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Keto Jalapeño Cheddar Bagels
Alice

Keto Jalapeño Cheddar Bagels Recipe

These Keto Jalapeño Cheddar Bagels deliver a chewy, cheesy bagel experience for low-carb eaters: spicy jalapeño, melty cheddar, and only about 1.2g net carbs per bagel. Quick to make, perfect for meal prep, and endlessly versatile.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American fusion, Keto Fusion, Low-Carb
Calories: 313
Ingredients Method

Ingredients
  

  • 1½ cups 170 g shredded mozzarella
  • 2 oz 56 g cream cheese, softened
  • 1 cup 96 g almond flour
  • 2 tbsp 14 g psyllium husk powder
  • 1 tsp baking powder
  • 2 large eggs
  • 1 cup 112 g shredded sharp cheddar (plus 2 tbsp for topping)
  • 1/3 cup ≈50 g finely chopped jalapeño (seeded if preferred)
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • Optional: sesame or everything seasoning

Method
 

  1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
  2. Microwave mozzarella (170 g) + cream cheese (56 g) in 30-sec bursts, stirring until melted and smooth. (Or heat gently in a saucepan.)
  3. In a bowl whisk almond flour (96 g), psyllium (14 g), baking powder, garlic powder, and salt.
  4. Add melted cheese mixture to dry ingredients and stir until a dough forms. Cool 1–2 minutes.
  5. Add 2 eggs one at a time, folding until incorporated. Add cheddar (112 g) and jalapeño; fold until even.
  6. Divide dough into 6 portions, roll into balls, and form holes with your thumb to make bagels. Place on the sheet. Top with 2 tbsp cheddar and seasoning.
  7. Bake 18–22 minutes until set and golden. Cool 10 minutes on a rack before slicing.