Bagels are a very popular breakfast or lunchtime option that are ready to grab and go. Its so disappointing when you try to go keto and keep it simple, but it just ends up being harder than you thought. Well, that’s when these amazing keto bagels come in. They really aren’t that hard to make, and you’ll have enough for a whole weeks worth of lunches, or 2-3 days worth of breakfast and lunch combined.
Everybody has been searching my website for a bagel recipe, and since I’m one of the keto bread makers going round on the internet, you’d assume I’d already come up with one… well its better late than never!
I’ve made keto pretzels before using a similar type of dough, but these bagels really take the prize in the category of tasting like real bread. Honestly, I wouldn’t even know these were keto until someone told me. The egg wash on the outside, combined with the sesame seed topping is literally the closest thing I’ve come to making real bread type recipes.
The best topping for these buns is cream cheese, dill, smoked salmon and cracked pepper. It is making me drool writing this post because I know how good these taste. You HAVE to make these this weekend, and if you don’t, it means I’ve done something wrong.
Grain free bagels are the best way to keep lunches interesting, while still adhering to the ketogenic diet. They are gluten free, low carb and best of all keto friendly.
Make sure whilst baking these low carb fathead dough bagels that you don’t burn them. Every oven is different, so make sure you watch them after the 10-minute mark to make sure the edges don’t go too brown. I always set the timer for 10 mins, check them, then check every 5-minute interval after that.
I hope you enjoy making these bagels as much as I did creating them.