Photo Caption: I made bagels today!! I tried to get a doughnut pan and ended up with a mini bundt cake pan instead.. oh well, they looked and tasted wonderful!! I grew up eating bagels with strawberry jam and cream cheese so I’m absolutely thrilled to be able to again, and keep it under 4g (including the strawberry jam!)
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1 cup almond flour
1 egg
1 tsp Xanthan Gum
1.5 cups Mozzarella Cheese
2 Tbsp Cream Cheese
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Preheat over to 400. Beat the egg and then fold in Almond Flour and Xanthan Gum till fully mixed.. Make sure to finish this step prior to mixing the mozzarella and cream cheese in a microwave safe bowl and then heating 1 minute at a time until melted.. combine the two bowls and mix completely; I finished by mixing with my hands.. I sprayed my pan with coconut oil spray and sprinkled sesame seeds into each spot.. I didn’t evenly distribute the dough so I ended up with 5 bagels instead of 6.. I sprinkled more sesame seeds on top of the dough and then put in the over for 15 minutes. Mine might have stayed and extra minute which made them all brown and toasty… but I sliced while still warm and spread on some cream cheese and then sugar free strawberry spread.. without the spread, the bagels should be about 2g carbs each.. with it, they should be about 4g net carbs… I’m a happy camper with this easy recipe!!
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