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Gluten FreeLow CarbVegetarian
These low carb bagels are flavoured with spicy jalapeno and topped with cheese. Baked with a Fathead Dough it is a cheesy, low carb delight with a hint of spice.
I’ve been enjoying playing around with the Fathead dough recipe and when I tried the bagel recipe from the talented Maya at Wholesome Yum, I became a bagel addict. They were so delicious that I ate them every day for a week and wondered if it was possible to live off them?
So, inspired by this new addiction, I thought that I would add a flavour combination that I find delicious. Jalapeno and cheese.
I made four batches under the guise of “I’m not sure, maybe the next batch will be better” as I loved these delicious low carb bagels. The oven we have is the strangest we have ever had. It’s a gas oven with a bizarre temperature on it so some of my baking time is now guess work. I know what temperature works for most recipes but sometimes my oven works as it should, sometimes it decides that the baking with take longer. Good times. The first batch was made once again, without writing down the recipe. Or if I did, I threw the paper out. Eventually I was happiest with the last batch and could hit “publish”.
When making these low carb bagels, you need to move like a mixing ninja in the kitchen. Make sure that you have the almond flour mixture prepared and ready to go. All the trimmings should be on standby as you are going to have to mix fast and furious once that mozzarella has melted!
Keto bagel recipe tips
I used a donut tray to bake these to keep their shape and volume. I’ve found that when I bake Fathead bagels they can deflate a bit, making it hard to slice.
Another kitchen ninja tip is throw those empty bowls into soak as soon as you can. Dried Mozzarella on the bowls is not the easiest of things to get off.
I used sliced jalapeno peppers from a jar for one batch. I loved that batch of low carb bagels experiment, but it may have been the extra salty taste of the jalapenos that I enjoyed. I suspect that I would be a person who would enjoy pickle juice from the jar.
These jalapeno low carb bagels keep well in the fridge for the next day. They will harden slightly because of the cheese but pop them in the microwave for a few seconds to refresh them. Or slice and toast them! Either way, it’s a delicious breakfast!
WATCH THE VIDEO
Other low carb bagel recipes to bake
Cinnamon Bagels
Pumpkin Bagels
Jalapeno Low Carb Bagel
Angela Coleby
A spicy Fathead dough bagel
4.50 from 4 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 6 Bagels
Calories 273 kcal
Ingredients
- 2 cups Mozzarella cheese grated
- 2 oz Cream cheese
- 1 cup Almond flour
- 1 teaspoon baking powder
- 3 Jalapeno peppers
- 2 Eggs
- 1 oz Cheddar cheese grated
Instructions
Preheat the oven to 200C/400F
Chop and deseed the jalapeno peppers. Slice a few thin circles and set them aside for the decoration.
In a bowl, mix the almond flour and baking powder.
Add the chopped jalapeno peppers and eggs. Mix well.
In another bowl add the mozzarella and cream cheese.
Cook in the microwave for 2 minutes, stopping after 1 minute to give it a gentle stir (you’ll end up with crispy bits around the bowl otherwise).
Remove and stir, then add in the almond flour mixture.
Stir well and combine until you have a blended dough.
Break the dough up into 6 pieces and roll out the pieces to make into a bagel shape OR use a donut tray to place the dough in. (I find this easier to keep them neater).
Decorate the bagels with sliced jalapenos and sprinkle with some grated Cheddar cheese.
Bake for 20-30 minutes, keeping an eye on them that they bake until golden.
Eat and enjoy!
Notes
Makes 6 Bagels
Nutritional Information per bagel: 273 Calories, 22g Fat, 16g Protein, 6g Total Carb, 2g Fibre, 4g Net Carbs
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1BagelCalories: 273kcalCarbohydrates: 6gProtein: 16gFat: 22gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
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More Breakfast
- Flaxseed Porridge
- Peanut Butter Waffles
- Keto Protein Porridge
- Spinach Egg Wrap
Reader Interactions
Comments
Vicki Stalnaker
I must have done something wrong, they were so sticky I could not even get them in a bagel shape. I will try again!
