Mmmm, bagels. Those chewy, circles of dough perfect to lather with butter or cream cheese. My Mini Bagels are Low Carb, Keto, Gluten & Grain Free.
Mini Bagels Low Carb Keto Gluten & Grain Free
I live in a part of the country that has amazing bagels. And I miss eating them. I really do. There is nothing like a Taylor ham, egg, and cheese on an everything bagel. I still indulge in one occasionally but I am committed to eating grain free 99% of the time. I feel better when I'm grain free and the scale goes up when I'm not.
These mini bagels are gluten and grain free so I can eat them without trouble. They are excellent toasted with a smear of cream cheese or butter. My three-year-old godson is also gluten-free and he gobbled two up at brunch last weekend. I'm hoping to post my Cream Cheese Egg Bake Recipe tomorrow and my Raspberry Danish recipe is live. Next time you need a complete brunch menu you will be set.
Dough Ingredients:
8 oz shredded mozzarella
2 oz cream cheese
1 egg (the dough mixes easier if it is room temperature)
⅓ cup almond flour
⅓ cup coconut flour
⅓ cup ground golden flax or additional almond flour
1 tablespoon baking powder
½ teaspoon salt
Toppings are optional. Feel free to brush with egg white and sprinkle with your favorite bagel toppings before baking. Sesame seeds, poppy seeds, dried minced onion or garlic, the possibilities are endless.
Directions:
Preheat oven to 400.
Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg, flours, baking powder, and salt. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Divide dough into 8 pieces. Shape into 5-inch rope-shaped pieces and combine ends to make a bagel shape. Bake for 25-30 min. until golden brown.
These also work great as to use for bagel bites in the air fryer!
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Mini Bagels
Ingredients
- 8 oz shredded mozzarella
- 2 oz cream cheese
- 1 egg (the dough mixes easier if it is room temperature)
- ⅓ cup almond flour
- ⅓ cup coconut flour
- ⅓ cup ground golden flax (or additional almond flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 400.
- Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg, flours, baking powder, and salt. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
- Divide dough into 8 pieces. Shape into 5-inch rope-shaped pieces and combine ends to make a bagel shape. Bake for 25-30 min. until golden brown.
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