Low Carb Bagels

Low Carb Bagels


  • 1 1/2 cups Almond Flour

  • 1 tbsp Gluten-Free Baking Powder

  • 2 1/2 cups shredded mozzarella

  • 2 oz. cream cheese

  • 2 large eggs, beaten

  • Everything bagel seasoning


  1. Preheat the oven to 400 agrees F. Line a baking sheet with parchment paper.
  2. Stir together the Allman flour and baking powder. Set aside.
  3. Combine the mozzarella and cubed cream cheese into a large bowl. Microwave for two minutes, stirring halfway through. Stir again at the end until well blended.
  4. Stir the flour mixture and eggs into the melted cheese mixture. Knead with your hands until a dough forms.
  5. Divide the dough into six parts. Form a long log with each part, then press the ends together to make a bagel shape on the baking sheet. Repeat with the remaining dough. If using a topping or sesame seeds etc. sprinkle that onto the bagels and press into the dough.
  6. Bake for 10 to 14 minutes, until the bagels are firm and golden.

Jicama Avocado Salad with Cilantro Lime Dressing

Need a cool, crunchy salad for summer? Try this one by Amber St. Peter of Fettle Vegan . Did you know that Jicama is packed with inulin- a fiber that promotes gut health? Just a one cup serving provides half of the daily recommended amount of vitamin C and is low-glycemic & a great option for a LCHF lifestyle!


1 lb. Jicama (about 3 cups), peeled & cut into matchsticks
1 small red onion, diced
2 avocados, halved & cubed
1/4 cup cilantro, chopped
2 limes, juiced
salt & pepper to taste


Peel the jicama, chop into matchsticks, and place into a large mixing bowl. Add diced onions, avocado, cilantro, lime juice, salt and pepper. Use tongs to toss ingredients together, being careful not to mash the avocado too much. Serve on its own or with grain free chips. Makes about 4 cups. Enjoy!