Keto Bagel with Scrambled Eggs
Start your morning right with this hearty and keto-friendly twist on a breakfast classic! Our Keto Bagel with Scrambled Eggs features golden, chewy bagels made from a cheesy almond and coconut flour dough, perfect for staying low-carb without compromising on flavor. Topped with aromatic everything bagel seasoning and paired with silky scrambled eggs infused with heavy cream, butter, and fresh chives, this recipe is the ultimate blend of indulgence and health. Ready in just 40 minutes, this savory breakfast idea is ideal for those following a ketogenic diet or anyone seeking a wholesome alternative to traditional bagels. Perfect for meal prep or a weekend brunch, these bagels are sure to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 cups mozzarella cheese, shredded
- 2 ounces cream cheese
- 4 large eggs
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 2 tablespoons chives, chopped
- 1 tablespoon everything bagel seasoning
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high for about 1-2 minutes, or until the cheese is completely melted and smooth when stirred.
Add the almond flour, coconut flour, baking powder, and salt to the melted cheese mixture. Mix well until a dough forms.
Lightly beat 2 of the eggs and add them to the dough, mixing until fully incorporated. The mixture will be sticky.
Divide the dough into 4 equal portions and shape each into a bagel shape by rolling into a log and connecting the ends. Place them onto the prepared baking sheet.
Brush the tops of the bagels with a little water and sprinkle with everything bagel seasoning.
Bake in the preheated oven for about 12-15 minutes, or until golden brown and set.
While the bagels are baking, prepare the scrambled eggs. Crack the remaining 2 eggs into a bowl, add the heavy cream, and whisk until well combined.
In a medium-sized skillet over medium-low heat, melt the butter. Add the egg mixture and let it sit for a moment until it starts to set at the edges.
Using a spatula, gently push the eggs from the edges to the center, continuing to cook until they are softly scrambled and fully cooked.
Season the scrambled eggs with black pepper and sprinkle with chopped chives.
To serve, slice the keto bagels horizontally and fill each with a portion of the scrambled eggs. Enjoy your delicious and keto-friendly breakfast!
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 13.4 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2116 mg | 163% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 625 mg | 13% | |
*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.
