Low Carb Asiago Bagels (gluten free)

You can get your bread fix with these chewy, low carb Asiago bagels. Easy to make, gluten free and best of all each one is only 6.3g net carbs. They are also high in fiber (6.1g) and protein (13.7g) so it’s a healthy breakfast to start your day.

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My hubby and son love bagels. Even though I’m not a huge bread person, sometimes I get jealous of them slathering their bagels in cream cheese and butter. So I decided to take matters in my own hands and make this low carb Asiago bagels. I remember having them at Panera and loving this flavor and I’m so happy with the result. They are a chewy, tasty bagel that I can now slather with cream cheese and butter (because those two things are also low carb). Another thing I like about these bagels is that they are high in fiber (6.1g) and high in protein (13.7g) and lastly they are freezable so these make a very healthy, grab and go breakfast. 

Other Low carb bagels to try

I’ve made bagels on this blog before. I love my sun dried tomato & herb bagels as well as my Paleo blueberry ones. This one is more like the tomato & herb because I used psyllium husk powder. That is what gives it that chewy flavor that is essential in a good bagel. However if you don’t have any and want to try another flavor right away try the blueberry bagel and order the psyllium husk powder online. If you miss your bagels you will want to try this version. 

Things you might need

If you end up buying psyllium husk powder on Amazon, you might want to treat yourself to one of these non stick donut pans. They are very convenient for making healthy donuts and bagels. These are the ones that I have and they work great. If you don’t have a donut pan, you will have to try to shape the dough into a donut shape. I’ve not done it so I’m not sure how it will go. I would bake them on a piece of parchment paper or silicone mat too if you are not using the donut pan. 

  Low carb bagels in a nutshell

• In a large bowl, mix the dry ingredients (almond flour, coconut flour, psyllium husk powder, Swerve, flax, salt, baking powder).
• Next add the vinegar, egg whites and boiling water and stir after adding each one.
• Add in half of the cheese and stir again.
• Mix until a sticky, spongy dough forms.
• Divide mixture into 6 portions and spread smoothly into donut pan.
• Top with the rest of the grated cheese on each.
• Bake for 25-30 minutes and check for doneness. Should be firm to the touch.

I must tell you that these are not like a bagel you would get at a New York deli but from someone who’s had some really terrible low carb bagels, these are excellent to me. I bought some very expensive low carb bagels upon the recommendation of someone and they were terrible. Truly like eating sawdust or cardboard. Again these are WAY better. I hope you like them as much as me. If thawing from frozen, just microwave them for about 30 second to 1 minute. Enjoy! The nutritional information for each bagel is:

187 cals /10.7g fat / 12.4g carbs / 6.1g fiber / 13.7g protein = 6.3g net carbs

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Low Carb Asiago Bagels

You can get your bread fix with these chewy, low carb Asiago bagels. Easy to make, gluten free and best of all each on is only 6.3g net carbs.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 187 kcal

Ingredients

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon Swerve sweetener
• 1/2 teaspoon salt
• 3 tablespoons psyllium husk, ground
• 1/4 cup ground flax seed
• 2 1/2 tablespoons apple cider vinegar
• 3 egg whites
• 1 cup boiling water
• 4 oz Asiago cheese, grated

Instructions

1. Preheat oven to 350 degrees F.

2. Grease a donut pan and set aside.

3. In a large bowl, mix the dry ingredients (almond flour, coconut flour, psyllium husk powder, flax, Swerve, salt, baking powder)

4. Next add the vinegar, egg whites and boiling water. Stir between each addition.
   

5. Mix until a sticky, spongy dough forms. Add in half of the cheese and mix again.

6. Divide mixture into 6 portions and spread smoothly into donut pan. Use your fingers to smooth them out a bit. Top with remaining cheese.

7. Bake for 25-30 minutes and check for doneness. Should be firm to the touch.

8. Let cool completely before taking out of pan. Store in the refrigerator or freezerr.