Updated: Apr 2, 2019
Learn how to transform a traditional bread into a delicious, keto-friendly option.
On my honeymoon I literally ate bagels and lox just about every morning for breakfast! That was before starting this low carb WOE. With my anniversary quickly approaching, I began daydreaming back to this epic vacation and, as a foodie, naturally that meant thinking about the food, too!
So, here we are. Low carb garlic bagels (recipe adapted from wholesomeyum.com) topped with delicious whipped cream cheese and smoked salmon. The dough does need to be worked a bit, but I simply let my Ninja do the hard work for me. Delicious and relatively easy - need I say more?
Full of creamy, savory flavor - these bagels are sure to please.
2 ounces cream cheese
2.5 cups shredded mozzarella cheese
1.5 cups almond flour
1 tablespoon baking powder
1 garlic clove
4 ounces smoked salmon
5 ounces cream cheese
Preheat oven to 400 degrees Fahrenheit.
Line large sheet pan with parchment paper or a silicone mat.
Heat frying pan over low-medium heat. Add mozzarella and cream cheese. Stir continuously, until heated through. You really want to pay close attention to this step. The cheese can burn if left unattended or sitting for too long.
Add flour, baking powder, garlic and eggs to a mixing bowl and mix well. Add hot cheese mixture and mix until thoroughly incorporated. This is where my Ninja gets put to the test.
Oil hands to prevent sticking and separate dough into six balls. Keeping hands oiled, form logs and wrap ends together to form the desired bagel shape. Place on prepared sheet pan.
Bake until bagels begin to brown, about 12 minutes.
Allow bagels to cool completely.
Whip cream cheese in a blender and spread over cooled bagels. Separate salmon and top as desired. You could also line with cucumbers for added flavor and a bit of crunch.
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