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Countess of Low Carb Keto Bagels Recipe
RECIPE FOR 9 BAGELS: (2-3 net carbs per bagel)
3.5 cups shredded cheese mozzarella (preferably you shred)
1.5 cup Bob’s Red Mill almond flour
4 tbsps of cream cheese
1 Tablespoon of Kerrygold Butter
1/4 teaspoon of Pink Himalayan Salt
Everything Bagel Seasoning
2 tbsps of Kerrygold butter
-Preheat oven at 400 degrees.
-Put Pink Himalayan salt, Kerrygold butter, mozzarella, almond flour & cream cheese in microwave safe bowl.
– Microwave for one minute, take out to stir & put back into the microwave.
-Microwave again for another minute, take out to stir & put back into the microwave.
-For a third time, microwave for one minute and then stir.
-Mix in 2 eggs. If they eggs don’t fully mix, it’s ok. I also mix with my hands vs a spoon.
-It’s hot! Be sure to work quickly with the dough.
-On baking sheet w/ parchment paper, make into 9 bagel shapes.
-Microwave the Kerrygold butter to melt. Spread melted butter on top of bagels.
-Shake Everything Bagel Seasoning on top to stick to butter.
-Put bagels into oven. Cook for 12-15 minutes depending.
-When they look lightly brown, take out of the oven.
-When cool, put in Ziploc bags 2-3 bagels to freeze or put in fridge.
*Make another batch so you have plenty in the freezer!
Want To Watch How To Make Keto Bagels On Video?
I make 3 batches at a time to have enough for 2-3 months worth. I put 3 bagels into a Ziploc bag and freeze them.
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