LOW-CARB SUN-DRIED TOMATO, OLIVE & FETA BAGEL

Sweet sun-dried tomato, salty olives and tangy feta cheese make for one delicious savory, low-carb bagel. This is a riff on the standard ‘fathead’ dough that’s been around the low-carb and Keto world for the past few years. The dough can be a bit sticky to work with but it’s completely worth it.

My favorite guy and I love them dunked in a dipping sauce of olive oil, salt, pepper and a pinch of red pepper but feel free to slice and toast them or slice and fill them with veggies or sliced meats – they can even be spread with an herbed cream cheese!

LOW-CARB SUN-DRIED TOMATO, OLIVE & FETA BAGEL

Recipe by DebraCourse: Breakfast, Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

12

minutes
Calories

212

kcal
Fat

14 g

Protein

14 g

Net Carb

6 g

Sun-Dried Tomatoes, Olives and Feta Cheese, make these low-carb bagels a winning favorite!

Ingredients

  • 1-1/2 Cups Shredded Mozzarella Cheese

  • 2 Tablespoons Cream Cheese

  • 1 Large Egg

  • 1-1/4 Cups Almond Flour

  • 2 Tablespoons Oat Fiber

  • 1 Tablespoon Baking Powder

  • 1 Tablespoon Chopped Sun-Dried Tomatoes

  • 1 Tablespoon Chopped Olives

  • 6 Tablespoons Crumbled Feta Cheese

  • Egg Wash (1 beaten egg, 2 teaspoons water, whisked)

  • Sesame Seeds for Garnish (optional)

Directions

  • Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with a silpat mat or parchment. Place a second sheet pan or glass dish on the lower rack of the oven.
  • Place the mozzarella and cream cheese in a microwave safe bowl and microwave for 1 minute; stir and microwave for 30 seconds to 1 minute more until the cheeses are mostly melted. Scrape the mixture into a food processor with the egg and process until smooth.
  • Add the dry ingredients and process until a dough forms; the dough will be sticky; transfer the dough into a bowl, then add sun-dried tomatoes, olives, feta cheese and knead with hands until fully incorporated.
  • Divide dough evenly into 6 pieces, roll into a ball and place on silpat mat (using parchment paper may cause the bagels to spread more than you’d like so something to keep in mind). Poke a hole in the middle of the bagel (about the size of a quarter), pushing all the way through to the bottom of the bagel. Brush bagels with egg wash and sprinkle with sesame seeds if using.
  • To create steam and help give a bit of rise to your bagels, place 7-10 ice cubes in the extra pan on the lower rack of the oven; place bagels in the oven.
  • Bake for 12 minutes or until the outside has browned; they will still be soft, allow them to cool completely on the pan before removing. Once cool, store in a container in the refrigerator – or place them on a sheet pan and freeze; once frozen, place in a container to store.
  • Enjoy these savory bagels at room temperature with a bit of dipping oil made with olive oil, salt, pepper and a pinch of red pepper flakes. You can also slice and toast or use to make sandwiches.

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