These keto asiago bagels have become my go to breakfast option, and I’m excited to share this recipe with you.
They’re cheesy, satisfying, and most importantly, completely keto friendly. The combination of almond flour and two types of cheese creates the perfect bagel texture – something that’s usually quite difficult to achieve when making low-carb bread.
The asiago cheese adds a sharp, distinctive flavor that makes these bagels special, while the mozzarella helps create that stretchy, bread like texture we all miss on a keto diet.
Just a few basic items from your local grocery store, and you’re ready to go. The entire process takes less than 30 minutes, making it perfect for busy mornings or meal prep.
These bagels store well in the fridge for up to a week, and you can even freeze them for later use.
Toast them up whenever you want a delicious breakfast or use them to make sandwiches for lunch.
👍 Why You’ll Love This Recipe
Perfect Meal Prep Option: These bagels stay fresh in the fridge for up to a week, making them perfect for busy mornings. You can make a batch on Sunday and have breakfast ready for the entire week.
Double Cheese Power: With both asiago and mozzarella cheese, these bagels pack a serious flavor punch. The asiago adds a sharp, sophisticated taste while the mozzarella provides that stretchy texture.
Versatile Base: These bagels aren’t just for breakfast! Use them for sandwiches, make mini pizzas, or serve them alongside your favorite keto soup.
Their neutral base flavor with a hint of asiago works well with both sweet and savory toppings. Amazing!
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and line a baking sheet with parchment paper.
Step 2
Add these ingredients to a large mixing bowl: 3/4 cup of asiago cheese, almond flour, salt, and baking powder. Mix until well combined.
Step 3
Place the mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high for about 1 minute or until the cheese is smooth.
Step 4
Add the egg mixture and almond flour to the hot cheese mixture, and stir to combine – this may take some time.
Step 5
Divide the dough into 8 pieces and roll them into balls. Press your thumb through the center of each one to create a hole. Then, gently stretch the dough around the hole to make it wider.
Step 6
Place the bagels on the prepared baking sheet, and top them with the remaining shredded cheese.
Step 7
Bake for 13-15 minutes or until the bagels are golden brown.
💡Tips
1. Working With Sticky Dough
The dough will be sticky – this is normal! Instead of adding more almond flour (which can make the bagels dry), wet your hands with cold water when shaping the bagels.
Keep a small bowl of cold water nearby and dip your fingers in it whenever the dough starts sticking.
This technique helps you shape the bagels without adding extra flour that could throw off the recipe’s balance.
2. Room Temperature Ingredients
Make sure your egg and cream cheese are at room temperature before starting. This might seem like a small detail, but it makes a huge difference!
Cold ingredients won’t blend properly with the melted cheese, leaving you with lumpy dough and bits of cream cheese throughout your bagels. Take these ingredients out of the fridge about 30 minutes before you start baking.
3. The Secret to Even Baking
Rotate your baking sheet halfway through the baking time. Most ovens have hot spots that can cause uneven browning.
By turning the pan around at the halfway mark (around 7 minutes), you ensure all your bagels get evenly golden brown.
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FAQ
1. Can I use different cheese instead of asiago?
Yes, you can definitely swap out the asiago cheese! Any hard, aged cheese will work great in this recipe. Parmesan, aged cheddar, gruyere, or romano are all excellent choices.
Just make sure to keep the mozzarella as the base cheese because it provides the stretchy texture that makes these bagels work.
2. Why is my dough too sticky?
Sticky dough is completely normal with this recipe! The dough gets sticky because of the melted cheese. I recommend letting the dough cool for a few minutes – it gets less sticky as it cools down.
Also, wet your hands with cold water when shaping the bagels (keep a bowl of cold water nearby to dip your fingers in).
Keto Asiago Bagel
Print RecipeIngredients
Instructions
- Start by preheating the oven to 350°F and line a baking sheet with parchment paper.
- Add these ingredients to a large mixing bowl: 3/4 cup of asiago cheese, almond flour, salt, and baking powder. Mix until well combined.
- Place the mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high for about 1 minute or until the cheese is smooth.
- Add the egg mixture and almond flour to the hot cheese mixture, and stir to combine – this may take some time.
- Divide the dough into 8 pieces and roll them into balls. Press your thumb through the center of each one to create a hole. Then, gently stretch the dough around the hole to make it wider.
- Place the bagels on the prepared baking sheet, and top them with the remaining shredded cheese.
- Bake for 13-15 minutes or until the bagels are golden brown.