Keto Bagels have been around since the 17th century and have since then spread across the world especially where there are thriving Jewish communities. People became so enamored by its dense, chewy and doughy interior that they are now made in a variety of ways to suit different tastes.
We all have our favorite ways of preparing our bagels but entering the low-carb high-fat way of eating, you may have thought that you’d have to give up bread – including bagels – forever!
But hey, don’t sweat it! There’s still a way to have your cake – err, bagel – and eat it, too! The solution? Make my keto mozzarella dough bagels instead!
3 oz almond flour
1 tbsp granulated garlic
1 tsp parsley
6 oz shredded mozzarella
2 tbsp cream cheese
1 tsp baking powder
1 egg 1/2 tsp salt
Everything but the bagel seasoning (Trader Joe’s)
Preheat oven to 400 degrees. Spray or butter mini loaf pan (I used can 8 mini loaf pan).
Mix everything except for the egg, microwave at 50% power for 1 minute. Mix, microwave again for the same time, mix again.
Beat egg in separate bowl, then slowly drizzle into cheese mixture as you gently knead with fingers.
Portion (8) out into pan, then sprinkle bagel seasoning on top. Bake for 12 minutes. Immediately remove from pan.