Low-Carb Cinnamon Sugar Bagels?! YES PLEASE.
If you’ve been following a low-carb diet for any period of time (even as short as 30 seconds), you’ve probably dreamt about bread. Soft, warm, DELICIOUS bread. I love you and I’ve missed you.
Did you know that most store-bought bagels have OVER 50g carbs in just one bagel?! If you follow a low-carb diet, bagels are just not an option.
But, with this recipe for Low-Carb Cinnamon Sugar Bagels in your wheelhouse, you will no longer be denied your bagel fix!
Perfectly Toasted Low-Carb Cinnamon Sugar Bagels
These Low-Carb Cinnamon Sugar Bagels not only are, you guessed it, low in carbs, they taste EXACTLY LIKE A BAGEL. I swear. It’s almost too unbelievable to be true, so I decided to not question it. Even Ryan agreed that these bagels taste exactly like a traditional store-bought bagel. SUCCESS!
These keto bagels can be enjoyed straight out of the oven or, my personal favorite, cut in half and toasted in the toaster oven for a couple of minutes. Golden-y brown with some cream cheese on top? YES, PLEASE!
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Low-Carb Cinnamon Sugar Bagels
Ingredients
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 3 Tablespoons golden monk fruit sweetener, divided
- 1 Tablespoon cinnamon, divided
- 2 ½ cups shredded mozzarella
- 2 ounces cream cheese
- 3 large eggs
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, 1 tbsp golden monk fruit sweetener, and 1 tsp cinnamon.
- To a microwave-safe bowl, add mozzarella and cream cheese and microwave for 90 seconds. Remove bowl from microwave and stir ingredients together. Return to microwave and microwave for another 60 seconds. Stir together until mozzarella and cream cheese are completely combined.
- In a separate small bowl, whisk together 2 eggs. Add whisked eggs to the large mixing bowl of flour. Transfer cheese mixture to the large mixing bowl of flour and eggs. Using your hands, knead together the dough until well-combined (flour and cheese must be combined completely before moving ahead to remaining steps).
- Divide dough into 6 equal portions (I used a food scale to make sure mine were precisely divided). Using your hands, gently roll each of the 6 portions into a log shape, attaching the two ends to make the log into a circle. Place on a prepared baking sheet.
- In a bowl, whisk the remaining egg. Using a pastry brush, brush egg wash over bagels. Combine remaining 2 tbsp of monk fruit sweetener and remaining 2 tsp cinnamon and sprinkle on top of egg wash on bagels (I used a mesh strainer to ensure cinnamon sugar was evenly coated on bagels).
- Bake bagels for 12-14 minutes, watching the bagels carefully the last few minutes to ensure cinnamon doesn’t burn. Remove bagels from oven and allow to cool for at least 15 minutes (NOTE: it is important to allow them to cool before eating as the inner part of the bagel will finish cooking during this time).
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