This recipe for Blueberry Cheesecake Keto Bagels will satisfy all those carb cravings you were having but without any of the guilt.
Did I have you at blueberry? Or at cheesecake? Or is it the fact that they are keto bagels?
Giving up carbs for the keto diet wasn’t the easiest thing for me to do. I was a carb addict. Carbs and chocolate (we won’t go there) were the number one thing I would reach for when I was hungry or when my sugar levels plummeted. Stomach rumbling? Grab a slice of bread.
Getting a headache? Eat a carb bagel. This yo-yo insulin rush I was addicted to for most of my life was playing a huge role in my declining health. The Keto way of eating was my answer.
I think the two things I missed most in my first month of following the keto way of eating were bagels and fruit.
Little did I know I could have BOTH and there was life after Keto. With just a few recipe mishaps, I ended up with a blueberry cheesecake bagel recipe that my family says that they taste great! Of course I pay them to say that, but they are pretty amazing.
If you haven’t tried low carb recipes before for bagels, you’ll love these!
You can even use these keto bagels for make ahead breakfast sandwiches.
For each sandwich:
- Simply fry 2 eggs over hard and season well.
- Fry 2 slices turkey bacon until crisp.
- Add the eggs, bacon and a slice of cheese if you desire.
- Allow the heat of the eggs and bacon to slightly melt the cheese.
- Wrap each breakfast sandwich in plastic wrap and freeze for up to a week.
- Remove from plastic wrap and heat in the oven at 350 for 15 minutes, or in the microwave for 90 seconds.
More About the Blue
Blueberries are one of the few keto-approved fruits. Claiming a top spot on the list of Super Foods , it’s no wonder why they are keto approved.
These little balls of berry goodness are loaded with Vitamin A, C, K, B-6, B-12, Manganese, and fiber. Blueberries are a great source of antioxidants which have been found to reduce inflammation and fight cancer.
Coming in at just 9 net carbs for 1/2 cup, Blueberries are the perfect choice to go with these delicious bagels.
You will notice I use two different flours in this blueberry cheesecake bagel recipe. I do this for a couple different reasons.
- Almond flour can be a little pricey. My local store offers the nut flour four a couple dollars cheaper than the almond flour. You can also purchase the nut flour blend I like here from my affiliate partner.
- I love the texture and consistency of the two flours blended together. The nut flour makes a nice, dense bagel. While the almond flour tends to be light and fluffy.
If you desire to use only one type of flour, or you have an allergy, by all means, use one cup of the flour of your choosing. You can also substitute coconut flour for the almond flour by replacing the 3/4 cup almond flour with 1/3 cup of coconut flour.
Shredded mozzarella plays an important part in these bagels. Besides adding some protein and fat, they are the “key” to most low carb dough. Fathead dough is also based on being a mozzarella dough that you can play around with. I love how the slightly salty cheese blends with the slight sweet of the blueberries, too. Together, they make one delicious combination of flavors!
Keto Bagel Toppings
I enjoy the bagels right out the oven just like they are. However some topping suggestions that would add some pizzazz are:
- Cream Cheese
- Butter or Ghee
- Cinnamon and Erythitol
- Sharp Cheddar Cheese
- Low Carb Sugar-Free jelly
- Almond Butter or other nut butter
- Top with melted butter and sesame seeds
Do you love Blueberries? Will you make these keto bagels soon? Be sure to pin this for later!
- 2 1/2 Cups Shredded Mozzarella Cheese
- 3/4 Cup Almond Flour
- 3/4 Cup Nut Flour
- 2 oz of Cream Cheese
- 2 Eggs
- 1 Egg for egg wash
- 1/2 Cup Fresh Blueberries
- 1 Tbsp Baking Powder
- 2 Tsp Erythritol (separated)
- Preheat Oven to 400°
- Add mozzarella cheese and cream cheese together and melt in a double boiler or microwave.
- In a separate bowl, mix almond flour, baking powder and 1 teaspoon of erythritol together and set aside.
- When the cheese mixture is melted, add 2 eggs and mix well
- Pour flour mixture into the egg and cheese mixture.
- Knead until all ingredients are thoroughly blended.
- Carefully fold in blueberries.
- Divide dough into 8 balls.
- Roll balls to form a log.
- Pinch ends together to form a circle and place on baking sheet.
- Brush bagels with egg wash.
- Sprinkle tops of bagels with remaining teaspoon on erythritol.
- Bake for 10-14 mins until they turn light brown.
- Remove from oven and place onto a cooling rack.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Nature's Eats Blanched Almond Flour, 32 Ounce
- Pamela's Products Gluten Free Nut Flour Blend, 16 Ounce
- Silicone Baking Mat - Set of 3 Half Sheet (Thick & Large 11 5/8" x 16 1/2") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
- Wilton 2105-0109 Perfect Results Non-Stick Mega Large Cookie Pan, 15 x 21-Inch, Metallic Silver
- NOW Foods Erythritol Natural Sweetener, 1 lb
Amount Per Serving: Calories: 68 Total Fat: 5.1g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 78mg Sodium: 326mg Carbohydrates: 3.3g Fiber: 0.5g Sugar: 2g Protein: 3.8g
This is a guest post by Amber Bradshaw of My Homestead Life. Amber is an environmentalist, homesteader, garden and outdoor enthusiast. She is a wife, mother of three. Amber owns a contracting business with her husband, was President of the local Herb Society for the last three years, a 4-H Leader, Blogger and runs a CSA. Amber strives to get back into nature with a more sustainable and self-reliant lifestyle that fits a busy schedule and a tight budget. She lives on the east coast with her family on a little over 1/4 acre and encourages others to do big things with small spaces.