I used a fathead dough
1.5 cups blanched almond flour
2.5 cups mozzarella cheese (280 grams)
2 large eggs
2 oz cream cheese
~2 tsp of baking powder (I eyeballed It😬) And some everything but the bagel season from TJ’s! Baked in the oven at 400 degrees Fahrenheit for around 15-20 min
According to MFP my bagels came out to 359 cals per bagel, 6.1 net carbs (so not horrible and won’t kick me out of ketosis but i don’t see myself eating them daily yanno). I plan on freezing half and see how it holds up in the freezer
(Also update, I tried one after it cooled down a bit and oh my gosh!!!! They taste so good! Doesn’t taste like bread per se – but in my opinion it definitely hits the spot! Will make these again!)
Edit : directions
—Take the mozzarella and cream cheese in a bowl and microwave it in increments of 30 seconds until it’s melted and then mix with fork
— in a separate bowl combine the almond flour and baking powder
—pour the dry ingredients into the mozzarella and incorporate, and in this same step also crack two eggs into the mozzarella as well. (Mozzarella is very important since it’s a very stringy cheese, it will help you get the texture you need)
— once it’s all mixed together , I knead it like I’m kneading dough, just to make sure it’s all evenly distributed and incorporated
— I preheat the oven to 400 Fahrenheit
— on some parchment paper, put that on your cookie tray
— get a ball of the dough (i weighed it out so each ball was even , but that’s optional) and roll it between your hands almost like you’re making a play-do snake. Form the bagel shape and smooth out the parts where the two ends meet
— get some water , and sprinkle on top of your bagels. I found that water helped the seasoning stick better, rather than use oil or butter which I heard can cause the seasoning to burn. Water worked very well for me but you may want to experiment.
then I popped those bad boys in for around 15-20 minutes or until they were golden brown. I just eyeballed it really.
Cook em to your liking 🙂
—let cool and enjoy!!