Like many of you, I am making an effort to clean up my eating habits and drop a few Covid-era pounds, by adopting a keto friendly diet in 2023! I came across this recipe through a program I am loosely following and reluctantly gave it a go. I was highly skeptical based on my New Jersey bagel shop roots (I’m a tough sell and and fierce bagel critic) but I must say, they are quite good! Honestly, these bagels are probably the size an actual bagel should be and despite the lack of traditional flour, have a bread-like consistency. They are best served warm either straight from the oven or zapped in the microwave prior to consumption. My husband has been enjoying his portion with a schmear of cream cheese and lox! Who knew keto bagels could taste so good!! Enjoy.

INGREDIENTS:

• 1 1/2 cups finely ground almond flour
• 1 tbsp baking powder
• 2 1/2 cups shredded mozzarella cheese (I like 4 cheese Italian blend)
• 1/4 cup cream cheese (1/4 of a block)
• 2 eggs
• EBTB seasoning (I love Trader Joes!)

DIRECTIONS:

1. Preheat oven to 400 degrees. In a medium bowl combine flour and baking powder and set aside. In a separate bowl, whisk eggs.
2. In a large microwave safe bowl, combine shredded cheese and cream cheese. Microwave for 1 minute and stir. Continue to microwave for 30 second intervals, stirring often, until melted and well blended.
3. Next, add flour and eggs to warm cheese mixture and work quickly to combine. I like to use a dough cutter but you can also use your hands or your stand mixer with dough hook. Dough will be sticky!
4. Divide dough into 6 portions. Roll each into a log and wrap end to end and pinch to seal. Sprinkle generously with EBTB seasoning.
5. Place onto a parchment lined cookie sheet and bake for 12-15 minutes.

COMMENTS:

Feel free to sub toppings with poppy or sesame seeds, minced onion or garlic, even sea salt flakes if you so desire!!

*Adapted from The 28 Day Metabolic Reset