Keto Gluten-Free Bagels

Keto Gluten-Free Bagels

24 minutes
Calories 230kcal


  • 2 cups shredded mozzarella cheese (– I used Sargento’s Fine Shred)
  • 2 ounces cream cheese ,
  • 1/2 fat ,
  • 2 large eggs (– I used Sargento’s Fine Shred)
  • 1 1/2 cups almond flour (– I used Sargento’s Fine Shred)
  • 1 tablespoon baking powder ,
  • 1 teaspoon ground cinnamon ,
  • 1/8 teaspoon pumpkin pie spice ,
  • 1 pinch sea salt


  • Heat oven to 400 degrees. Sift together into a small bowl – almond flour, baking powder, salt, cinnamon, and pumpkin pie spice and set bowl aside. In a large microwave safe bowl combine mozzarella cheese and cream cheese. Heat on high for one minute, remove and stir well. Heat for an additional minute. Remove from microwave. Add flour mixture and eggs to cheese mixture and combine with wooden spoon until soft dough forms. Knead with hands until a firmer dough forms (like playdough). Divide dough into 6 equals parts and shape them into a bagel form (circle with hole in the middle). Lay on prepared sheet pan and bake for 12 to 15 minutes or until golden brown. Cool and store in airtight container in refrigerator for up to 2 weeks or free and pop in the toaster when you want one

Originally posted 2019-02-20 18:48:38.

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