I had a difficult time giving up bread and bagels when I started eating low carb. Not just because I missed the taste, but also because I missed the convenience. It’s really easy to toast a bagel and eat it on my way to work, or to pack a sandwich to bring with me for later in the day. I needed to find something to fill that convenience void, like these Low Carb Bagels.
The first time I made these, I quickly became frustrated as I tried to shape the dough because it’s very sticky. I found that simply dipping my hands in warm water during the shaping process worked like a charm.
These bagels are very versatile and can be sliced and toasted like a regular wheat bagel or used to make a sandwich. Even though they are made with cheese, a sweeter addition like almond butter or butter goes well on these bagels. Sometimes I shape them into pretzels or breadsticks for variety or to use as a side with keto pasta or with this Mini Meatball Soup.
The original recipe comes from MyKetoDiet. I substituted some of the almond flour for ground flaxseed, partly to reduce the cost but also for texture. It’s it more ‘whole grain’ tasting which I like. If you’re looking for more of a ‘white bread’ substitute, use 1.5 cups of almond flour and omit the flaxseed.
Low Carb Bagels/Pretzels/Breadsticks
Ingredients
- 3 cup shredded Mozzarella cheese
- 4 tbsp Cream cheese
- 1 cup Almond flour/meal
- 1/2 cup Flaxseed meal ground
- 2 tsp Xanthan gum
- 2 large egg Egg room temperature
- 2 tsp Yeast active dry (approximately 1 sachet- this is for flavour only and can be omitted if needed)
- 2 tbsp Water warm
- 2 tbsp Olive oil or melted butter
Instructions
- Preheat oven to 350.
- In a microwave-safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
- Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
- In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
- Add the eggs, yeast mixture and 1 tablespoon of the olive oil or melted butter and mix well.
- Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5 minutes.
- Let the dough sit for 10 minutes if you have the time to wait. It will be easier to handle once the flaxseed has had a chance to absorb the liquid.
- Split the dough into 12 balls.
- Roll each ball into a long skinny log and twist into a pretzel shape, breadstick shape or bagel shape. Place on a lined cookie sheet and give a little space with side as they will rise.
- Brush the dough with the remaining olive oil/butter and sprinkle with salt, sesame seeds or other seasonings if you wish (optional).
- Bake in the oven for 12-15 minutes.
- When the bagels/pretzels/breadsticks are golden brown, remove them from the oven.
- If you've made bagels, you can slice and toast them just like regular bagels.
Notes
You might also like: Low Carb Nachos? (Flax and Sesame Crackers) or Low Carb English Muffin