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    Home » Breakfast & Brunch Recipes » Mini Bagels

    Mini Bagels

    Gluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: Mar 18, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for low carb mini bagels

    Mmmm, bagels. Those chewy, circles of dough perfect to lather with butter or cream cheese. My Mini Bagels are Low Carb, Keto, Gluten & Grain Free.

    plate with a variety of breakfast foods including a low carb mini bagel topped with a cream cheese spread

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    Mini Bagels Low Carb Keto Gluten & Grain Free

    I live in a part of the country that has amazing bagels. And I miss eating them. I really do. There is nothing like a Taylor ham, egg, and cheese on an everything bagel. I still indulge in one occasionally but I am committed to eating grain free 99% of the time. I feel better when I'm grain free and the scale goes up when I'm not.

    These mini bagels are gluten and grain free so I can eat them without trouble. They are excellent toasted with a smear of cream cheese or butter. My three-year-old godson is also gluten-free and he gobbled two up at brunch last weekend. I'm hoping to post my Cream Cheese Egg Bake Recipe tomorrow and my Raspberry Danish recipe is live. Next time you need a complete brunch menu you will be set.

    pizza dough in food processor for low carb skillet pizza

    Dough Ingredients:

    8 oz shredded mozzarella

    2 oz cream cheese

    1 egg (the dough mixes easier if it is room temperature)

    â…“ cup almond flour

    â…“ cup coconut flour

    â…“ cup ground golden flax or additional almond flour

    1 tablespoon baking powder

    ½ teaspoon salt

    Toppings are optional. Feel free to brush with egg white and sprinkle with your favorite bagel toppings before baking. Sesame seeds, poppy seeds, dried minced onion or garlic, the possibilities are endless.

    low carb mini bagels lined in a row close up

    Directions:

    Preheat oven to 400.

    Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg, flours, baking powder, and salt. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.

    Divide dough into 8 pieces. Shape into 5-inch rope-shaped pieces and combine ends to make a bagel shape. Bake for 25-30 min. until golden brown.

    These also work great as to use for bagel bites in the air fryer!

    plate of low carb mini bagels with one sliced in half

     

     

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    plate of low carb mini bagels with one sliced in half

    Mini Bagels

    Mmmm, bagels. Those chewy, circles of dough perfect to lather with butter or cream cheese. My Mini Bagels are Low Carb, Keto, Gluten & Grain Free.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Course: Breakfast
    Cuisine: American
    Servings: 8
    Calories: 203
    Author: Taryn

    Ingredients

    • 8 oz shredded mozzarella
    • 2 oz cream cheese
    • 1 egg (the dough mixes easier if it is room temperature)
    • â…“ cup almond flour
    • â…“ cup coconut flour
    • â…“ cup ground golden flax (or additional almond flour)
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    US Customary - Metric
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    Instructions

    • Preheat oven to 400.
    • Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg, flours, baking powder, and salt. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
    • Divide dough into 8 pieces. Shape into 5-inch rope-shaped pieces and combine ends to make a bagel shape. Bake for 25-30 min. until golden brown.

    Notes

    Toppings are optional. Feel free to brush with egg white and sprinkle with your favorite bagel toppings before baking. Sesame seeds, poppy seeds, dried minced onion or garlic, the possibilities are endless.

    Nutrition

    Serving: 1mini bagel | Calories: 203 | Carbohydrates: 7g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 367mg | Potassium: 247mg | Fiber: 4g | Sugar: 1g | Vitamin A: 315IU | Calcium: 246mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!
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    Comments

    1. Jodi says

      May 31, 2019 at 9:33 am

      I just made these bagels. And they came out wonderful! better than a normal bagel! BUT... in my oven after 15 minutes they were golden brown. I left them in for about 2 more minutes to make sure the egg was cooked but they were completely done.

      So watch your bagels! I just have to try not to eat them all right now!
      Thanks for a great recipe!5 stars

      Reply
    2. Shawna says

      October 03, 2018 at 5:07 pm

      Hi, I was looking at many of your recipes that use the fathead type dough as a base and noticed that several of them are different. Some have baking powder & others don't stromboli recipes have it while costco chicken, taco empanadas & others have none. Also some have different proportions of almond, coconut, & flax while others omit some of these. I'm wondering if you've settled on a combination that works the best, or do you indeed do each type of stromboli/calzone/pocket/empanada thing with the different dough recipes shown on the website. Meaning, did the dough evolve over time and now you have a preferred combination? Curious about the missing baking powder in several, even in the bagels & garlic bread sticks...I'm really excited to try this because I want a dough I can fill with stuff, but I'd love to know what you use the most and what circumstances cause you to eliminate flax or flax & coconut, as well as baking powder. (I understand that vanilla, salt, cinnamon, sweetener, etc are used for flavoring depending on sweet or savory). Also, do you have a different preference for sweet vs. savory (just the dough part, not talking about the flavorings)? Some recipes also have cream cheese but I noticed a couple with butter instead...

