Description
These almond flour bagels are soft, chewy, and crisp on the outside, offering a gluten-free, low-carb alternative to traditional bagels using simple pantry ingredients.
Ingredients
- 2 cups almond flour (finely ground, blanched)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, combine almond flour, baking powder, and salt. Stir until evenly mixed.
- In a microwave-safe bowl, add mozzarella cheese and cream cheese. Heat in 30-second intervals, stirring each time, until fully melted and smooth.
- Add the melted cheese mixture to the dry ingredients.
- Mix in the egg, apple cider vinegar, and olive oil. Stir until a thick dough forms.
- Knead the dough gently with your hands until smooth and well combined.
- Divide the dough into 4 equal portions.
- Roll each portion into a log and shape it into a bagel by joining the ends.
- Place the bagels on the prepared baking tray.
- Bake for 20–25 minutes, or until golden brown.
- Remove from the oven and allow to cool slightly before serving.
Notes
- Use finely ground almond flour for best texture.
- Let the melted cheese cool slightly if the dough is too sticky to handle.
- Brush with egg wash for a more golden crust.
- Customize with seeds, herbs, or spices.
- Store in fridge for up to 5 days or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
