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