Keto-Friendly, Low-Carb Bagels

Now, Almond Flour and Mozzarella are your friends!

This is a gift – given to me, and I now pass along to all of you. A gift for those doing the low-carb-thang, the gift of bagels. Yes, my friends, even though we have sworn to abstain from carbs and their glorious servants of bread, here is a bagel you can easily bake and eat!

This life-saver was brought to us from Wholesome Yum, and what a joy! The few things I miss eating low-carb are the bread-y things, bagels being one of my favorites. This recipe is a spin-off from the infamous Fat-Head Pizza dough, and is made primarily from almond flour and mozzarella. I know it sounds like it will make a mess putting it together, but it’s really easy to clean up – so don’t let that stop you! I threw these together at 10 pm, cleaned up, and was done eating one by 11!

On my next attempt, I’m going to throw a little yeast in the mix, not for any dough-raising properties, but to see if I can add a little of the flavor and smell of a traditional yeast bread. If it works, it will be killer!

These don’t toast up like regular bagels, although some people have had luck broiling in a toaster oven, while others fry the buttered halves in a skillet. I put mine in the toaster on the longest setting and then buttered ’em, and while not crispy, they were still awesomely delicious.

These total out at about 360 calories and 5 net carbs each. This may not be an every day snack, but if it fits your macros for the day – woo-hoo! I hope you get the chance to give them a try, maybe with some Kerrygold butter! Good luck and good eating!

Keto-Friendly, Low-Carb Bagels
  • 1½ cup almond flour
  • 1 tbsp baking powder
  • 2½ cup shredded mozzarella cheese
  • 2 oz cream cheese
  • 2 large eggs, beaten
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Stir together the almond flour and baking powder, breaking up any lumps.
  3. In a separate bowl (glass is preferable), combine the shredded mozzarella and cream cheese. Microwave for 1 minute, stir, microwave one more minute and stir once more until well mixed.
  4. Stir the flour mixture and eggs into the melted cheese mixture. Knead with your hands until a dough forms and ingredients are fully mixed. The dough will be very sticky. If the dough becomes too stiff before fully combined, microwave an additional 15-20 seconds to soften it.
  5. Divide the dough into 6 parts. Form each into a long snake, and then stick the ends together to make a bagel shape on the lined baking sheet. If you're adding any toppings, brush with an egg wash and lightly press the toppings on, or brush with a light coating of butter.
  6. Bake for 10-14 minutes, until the bagels are firm and golden.


My Cinnamon-Chocolate Obsession

Cinnamon-Chocolate Chip Bread

Hi guys! It’s been a while, I hope I’ve been missed! I apologize for my absence, and to make it up to you, I’m going to share my favorite recipe of the moment…Cinnamon-Chocolate Chip Bread, adapted from the King Arthur Flour website. This is a cross between a coffeecake and a yeast bread, and it’s AWESOME! I love the combination of the cinnamon chips and the chocolate chips, and the dough (batter?) is easy to put together. A slice of this bread, along with a glass of milk or cup of coffee…it just doesn’t get much better for me on a chilly afternoon!

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Good Thing I Have A Rye Sense of Humor

Rye Bread

I got the great idea to tackle rye bread. Mostly because when I mentioned the idea, people got kind of excited about it, and I like to be a hero. Who doesn’t? I tried 3 different recipes. The first one was so bland that you couldn’t even tell it was supposed to be rye. The second recipe called for a sponge that had to sit for 3 days prior to bake day. It was better and looked more traditional, but still not wow-worthy. I finally decided to take one for the team, and try the recipe that sounded weird and messy and I think maybe, possibly, potentially this is it! The recipe is adapted from Bernard Clayton’s “New Complete Book of Breads” that my sister Michelle gave me for Christmas.

This is a little messy, a little weird, but only a little more work. This recipe calls for a “rye sour” which is basically a starter or a sponge, but includes an onion (!) which makes all the difference in the world. For the complete recipe, click the “Read More” link.

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