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Ingredients
1½c.finely ground blanched almond flour
1tbsp.baking powder
2½c.shredded mozzarella cheese
¼c.cream cheese¼ of a block
2large eggs
Everything But the Bagel seasoning
Cream cheesesmoked salmon, capers and red onion for serving (optional)
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Instructions
Preheat oven to 400ºF; cover baking sheet with parchment or use a nonstick silicone baking mat. In medium bowl, mix together almond flour and baking powder, then set aside.
In separate bowl, whisk eggs well, then set aside.
In large microwave-safe bowl, combine mozzarella cheese and cream cheese, then microwave for 2 minutes.
Stir, then return to the microwave in 30-second intervals until cheese is fully melted.
Add flour mixture and eggs to melted cheese mixture and knead well, until a sticky, uniform dough forms and flour is fully incorporated into the mixture.
You’ll need to work relatively quickly while the cheese is warm.
Alternatively, you can knead the dough using the hook attachment on your stand mixer, but generally it’s just as easy to use your hands.
Divide the dough into 6 equal pieces and shape them into bagels by rolling them into logs and pressing the logs into a circle shape on the baking sheet.
Sprinkle each bagel generously with Everything But the Bagel seasoning.
Bake at 400ºF for 12-15 minutes, until golden brown. Let cool.
Serve with cream cheese, smoked salmon, capers and red onion.