Low Carb Bialy Bagels
Indulge in the chewy, savory goodness of these Low Carb Bialy Bagels—a grain-free twist on the classic Polish bread roll. Perfect for keto enthusiasts or anyone seeking a guilt-free baked treat, this recipe combines almond flour and mozzarella cheese to create a delightful golden crust that's low in carbs yet rich in flavor. Each bagel features a deliciously caramelized onion filling, enhanced with poppy seeds and garlic powder for a burst of umami. Prepared in under an hour, these bagels are ideal for breakfast or a snack and are wonderfully versatile, pairing well with cream cheese, smoked salmon, or your favorite toppings. With their fluffy texture and tangy onion filling, these keto-friendly bagels are bound to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 2 units large eggs
- 2 tablespoons butter
- 0.5 cup diced onions
- 2 tablespoons poppy seeds
- 1 teaspoon garlic powder
- 1 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a small pan over medium heat, melt the butter and add the diced onions. Sauté until the onions are caramelized, about 5-7 minutes. Stir in poppy seeds and garlic powder. Remove from heat and set aside.
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals until the cheese is completely melted and smooth.
In a large mixing bowl, whisk together almond flour, baking powder, and salt. Add the melted cheese mixture and two beaten eggs.
Mix the dough using a spatula or your hands until it is combined and smooth. This may take a few minutes as the cheese will need to incorporate entirely with the almond flour.
Divide the dough into six equal portions. Roll each portion into a ball and flatten slightly. Use your thumb to create a small indentation in the center of each dough ball.
Place each formed bagel onto the prepared baking sheet. Spoon an equal amount of the caramelized onion mixture into each indentation.
Brush a little olive oil on the surface of each bagel to help with browning.
Bake in the preheated oven for 12-15 minutes, or until the bagels are golden brown and firm to the touch.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 10.5 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2295 mg | 177% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 453 mg | 10% | |
*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.
