Keto Blueberry Bagels

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  • prep time

    prep time

    1 h 40 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    2 h 0 min

Keto Blueberry Bagels

Chewy, soft, and slightly sweet are just a few words to describe these Keto blueberry bagels. When paired with a cream cheese spread and fresh lemon zest, they are simply out of this world. You can enjoy this treat for breakfast, brunch, dessert, or even a snack. These bagels are super easy to prepare and are guaranteed to impress you and everyone who tastes them, whether following a Keto diet or not.

Can you use frozen blueberries instead of fresh ones?

Absolutely! You can use fresh or frozen, whichever is accessible to you. Just make sure to stir them in gently to prevent them from smashing. You can also use other berries, nuts, or fruits for this recipe.

Are these blueberries gluten-free?

Yes, they are! Traditional bagels are not gluten-free because they are made using wheat flour. This Keto version, however, uses almond flour, which is 100% gluten-free.

How can you store these Keto bagels?

Once baked, you should let them cool completely. Then, you can place them in an airtight container, where they will stay fresh for 1-2 days on your counter or up to a week in your fridge.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any Keto recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.

  • Net Carbs

    0 g

  • Fiber

    0 g

  • Total Carbs

    0 g

  • Protein

    0 g

  • Fats

    0 g

0 cals

Keto Blueberry Bagels

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Active Dried Yeast / Quick Yeast

    Active Dried Yeast / Quick Yeast

    2 tsp

  • Warm Water

    Warm Water

    2 tbsp

  • Sugar

    Sugar

    0.5 tsp

  • Almond flour

    Almond flour

    1 cup

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    1 tsp

  • Baking powder

    Baking powder

    1 tsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    2 tbsp

  • Salt

    Salt

    0.25 tsp

  • Raw egg

    Raw egg

    2 large

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    1 cup, shredded

  • Cream cheese

    Cream cheese

    2 tbsp

  • Blueberries

    Blueberries

    0.25 cup

Recipe Steps

steps 7

2 h

  • Step 1

    To bloom the yeast, add the yeast and sugar to a bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
    Step 1
  • Step 2

    Add the almond flour, xanthan gum, salt, erythritol, and baking powder to your food processor. Add the eggs to the food processor. When the yeast has done proving, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
    Step 2
  • Step 3

    In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
    Step 3
  • Step 4

    Add the melted cheese to the food processor along with the dough. Process until a uniform dough forms. Scrape the sides and process again.
    Step 4
  • Step 5

    Transfer the dough to an oiled bowl and smooth the top with a spatula. Stir in the blueberries carefully. Cover the bowl with plastic wrap and let it prove in a warm place for 30 minutes.
    Step 5
  • Step 6

    Preheat your oven to 325 Fahrenheit, 160 Celsius and line a small baking dish with parchment paper. Wet your hands and separate the dough into 6 pieces. Poke a hole in the middle of each one, stretching to form a bagel. Cover with a piece of plastic wrap and set aside in a warm place to prove for 30 minutes.
    Step 6
  • Step 7

    Bake for 15-20 minutes until they have doubled in size. They should be ready when the blueberries are soft, the bagels golden, and an inserted toothpick comes out clean. Set them aside to cool before handling.
    Step 7

Comments 4

  • PONY

    PONY 2 years ago

    I was really excited about this recipe but all I can taste is xanthan gum. I just can't stand that flavor!

    • PropitiousMacadamia257418

      PropitiousMacadamia257418 2 years ago

      I have the square brownie pan from pampered chef. I will try that and say it is a bagel scone □ 😉. I have fresh frozen blueberries.

      • ZNygård2016

        ZNygård2016 2 years ago

        Look really good. Wondered if this can be made in a doughnut tin?... 🤔

        • recipewriter

          recipewriter 2 years ago

          Hello ZNygard, the dough is firm enough for you to shape without the need of a pan. However, we don't see why a donut pan wouldn't work. Just make sure to leave room for the bagels to rise and bake. If you do try a donut pan, please let us know how it goes :)