#cinnamonbagels

These homemade maple cinnamon bagels make the perfect breakfast for fall – especially when slathered with a shmear of cream cheese. They have that signature chewy texture of an authentic bakery bagel, but they’re even better because they’re made fresh in your home kitchen!

Keto low carb cinnamon bagels are a tasty and filling breakfast choice for people on the ketogenic diet. They are slightly sweetened with erythritol and have a cinnamon flavor. They're great for a guilt-free breakfast treat.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 tablespoon baking powder. 1 teaspoon cinnamon. 1/4 teaspoon salt. 4 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted butter or coconut oil. 1 teaspoon vanilla extract.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix erythritol, baking powder, cinnamon, salt, almond flour, and coconut flour in a bowl. Crack the eggs into a different bowl and mix them with the almond milk, melted butter or coconut oil, and vanilla extract. Mix the dry ingredients with the wet ones until a dough forms. Make 6 equal pieces of dough and shape each one into a bagel. You can use your finger or the back of a spoon to make a hole in the middle. Once the baking sheet is ready, put the shaped bagels on it. Take the bagels out of the oven and heat it up. Bake them for 20 to 25 minutes, or until they are golden brown and fully cooked. Let the bagels cool down a bit before you serve them. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes