Keto Bialy Bagels
Indulge in the comforting texture and rich flavor of **Keto Bialy Bagels**, a low-carb twist on a traditional classic. These gluten-free bagels are crafted from a unique blend of almond and coconut flours, with mozzarella and cream cheese creating a delightfully chewy dough. Each bagel is adorned with a savory topping of caramelized onions, poppy seeds, and a hint of garlic, offering a burst of flavor in every bite. Perfect for breakfast, a midday snack, or as a sandwich base, these keto-friendly bialys take just 20 minutes to prepare and bake to golden perfection in under 30 minutes. With only 8 servings, they’re a guilt-free indulgence that’s sure to become a staple in your low-carb lifestyle.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 0.5 teaspoon salt
- 3 large eggs
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 1 tablespoon poppy seeds
- 0.5 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the poppy seeds and garlic powder. Cook for another minute, then remove from heat and set aside.
In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for 1 minute, stir, then again for another 30 seconds until the cheeses are melted and can be combined.
In another bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt.
Add the dry ingredients to the melted cheeses, then add the eggs. Mix everything together until you have a smooth, pliable dough. It might be easier to knead it with your hands.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten slightly. Use your thumb to make an indentation in the center of each dough ball.
Fill the indentation with the onion and poppy seed mixture.
Place the filled bagels onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown.
Allow the bagels to cool on a wire rack before serving.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 302 mg | 23% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 284 mg | 6% | |
*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.
