Low Carb Bagels Recipe With Fathead Dough
An easy low carb bagels recipe with fathead dough which results in perfect keto bagels every time. Have bagels ready in minutes for your next breakfast or lunch. (Nut-free option.)
Do you miss having bagels as much as I do? I admit to being a former bread addict and bagels are a weakness of mine. Sesame bagels are a favorite, especially with bacon and scallion cream cheese like Bruegger’s Bagels makes. Mmmm. But sometimes, I enjoy my bagel toasted and slathered in butter and sugar-free jam; my favorites are strawberry, raspberry and blueberry.
INGREDIENTS :
- 1 1/2 cup part-skim shredded mozzarella cheese (about 6 ounces)
- 2 ounces full-fat cream cheese, cut into pieces
- 1 large egg
- 1 1/4 cup almond flour (nut-free options in post) (see conversion chart in site menu)
- 1 tbsp baking powder
- 1 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)*
INSTRUCTIONS :
- Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
- Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.
- Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.
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