      Thanks for your help! This is an awesome website. LOVE it.

      Reply
      • Taryn says

        October 03, 2018 at 5:49 pm

        So, both are true. My preferred recipe has evolved but I've also learned to make a few tweaks based on the type of recipe. Now, I do always add baking powder and I prefer to not use flax. I like the taste better with just almond and coconut flours. Sometimes if I'm out of an ingredient I'll make a substitution. But all the variations you see do work. Or I wouldn't post them. 😉

        Reply
        • Shawna says

          October 03, 2018 at 6:56 pm

          So what would you say is your preferred combination most of the time-I'm just looking for the one that works best most of the time...you know, the old faithful recipe...if you have all ingredients available, what is your preference for ratios. The cream cheese and mozzarella seem to be the same in all the recipes 2 oz cream cheese & 8 oz mozzarella, but then how much flour & baking powder do you use for that? I think the baking powder is the main thing because most your recipes take 1c total of flour in whatever combination (and I know not to increase coconut flour because of how absorbent it is). Thanks for your help!

        • Taryn says

          October 04, 2018 at 10:53 am

          I prefer 2 tsp of baking powder to 1 cup flour in fathead dough.

        • Shawna says

          October 04, 2018 at 5:13 pm

          Thanks so much for answering! I made the cinnamon rolls and they are really good. It was my first time ever making cinnamon rolls of any kind, so I think the next time around it will be a little better. I did have an issue with the cheese balling up in the food processor (cuisinart 11 cup) so it didn't do the best job of incorporating. I had to take it out & reheat...I did have all the ingredients pre-measured and ready to go so I could take straight out of the microwave and put in quickly. But I think I'll get it. My co-worker tasted the result and was quite impressed. She's not even keto. So that's a pat on the back to you.

          Thanks again!

        • Taryn says

          October 04, 2018 at 10:01 pm

          I'm glad you liked them! Fathead dough does have a bit of a learning curve but then you can do so much with it!

    3. Tracy Dwyer says

      June 07, 2017 at 6:48 pm

      What is the nutritional breakdown on these please.

      Reply
      • Taryn says

        June 08, 2017 at 2:11 pm

        I just added a nutrition box to the bottom of the post.

        Reply
    4. Carolynn says

      February 16, 2017 at 8:43 am

      Is it really .8 oz of shredded mozzarella? Or is it 8 oz?

      Reply
      • Taryn says

        February 16, 2017 at 9:06 am

        8 oz. Not sure where the period came from. I'll edit the post.

        Reply
    5. Perri R says

      January 16, 2017 at 9:17 pm

      I love this recipe. Thank you! Its helping me get my bagel fix while on THM5 stars

      Reply
    6. Kathy McLaughlin says

      November 28, 2016 at 12:08 am

      Thanks for the recipe, I grew up in NJ and know all about Taylor Ham.
      I've been away from the East Coast for about 25 years and this post
      brings back many fond memories.

      Reply
    7. LYNN POTTER says

      June 30, 2016 at 12:09 pm

      So excited to try these

      Reply
    8. Sharon says

      June 09, 2016 at 2:44 pm

      Could these bagels be baked in a silicone donut pan? If yes, would you need to grease the pan? If no, should a regular baking sheet be greased?

      Thank you for the recipe. This is my first visit to your site but it sure does look interesting and I am anxious to try some of your yummy looking recipes! Low-carb is my life.

      Reply
      • Taryn says

        June 09, 2016 at 4:19 pm

        I normally bake them on parchment paper on a regular baking sheet. It should work to grease it if you prefer. I so think a silicone donut pan would work but it isn't necessary. They hold their shape without it.

        Reply
    9. yvonne says

      May 06, 2016 at 11:57 am

      Thank you for your beautiful recipes. Does this toast up?

      Reply
      • Taryn says

        May 06, 2016 at 3:32 pm

        They should toast but I would toast them on a tray in the oven or in a toaster oven. I think they might fall apart in a regular vertical toaster.

        Reply
    10. Amanda says

      April 19, 2016 at 6:20 pm

      I know this sounds like a weird question but if I already have your baking blend I can just use one cup of that, correct? Even though I can't guarantee it's exactly 1/3 of everything.

      Reply
      • Taryn says

        April 19, 2016 at 7:06 pm

        Yes 🙂

        Reply

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