Reply
Angela Coleby
That's a shame. Add more almond flour to bind the mixture and I hope the next batch works out!
Reply
Steph R
Hi Angela
These were Delish!!! I will make again.....Helps with my carb/bread craving. Have a great day!!! all the way from small town Saskatchewan,Canada. 🙂
Reply
Angela Coleby
Glad you enjoyed them! Hope you are getting some warm weather there now as I understand that the winters can be brutal!
Reply
mary mccarthy
Anyone happen to use Coconut flour or a mix of half coconut half regular flour instead? I happen to have some on hand
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Angela Coleby
I've made bagels with half of coconut flour and half of oat fiber if that helps. They worked out great!
Reply
jack corona
can you freeze these
Reply
Angela Coleby
See AlsoRecipes Using Stew Beef CubesI've not tried it but think you could.
Reply
Kris
I love these! I added a little bit of onion and some salt for additional flavor to my second batch. I keep them on hand in the fridge. Very tasty and satisfies my bread craving. I bought mini bagel silicone bagel molds and they turned out great in those. Thanks!
Reply
Angela Coleby
Glad you enjoyed them!
Reply
Donna
I love these bagels! I have to keep making them because my husband keeps eating them although he is not doing a keto diet!
Yesterday I made cinnamon, plain and jalapeño cheddar bagels. They all turned out so delicious. These make it easy for me to stick to keto and no grains.
Keep the great recipes coming !!Reply
Angela Coleby
Thank you! I'm delighted you and your husband enjoyed them!
Reply
Jill McCall
I’m not sure what I did wrong. The texture was more cornbread-like than bagel. This was a fail for me.
Reply
Angela Coleby
That's sad to hear. I wonder if it was the brand of ingredients or perhaps your eggs were large than mine? Have you tried Fathead dough for other recipes? If the mixture looks too "soggy" add more dry ingredients.
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Sarah
This has become my favorite pizza crust. Growing up in Michigan we love a thicker crust and this is just perfect in a 12 x 9 cookie sheet. It's so, so good. Love the bagels too, made them several times before I realized how good the "bread" part would be as crust. I make this recipe all the time, and now my mom does too.
Reply
Angela Coleby
Glad you like it! Love the idea of using this for a pizza crust too!
Reply
Maria C. Stanley
Hi Angela. Can you clarify the net carbs calculation? The recipe notes indicates a different result the nutrition facts due to 2 different entries for the dietary fiber. Is this 2 or 4 net carbs? Looks delicious & will make them this weekend!
Reply
Angela Coleby
It's 4g net carbs
Reply
Jen Daprato
Can you freeze them?
Reply
Angela Coleby
I don't know to be honest as I've not tried it.
Reply
Mary Wood
Hi Angela ... is it possible to let me know how much coconut flour I can use as a substitute for almond flour. If this is possible can you also let me know the changes to the other ingredients. Hope this isn't a big ask as I really love using coconut flour. Thanks so much.
Reply
Angela Coleby
Hi, this is a useful link that will help! Coconut flour is my favourite too! https://www.ditchthecarbs.com/ultimate-guide-coconut-flour-vs-almond-flour/
Reply
Melissa
Made these today and they were amazing! ( I crumbled a little bacon on top too!) Thanks so much for sharing! (-:
Reply
Angela Coleby
Thanks for reporting back!
Reply
Jackie Cherry
I just made these and the dough is to gooey to roll. What can I add to dry them a bit
Reply
Angela Coleby
Add some more almond flour until you achieve the consistency you need (knead...sorry, had to slip in an awful pun)
Reply
Marion
I made these today. Unfortunately I don't have a bagel tray and they came out round and not quite as flat as a biscuit. But they were amazing. I spread cream cheese on a warm one and it was probably the best Loire carb recipe I have ever had. I froze the remainder and will enjoy each day. Thanks.
Reply
Angela Coleby
Glad you liked them! I've made them without a tray too and also found them a bit flat, but hey, they tasted good anyway!
Reply
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