Initially, I was skeptical of making a keto dough, but it was pretty fast and very simple. The key is to continue to heat in the microwave at 30 second intervals until all of the ingredients are combined with no lumps. Makes 6 bagels.
2 cups organic almond flour
1 Tbsp baking powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
3 cups organic low moisture mozzarella cheese (sub plant-based cheese)
5 Tbsp organic cream cheese (sub vegan cream cheese)
3 Tbsp everything bagel seasoning
1 tsp JF Universal Salt
Preheat the oven to 425º. Line a regular size baking sheet with parchment paper. In a mixing bowl, combine the almond flour, baking powder, garlic powder and onion powder and mix very well. Add 2 of the eggs to the flour mixture and mix very well. In a separate dish, beat your remaining egg and set to the side.
In a separate bowl, combine the mozzarella and the cream cheese. Microwave on high for 1.5 minutes. Remove and mix well and place back in for another 1 minute. Remove and mix until well combined. Add to the flour mixture. Use your hands to create a dough. Place back in the microwave, reheat, and remix. Repeat until fully combined.
Portion the dough in halves, then form 3 balls from each half , making 6 total. Place them on the baking sheet and roll until smooth. Pinch a hole in the middle of each to create a “bagel” shape. Brush with egg wash and generously sprinkle with everything seasoning and JF Universal Salt. Bake for 12-14 minutes until golden.
Slice and toast when ready to eat. Store extras in the fridge or freeze for longer.