KETO FATHEAD BAGELS

EASY

INGREDIENTS

– 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

Combine Ingredients

1

In a large microwave-safe bowl, add shredded mozzarella and cubes of softened cream cheese.

Melt the Cheese

2

Microwave until the cheese is fully melted. It takes about 1 minute 30 seconds.

Add Dry Ingredients

3

Pour the dry ingredients into the melted cheese: baking powder, salt, almond flour, psyllium husk, along with beaten eggs.

Mix the Dough

4

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

5

Form a dough ball. It should look like a soft yellowish dough, elastic and consistent.

Divide the Ball

6

Divide the dough ball into 12 pieces - each piece is about 64g/2.2 oz.

Roll into Bagels

7

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

8

Place each formed bagel onto the baking sheet covered with parchment paper.

Brush with Butter

9

Brush the top of each bagel with melted butter and sprinkle sesame seeds mix on top of each bagel.

Bake

10

Bake in the center rack of the oven preheated to 350°F (180°C) until golden brown, about 12-18 minutes.

Cooldown

11

Cool on a cooling rack before serving.

NET CARBS FAT PROTEIN

3.6 grams

20.3 grams

12 grams

SERVINGS

TIME

Serving: 1 Bagel Makes: 12 Bagels

Prep: 10 Minutes Cook: 20 Minutes

KETO BAGELS

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