Bagels And Keto: What's The Verdict?

The ketogenic (keto) diet is a popular ultra-low-carb diet. It involves eliminating every form of carbohydrate and eating fat instead. This means that bread, bagels, and muffins are usually off the menu. However, some keto-friendly versions of these foods have been created, often using almond flour or coconut flour instead of bread flour. These substitutes are designed to help people stay in ketosis while avoiding feelings of deprivation. However, some experts warn that these substitutes are highly processed and rely heavily on artificial sweeteners, which may have negative health effects.

Keto bagels can be made with almond flour instead of bread flour

Bagels are typically made with bread flour, which is high in carbs. However, keto bagels can be made with almond flour instead, which is much lower in carbs and naturally gluten-free.

Almond flour, or almond meal, is simply finely ground blanched almonds. When making keto bagels, almond flour can be substituted for bread flour in a 1:1 ratio. However, it is important to note that almond flour does not contain gluten, which can affect the texture and rise of the bagels. To compensate for this, keto bagel recipes often include additional ingredients such as eggs and mozzarella cheese, which help to create a chewy texture and add flavour.

Keto bagels made with almond flour can be just as tasty and satisfying as traditional bagels, without all the carbs! They are also quick and easy to make, with most recipes taking less than 30 minutes to prepare and bake.

Ingredients:

• 1 1/2 cups almond flour
• 1 tbsp baking powder
• 2 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese, cubed
• 2 large eggs
• Everything bagel seasoning (optional)

Instructions:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a food processor, combine the almond flour and baking powder until uniform. Alternatively, you can mix them by hand in a bowl.
• Add the eggs to the dry ingredients and process or mix until well combined.
• In a separate bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated, stirring occasionally.
• Transfer the cheese mixture into the food processor with the dry ingredients and eggs. Pulse until a uniform dough forms. You can also knead the dough by hand, but it will be very sticky.
• Form the dough into a ball and divide it into 6 equal portions. Roll each portion into a long log, then press the ends together to form a bagel shape. Place the bagels on the prepared baking sheet.
• If desired, brush the tops of the bagels with beaten egg and sprinkle with everything bagel seasoning or other toppings of your choice.
• Bake the bagels for about 15 minutes, or until they are firm and golden brown.
• Allow the bagels to cool for at least 15 minutes before serving.

Mozzarella cheese is added to the dough to create a chewy texture

Mozzarella cheese is the key to making the bagels chewy and actually forms the bulk of the dough. It is important to use low-moisture part-skim mozzarella, not soft fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavour will not be as neutral. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. If you want an extra chewy result, you can also add 1/4 teaspoon of xanthan gum to the dough, but it is not necessary.

The dough is very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple of minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.

It is very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of flour. This makes the dough sticky and also totally ruins the texture of the bagels if you don't fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better.

To avoid the dough being sticky, you can chill the dough in the fridge for 30 minutes or in the freezer for 10 minutes. You can also cover your hands in oil. Wash your hands first if they are already sticky, then add a little oil (a neutral oil like avocado oil works well) and you can work with the fathead dough much more easily.

Keto bagels don't need to be left to rise

Keto bagels are a great option for those on a keto diet who are craving a bagel. They are made with almond or coconut flour, which is lower in carbs than regular flour, and they don't need to be left to rise!

Here's why: keto bagels are made with a type of dough called fathead dough, which does not require any rising time. This is because fathead dough does not contain yeast, which is typically what causes dough to rise. Instead, keto bagels get their chewy texture from a combination of almond or coconut flour, shredded mozzarella cheese, and baking powder.

The process of making keto bagels is simple. First, you mix together the dry ingredients (flour and baking powder). Then, you melt the cheeses (mozzarella and cream cheese) and mix them with the dry ingredients and eggs to form a dough. This dough can be shaped into bagels and baked right away—no need to wait for it to rise!

So, if you're on a keto diet and craving a bagel, you can make delicious keto bagels at home without the hassle of waiting for the dough to rise. Enjoy your chewy, golden keto bagels!

You can make your own everything bagel seasoning

Traditional bagels are not keto-friendly, but there are keto-friendly alternatives that use almond or coconut flour instead of bread flour. These keto bagels can be seasoned with everything bagel seasoning, which you can make yourself.

To make your own everything bagel seasoning, you will need sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and salt. The exact quantities of each ingredient can vary, but a basic recipe includes:

• 2 tablespoons of poppy seeds
• 1 tablespoon of white sesame seeds
• 1 tablespoon of black sesame seeds
• 2 teaspoons of dried minced garlic
• 2 teaspoons of dried minced onion
• 2 teaspoons of flaked sea salt or coarse salt

Simply combine the spices in a bowl and stir. You can adjust the quantities of each ingredient to suit your taste preferences. Store your homemade everything bagel seasoning in a sealed jar or container until you are ready to use it.

In addition to using it on keto bagels, you can sprinkle this seasoning on avocado toast, eggs, roasted vegetables, dips like hummus or baba ganoush, or even popcorn for a salty, crunchy snack.

Keto bagels can be frozen for up to six months

When you're ready to eat them, there are a few ways to reheat your keto bagels. You can use the toaster for a quick and easy option, especially if you're short on time in the morning. If you're using the toaster, it's best to let the bagel defrost first. You can also defrost and then microwave the bagel for 30 seconds, before slicing in half and toasting.

If you're making a big batch of keto bagels to freeze, it's important to let them cool completely before freezing. This will ensure they don't become stuck together and will help them retain their shape. It's also a good idea to place parchment paper between each bagel to prevent them from sticking together.

Keto bagels are a delicious and chewy alternative to traditional bagels, and freezing them is a great way to ensure you always have some on hand for a quick and easy breakfast or snack.

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