KETO EVERYTHING BAGEL (SP4) RECIPE
Provided by á-31592
Number Of Ingredients 20
Steps:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper Microwave Mozzarella and cream cheese in a bowl until soft, about 40 seconds. Add egg, Almond flour, remaining ingredients and spices and stir and blend well using spatula into a dough ball. Optional - you can proceed right away but for best results - let the mixture cool or freeze it for 30 minutes or else the dough may be sticky Divide the dough into 6 parts. Form a long log with each piece by rolling with your hands, then press the ends together to make a bagel shape on the lined baking sheet. You can use the bagel/donut pan if you have it. I didn't have the pan, so rolling by hand and forming the dough into a circle works just fine. (see photo below) Sprinkle "Everything but the bagel seasoning" over the bagels and gently press into the dough. Bake for 12-14 minutes, until the bagels are firm and golden. Serve fresh out of the oven, sliced in half and spread with cream cheese. Recipe notes: 1. Leftovers (if any left) can be refrigerated for up to a week 2. Leftovers can be frozen as well - if freezing leftovers, slice bagel ahead of time. Place in toaster and toast for 1 minute. 3. If you have a nut allergy, you can substitute for Gluten free baking flour instead or Sunflower seed flour (meal) or CarbQuick baking mix 3a. I have also seen other people have baked these with protein powder, instead of Almond flour. 4. If you don't have a microwave, melting ingredients on stove top will work too. 5. Try these bagels as bun or sandwich option - works amazing! 6. Below please find the printer friendly recipe, some more photos of the process and a video!
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