Ingredients
2 cups shredded mozzarella cheese
2 oz cream cheese
1 ½ cups almond flour
2 tsp baking powder
2 large eggs
1 egg (for brushing)
Instructions
Preheat oven:
Heat to 400°F (200°C) and line a baking sheet with parchment paper.
Melt cheeses:
In a microwave-safe bowl, add mozzarella and cream cheese.
Microwave for 1 minute, stir, then heat again for 30 seconds until smooth and stretchy.
Add dry ingredients:
Stir in almond flour and baking powder until blended.
Add 2 beaten eggs and mix until dough forms (it will be sticky — use your hands or a silicone spatula).
Shape bagels:
Divide dough into 6 equal parts. Roll each piece into a rope and shape into a circle.
Place on the baking sheet.
Brush and bake:
Whisk the extra egg and brush over the tops for a golden finish.
Bake for 12–15 minutes, or until golden brown.
Cool slightly:
Let rest a few minutes before slicing or serving.
Tips
For extra flavor, top with sesame seeds, “everything bagel” seasoning, or shredded cheese before baking.
Store in the fridge for up to 5 days, or freeze and toast before eating.
These are great with cream cheese, butter, or for keto breakfast sandwiches.