Meat bagels are a low-carb dream, but I’ve always found slicing a thick meat patty perfectly in half to be a recipe for a crumbly disaster. My game-changing solution? Instead of one thick bagel, we make two thinner, perfectly-sized meat “bagels” for each sandwich. No more stressful slicing, just a sturdy, savory, and delicious base for all your favorite fillings. Get ready to build the ultimate keto-friendly sandwich!
Ingredients
• Bagels
• 2 tablespoons coconut oil, avocado oil, or ghee
• 2 small white onions, minced
• 2 cloves garlic, minced
• 2 pounds / 910 g ground pork
• 2 large eggs
• ½ cup / 120 ml tomato sauce
• ½ cup / 35 g nutritional yeast
• 2 teaspoons paprika
• 1½ teaspoons finely ground sea salt
• ½ teaspoon ground black pepper
• Sandwich Fillings
• ¾ cup / 6 oz / 205 g chive and onion cream cheese, dairy-free or regular
• ½ cucumber, thinly sliced
• 6 ounces / 170 g sliced deli ham, chicken, or turkey
• 1 cup / 50 g alfalfa sprouts
Instructions
1. Heat the oil in a small frying pan over medium heat. Add the onions and garlic and sauté for 10 minutes, or until soft and fragrant.
2. While the onions cook, preheat your oven to 400°F / 205°C. Line two large, rimmed baking sheets with parchment paper or silicone baking mats.
3. In a large bowl, combine the ground pork, eggs, tomato sauce, nutritional yeast, paprika, salt, and pepper. Add the cooked onion and garlic mixture and mix with your hands until fully incorporated.
4. Divide the meat mixture into 12 equal portions. Roll each portion into a ball, then press it flat onto the prepared baking sheet to about ½-inch / 1.25 cm thickness. Use your finger to poke a 1½-inch / 4-cm hole in the center of each patty to create the bagel shape. Arrange 6 bagels on each baking sheet.
5. Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F / 71°C.
6. Remove the meat bagels from the oven and allow them to cool on the pans for at least 30 minutes before assembling.
7. To build your sandwiches, spread 2 tablespoons of cream cheese on one meat bagel. Layer with one-sixth of the cucumber slices, 1 ounce / 28 g of deli meat, and a handful of sprouts. Top with a second meat bagel and repeat to make 6 total sandwiches.
Nutritional Information
• Servings: 6 bagel sandwiches
• Serving Size: 1 sandwich
• Fat: 55%
• Carbs: 9%
• Protein: 36%
Pro Tips
• & Variations
• If dairy is part of your diet, feel free to use an equal amount of shredded cheddar or Parmesan cheese in place of the nutritional yeast for a cheesier flavor.
• No cream cheese on hand? Swap it out for an equal amount of mayonnaise for a creamy and tangy spread.
• These meat bagels are perfect for meal prep. Store the cooked and cooled bagels in an airtight container in the fridge for up to 4 days and assemble sandwiches just before serving.
• Experiment with different ground meats. Ground beef, turkey, or even a blend of pork and beef would work wonderfully in this recipe.
FAQ
Q: Can I use a different type of ground meat for this recipe
A: Yes, this recipe is very versatile. You can easily substitute the ground pork with ground beef, turkey, or a blend of different meats to suit your preference.
Q: How should I store leftover meat bagels
A: Store the cooked and cooled bagels in an airtight container in the refrigerator for up to 4 days. For best results, assemble your sandwiches just before serving to keep the fillings fresh.
Q: Is there a dairy-free substitute for cream cheese
A: The recipe suggests using either dairy-free or regular chive and onion cream cheese. If you don’t have either, the pro tips suggest swapping it for an equal amount of mayonnaise for a creamy spread.
Q: What can I use instead of nutritional yeast
A: If dairy is part of your diet, you can replace the nutritional yeast with an equal amount of shredded cheddar or Parmesan cheese for a cheesier flavor in the meat bagels.
