Description
A delicious and low-carb alternative to traditional bagels, made with Fathead dough, topped with fresh cucumber and smoked salmon.
Ingredients
Scale
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1 ½ cups almond flour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- 1 cucumber, sliced
- 4 oz smoked salmon
- Fresh dill for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 30 seconds, stir, and repeat until melted and smooth.
- Add the egg to the cheese mixture and mix well.
- In a separate bowl, combine almond flour, baking powder, garlic powder, onion powder, and salt.
- Gradually add the dry ingredients to the cheese mixture and mix until a dough forms.
- Divide the dough into 4 equal parts and shape each into a bagel form.
- Place the bagels on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let the bagels cool slightly before topping.
- Top each bagel with cucumber slices and smoked salmon. Garnish with fresh dill.
Notes
- Store leftover bagels in an airtight container in the refrigerator.
- These bagels can be frozen for longer storage.
- Feel free to add your favorite toppings or spreads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Cucumber, Salmon, Keto, Bagels, Fathead Dough