Bread. It's delicious. But I don't always feel the best when I eat something full of carbs. It is not diet culture that is steering me towards these low carb bagels, it's the way my body and mind feels after eating them. Remember, eat what makes you feel good... you will probably read that a million times over here. Anyway...
1 1/2 cup shredded mozzarella cheese
2 ounces cream cheese, cut into pieces
1 large egg
1 1/4 cup almond flour
1 tablespoon baking powder (or 1 teaspoon of baking soda)
Optional toppings: everything bagel seasoning, shredded cheddar cheese and jalapeños, the options are endless.
Melt together the mozzarella cheese and cream cheese. I did 20 second increments in the microwave until it was well melted - but not too hot. Add the egg (you don't want it to cook, which is why it's important you don't have super hot cheese). Mix together and add in almond flour and baking powder. If needed, you can microwave again to help flour incorporate. The dough will be sticky - that's ok!
Divide dough into four balls. Flatten the balls and poke a hole into the middle. I found it best to cook on parchment paper.
Top with whatever you want (or nothing). Bake at 350 until lightly browned (12 -15 minutes).
Use in place of bagels (think breakfast), bread (think sandwich) and buns (think burger).
Pro tip: They stay best in the fridge for a few days. Can easily be frozen and thawed individually!