SUPER EASY KETO BAGEL RECIPE WITHOUT USING FATHEAD DOUGH
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It seems like most every recipe out there for keto bagels uses fathead dough. I love fathead dough but sometimes I don’t care to eat that much mozzarella cheese! 🙂 This keto bagel recipe doesn’t use cheese or fathead dough. Instead we use protein powder, inulin powder and egg to give these a chewy bagel texture.
I like to prep these bagel up ahead of time and make keto breakfast sandwiches with them. Slice the bagels in half and egg, cheese and bacon!
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⬇️ PRODUCTS MENTIONED ⬇️
Protein Powder: https://amzn.to/2QOSoVb
Inulin Powder: https://amzn.to/38YusV1
Xanthan Gum: https://amzn.to/3C5WyKM
Everything Bagel Seasoning: https://amzn.to/3CL1Sn2
Onions Flakes: https://amzn.to/3EU19C4
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00:47 Crowd Cow Sponsor
02:05 Mix Dry Ingredients
03:25 Add Wet Ingredients
03:40 Form Bagel Shape
04:47 Bake Keto Bagels
1 cup almond flour
1/4 cup low carb protein powder
2 tablespoons inulin powder
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon golden brown sugar free sweetener
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons hot water
1 egg white (for egg wash)
1️⃣ 02:05 – In a large bowl, add almond flour, protein powder, inulin powder, xanthan gum, baking powder, brown sugar free sweetener, salt. **NOTE: Can use an additional 1/2 cup almond flour in place of the inulin powder. May need to add an additional 2 tablespoons of water.
2️⃣ 03:25 – Mix in egg, melted butter and hot water.
3️⃣ 03:40 – Divide dough into four balls. Place balls on a parchment lined baking tray about 2 inches apart. Using your finger make a circle in the center of each ball. Make sure the circle is a little wider than a typical bagel as the bagels will rise and fill in the circle as they bake. Brush with egg white for egg wash to create a shine on top. **NOTE: When handling dough, it’s best to wet your hands or spray oil on them in order to keep the dough from sticking to your hands.
4️⃣ 04:47 – Bake keto bagels at 375 degrees for 10-12 minutes or until golden brown on top.
Instead of inulin, add extra 1/2 cup almond flour
For lupin flour, use 1/2 cup almond flour + 1/4 cup lupin flour and 3-4 tablespoons water
MACROS (per bagel)
Fat: 20.7 g
Total Carbs: 6.7 g
Net Carbs: 3.1 g
Protein: 13.9 g
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