Easy Keto Recipe
Keto Bagels Ingredients – Shredded Mozzarella – Cream Cheese – Baking Powder – Salt – Almond Flour – Ground Psyllium Husk – Eggs
Combine the Keto Bagel fathead dough ingredients in a large mixing bowl with a silicone spatula: shredded mozzarella and softened cream cheese.
Microwave the fathead dough in 30-second bursts until the cheese has fully melted - it should take about 90 seconds before stirring it until smooth.
Combine the dry keto bagels ingredients in a large mixing bowl before pouring the fathead dough and mixing the batter until the dry ingredients are fully absorbed.
Form a large keto bagel dough ball and use a sharp kitchen knife to divide it into 12 equal parts - or any number of bagels you want to make with it.
Turn each slice of the keto ball into a smaller dough ball and start rolling each of the keto bagel dough balls into a thick cylinder of about 1 inch in diameter.
Pinch the extremities of the keto bagel dough cylinder together to form the typical bagel shape and leave a hole in the middle. Repeat for the 12 bagels.
Transfer the 12 keto bagels onto a baking tray lined with lightly oiled parchment paper before brushing them with melted unsalted butter and sprinkling sesame seeds on top.
Bake the Keto Bagels for 12 to 18 minutes in an oven preheated to 350°F (180°C) until they are turning golden brown on the top.
Let the Keto Bagels cool down on a cooling rack for at least 20 to 30 minutes before serving with butter, low-carb guacamole, or my avocado dip.
NET CARBS FAT PROTEIN
Serving: 1 Bagel Makes: 12 Bagels
Prep: 10 Minutes Cook: 20 Minutes