Unlock the Secret to the Best Keto Bagel Recipe with Greek Yogurt – Easy, Delicious & Low-Carb!

For those craving a bagel without the carb overload, this keto bagel recipe using Greek yogurt is a game-changer. It's quick, easy, and requires only a few simple ingredients. This recipe is perfect for a keto-friendly breakfast, snack, or even as a base for bagel pizzas or sandwiches.

Why Choose Keto Bagels?

Traditional bagels are high in carbohydrates, making them unsuitable for those following a ketogenic or low-carb diet. This recipe offers a delicious alternative that satisfies bagel cravings without compromising dietary goals. These bagels are also gluten-free, making them a suitable option for individuals with gluten sensitivities.

Key Ingredients and Their Role

This recipe hinges on a few key ingredients that create the right texture and flavor:

Almond Flour: Super fine blanched almond flour is essential for the best results. It provides a slightly nutty flavor and a texture that closely mimics traditional flour. Most almond flours should work, but you may need to adjust the amount if your dough is too sticky.
Greek Yogurt: Plain Greek yogurt, whether whole-fat, low-fat, or nonfat, acts as a binding agent, keeping the bagels moist. Choose a thick variety like Fage or Kirkland; the yogurt should not slide off a spoon turned upside down. Nonfat 0% Greek yogurt is recommended to avoid stickiness. Dairy-free Greek yogurt can also be used, making sure it’s not the regular dairy-free option.
Baking Powder: This ingredient is crucial for giving the bagels lift and a spongy texture.
Optional Ingredients: Tapioca Flour, Egg, Egg wash, Garlic powder, Salt, Olive oil or any oil.

Essential Tips for Perfect Keto Bagels

To ensure your keto bagels turn out perfectly, keep these tips in mind:

Measure Flour Correctly: Spoon the flour into your measuring cup and level it with a knife to avoid using too much.
Don't Over Flour: Do not over flour the dough when kneading or forming your ropes.
Shaping the Bagels: Almond flour doesn’t contain gluten, so the dough won’t be as stretchy. Make logs short and holes in the middle small. Avoid forming your bagels with a super wide hole in the middle.
Dough Consistency: Each brand of Greek yogurt has a different amount of extra moisture. If the dough seems too wet even after several minutes of kneading, you can add a little more almond flour, in ¼ cup increments. If the dough is too dry, add a little more Greek yogurt.
Cooling Time: Do not skip the cooling time. Let them cool for 15 minutes prior to slicing, or rest for 25 minutes. The cooling time for these bagels is essential. They will continue to cook about 5% more while they cool. Let the bagels rest for about 20-25 minutes before slicing-this helps them set and slice cleanly.
Seasonings: Don’t skip toppings! Otherwise bagels might taste bland. Add your favorite bagel seasoning. I recommend not to make plain bagels because they will taste more like bread.

Step-by-Step Recipe

Here's how to make these easy keto bagels:

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

1 1/2 cups super fine blanched almond flour
2/3 cup plain Greek yogurt (0% or any fat percentage, thick variety)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg (for egg wash, optional)
Everything bagel seasoning, sesame seeds, poppy seeds, or onion flakes (for topping)

Instructions:

Preheat and Prep: Preheat your oven to 375°F (191°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Combine Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, and salt.
Add Greek Yogurt: Add the Greek yogurt to the dry ingredients and stir with a spatula until a ball of dough forms.
Knead the Dough: Knead the dough with a spatula about 20 times, or by hand for about 3 minutes, until the mixture becomes a dough that you can roll and work with. The dough will be a bit sticky.
Divide and Shape: Transfer the dough onto a counter lightly sprinkled with almond flour. Divide the dough into 4-6 equal pieces. Roll each piece into a short rope and then form a bagel shape, pinching the ends together. Keep in mind, the center space should not be too wide.
Add Egg Wash and Seasoning (Optional): In a small bowl, whisk the egg. Brush the bagels with the egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, or onion flakes.
Bake: Place the bagels on the prepared baking sheet, spacing them at least 1 inch apart. Bake for 23-25 minutes, or until golden brown and puffy.
Cool: Remove from the oven and let the bagels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely before slicing. Let them rest for 15-25 minutes (do not skip!).

Air Fryer Option:

You can also air fry these bagels at 280°F (138°C) for 15 minutes or until they turn golden. There's no need to flip them.

Serving Suggestions

These keto bagels are incredibly versatile. Here are a few serving ideas:

Classic Cream Cheese: Slice the bagel and spread with cream cheese.
Butter: Enjoy with a generous smear of butter.
Eggs and Bacon: Serve as a side for breakfast with eggs and bacon.
Avocado Egg Sandwich: Slice and toast the bagel and use it for an avocado egg sandwich.
Bagel Sandwiches: Use your bagel as the base for any kind of sandwich! Whether it’s turkey, ham, or just some melted cheese and lettuce, you can mix and match different flavors to create the perfect bite.
Bagel Pizzas: Turn your bagels into mini pizza crusts! Just add a bit of mozzarella cheese and your favorite pizza toppings, then bake until the cheese is perfectly melted.
Tuna Sandwich: Make a quick tuna sandwich by layering tuna, lettuce, and a drizzle of ranch dressing on your bagel.
Cheesy Bagels: Sprinkle a mix of Parmesan and sunflower seeds on top of your bagels before baking for a little crunch and cheesy goodness.

Storing and Reheating

Storing: Leftover bagels can easily be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: These almond flour protein bagels can chill out in the freezer for up to 3 months in a resealable Ziploc bag. However, I do not recommend freezing them since they are likely to become dry and crumbly when frozen and thawed.
Reheating: I like toasting mine for a crispy edge. Alternatively, you can quickly heat them up in the microwave.

Variations and Additions

Cheese: Delicious on their own or paired with cheese!
Dried Herbs: Add dried herbs to the dough for extra flavor.

Taste and Texture

These almond flour Greek yogurt bagels have a bread-like texture rather than the chewiness of traditional ones. However, with the right bagel seasoning and spread, they are a quick fix to temporarily satisfy bagel cravings.

Nutritional Information

Because the bagels are made of mainly almond flour, they are quite high in calories and fat even with their small size. The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist.

Read also: Magnesium Supplements for Keto

tags: #keto #bagel #recipe #with #greek #yogurt