One of my favorite treats in the summer is a fresh tomato over some kind of melty cream cheese on a bagel. I had some beefsteak tomatoes from the farmers market and I knew now was the time to try this recipe. Since we are eating a lower-carb diet these days, it was time to make a low carb bagel that I could use to replace my favorite everything bagels from my favorite delicatessen.
I can not take credit for this recipe. You can go over to Wholesome Yum and view the original. The only thing I changed in the ingredients was the amount of cheese. I used less just for convenience. A typical bag of shredded cheese is 2 cups. Instead of buying two bags to try this recipe I add less to make it easier. When I make my dough I mix it very well with a metal spoon and then turn it out onto my counter and knead it just a few times to make sure it is all mixed together. The result is dense, chewy, flavorful bagels. These make me so happy!
When the bagels were done I sliced one open, topped with a bacon cheese spread purchased from a local market, and broiled until it was all melty. Then I topped it all with a slice of fresh tomato and some shaved zucchini.
I can see myself using these bagels for many more creations in the future. Just off-hand I am thinking of an open face tuna melt for lunch. I also love this Classic Egg Salad Recipe on them! Subscribe to the email list to be notified of new recipes delivered to your inbox.
Here’s a Tip
Ah, this reminds me, did you know if you see a post you like on Facebook you can click on the arrow in the top right corner and save that post. Then anytime you want you can go to the “saved” tab on your homepage and all your saved posts will be there. One of my pet peeves on these recipe sharing groups is people will comment “saved for later” or “.” or “following”, clogging up the feed of people asking questions and such. It drives me a little crazy. It is also nice because everything is organized for you. You won’t have to go back through your notifications to find the recipe you saved.
- For the carb count, you really have to look at the brands of food you use and read your labels. Add up all the carbs and then divide by the number of servings to get the specific amount for you.
Low Carb Bagels
Ingredients
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 2 cups mozzarella cheese shredded
- 2 ounces cream cheese cut or broken into smaller cubes
- 2 eggs
- sesame seeds for toppping
Instructions
- Preheat your oven to 400°. Line a baking sheet with parchment paper or a silicone mat.
- Mix the baking powder with the almond flour to evenly distribute.
- In a large microwave safe bowl combine the mozzarella and the cream cheese cubes. Microwave for 1 minute, stir, and microwave again for 1 more minute. Now add the almond flour mixture and the eggs. Using a silicone or metal spoon mix very well until a dough starts to form. Mix until everything it completely combined. If you prefer you can dump this mixture onto a silicone mat or parchment paper and knead it with your hands. It will be very sticky but will get better as you work it. You are done when all the dough looks the same, no big clumps of cheese or almond flour.
- Divide you dough into 6 even balls. One at a time roll the balls into a log (you know like making a snake out of play doh). Now just wrap around to make a circle and seal the ends to have your bagel. Place it on the lined baking tray and repeat. The dough rises so if you make it a fatter log there will be no hole in the middle while rolling it out thinner will give you the hole.
- Sprinkle with sesame, poppy or everything seeds and bake in your preheated oven for 10-13 minutes. Check on them after 10 and go from there, you want a nice golden brown color on them. Slice serve and enjoy!
