Low Carb Bagels

Name: Low Carb Bagels
Total time: 900 s
Yield: 6 servings
Cuisine: British
Ingredients: 200 g Shredded Mozarella; 100 g Cream Cheese; 2 Eggs; 200 g Ground Almond/Almond Flour; 1 Tbsp Baking Powder

Robin @cook_2957098

Glasgow, Scotland

I found a recipe for these online but tweaked it so I could just throw whole packages into a bowl, mix and bake. It's tough to go wrong with these as the measurements don't need to be spot on.

Robin @cook_2957098

Glasgow, Scotland

I found a recipe for these online but tweaked it so I could just throw whole packages into a bowl, mix and bake. It's tough to go wrong with these as the measurements don't need to be spot on.

Saved

Ingredients

15 minutes

6 servings

200 gShredded Mozarella
100 gCream Cheese
2Eggs
200 gGround Almond/Almond Flour
1 TbspBaking Powder

Saved

Steps

15 minutes

1

In one bowl, microwave the shredded mozzarella and cream cheese for 1-2 minute.
2

Stir and microwave for another 1 minute until melted.
3

Mix the almond flour and baking powder in a separate bowl.
4

Add half of the dry ingredients to the cheese.
5

Add the eggs and mix (I add the eggs at this point since the mixture is not as hot from the cheese).
6

Add whatever favours you'd like; i.e. basil, oregano, garlic, onion, etc.
7

Add the remaining dry ingredients to the cheese to form a dough-like consistency.
8

Using your hands, form into bagel shapes. Depending on how much almond flour I use, it can be more/less sticky.
9

Place on parchment lined baking tray. Bake for 15-18 minutes or until golden on 180°C (fan).