Low Carb Everything Bagels

Method

1. Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Add the almond flour, baking powder and Everything But The Bagel seasoning to a medium-sized microwave safe bowl. Whisk to combine.
3. Add the mozzarella cheese and cream cheese to the mixture. Put the bowl in the microwave for 30 seconds. Stir and repeat until the cream cheese and mozzarella cheese are melted and the mixture comes together as a smooth dough. I only had to microwave for two 30 second intervals, but you may need to go longer. I like to use a fork to mix everything to start than use my favorite utensil in the kitchen… my hands! I just lightly knead the dough to mix in all the almond flour.
4. Once the cheeses are melted and it forms a dough, add the egg. Use your hands to incorporate the egg into the dough.
5. Divide the dough into 4 equal sections. Shape each piece into a worm shape, connect the ends to form a bagel shape and place on the prepared baking sheet. The dough may be sticky but just keep rolling. I like to roll the dough into a 6 inch long piece in my hands to use gravity to help lengthen the piece. Position the bagels at least an inch apart as they will grow when they bake.
6. Lightly brush the tops of each bagel with olive oil. Sprinkle the remaining 1 tbsp of Everything But The Bagel Seasoning evenly on the 4 bagels.
7. Bake 15-20 minutes at 375 degrees depending on your oven (mine took 18 minutes). Cool slightly and dig in while they are still warm. Store any unused bagels in an airtight container and refrigerate.