Bagels were a staple for me growing up in Manhattan. If you didn’t like bagels, you weren’t considered a true New Yorker. These keto bagels are super easy to prepare, store well in the freezer, and unlike regular bagels, they have the perfect keto macronutrient ratio, keeping you full for hours. Add a little bit of cream cheese or butter and you’re good to go.
Cuisine: Bulk Prep, Vegetarian
2cupsshredded mozzarella cheese
2tablespoonsLabne cheeseor cream cheese
1 ½cupsalmond flour
1tablespoonEverything Seasoningpage 236
Preheat the oven to 400ºF.
In a microwave-safe bowl, combine the mozzarella and Labne cheese. Microwave for 30 seconds, stir, then microwave for another 30 seconds. Stir well. If not melted completely, microwave for another 10-20 seconds.
Add almond flour, egg, baking powder, salt, and mix well. Form into a dough using a spatula or your hands.
Cut the dough into 8, roughly equal pieces and form into balls.
Roll each dough ball into a cylinder, then pinch the ends together to seal.
Place in a non-stick donut pan or arrange on a parchment lined baking sheet.
Sprinkle with Everything Seasoning and bake for 12-15 minutes or until golden brown.
Store in plastic bags in the freezer and defrost in the refrigerator the night before. Reheat in the oven or toaster for a quick grab-n-go breakfast.
Ingredient Tip: Labne cheese is a Mediterranean style kefir cheese that is a hidden gem in many grocery stores. It’s a close cousin to cream cheese with a slight tangy flavor similar to sour cream.
Nutrition Per Serving (1 Bagel) Calories 241, Total Fat 19g, Protein 12g, Total Carbs 5.5g, Fiber 2.5g, Net Carbs 3g