Almond Flour Bagels

These amazing keto-friendly gluten-free Almond Flour bagels are super easy to make and don't require any proofing. Perfect for breakfast and snacks. They are also great for Passover.

Course Bread, Breakfast, Brunch

Cuisine American

Keyword gluten free bread, keto, passover

Prep Time 10

Cook Time 20

Servings

Calories 244kcal

Author Tiffany bendayan

Ingredients

1 3/4 cup Almond Flour
2 large Eggs
1 teaspoon Garlic Powder
1 tablespoon Baking Powder
1 teaspoon Salt
1 1/4 cup Mozzarella Cheese, melted
1 tablespoon Olive Oil

For Topping

1 tablespoon White Sesame Seeds
1 1/2 teaspoon Poppy Seeds
1 Egg, beaten

US Customary - Metric

Instructions

Pre-heat oven to 325 degrees Fahrenheit. Line a baking tray with parchment paper or a baking mat.
Beat eggs in a medium bowland add garlic powder, baking powder and salt. Set aside
Place mozzarella cheese in a saucepan with olive oil, place it over the stove and stir until is melted (this step can also be done in the microwave).
Place beaten eggs andmelted mozzarella in a highspeed food processor for the mozzarella to combinewith the eggs, this will result in a smooth batter
Transfer the butter to the medium bowl and add the almond flour. Stir until a soft dough
Form the bagels by shaping a ball, then press it down until it flattens a bit and finally makes a hole inthe middle
Set the bagels in the prepared baking tray
Beat the egg and brushed them all. This will give them a pretty golden appearance
Sprinkle some poppy and sesame seeds all over the bagels (optional)
Bake them for 20 minutes oruntil golden brown
Let them cool before transfering

Notes

These bagels can be kept in the fridge for up to a week but they’ll lose their tenderness. To improve their texture reheat them before serving

Nutrition