A small batch of keto bagels using almond flour instead of traditional flower for a low-carb treat.
Hey Amanda, you get another shoutout on my blog! Back when we did our shepherd’s pie, we mentioned that Amanda (now a nurse, for real!) has been going keto for reasons. She brought up this recipe for keto bagels and asked us to give them a try. Then she decided not to wait and made them herself, before we could get around to it.
Well, guess what? We finally got around to making it. I figured in the course of showing off that we did, I might as well review the recipe.
The original recipe for these keto bagels (everything-style) comes from Peace Love and Low Carb. As usual, I’m not reproducing it here, just giving my review.
Making the Recipe
Overall, I would say the recipe is pretty easy to make. It uses a dough made from egg, mozzarella, and almond flour, no gluten involved. Sifting the flour and the baking powder together was a good idea, as it usually is. I did have to do more microwaving than the original recipe instructs for melting the cheese, since it didn’t melt fully in the time they specify.
I have to say, I’m not very practiced with keto baking, or even keto food in general. It’s not the kind of diet that works for me and my health issues, but the occasional keto recipe is fine to try. That said, keto dough is bizarre. I’m used to stretchy dough that takes advantage of all of that delicious, delicious gluten to make a chewy end result. This isn’t that.
Our Verdict
First the good. These were fairly tasty! Keto dough is weird, but it’s an acceptable substitute if I ended up not able to have normal dough anymore. They look good, too. The recipe is pretty easy to put together as well. Plus, now I have almond flour left over for other experiments in the future.
One thing to note is that this turned out very salty. I don’t know where all the salt even came from. The topping has salt in it, and I guess the cheese had to have some impact, but it was more than I expected. I also didn’t really notice the Italian seasoning in the dough.
My biggest issue with this recipe is that they turned out almost under-done? I’ve never baked with keto flour before so I don’t know what texture it’s supposed to have, but the insides were a little moister and a little squishier than I would have expected. Mine look the same as the pictures in the original recipe, though Amanda’s version were quite a bit darker.
The recipe specifies cooking for 12-14 minutes, and I did the full 14. I don’t know if it’s a quirk of our oven or what, or if they’re just supposed to be like that. If and when I try them again, I’ll cook them a little longer.
Overall? I’d call them an acceptable 7/10. I don’t know how much of it is my unfamiliarity with keto dough, how much of it is the cooking time, and how much of it is the recipe. I’d make them again, but I don’t know that they’ll find a place in my roster of common treats.