Fathead Keto Bagels
Keto Friendly Bagels made with yeast and gelatin. Easy to prepare, bake, toast and freeze.
Servings: 8 Bagels
Calories: 275kcal
Ingredients
- 2 teaspoon yeast
- 1 teaspoon sugar, honey or Inulin
- 2 tablespoons warm water 30 ml
- 8 ounces mozzarella
- 2 tablespoons cream cheese
- 170 grams almond flour 1 1/2 cups plus 1 tablespoon
- 1 tablespoon gelatin powder
- 2 teaspoons baking powder
- 3 eggs 2 for dough, 1 for brushing
- 1/2 teaspoon salt
- various toppings sesame seeds, poppy seeds, everything bagel
Instructions
- Warm water to 110 F. (42 C.) to activate yeast. No higher or you kill yeast.
- Add yeast and sugar, honey or inulin to water. Allow to sit for 7 minutes. It should look foamy if it's alive.
- Gather all dry ingredients and whisk.
- Make a well in midst of dry ingredients and mix in yeast mixture with hands to form dough.
- Add 2 beaten eggs to dough and mix thoroughly.
- Microwave mozzarella 30 seconds at a time until melted. Add in cream cheese. Add to dough. Mix with hands thoroughly.
- Prepare baking sheet with parchment or silpat.
- Divide the dough evenly into 8 balls. Form bagels, by pressing a hold in each center. Do this on the baking sheet you are going to use, as the dough is sticky and hard to move. To maintain that hole, it should measure two inches or It will close up. If it closes up the bagels will still be fine.
- Set in a warm place to proof for about fifteen minutes.
- Preheat oven to 350 Degrees F. 180 C.
- Beat remaining egg beaten and brush on bagels. Top with your choice of sesame seeds, poppy seeds etc. We like adding Maldon Flaked Salt.
- Bake until golden brown, about 15-20 minutes. You want them as brown as you can get them without burning them.
- Once bagels are placed in plastic bag, they will become more moist and will be eaten reheating in oven or toasting.
Nutrition
Serving: 1of 8 | Calories: 275kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Fiber: 4g