Nut-Free
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 8
Love losing weight on keto but desperately miss bagels? Say hello to eating bagels again. The blend of mozzarella and cream cheese makes the texture of these gluten-free bagels similar to the real thing. They freeze well so be sure to make extra for later!
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Mix the coconut flour and baking powder in a small bowl. Set aside.
In a microwave oven, melt the mozzarella cheese and cream cheese in a bowl on high power for 1 minute. Stir. Microwave on high for another minute. Stir again.
Using your hands, mix the beaten eggs and coconut flour mixture into the cheeses until a well-blended dough is formed. The dough should be a bit sticky.
Divide the dough into 8 pieces and roll out each piece into a rope, then connect the ends to form a bagel shape. The dough is easier to work with if your hands are wet.
Place the bagels on the parchment paper–lined baking sheet. Bake for 12 to 16 minutes, until browned. Transfer the bagels to a rack to cool completely.
Notes
Adding a tablespoon of almond flour gives a more bread-like texture, while a tablespoon of nutritional yeast can enhance the flavor.
Seasonings like garlic and onion powder can be added if desired. A couple tablespoons of melted butter can be added to the dough for a buttery flavor.
Toasted sesame seeds or an everything bagel seasoning blend can be sprinkled on top before baking.
It’s best to weigh the ingredients on a kitchen scale for better accuracy.
Place eggs in warm water for 10 to 15 minutes to bring them to room temperature quickly.
Nutritional Data
196 calories, 14g fat, 552mg sodium, 2g fiber, 5g carbohydrates, 10g protein
6g net carbs, 7% carbs, 22% protein, 71% fat