Low Carb Bagel with Cream Cheese and Sun-Dried Tomatoes
Indulge in this delightful Low Carb Bagel with Cream Cheese and Sun-Dried Tomatoes—a perfect blend of comfort and sophistication without the carb overload! These golden, gluten-free bagels are crafted from almond flour and mozzarella cheese, creating a chewy texture that mimics traditional bagels while keeping your carb count in check. Smothered in a creamy layer of tangy cream cheese and topped with the bold, rich flavors of chopped sun-dried tomatoes and fresh basil, this recipe offers a burst of Mediterranean-inspired goodness with every bite. Ready in just 35 minutes from start to finish, these bagels are perfect for a quick breakfast, a savory midday snack, or a unique brunch offering. Whether you're following a keto diet or simply looking for a low-carb treat, these bagels deliver on flavor, texture, and nutritional goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 cups Mozzarella cheese, shredded
- 3 tablespoons Cream cheese
- 2 large Eggs
- 1 tablespoon Butter
- 4 tablespoons Cream cheese, for topping
- 0.5 cup Sun-dried tomatoes, chopped
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, baking powder, and salt. Set aside.
In a microwave-safe bowl, combine the mozzarella cheese and 3 tablespoons of cream cheese. Heat the mixture in the microwave in 30-second increments until the cheese is completely melted and smooth, stirring between increments.
Add the melted cheese mixture into the dry ingredients along with the eggs. Mix thoroughly until a dough forms. Knead the dough by hand for around 2 minutes to ensure everything is well combined.
Divide the dough into 4 equal portions. Roll each portion into a log shape and form into a circle, pinching the ends to seal and forming a bagel shape. Place each bagel on the prepared baking sheet.
Melt 1 tablespoon of butter and brush it over the top of each bagel to help them brown nicely.
Bake the bagels in the preheated oven for 12-15 minutes, or until they are golden brown.
Once the bagels are baked, let them cool on a rack.
To assemble, spread 1 tablespoon of cream cheese on each bagel. Top with a generous portion of chopped sun-dried tomatoes and sprinkle with fresh basil leaves.
Serve immediately and enjoy your low carb bagels with the delightful taste of cream cheese and sun-dried tomatoes!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 33.3 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2120 mg | 163% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2283 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
