Embracing the low carb life has been a journey in itself and it has taken me months to come to terms with it. I have days, when I really want some bread or a bagel or a donut and I give in. But I thought what if I can eat all that I want minus the guilt of dirtying my low carb diet?
I have been at this bagel recipe for a while now and with numerous hits and misses, I finally have a result that I’m so proud of. I can eat these bagels for breakfast, lunch, snack and dinner
They are delicious, so satisfying, crusty on top, soft and chewy on the inside!
Its a fat head recipe and is 2.5 gms net carbs per Bagel. Let’s make these Unbelievable little pillows of Joy
For 5 small bagels you’ll need:
¾ th Cup Almond flour, I use Kirkland Signature
¾ th Cup Shredded Mozzarella cheese
1 tbsp Cream Cheese
½ tbsp Baking Powder
1/2 Large Egg, lightly whisked
Salt and seasoning as per taste, I use garlic powder and Italian seasoning
Start by preheating your oven to 350F
In a bowl take mozzarella and cream cheese and microwave for 30 secs. Then with a spatula mix together and microwave for another 15 secs till completely melted and incorporated
Let it cool for about 15 secs and add almond flour, baking powder, salt, seasonings and whisked egg and mix well till everything gets nice and doughy. It is ok if the dough gets sticky
Now in a baking tray lined with parchment paper, make 5 equal parts of the dough, circle each part between your palms and dig a hole gently in the middle with the help of your thumb or just simply use a bagel form if you have one, I didn’t
Sprinkle choice of topping, everything bagel seasoning, or sesame seeds, or just flax seeds are good too. This is how they look before going in for the bake:
Toss in the preheated oven for 15 mins and then broil on low for 2 mins to get them nice and golden
Let cool completely once they’re out of the oven. Enjoy toasted with your choice of toppings or make a Bagel sandwich with some cream cheese, cucumbers and salmon!