Line two baking sheets with parchment paper or silicone baking sheets
In a small bowl, whisk together almond flour and baking powder
Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds stir cheese until it is completely melted.
Mix cheese, 2 eggs, and almond flour mixture in a bowl until the dough is uniform. The dough will be sticky.
Lightly coat your hands with oil and divide the dough into 8 equal parts.
Roll each dough into ropes about 1 inch thick. Form the rope into a circle and pinch the ends shut. Place each circle onto your baking sheet. The bagels should be about 2 inches apart.
Add the final egg to a bowl and whisk. Brush each bagel with the egg wash.
Sprinkle each bagel with mozzarella cheese and top with pepperoni
Place bagels in the oven for 14-15 minutes in the middle rack of your oven, or until the bagels are golden brown.
Allow bagels to cool on cooling rack before severing and ENJOY!
Notes
Store bagels covered in refrigerator for up to one week. The can be toasted for extra crispness.
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Add all the ingredients to a blender and blend it on high for about 1 minute until all the ingredients come out nice and smooth. You will want to make sure you cream together all of the cream cheese so you don’t have any lumps.
Preheat your pan and add butter
Pour about 1/8 to a 1/4 cup batter for each pancake. Note: these do take a bit longer to cook. Cook them low and slow.
These are very filling so don’t be surprised if you only end up eating 2 out of the 4 pancakes.