I absolutely love the ketogenic diet and have had great success since starting back in the beginning of 2017. While I was never much of a sweets person, there were a few things I often overindulged in – and have missed tremendously… one of them being bread. I did not think I was that much of a bread person – until I stopped eating it! It was one of those mindless side dishes I always grabbed and never really thought about. With the holidays upon us, I wanted to have some options for breakfast that would not derail my progress. I have seen Keto Bagels on Instagram and had to give them a try.
First, let me just say these do not have the exact texture or consistency of real bagels. They are a bit heavier but have much more flavor. In the past I could easily polish off an entire bagel… with these, I can only eat half… especially once I cover it with butter and cream cheese… did I mention I love keto!? The outsides get nice and crunchy while the inside stays soft – so perfect! You can even toaste them to melt the cheese on top!
I plan to make a couple batches of these to keep in the freezer to pull out Christmas morning. Since everyone comes to our house and my family often asks about the keto diet, I think this is a perfect way to show them that you can just make a few modifications to the food you already love and still be successful. Total win-win!
- 2 tablespoon baking soda
- 2 ½ cups of mozzarella cheese
- 3 large eggs
- 2 tablespoons of melted butter
- ½ cups coconut flour
- 2 ounces cream cheese
Preheat oven to 400 degrees.
Lay foil or parchment paper on large cookie sheet.
Combine the coconut flour and baking powder in a bowl. Set aside.
Then, take the mozzarella and cream cheese and melt together in the microwave - stirring often.
Stir in eggs, butter, and coconut mix until dough like.
If the dough is dry add another egg.
Roll out 6 pieces and make sure each piece is connecting to form a bagel shape. Place bagels onto cookie sheet.
Bake for 12-16 minutes.
Let cool before serving.