Keto Bagels

YIELD

TIME

8 servings

30 mins

Ingredients

– 2 cups shredded mozzarella cheese – 2 oz cream cheese – 1 3/4 cups almond flour – 2 tsp baking powder – 1/4 tsp salt – 1/2 tsp garlic powder — optional – 2 large eggs — beaten – 1 egg yolk – 1 tsp water — to mix with the egg yolk for egg wash

1. Preheat oven to 415 F. Line a baking sheet with parchment paper.

2.  In a bowl combine the almond flour (I'd suggest that you sift it to break any big clumps), salt, baking powder and garlic powder.

3.  Whisk eggs. Combine the egg yolk with water and whisk, set aside.

4.  In a separate bowl combine the mozzarella and cream cheese. Microwave on high for 30 second increments, checking in between, until the cheese is melted. Alternatively melt the cheese and cream cheese in a saucepan over low heat or over a double boiler.

5. Combine the cheese with flour. Stir to combine. Add the eggs. Using your hands knead the dough and make a ball. (Make sure the cheese is not too hot to burn you).

6. Cut dough into 8 equal parts. Roll each one into a log and pinch the ends together. Make sure there is a nice hole in the middle of each bagel, because the dough will rise during baking and the hole will get a lot smaller.

7.  Place bagels on the baking sheet. Brush with egg wash. Sprinkle everything bagel seasoning, ot poppy or sesame seeds.

8. Bake for 14-16 minutes, until golden. Led bagels cool on the baking sheet then serve.

9.  Store in the fridge for up to 5 days.

Keto Bagels - the best low-carb bagel recipe, made with almond flour and topped with everything bagel seasoning. Perfect for meal planning, breakfast or snack.

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