Low Carb Bagels

5 from 4 votes

Don't be intimidated to make your own low carb bagels, these are easy to prepare and a have a fabulous texture!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, brunch, lunch, Snack, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: bagels

Calories: 313kcal

Pre-heat oven to 320 degrees F. Line a baking tray with parchment paper or a baking mat or spray a bagel tray with nonstick spray.
Beat eggs in a medium bowl and add garlic powder, baking powder and salt. Set aside.
Place mozzarella cheese in a saucepan with olive oil, place it over the stove and stir until is melted (this step can also be done in the microwave).
Place beaten eggs and melted mozzarella in a highspeed food processor for the mozzarella to combine with the eggs, this will result in a smooth batter.
Transfer the batter to the medium bowl and add the almond flour. Stir until a soft dough.
Form the bagels by shaping a ball, then press it down until it flattens a bit and finally makes a hole in the middle. Or alternatively, plce dough into a preapred bagel tray, prssing mixture down.
If you are not using a bagel tray, set the bagels in the prepared baking tray.
Beat the egg and brushed them all. This will give them a pretty golden appearance.
Sprinkle some poppy and sesame seeds all over the bagels.
Bake them for 20 minutes or until golden brown.
Let them cool before transfering.

These bagels can be kept in the fridge for up to a week but they’ll lose their tenderness. To improve their texture reheat them before serving.