Description
Delicious and protein-packed Cheese Protein Bagels made with almond flour, shredded cheese, eggs, and Greek yogurt. These low-carb bagels are perfect for a healthy breakfast or snack and feature optional cheese and sesame seed toppings for extra flavor and texture.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup Greek yogurt
- 1 cup shredded cheese (mozzarella or cheddar)
Toppings (Optional)
- 1/2 cup additional shredded cheese
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, baking powder, garlic powder, and salt. Stir thoroughly to evenly distribute the leavening and seasonings.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs and Greek yogurt until the mixture is smooth and fully blended, ensuring the yogurt is well incorporated.
- Add Cheese: Stir the shredded cheese into the wet ingredient mixture until it is evenly combined and the cheese is dispersed throughout the batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing thoroughly until a firm dough forms that can be shaped without sticking excessively.
- Shape the Bagels: Divide the dough into six equal portions. Roll each portion into a ball, then create a hole in the center of each to form the traditional bagel shape. Place the shaped bagels onto the prepared baking sheet.
- Add Optional Toppings: If desired, sprinkle additional shredded cheese and sesame seeds on top for added flavor and texture.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes until they turn golden brown on top and are cooked through.
- Cool: Remove the bagels from the oven and transfer them to a wire rack to cool completely for at least 20 minutes before serving, allowing the texture to set.
Notes
- Almond flour can vary in coarseness; finely ground works best for a smooth dough.
- Using mozzarella will give a milder flavor, while cheddar adds a sharper taste.
- Ensure the bagels cool completely to firm up and achieve the best texture.
- For a dairy-free version, substitute yogurt and cheese with vegan alternatives but texture may vary.
- Store leftover bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat bagels in a toaster oven or oven to maintain texture; microwaving may make them soggy.
