Homemade Bagels

Low-carb keto bagels made from a mozzarella and cream cheese "fathead" dough with almond flour.

Ingredients

Preheat your oven to 425°F and prep a baking sheet for nonstick — I use parchment paper.
Sift together the almond flour, baking powder and sugar alternative in a medium bowl. Set this aside.
In a saucepan on low- to medium heat, melt together the mozzarella cheese and cream cheese. Stir the mixture as it melts, scraping the bottom of the saucepan as needed.
Once the mixture has melted together remove the saucepan from the heat and allow to cool for a minute or two at the most, but not totally. We will need the dough to be somewhat warm for best results.
Meanwhile, in the medium bowl with the flour mixture, stir in the two eggs. Then add the melted cheese mixture to this.
Knead the mixture next. It is best to rub some oil on your hands before kneading as this is a sticky dough by nature. Knead the dough for 5–10 minutes until you are able to form it somewhat. It will not be like regular dough in touch or texture.
Divide the dough in half and then half again. You can continue to divide until you reach six to eight pieces in order to make six to eight bagels.
Form a snake-like roll with each individual dough piece and then connect the ends of the 'snake' to form a circle or bagel. While I do not necessarily recommend boiling these bagels, you can do so now and then place them onto the prepped baking sheet. Otherwise, simply place them one by one onto the baking sheet. Top as desired.
Bake the bagels for 12–15 minutes or until firm and somewhat golden.