Good morning you beautiful keto bagel you! I baked some cinnamon swirl bagels yesterday and almost couldn’t wait until breakfast to have one! Throw a little cream cheese on top and they are perfect! *pro tip: toast in a toaster oven or on the stove in a pan*

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Cinnamon Swirl Bagels

Makes 8 Servings

1 Servings:363 Calories, 29g Fat, 6g Carbs, 19g Protein

2 cups almond flour

1 Tbsp baking powder

2 tsp cinnamon

3 Tbsp erythritol

3 large eggs, divided

3 cups shredded low moisture mozzarella cheese

5 tablespoons cream cheese

Topping:

3 Tbsp Erythritol

1 Tbsp Cinnamon

1 Tbsp Butter (cold)

Directions:

1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.

2. In a medium mixing bowl, combine the almond flour, baking powder, erythritol, and cinnamon. Mix until well combined

3. Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.

4. In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.

5. To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.

6. Divide the dough into 8 equal portions. Roll each portion into a ball.

7. Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to make a small hole in the center and form it into a bagel shape.

8. Bake on the middle rack for 10 minutes.

9. Remove from the oven and brush the top of each bagel with the egg wash.

10. In a food processor or blender add topping ingredients and pulse for 30 seconds.

11. Top each bagel with cinnamon sugar topping.

12. Return to the oven for 2-4 minutes. Remove and let fully cool before slicing!