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If you're following a keto lifestyle or you're simply low carb, regular bagels are pretty much out. So what do you do if you're craving a
thick, dense, chewy bagel? And what kind of flour makes
the best low carb bagel recipe? Hi, everyone, it's Maya
from WholesomeYum.com, and I make easy, healthy recipes with 10 ingredients or less. So today, I'm showing you
how to make keto bagels with almond flour or with coconut flour.
These are the two most common
flours used in keto baking, but they are vastly different. So we'll talk about how
these differences apply to making low-carb bagels, And no matter what flour you choose, these are super easy to make. But I'll go through all my tips and tricks to ensure you get consistent
results every time. These bagels are chewy and dense, nice and tall, not flat, just like a real bagel should be. All with just five ingredients. And you don't even have to boil them. Let's do this. (upbeat music) We'll make the almond flour
version step by step here. The process is actually the same whether you use almond
flour or coconut flour. The only difference is the
amounts of the ingredients. So I'll highlight those
differences as we go. We're going to start by adding 1 1/2 cups of
blanched almond flour to a food processor. The almond flour you use
here makes a big difference because different brands
vary in their coarseness.
You can see this one is really
fine and pretty powdery. Some other ones are more coarse, and that's going to mean grainy bagels. Nobody wants that. You don't wanna use
almond meal here either, which has the skins from the almonds and is going to be even more coarse. This was one of the reasons I created Wholesome Yum
Blanched Almond Flour because I needed something where I know I'm never going
to get that gritty texture in baked goods.
If you want to make the keto bagels with coconut flour instead, you're going to need much less. Just 1/2 cup of coconut flour. This is because coconut
flour is much more absorbent than almond flour, so your bagels will be too dry if you use the same amount. Unlike almond flour, the consistency of the
grind is not an issue with different coconut flour brands, but the absorbency can vary.
So I used Wholesome Yum Coconut Flour for testing this recipe, and the amount you need might vary if you use a different brand. Moving on, we're going
to add one tablespoon of baking powder. It might seem like a lot, but low carb recipes tend
to need more baking powder than regular ones. And we'll just process
this until it's smooth. It helps to pulse a little bit because if you process
it on an ongoing basis, this could actually
turn into almond butter. Next I'm going to add two large eggs. You don't need to whisk them first. Just add them directly
to the food processor. And if you're making the
coconut flour version, you'll need three eggs instead. Coconut flour recipes, again, because of the absorbency, they tend to need more eggs to get the right consistency. So I'm going to pulse this again until it's nice and uniform and just make sure there's no
dry flour left on the sides. And we'll set this aside for now. So the next step might
seem a little strange.
We're going to melt cheese, and then we're going to
add that to the dough. If you haven't heard of this before, it's called called the fathead dough. And I actually have a whole guide on it in my "Easy Keto Cookbook" that's here. The keto bagel recipe is in there as well. So I'm adding 2 1/2 cups here
of shredded mozzarella cheese. I don't recommend other cheeses here because the flavor will be stronger, but the texture will be pretty close. If you don't mind cheesy bagels. And two ounces of cream cheese. The cheeses are going to
give these keto bagels a nice chewy texture without
any gluten or white flour.
Melt the cheeses in the microwave. It usually takes about 90 seconds, stirring halfway through. Or you can do this in a
double boiler on the stove if you prefer. Stir well at the end to make sure that it's completely smooth. And you'll want to have your
food processor ready right away for the next step. Now, working quickly while
the cheese is still hot, we are going to add this to the
dough in the food processor. Now what I'm gonna do is make sure that the blade is positioned so that the cheese is kind
of sticking into the blade.
Careful not to cut yourself, but this is going to
help it mixed together. (upbeat music) We want to ensure that there
are no streaks in here. No streaks of cheese. No streaks of almond flour. It should all be uniform. So you can see here a little bit. There's a chunk of almond flour there and some cheese separate. So we wanna keep going. And scrape the sides of the
food processor as needed to make sure everything is mixed evenly.
(upbeat music) Sometimes it might get stuck. So if that happens and it's not spinning, sometimes this pops off, and you just have to
stick it back in there. So this looks pretty uniform here. If you find that you can't get it uniform and you're seeing solidified
chunks of cheese in there, you can transfer the
dough back to the bowl microwave it for about 30 seconds or so. That will soften it. And then you can add it
back to the food processor to mix it up really well. The other thing we're looking for is the stickiness of the dough. So you can kind of touch it
and see how sticky it is. It's normal for it to be a little sticky, but if it's so sticky that like it will just
completely stick to your hands, right now it looks a little sticky.
Sometimes, it might be warm
too because of the cheese. If it's really sticky, you'll wanna refrigerate this
for about 30 minutes or so. That will make it a
little easier to work with as you're forming the bagels. Now I'm going to divide my
dough to make my bagels. If the dough is still
sticky after refrigerating, mine is not, but if yours is, it can
help to oil your hands or your spatula or even put some water on your hands. Anything to reduce that sticking. Mine is pretty good here, but it does tend to get
stuck in the food processor. This is the sticking I'm talking about. So just form this into a ball, and then flatten it a little
bit to make a disc shape.
Now I'm gonna cut this into sections. But first, I'm gonna spray my knife with a little bit of cooking spray to help with that sticking. So I'm going to cut this
like a pie into six sections. I'll go ahead and oil my hands as well. Now we're just gonna roll this
into logs, form our bagels. Keep in mind that these
will rise and spread, so we do do want to make them
smaller than we think we need and with a bigger hole than we
think we need in the center. Helps to make it kind of tall. That's gonna help ensure that the bagels are
tall when they're done. Place that onto a lined baking sheet. (upbeat music) At this point, you can bake these as is. But I like to add a few toppings
just for a little variety. So I'm gonna spray these
with cooking spray first. This is going to help the toppings stick. If you like, you can also use an egg wash, but I think the oil is just the easiest.
And I'm gonna do a mix here. I'll do two sesame seed. And there's pretty much no way not to have the seeds all over outside
the bagel, but that's okay. And I'll do two with
everything bagel seasoning. This stuff is delicious. And just pat the tops of these lightly so that the seasonings stick. That way they're less likely to fall off.
Bake the keto bagels for about 15 minutes at 375 degrees Fahrenheit until they are golden brown. It may be tempting to enjoy
one of these right away, but let them cool for at
least 15 minutes to firm up, or for the best texture,
let them cool completely. So I'm not going to bore you
with the coconut flour version because the process is
literally exactly the same, but I did promise you a comparison. So I have both types made here. And you can see they do
look a little bit different. The almond flour ones
are taller and fluffier. The texture on the top is
also a little bit smoother. And the coconut flour ones
are a little bit flatter because they do spread a little bit more, and the texture does have a
bit more lumps on the top. But inside these are actually
gonna be very similar. I'll cut these open and show you. (upbeat music) So you can see that on the
inside these look fairly similar. The almond flour version
is a little bit more dense. Whereas the coconut flour version has more air bubbles in it. And the coconut flour version, since it's bigger and it spread more, is a little bit more like a bagel thin.
Whereas this one is taller. But the real question is, which one tastes better? Let's find out. Almond flour version. (upbeat music) And coconut flour version. (upbeat music) Those are both really good. I probably slightly prefer
the almond flour version but only a little. And the coconut flour
version is a great option if you can't have nuts. I've heard mixed results from people about which one is better. So help me settle this debate and let me know which one you like better. And if you're looking for
a low carb alternative to fluffy, soft white bread, this keto bread recipe is my favorite..
