KETO FATHEAD BAGELS
– 11.7 oz Shredded Mozzarella – 2 oz Cream Cheese – 1 tablespoon Baking Powder – 1/2 teaspoon Salt – 2 1/4 cup Almond Flour – 1 tbsp Ground Psyllium Husk – 2 large Eggs TOPPINGS – 1 tablespoon Melted Butter – 1 tablespoon Sesame Seeds
In a large microwave-safe bowl, add shredded mozzarella and cubes of softened cream cheese.
Melt the Cheese
Microwave until the cheese is fully melted. It takes about 1 minute 30 seconds.
Add Dry Ingredients
Pour the dry ingredients into the melted cheese: baking powder, salt, almond flour, psyllium husk, along with beaten eggs.
Mix the Dough
Start stirring with a spoon, then, oil your hands with olive oil and squeeze the dough for about 1 minute until you don't see any lumps or pieces of cheese.
Form a Dough Ball
Form a dough ball. It should look like a soft yellowish dough, elastic and consistent.
Divide the Ball
Divide the dough ball into 12 pieces - each piece is about 64g/2.2 oz.
Roll into Bagels
Roll each piece into a ball, then roll the ball into a cylinder. Pinch the extremities of each cylinder together to close it into a bagel shape
Transfer to Baking Sheet
Place each formed bagel onto the baking sheet covered with parchment paper.
Brush with Butter
Brush the top of each bagel with melted butter and sprinkle sesame seeds mix on top of each bagel.
Bake in the center rack of the oven preheated to 350°F (180°C) until golden brown, about 12-18 minutes.
Cool on a cooling rack before serving.
NET CARBS FAT PROTEIN
Serving: 1 Bagel Makes: 12 Bagels
Prep: 10 Minutes Cook: 20 Minutes
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