Yield: 18 mini-bagels
Serving size: 1 mini-bagel

Ingredients

• 1½ cups almond flour
• 1 Tbsp psyllium husk powder
• 1 Tbsp baking powder
• ¾ tsp onion powder
• ½ tsp garlic powder
• 8 oz regular cream cheese, sliced into small cubes
• 2½ cups shredded Mexican-style cheese blend (Cheddar, Monterrey Jack, Asadero, & Queso Blanco)
• 2 whole large eggs, beaten
• 2 Tbsps bottled jalapeño slices, drained and finely chopped
• Olive oil spray can (for handling dough)
• Sesame, poppy, or chia seeds (optional)

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Line a large baking sheet with parchment paper and set aside.
3. Mix together almond flour, psyllium husk powder, baking powder, onion powder, and garlic powder in a small bowl and set aside.
4. In a large microwavable bowl, microwave the cream cheese and shredded cheese blend for 1 minute. Remove and stir to combine. Return to microwave and cook for an additional minute, stirring well to blend until the cheese mixture reaches a smooth consistency.
5. Add flour mixture to cheese mixture and blend until smooth. 
6. Add beaten eggs and jalapeño slices, stirring well to combine until dough is formed.
7. Lightly spray hands to separate dough into 6 similar sized pieces. Break off ⅓ of each piece of dough and roll it out to ~4-inch length using both hands. Use additional olive oil spray for both hands and dough as needed.
8. Press the ends of the dough together to make a bagel shape and place on the Lined Baking Sheet. Repeat process with remainder of dough for a total of 18 mini-sized bagel shapes.
9. Place each bagel at least 1-inch apart on the lined baking sheet.
10. Optional: top with seeds, gently pressing these into the dough.
11. Bake for 14 to 15 minutes.
12. Store in an airtight container in either the refrigerator or freezer.