Fathead Bagels

With 21 grams of protein and 4 net carbs these bagels are a definite add to the breakfast menu!

1 ½ C almond flour

1 T baking powder (can use gluten free)

2 ½ C finely shredded mozzarella cheese

2 oz. cream cheese (cubed)

2 large eggs

Trader Joe’s Everything But the Bagel Seasoning

Stir together the almond flour and baking powder. Set aside.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Combine the two bowls together, and add in eggs. (Be careful the cheese mixture isn’t too hot or it will cook the eggs.) Stir thoroughly! I used my hands to mix.

NOTE: It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour. Divide the dough into 6 parts. Form a long log with each part, then press the ends together to make a bagel shape on a parchment lined baking sheet.

Sprinkle with seasoning.  Bake for 10-14 minutes at 400, until the bagels are firm and golden.

These can be stored in the fridge for freshness. 

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