jalapeno cheddar cauliflower bagels with poppy seed
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5 from 2 votes

Jalapeno Cheddar Cauliflower Bagels

Lightened up jalapeno cheddar bagels made with cauliflower! These cheesy bagels have a spicy kick and are low carb, gluten free, wheat free and keto.
Prep Time30 mins
Cook Time32 mins
Total Time1 hr 2 mins
Course: Breakfast
Cuisine: American
Keyword: bagels, cauliflower, cheddar, gluten free, jalapeno, keto, low carb
Servings: 8 bagels
Calories: 212kcal
Author: Chef Sara Furcini


  • 1 head cauliflower 1 pound 14 oz (minimum)
  • 1 tsp kosher salt
  • 1/3 cup superfine almond flour
  • 1/3 cup coconut flour
  • 2 1/2 tsp baking powder
  • 1 jalapeno roughly chopped
  • 2 cups sharp cheddar cheese shredded
  • 4 large eggs divided
  • 2 tsp poppy seeds


  • Preheat oven to 400°F and prepare a baking sheet with parchment paper.
  • Remove the leaves from the cauliflower and cut down the center. Cut into large chunks and place half the cauliflower at a time into the bowl of a food processor fitted with a blade. Pulse until very fine, scraping the sides occasionally if necessary. Place all the finely ground cauliflower into a bowl with the salt. Stir and microwave for 1 minute.
  • Transfer the cauliflower to a cheesecloth and squeeze to remove up to 1 cup of liquid. When it seems you can't get any more liquid to release, measure 2 1/2 cups dried cauliflower packed into a medium bowl.
  • Add the almond flour, coconut flour, baking powder, jalapeno, cheddar cheese, and 3 eggs. Mix until evenly combined.
  • Pack the cauliflower mixture into a 1/2-cup measuring cup and run a butter knife along the exterior. Invert onto the baking tray and make a hole in the center. Use your fingers to shape any parts that don't look compact.
  • Use a silicone brush to break up the remaining egg. Brush the egg wash over the bagels and sprinkle generously with poppy seeds.
  • Bake for 32 to 34 minutes until dark golden on top, turning the tray halfway through for even baking. Cool the bagels a bit before eating and store in the fridge with a paper towel (to absorb moisture that releases). Enjoy within 3 days or freeze.


Due to the fragile nature of these bagels, I find it best to reheat the bagel whole in a toaster. If you have a toaster oven, that would work even better.
Recipe adapted from Kirbie's Cravings - Everything Bagels.


Calories: 212kcal | Carbohydrates: 9g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 504mg | Potassium: 383mg | Fiber: 4g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 37mg | Calcium: 305mg | Iron: 1mg