Keto Bagel with Cream Cheese and Sun-Dried Tomatoes
Elevate your breakfast or snack game with these irresistibly chewy and golden-brown Keto Bagels with Cream Cheese and Sun-Dried Tomatoes. Perfectly low-carb, these bagels are made from a "fathead" dough that combines almond flour, mozzarella, and cream cheese for a satisfying texture and flavor. Each bagel is topped with a creamy, herbaceous spread featuring tangy sun-dried tomatoes, aromatic basil, and a touch of garlic for an unbeatable savory combination. Ready in just 30 minutes, this recipe is a deliciously guilt-free way to enjoy your favorite bagel fix while staying true to your keto or low-carb goals. Pair them with a morning coffee or as a midday snack—either way, they're sure to impress!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 tbsp baking powder
- 2 cups mozzarella cheese, shredded
- 3 oz cream cheese, softened
- 2 large egg
- 8 oz cream cheese
- 0.25 cup sun-dried tomatoes, chopped
- 1 tsp dried basil
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 1 tsp olive oil
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the mozzarella cheese and 3 oz of cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is completely melted and combined.
Add the almond flour and baking powder to the melted cheese mixture. Stir well to combine.
Beat the eggs in a separate small bowl and add to the dough mixture. Mix thoroughly until a dough forms. It might be sticky, so using your hands can help to combine it better.
Divide the dough into 6 even parts, rolling each into a ball. Shape each ball into a bagel by inserting your thumb into the center and stretching it out slightly.
Place the formed bagels onto the prepared baking sheet. Brush the top of each bagel with a thin layer of olive oil.
Bake in the preheated oven for about 12-15 minutes, or until the bagels are golden brown.
While the bagels are baking, prepare the cream cheese topping. In a medium bowl, combine the remaining 8 oz of softened cream cheese, sun-dried tomatoes, dried basil, garlic powder, and salt. Mix until well incorporated.
Once the bagels are done, allow them to cool slightly on a wire rack.
Serve the bagels with the prepared cream cheese spread and enjoy.
Nutrition Facts
Calories |
3287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.9 g | 361% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.7 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2411 mg | 185% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
