Keto Sourdough Bagels
Indulge in the perfect balance of flavor and nutrition with these Keto Sourdough Bagels—an irresistible twist on the classic favorite, crafted to fit low-carb and gluten-free lifestyles. Made with a dough that's rich in nutrient-packed almond and coconut flours, complemented by the tangy essence of unsweetened Greek yogurt or sour cream, these bagels boast a deliciously chewy texture reminiscent of traditional sourdough. The secret lies in a simple yet innovative combination of melted mozzarella and cream cheese, which binds the dough and delivers an indulgent, bakery-style finish. Topped with sesame seeds, poppy seeds, or everything bagel seasoning for added flair, these bagels are baked to golden perfection in just 25 minutes. Whether enjoyed plain, toasted, or topped with cream cheese, avocado, or smoked salmon, they’re a delightful addition to any keto-friendly breakfast or brunch. Easy to prepare and freezer-friendly, these keto bagels are perfect for meal prepping or satisfying your bread cravings guilt-free.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Step 3
In a separate small bowl, whisk the eggs, Greek yogurt (or sour cream), and apple cider vinegar until well combined. Set aside.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (795.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2586.8 |
| Total Fat 198.2g | 0% |
| Saturated Fat 61.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 822.9mg | 0% |
| Sodium 5208.9mg | 0% |
| Total Carbohydrate 96.9g | 0% |
| Dietary Fiber 46.1g | 0% |
| Total Sugars 15.2g | |
| Protein 127.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1942.0mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 949.7mg | 0% |
Source of Calories