Low Carb Everything Bagels
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I don’t want to brag or anything, but I think I knocked this one out of the park on my first try. These bagels are low on carbs, gluten free, keto friendly, paleo, but still light and fluffy!
It makes 4 bagels which is perfect amount in my opinion, but can easily be doubled for a weekend brunch. Ooo… they’d be fun to try as mini bagels too!
I use Everything But The Bagel Seasoning for these but the variations can be endless! My husband is already requesting a plain version which would be so good for breakfast sandwiches, chicken salad sandwiches or anything you would want to use ‘bread’ for but don’t want to eat all the carbs.
I’m even thinking of doing these as a breadstick version. Twisted dough topped with mozzarella cheese and dipped into warmed marinara sauce… yum!
But back to the bagels… almond flour and mozzarella cheese make up the bulk of these tasty treats but don’t leave out the cream cheese! It helps give the bagels the perfect texture. Now get to cooking and you’ll have your own warm bagel ready in under 30 minutes!
Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Add the almond flour, baking powder and Everything But The Bagel seasoning to a medium-sized microwave safe bowl. Whisk to combine. 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. Once the cheeses are melted and it forms a dough, add the egg. Use your hands to incorporate the egg into the dough. 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. 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. 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. *Feel free to get creative if you don't want to use this seasoning. I'm thinking sharp cheddar and pickled jalapenos for my next round!
Low Carb Everything Bagels
Ingredients
Instructions
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