum as it will replace the gluten and help stop the mix from splitting. It helps the starches combine to trap air to make the mix lighter. Xanthan gum is best used for baked goods. If you do need to buy some you won’t regret all the things you can make with it and it will last you a long time.
I used almond flour in the recipe as it generally doesn’t have a strong taste like coconut flour can so you have more flexibility with your fillings.
I didn’t use a mixer to combine the bagel mix but if you have one I suggest using this as it can get difficult to mix and incorporate by hand. I also don’t have a donut tin so this isn’t a problem. Just shape them before cooking by hand.
It’s well worth making a batch of these on your days off. Store them in your fridge and chuck them in the toaster and fill with different toppings all week!
Yields 3 servings of Bacon Breakfast Bagels
The Preparation
Bagels
- ¾ cup almond flour
- 1 teaspoon xanthan gum
- 1 large egg
- 1 ½ cups mozzarella cheese, grated
- 2 tablespoons cream cheese
Toppings
- 1 tablespoon butter, melted
- Sesame seeds to taste
Fillings
- 2 tablespoons pesto
- 2 tablespoons cream cheese
- 1 cup arugula leaves
- 6 slices cooked bacon, grilled
The Execution
1. Preheat oven to 390ºF.
2. In a bowl mix together the almond flour and xanthan gum. Then add the egg and mix together until well combined. Set aside. It will look like a doughy ball.
3. In a pot over a medium-low heat slowly melt the cream cheese and mozzarella together and remove from heat once melted. This can be done in the microwave as well.
4. Add your melted cheese mix to the almond flour mix and knead until well combined. The Mozzarella mix will stick together in a bit of a ball but don’t worry, persist with it. It will all eventually combine well. It’s important to get the Xanthan gum incorporated through the cheese mix. If the dough gets too tough to work, place in microwave for 10-20 seconds to warm and repeat until you have something that resembles a dough.
5. Split your dough into 3 pieces and roll into round logs. If you have a donut pan place your logs into the pan. If not, make circles with each log and join together and place on a baking tray. Try to make sure you have nice little circles. The other way to do this is to make a ball and flatten slightly on the baking tray and cut a circle out of the middle if you have a small cookie cutter.
6. Melt your butter and brush over the top of your bagels and sprinkle sesame seeds or your topping of choice. The butter should help the seeds stick. Garlic and onion powder or cheese make nice additions if you have them for savory bagels.
7. Place bagels in the oven for about 18 minutes. Keep an eye on them. The tops should go golden brown. Take the bagels out of the oven and allow to cool.
8. If you like your bagels toasted, cut them in half lengthwise and place back in the oven until slightly golden and toasty. Spread bagel with cream cheese, cover in pesto, add a few arugula leaves and top with your crispy bacon (or your filling of choice.)
This makes a total of 3 servings of Bacon Breakfast Bagels. Each serving comes out to be 605.67 Calories, 50.29g Fats, 5.76g Net Carbs, and 30.13g Protein.
| Bacon Breakfast Bagels | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| ¾ cup (68 g) almond flour | 413 | 36.42 | 12.14 | 7.3 | 4.84 | 14.57 |
| 1 teaspoon xanthan gum | 10 | 0 | 2.31 | 2.3 | 0.01 | 0 |
| 1 large egg | 72 | 4.75 | 0.36 | 0 | 0.36 | 6.28 |
| 1 ½ cups grated whole milk mozzarella | 504 | 37.55 | 3.68 | 0 | 3.68 | 37.25 |
| 2 tablespoons cream cheese | 102 | 9.99 | 1.6 | 0 | 1.6 | 1.78 |
| 1 tablespoon butter, melted | 102 | 11.52 | 0.01 | 0 | 0.01 | 0.12 |
| 1 tablespoon sesame seeds | 52 | 4.47 | 2.11 | 1.1 | 1.01 | 1.6 |
| 2 tablespoons pesto | 132 | 11.84 | 3.18 | 0.6 | 2.58 | 3.1 |
| 2 tablespoons cream cheese | 102 | 9.99 | 1.6 | 0 | 1.6 | 1.78 |
| 1 cup arugula leaves | 5 | 0.13 | 0.73 | 0.3 | 0.43 | 0.52 |
| 6 slices (69 g) cooked bacon | 323 | 24.21 | 1.17 | 0 | 1.17 | 23.4 |
| Totals | 1817 | 150.87 | 28.89 | 11.6 | 17.29 | 90.4 |
| Per Serving(/3) | 605.67 | 50.29 | 9.63 | 3.87 | 5.76 | 30.13 |
Bacon Breakfast Bagels
Ingredients
Bagels
- ¾ cup almond flour
- 1 teaspoon xanthan gum
- 1 large egg
- 1 ½ cups grated mozzarella
- 2 tablespoons cream cheese
Toppings
- 1 tablespoon butter melted
- Sesame seeds to taste
Fillings
- 2 tablespoons pesto
- 2 tablespoons cream cheese
- 1 cup arugula leaves
- 6 slices grilled streaky bacon
Instructions
- Preheat oven to 390ºF.
- In a bowl mix together the almond flour and xanthan gum. Then add the egg and mix together until well combined. Set aside. It will look like a doughy ball.
- In a pot over a medium-low heat slowly melt the cream cheese and mozzarella together and remove from heat once melted. This can be done in the microwave as well.
- Add your melted cheese mix to the almond flour mix and knead until well combined. The Mozzarella mix will stick together in a bit of a ball but don’t worry, persist with it. It will all eventually combine well. It’s important to get the Xanthan gum incorporated through the cheese mix. If the dough gets too tough to work, place in microwave for 10-20 seconds to warm and repeat until you have something that resembles a dough.
- Split your dough into 3 pieces and roll into round logs. If you have a donut pan place your logs into the pan. If not, make circles with each log and join together and place on a baking tray. Try to make sure you have nice little circles. The other way to do this is to make a ball and flatten slightly on the baking tray and cut a circle out of the middle if you have a small cookie cutter.
- Melt your butter and brush over the top of your bagels and sprinkle sesame seeds or your topping of choice. The butter should help the seeds stick. Garlic and onion powder or cheese make nice additions if you have them for savory bagels.
- Place bagels in the oven for about 18 minutes. Keep an eye on them. The tops should go golden brown.
- Take the bagels out of the oven and allow to cool.
- If you like your bagels toasted, cut them in half lengthwise and place back in the oven until slightly golden and toasty.
- Spread bagel with cream cheese, cover in pesto, add a few arugula leaves and top with your crispy bacon (or your filling of choice.)
