Low Carb Gluten Free Bagels

Mix together the almond flour and baking powder and set aside.

Combine the shredded mozzarella and cream cheese in a large microwaveable bowl and Microwave for 1 minute on high power.

Remove from microwave and stir mixture. Microwave again for a minute. Stir well rigorously.

Add almond flour to the cheese mixture and mix well.

Add eggs into the melted cheese mixture and stir quickly in to the warm dough. Knead dough quickly before it cools.

Keep kneading and squeezing the mixture through your fingers for few minutes. The texture of the dough will be sticky.

If cheese mixture hardens, microwave again for 15-20 seconds. Knead it again. Cover with cling film and refrigerate for 15 to 30 minutes.

Preheat oven to 240 deg c.

Line a baking sheet with parchment paper.

Remove dough from refrigerator and make six or eight equal parts.

Roll the dough in cylinder shape and make a circle (shape it like a donut). Let the ends overlap a bit and press them together.

Place them on the baking sheet and sprinkle sesame seeds. Bake for 15-20 minutes and remove from oven.

Flip them and cool them down.

Serve the bagels with your choice of toppings. Tip: If you like, sprinkling nigella seeds in addition, enhances the taste of bagels. Oil your hands before forming the shape to prevent the dough from sticking to the hands.