Low carb bagels
- 1 ½ cups shredded low-fat mozzarella cheese
- 1 cup blanched almond flour
- 2 tbsp low-fat cream cheese
- 1 large egg
- ½ tbsp olive oil
- 1 ½ tsp baking powder
- 1 tbsp dried minced onion
- 2 tsp poppy seeds
- 2 tsp white sesame seeds
- 1 tsp garlic powder
- ¼ tsp salt
Preheat oven to 190/375° C/F.
Prepare a baking sheet lined with parchment paper.
In a small bowl, add all seasoning ingredients and stir until well-mixed.
In a large heatproof bowl, add almond flour, about two-thirds of the seasoning mix, and baking powder. Whisk until well-mixed.
Add mozzarella cheese and cream cheese to the same bowl. Microwave until the cheese is melted. Stir until mixture forms a smooth dough.
Add the egg to the same bowl, working it in until absorbed and well-mixed.
Divide the dough into 4 equal pieces. Shape each piece into a log about 6 inches long and attach the ends to form a bagel shape. Place the bagels at least 1 inch apart on the prepared lined baking sheet.
Brush olive oil across the tops. Take the remaining seasoning mix and sprinkle on top, using as much or as little as desired.
Bake in preheated oven for about 20 minutes.