Enjoy these low-carb smoked salmon bagels, packed with healthy fats and protein. Perfect for a quick, diabetic-friendly breakfast or lunch!
Prep Time | 15 mins |
Cook Time | 20 mins |
Meal Type | Breakfast, Snack, Staple |
Servings | 3 |
Carbs | 5.2 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Mozzarella cheese:
High in protein and calcium, mozzarella helps promote bone health while providing a rich, melty texture.
Almond flour:
A low-carb, gluten-free alternative to traditional flour, almond flour is packed with healthy fats and fibre.
Cream cheese:
Adds a creamy richness and flavour, providing healthy fats to keep you satisfied.
Smoked salmon:
Loaded with omega-3 fatty acids, smoked salmon supports heart health and is a great protein source.
Sesame and poppy seeds:
These seeds add crunch and flavour while providing fibre and essential minerals like calcium and magnesium.
Low Carb Smoked Salmon Bagels
Traditional bagels are a very carb-heavy dish, but with almond flour, you're not only bringing down the carb content but also getting a huge dose of healthy fats and protein—keeping you fuller for longer. Smoked salmon is bursting with omega-3 fatty acids and protein, and the full-fat cream cheese adds great flavour to this recipe.
Ingredients
- ½ cup mozzarella cheese, shredded
- 1 cup almond flour, ground
- 1 tbsp cream cheese
- 1 large egg, beaten
- ½ tsp baking powder
- 2 tsps sesame seeds
- 2 tsps poppy seeds
Filling:
- 100 g smoked salmon
- 4 tsps capers in brine
- chives, snipped; optional
COOK MODE
Instructions
- Preheat oven to 190°C/374°F and line a baking tray with baking paper.
- Stir the almond flour and baking powder in a microwave-safe bowl until well-mixed. Add the mozzarella and cream cheese and stir until blended.
- Microwave uncovered for 45 seconds, stir, and microwave again for another 45 seconds or until the cheese is melted. (If you have a powerful microwave, do this in 20-second bursts to avoid the mixture overcooking.)
- Remove the mixture from the microwave and blend it together using a wooden spoon until it forms a smooth dough. Add the egg and stir vigorously into the dough until absorbed. (It may take a bit of elbow grease to beat it in well!)
- Divide dough into 3 equal pieces. Shape each piece into a ball, then pull apart a small circle in the middle of each using your fingers.
- Place bagels at least 5 cm apart on the prepared lined baking sheet. Brush olive oil across the tops of the bagels. Sprinkle with sesame seeds and poppy seeds.
- Bake until bagels are golden brown on top, around 15 to 20 minutes.
- Remove from the oven; they will still be soft, let them cool on a baking tray.
- To serve, slice bagels in half and grill cut-side up until golden.
- Top one-half with smoked salmon (butter optional) and a sprinkle of capers and chives. Pop the remaining bagel half on top and enjoy.
Notes
Note:
Once cooled bagels will keep well in an airtight container for up to three days. Feel free to experiment with fillings of your choice such as:
- Cream cheese and berries
- Goat cheese and cucumber
- Ham, lettuce, and tomato
Nutrition (per serve)
Net Carbs: 5.2gProtein: 23.4gFat: 39.8gFiber: 4.7gCalories: 473kcal
