These Homemade Low Carb Bagels are so easy and a staple when counting carbs. Fluffy, comforting and so delicious, they are exactly what you need.
Since we are in the middle of the 30 Firm Challenge, I figured it time to share my favorite carb conscious recipe…these Homemade Low Carb Bagels. I smear them with cream cheese in the morning. I also love to slice them open, toast and top with avocado for a low carb take on avocado toast.
For dinners, I use them as a bun with my Slow Cooker Pulled Pork or top with meatballs, marinara and cheese when a zoodle base just won’t cut it. The options are endless!
This recipe makes 12. I usually throw half in the freezer to pop out the following week.
Try them today. You won’t be disappointed.
-Brittany
What is the 30 Firm Challenge? Read all about that here.
Make your own Everything But The Bagel Seasoning here.
Preheat oven to 400 degrees. Mix almond flour, baking powder and garlic powder in a medium bowl and set aside.
Add mozzarella cheese and cream cheese to a microwave safe bowl and microwave for 1 minute. Remove from microwave and stir. Then microwave for another 45 seconds or until cheeses are melted. Stir. Meanwhile, beat two of the eggs together and set aside.
Place almond flour mixture and cheese mixture in a food processor. Turn food processor on for 30 seconds. Then add eggs and continue to mix until all ingredients are incorporated and a dough forms. Stop the processor as needed to push down the cheese mixture to ensure everything gets mixed together.
Place the dough in a bowl and cover with plastic wrap. Refrigerate for 10 minutes to allow mixture to cool and firm up a bit. Meanwhile, line a baking sheet with parchment paper.
Once cooled, divide the dough into 12 equal portions. I prefer to make 12 smaller bagels, but you could make larger ones by making 10 or 8 equal sized portions.
Pour a small amount of olive oil on your hands to prevent the dough from sticking. Then, using your hands, roll each portion into cylinders and then pinch the ends together to make a circle. Place the bagels onto the parchment lined baking sheet.
Beat the last egg with 1 tbsp of water to make an egg wash. Brush the tops of the bagels and then sprinkle with Everything Bagel seasoning.
Bake for 10 minutes or until the bagels are golden brown.
Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees. Mix almond flour, baking powder and garlic powder in a medium bowl and set aside.
Add mozzarella cheese and cream cheese to a microwave safe bowl and microwave for 1 minute. Remove from microwave and stir. Then microwave for another 45 seconds or until cheeses are melted. Stir. Meanwhile, beat two of the eggs together and set aside.
Place almond flour mixture and cheese mixture in a food processor. Turn food processor on for 30 seconds. Then add eggs and continue to mix until all ingredients are incorporated and a dough forms. Stop the processor as needed to push down the cheese mixture to ensure everything gets mixed together.
Place the dough in a bowl and cover with plastic wrap. Refrigerate for 10 minutes to allow mixture to cool and firm up a bit. Meanwhile, line a baking sheet with parchment paper.
Once cooled, divide the dough into 12 equal portions. I prefer to make 12 smaller bagels, but you could make larger ones by making 10 or 8 equal sized portions.
Pour a small amount of olive oil on your hands to prevent the dough from sticking. Then, using your hands, roll each portion into cylinders and then pinch the ends together to make a circle. Place the bagels onto the parchment lined baking sheet.
Beat the last egg with 1 tbsp of water to make an egg wash. Brush the tops of the bagels and then sprinkle with Everything Bagel seasoning.
Bake for 10 minutes or until the bagels are golden brown.
Enjoy!
