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.
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.
Dough Ingredients:
8 oz shredded mozzarella
2 oz cream cheese
1 egg (the dough mixes easier if it is room temperature)
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup ground golden flax (the above three combined equals my local blend baking mix)
1 tbsp baking powder
1/2 tsp 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.
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.
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Ingredients
- 8 oz shredded mozzarella
- 2 oz cream cheese
- 1 egg (the dough mixes easier if it is room temperature)
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax (or additional almond flour)
- 1 tbsp baking powder
- 1/2 tsp salt
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.
Jodi says
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!
Shawna says
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.
Taryn says
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. 😉
Shawna says
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
I prefer 2 tsp of baking powder to 1 cup flour in fathead dough.
Shawna says
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
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!
Tracy Dwyer says
What is the nutritional breakdown on these please.
Taryn says
I just added a nutrition box to the bottom of the post.
Carolynn says
Is it really .8 oz of shredded mozzarella? Or is it 8 oz?
Taryn says
8 oz. Not sure where the period came from. I’ll edit the post.
Perri R says
I love this recipe. Thank you! Its helping me get my bagel fix while on THM
Kathy McLaughlin says
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.
LYNN POTTER says
So excited to try these
Sharon says
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.
Taryn says
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.
yvonne says
Thank you for your beautiful recipes. Does this toast up?
Taryn says
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.
Amanda says
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.
Taryn says
Yes 🙂