Full credit goes to: Polar_Pickle_325

Ingredients:

• 2 cups shredded mozzarella cheese

• 2 ounces cream cheese

• 1 1/2 cups almond flour

• 1 tablespoon coconut flour

• 2 teaspoons baking powder

• 1 large egg

• 1 large egg white, beaten until it triples in volume

For the Topping

• 1 large egg white

• 1 1/2 tablespoon topping of your choice (Everything seasoning, sesame seeds, poppy seeds) OR a sprinkle of sea salt on top

Don’t forget to check these keto avocado toast bagels: Keto avocado toast bagels

Method:

Before you begin measure and prepare everything ahead of time, you must work the dough while the cheese is hot, so it is time sensitive.

1. Preheat the oven to 400 degrees F.

2. Melt the shredded mozzarella and cream cheese in a micorwave safe bowl in 30 second increments until completely melted. Stir until smooth.

3. In a second bowl combine the almond flour, cocont flour and baking powder, stirring well.

4. Combine the melted cheese with the flour mixture. 5. Stir the dough and work the flour into the cheese as well as you can.

5. Next, add the whole egg and the beaten egg, stir the mixture until a soft dough forms. Then, using your hands knead the dough until you are satisfied that the egg, flour and cheese is all worked in the dough together. Make sure there are no streaks of eggs, you want it to be completely combined. Form the dough into a disk and cut into 8 equal sections. Form each section into a bagel.

6. Place the bagels in a greased donut pan or on a silicone lined baking pan (or greased baking sheet)

7. Brush the bagel with the egg white and sprinkle the seasoning of choice on top.

8. Bake 18-22 minutes until golden brown.