Low Carb Almond Flour Cinnamon Bagels with Cream Cheese
"Wake up to the comforting aroma of cinnamon and toasted almond flour with this keto‑friendly breakfast bagel. Crafted from a moist almond‑flour dough, each bagel boasts a soft, chewy interior and a lightly crisped crust that mimics the classic bagel experience without the carb overload. A dash of cinnamon adds warm, aromatic sweetness, making it perfect for a lazy weekend brunch or a quick weekday morning. Top each warm bagel with a generous swirl of full‑fat cream cheese for a creamy, satisfying bite that keeps you full and energized until lunch. This recipe is not only low‑carb and high‑fat, but also gluten‑free, making it an ideal choice for anyone following a strict keto or grain‑free lifestyle. Pro tip: toast the bagels just before serving to restore that delightful crunch, and sprinkle a pinch of extra cinnamon on the cream cheese for an extra flavor boost. Enjoy a bakery‑style treat at home while staying firmly in ketosis."
Ingredients
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, cinnamon, and erythritol.
In a separate bowl, beat the eggs, then stir in melted butter and almond milk until combined.
Add the wet ingredients to the dry mixture and stir until a sticky dough forms.
Divide the dough into 4 equal portions. Roll each portion into a 4‑inch rope and connect the ends to form a bagel shape; place on the prepared baking sheet.
Bake for 12‑15 minutes, until the tops are lightly golden and the bagels feel firm to the touch.
While the bagels are still warm, slice each in half horizontally.
In a small bowl, blend softened cream cheese with heavy cream until smooth; spread generously on each bagel half.
Sprinkle a pinch of extra cinnamon on the cream cheese, serve warm, and enjoy.
Gather Ingredients
Step by Step
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, cinnamon, and erythritol.
In a separate bowl, beat the eggs, then stir in melted butter and almond milk until combined.
Add the wet ingredients to the dry mixture and stir until a sticky dough forms.
Divide the dough into 4 equal portions. Roll each portion into a 4‑inch rope and connect the ends to form a bagel shape; place on the prepared baking sheet.
Bake for 12‑15 minutes, until the tops are lightly golden and the bagels feel firm to the touch.
While the bagels are still warm, slice each in half horizontally.
In a small bowl, blend softened cream cheese with heavy cream until smooth; spread generously on each bagel half.
Sprinkle a pinch of extra cinnamon on the cream cheese, serve warm, and enjoy.