Keto Sourdough Bagels
Discover the ultimate keto sourdough bagels—where hearty flavor meets low-carb perfection! These bagels are crafted with almond and coconut flours, psyllium husk powder, and a special blend of melted mozzarella and cream cheese for a delightfully chewy texture that mimics traditional sourdough. Infused with tangy notes from Greek yogurt or sour cream and apple cider vinegar, they deliver that signature sourdough taste while staying keto-friendly. Quick and easy to prepare, these bagels bake to golden perfection in just 25 minutes, with optional toppings like sesame seeds or everything bagel seasoning for an extra layer of flavor. Perfect for breakfast or brunch, serve them toasted or with keto-approved spreads like cream cheese, avocado, or smoked salmon. Whether you're meal prepping or indulging, these delicious bagels promise to be your new go-to for a healthy, satisfying treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1.5 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 large Eggs
- 0.25 cup Unsweetened Greek yogurt (or sour cream for tangier flavor)
- 2 teaspoons Apple cider vinegar
- 2 cups Mozzarella cheese (shredded)
- 3 ounces Cream cheese
- 2 tablespoons Sesame seeds, poppy seeds, or bagel seasoning (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In a separate small bowl, whisk the eggs, Greek yogurt (or sour cream), and apple cider vinegar until well combined. Set aside.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30-second intervals in the microwave, stirring between each, until the cheeses are fully melted and smooth (this should take about 1 to 2 minutes). Alternatively, use a double boiler to melt the cheeses on the stovetop.
Quickly mix the melted cheese into the dry ingredients using a spatula or hand mixer. Once partially combined, add the egg mixture and knead with your hands or a dough hook until a smooth, uniform dough forms. If the dough is too sticky, you can lightly grease your hands with olive oil or butter.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball slightly and use your fingers to poke a hole through the center, forming a bagel shape.
Place the bagels on the prepared baking sheet. If desired, sprinkle sesame seeds, poppy seeds, or bagel seasoning on top, gently pressing them into the dough.
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and firm to the touch. Rotate the tray halfway through baking for even cooking.
Remove the bagels from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Serve the bagels plain, toasted, or with your favorite keto-friendly toppings such as cream cheese, avocado, or smoked salmon. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 15.2 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1942 mg | 149% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 950 mg | 20% | |
*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.
