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Cheese-and-Almond-Flour Bagels

This page proposes a baked formula for sesame-topped bagel rings made from melted cheese, almond flour and egg, with the safety endpoint and allergens placed next to the steps that matter. 247-Keto has not kitchen-tested this recipe, so the quantities and shaping are proposed instructions rather than observed results.

Food safety and allergens​

Use a thin-tip thermometer to check the thickest center of several bagels, not just one. FoodSafety.gov lists 160°F (71°C) as the endpoint for egg dishes, so keep cooking any bagel that reads below that and check it again FoodSafety.gov minimum internal temperatures. FDA notes that shell eggs can contain Salmonella, so wash your hands, utensils and surfaces after they touch raw egg, cook egg dishes thoroughly, and do not taste the raw batter. Egg dishes reheated later should reach 165°F (74°C) FDA egg safety guidance.

Refrigerate perishable leftovers within two hours, or within one hour if the room is above 90°F (32°C), and keep them at 40°F (4°C) or below FoodSafety.gov food handling guidance.

This recipe contains milk, egg, almonds (a tree nut) and sesame, all of which FDA lists among the major allergens. Read the current label on every product you buy FDA food allergy guidance.

The kitchen test has not been performed, so yield, timing, texture, taste and storage quality remain unmeasured.

Practical notes​

Weigh every ingredient before you turn on the heat, and set out the parchment-lined sheet and oven mitts so nothing is searched for while the cheese is warm.

Grate the mozzarella from a block of Sargento low-moisture part-skim mozzarella. Fresh mozzarella and pre-shredded bags are not the selected product Sargento mozzarella block ingredients. For the flour, use Bob's Red Mill superfine blanched almond flour, which the manufacturer describes as finely ground blanched almonds. Almond meal with skins and wheat flour are not the selected form Bob's Red Mill almond flour information.

Keep the bowl above the steaming water rather than in it, and let the cheese mixture cool until you can handle it comfortably before the egg goes in. Cut the dough into pieces of similar size so the bagels can be compared when you check them. Leave off egg wash and extra flour.

Browse more keto recipes or look up ingredients in the food database.

Ingredients​

  • 226 g Sargento low-moisture part-skim mozzarella block, grated
  • 56 g plain full-fat pasteurized cream cheese
  • 196 g Bob's Red Mill superfine blanched almond flour
  • 50 g raw whole egg, shell removed
  • 8 g double-acting baking powder
  • 2 g fine salt
  • 10 g sesame seeds

Equipment​

  • Digital scale
  • Grater
  • Heat-safe mixing bowl
  • Saucepan
  • Mixing spoon
  • Oven
  • Rimmed baking sheet
  • Parchment
  • Oven mitts
  • Thin-tip thermometer

Method​

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment rated for this setting.
  2. Put the weighed mozzarella and cream cheese in a heat-safe bowl over a saucepan of gently steaming water, with the bowl above the water. Stir until the cheeses can be mixed; use mitts and keep steam away from your hands.
  3. Remove the bowl from the heat. Allow the mixture to cool enough to handle without burns, then stir in the weighed egg, almond flour and remaining dry ingredients until incorporated.
  4. Divide the dough into the sizes you want, form short ropes, then join the ends into rings on the sheet. Distribute the weighed sesame seeds across the tops. Do not add egg wash or extra flour.
  5. Bake until the egg-and-cheese dough is set through the center with no wet raw batter; check the thickest part with a thin-tip thermometer for at least 160°F (71°C). Do not taste raw dough.
  6. Remove with oven mitts and cool enough to handle. Refrigerate perishable leftovers promptly; the shaping instructions are proposed and do not establish finished yield or texture.
Painted illustration of cheese-and-almond-flour bagels.
The intended bagels. Conceptual illustration, not a tested cooking result.
Painted illustration of mozzarella, cream cheese, almond flour, an egg, baking powder, salt and sesame seeds arranged together.
Ingredients for cheese-and-almond-flour bagels. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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