Bacon Breakfast Bagels


Who else misses nice toasted breakfast bagels? They are the best! Well you no longer have to miss these little circles of happiness. These keto friendly bagels are surprisingly good! I can’t wait to make some more of these and put them in my fridge to enjoy with many fillings.

They not only look appealing and taste great, they are extremely versatile and you can top them and fill them with anything your heart desires. I am going to use my favorite breakfast fillings but feel free to add your own favorites to these. Avocado or salmon also make good fillings. You won’t be disappointed.



This makes a total of 3 servings of Bacon Breakfast Bagels. Each serving comes out to be 605.67 Calories, 50.29g Fats, 5.76g Net Carbs, and 30.13g Protein.

The Preparation

Bagels
  • ¾ cup (68 g) almond flour
  • 1 teaspoon xanthan gum
  • 1 large egg
  • 1 ½ cups grated mozzarella
  • 2 tablespoons cream cheese
Toppings
  • 1 tablespoon butter, melted
  • Sesame seeds to taste

Fillings
  • 2 tablespoons pesto
  • 2 tablespoons cream cheese
  • 1 cup arugula leaves
  • 6 slices grilled streaky bacon


The Execution
  1. Preheat oven to 390ºF.
  2. In a bowl mix together the almond flour and xanthan gum. Then add the egg and mix together until well combined. Set aside. It will look like a doughy ball.
  3. In a pot over a medium-low heat slowly melt the cream cheese and mozzarella together and remove from heat once melted. This can be done in the microwave as well.
  4. Add your melted cheese mix to the almond flour mix and knead until well combined. The Mozzarella mix will stick together in a bit of a ball but don’t worry, persist with it. It will all eventually combine well. It’s important to get the Xanthan gum incorporated through the cheese mix. If the dough gets too tough to work, place in microwave for 10-20 seconds to warm and repeat until you have something that resembles a dough.
  5. Split your dough into 3 pieces and roll into round logs. If you have a donut pan place your logs into the pan. If not, make circles with each log and join together and place on a baking tray. Try to make sure you have nice little circles. The other way to do this is to make a ball and flatten slightly on the baking tray and cut a circle out of the middle if you have a small cookie cutter.
  6. Melt your butter and brush over the top of your bagels and sprinkle sesame seeds or your topping of choice. The butter should help the seeds stick. Garlic and onion powder or cheese make nice additions if you have them for savory bagels.
  7. Place bagels in the oven for about 18 minutes. Keep an eye on them. The tops should go golden brown.
  8. Take the bagels out of the oven and allow to cool.
  9. If you like your bagels toasted, cut them in half lengthwise and place back in the oven until slightly golden and toasty.
  10. Spread bagel with cream cheese, cover in pesto, add a few arugula leaves and top with your crispy bacon (or your filling of choice.)


More Recipes: www.ketosiscookebook.com





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