Ingredients:
- 1 1/2 cups almond flour
- 1 Tbsp baking powder
- 2 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese, cut into pieces
- 2 eggs, beaten
Low Carb Bagels
Posted on: 10/10/2018
Yields: 6 Servings
Directions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with cooking spray.
- Combine almond flour and baking powder, set aside.
- Place mozzarella cheese and cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway. Stir once cooked until well incorporated.
- Stir the flour mixture and the beaten eggs into the melted cheese mixture. Coat your hands in oil as the dough will be very sticky. Work quickly while the cheese is still hot, knead with your hands until a dough forms. If the dough becomes hard before fully mixed or gets too sticky, place back in microwave for 15-20 seconds to soften.
- Once dough is uniform divide into 6 pieces. Roll each piece into a long log then press the ends together to make a bagel shape on the parchment paper. Repeat with the other pieces of dough.
Bake for 10-14 minutes, until the bagels are firm and golden.
Can be stored in bag on counter for up to a week. Can be topped with butter, cream cheese, egg, lox, or avocado and tomato!
Recipe adapted from wholesomeyum.com
Nutritional analysis per serving: Protein: 19g Net Carbs: 4g Fat: