Keto bagels - Yes, even us Low Carbers can have our bagels and eat them, too!
I knew I had to do something to fulfill my craving for bagels. So, this is what I came up with. It does seem like a lot of ingredients - BUT - I found that this combination made the exact texture that I wanted that I haven't found with other bagel recipes I'd researched and tried. And these toast up beautifully.
What you'll need:
1 scoop Isopure whey isolate powder
3 Tbspn Fine ground Almond flour
2 Tbspn Coconut flour
2 Tbspn Psyllium husk powder
2 Tbspn Oat Fiber
2 Tbspn Flax meal
2 Tbspn hemp hearts
1 Tbspn ground seasame seeds
1 Tbspn ground pumpkin seeds
1 Tbspn ground sunflower seeds
1/2 tsp baking powder
1/2 tsp Xantham gum
5 Eggs - 4 separated (yolks one bowl, whites another)
1/2-2/3 cup heavy whipping cream
Seasonings of choice
Whisk dry ingredients. Add 1 whole egg, and 4 egg yolks to dry with 1/2 cup heavy whipping cream. Mix together. Beat egg whites separately in a bowl until frothy. Add 1/2 of the frothy egg whites to the batter, and mix well. Beat remaining egg whites to stiff peaks. Fold egg whites into the batter. If too stiff, add a bit more heavy cream until it is a sold but slightly sticky consistency.
On a parchment lined baking sheet, laddle about 1/3 cup of the mixture into mounds - spacing the mounds about 3 inches apart. With a knife or spoon, create the bagel hole in center. Bake 375 degrees for 25-30 minutes. Check the bagels at about 20 minutes. The bagels will have a nice golden brown color, and a tooth pick should come out clean. Allow to cool completely before cutting.