We originally got this recipe from Peace, Love and Low Carb. Kyndra is a keto mastermind and I highly recommend you check her out for many excellent keto recipes if you haven't already! She is also the author of several must-have cookbooks; 30 Minute Ketogenic Cooking, Craveable Keto Cookbook, The Primal Low Carb Kitchen, and Keto Happy Hour (umm, yes please!)
For these bagels, we decided to add jalapenos to half of our batch to add a little spice! They turned out delicious! Let us know if you try them and what you think!
I N G R E D I E N T S
Silicone Donut/Bagel Mold *These are the ones we have 2 cups almond flour We use this
1 tbsp baking powder (We used 3/4 tbsp since we're at a higher elevation (5,200ft)]
1 tsp garlic powder
1 tsp onion powder
1 tsp dried Italian seasoning
3 large eggs, divided
3 cups shredded mozzarella
5 tbsp cream cheese
3 tbsp Everything But The Bagel Seasoning Get it here!
1 diced jalapeno (optional)
I N S T R U C T I O N S
Preheat oven to 425 degrees.
In a medium bowl, combine almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning.
In a large mixing bowl, combine mozzarella and cream cheeses and microwave for 1 minute 30 seconds. Mix until combined.
To the large mixing bowl, add 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. Microwave additionally, if needed.
Divide dough into 6 equal parts. *If desired, you can dice 1 jalapeno and add to the entire batch or half of the batch like we did.
Press dough into silicone mold.
Whisk the remaining egg in a small bowl with a fork.
Brush the top of each bagel with the egg wash.
Sprinkle each bagel with Everything But The Bagel Seasoning.
Bake for 12-14 minutes or until golden brown.
Goes well with avocado, cream cheese, bacon, eggs, & cheese, and of course, as is!
Enjoy!