This is an easy low carb bagels recipe with carnivore fathead dough which results in perfect keto pork rind bagels every time. Have bagels ready in minutes for your next breakfast or lunch. (Nut-free option & carnivore approved!)
Sometimes you just want a fresh bagel in the morning. I know when I started eating low carb, I missed the occasional bagel for breakfast or brunch (usually brunch because I intermittent fast). I came up with the idea to use Pork King Good Breadcrumbs to make low carb bagels. These are great for the carnivore diet too!
For other good Breakfast/Brunch Reviews, check out the following:
- Vanilla Almond Cereal
- Pork Rind Waffles
- Magic Spoon | Keto Cereal
- Keto Pancakes
- Chocolate Chip Keto Pancakes
- Pumpkin Spice Smart Muffins
- Smart Muffins (Banana Nut)
- Smart Muffins (Chocolate Chip)
- Bacon, Egg, Avocado Fat Bomb | DessertCrazy (Philadelphia, PA)
The recipe is simple:
- 1 Egg. I recommend using pastured eggs and love this brand.
- Pork King Good Low Carb Bread Crumbs
- Dash of Double-acting baking powder. I recommend this one.
- Dash of Xantham Gum.
- Shredded Mozzarella
Place the mozzarella cheese in a microwave-safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.
Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.
When the oven is ready, remove the bagel dough from the freezer and divide it into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere.
Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.
Makes 6 average-sized bagels. Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don’t have a food processor? Read the post for other methods.)
Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.
Method #1: Hand Method: Melt the cheeses together in the microwave (or on the stove). Add the egg and stir until combined. Add the pork rind breadcrumbs and baking powder and stir to combine. Mix the dough thoroughly. It is very sticky, but easier to handle when it is cool and your hands are oiled. Lightly oil hands, divide the dough into even portions and roll into snakes and make a circle by pinching the ends together. Bake on a parchment-lined cookie sheet.
Method #2: Stand Mixer Method: Melt the cheeses together in the microwave (or on the stove). Scrape the melted cheese into the bowl of a stand mixer fitted with the paddle attachment. Add the egg and turn the mixer on low, then medium to mix to combine ingredients. Scrape the cheese off of the paddle (it will wrap around it). Add the pork rind breadcrumbs and baking powder and mix on medium low – medium speed until the dough is nice and homogeneous looking. It will be super sticky, but less so if cool. Lightly oil hands, divide the dough into even portions and roll into snakes and make a circle by pinching the ends together. Bake on a parchment-lined cookie sheet. (My favorite method for tripling the recipe!)
Method #3: Food Processor Method: This is my favorite method. Melt the cheeses together in the microwave (or on the stove). Scrape the melted cheese into the bowl of a food processor and pulse a few times. Add the egg and run on low until completely incorporated. Add the pork rind breadcrumbs and baking powder and mix to form a nice dough. Scrape onto a piece of cling wrap and freeze until the oven is ready. Lightly oil hands, portion dough and roll into snakes and make a circle by pinching the ends together. Bake on a parchment-lined cookie sheet.
See? Super easy! No need for special doughnut pans or equipment. You can enjoy healthy low carb bagels in minutes. I make a batch of low carb bagels on the weekend and enjoy them as a breakfast sandwich or with cold cuts for lunch. They make a great low carb, carnivore approved, and gluten-free bread alternative.