Everything but the bagel (keto) bagel

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Keto baked goods are a unique kind of culinary challenge. Baking without flour and with so much added fat is tricky, but that doesn’t mean it can’t be done. These keto everything bagels are proof! Almond flour and lots of cheese, including cream cheese, make up the base, so you may not even need added spread as a topping. If you’re looking to make these last, stick them in the freezer and thaw/toast whenever you want a bagel.
Because of the fat content in this recipe, the dough can be a bit sticky and hard to handle. Also, unlike traditional baking, you can’t exactly flour your hands and the work surface. Instead, try a little bit of oil on both if you’re struggling to shape your dough into something resembling a bagel.
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Keto everything bagel
4
15 minutes
15 to 25 minutes20 minutes
30 to 40 minutes
1 cup blanched almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup mozzarella cheese, shredded
1 ounce cream cheese
2 eggs, separated
2 tablespoons everything bagel seasoning
Heat the oven to 400 F.
In a medium mixing bowl, combine the almond flour, baking powder and salt
In a large, microwave-safe bowl, combine the cheeses and microwave in 30-second increments, stirring between each, until fully melted and combined.
Add one egg to the cheese mixture, and stir to combine.
Add the flour mixture to the cheese and egg mixture. Stir well, until fully combined.
Divide the dough into four equal pieces and roll each into a disk shape. Poke a hole in the center to form a bagel.
Place the bagels on a baking sheet lined with parchment paper, and brush with a beaten egg.
Sprinkle generously with everything bagel seasoning.
Bake for 10 to 20 minutes, or until golden brown.
Allow to cool at least 5 minutes before serving.
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