Let’s talk breakfast… how about bagels? At a Jewish person’s brunch, you should expect bagels, lox and cream cheese. No one ever brings a low carb bagel, at least not a tasty, sweet one…
My most favorite thing EVER is a cinnamon bagel! Have you ever have the cinnamon crunch ones from Panera? OMG They were my go to in college. A huge bagel with a layer of hardened cinnamon and sugar on top. OMG my mouth is watering just thinking about them! Okay, well these are my second favorite, a low carb bagel, with a ton less sugar and calories. Mom win!
Bagels in my house are super popular, the kids love cinnamon raisin and my husband loves sesame…and guess what? They all eat these babies up!
The dough that I used is called Fat Head dough… it’s a common dough used by people who follow a ketogenic diet, and I have learned to love it.
If you love breakfast, you will love my Low Carb Blueberry Muffins!
Low Carb Cinnamon Bagels
Ingredients:
1 cup Mozzarella Cheese
1/2 cup Almond Flour ( I use Bob’s Redmill)
1 egg
1/2 tsp Baking Powder
2 TBSP Swerve (Powdered)
1/2 tsp cinnamon
Directions:
- Preheat oven to 350 degrees.
- Mix Almond flour, baking powder, swerve and cinnamon together.
- Pour your cheese into a microwavable dish, and heat for 30 seconds.
- Stir your cheese and microwave in 15 second intervals until cheese is completely melted.
- Mix egg into melted cheese.
- Once incorporated, add dry ingredients and mix. (You can also knead with your hands)
- Roll into 8 balls or rings
- Bake on parchment paper for 13-15 minutes, or until golden.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
*Links in this post may be affiliate links. I earn a small percentage of your purchase at no cost to you.*