Here it is! What you’ve all been waiting for. He most delicious low carb, keto bagel recipe out there! I ALWAYS eat what I’m writing about while I’m writing and goodness these are great! I never was one for white bread. So I’m super happy with how these turned out. With all the extra seeds and nutrients. Perfect for my palette.
With a combination of seed and nut flours, mixed with a soft mozzarella – these babies turn our amazingly good. They dont stand a chance in your house once you’ve tried one. Keep them in the fridge for up to 1 week for freshness. Toast them for the perfect bagel experience. Enjoy my friends!
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The Best Keto Brown Bagels
3/4 CUP ALMOND FLOUR
2 CUPS SHREDDED SOFT MOZZARELLA
1/3 CUP FLAX SEED FLOUR( I MAKE MY OWN BY GRINDING FLAX IN A COFFEE GRINDER)
1 EGG BEATEN
1 TSP GARLIC POWDER
1/2 TSP ONION POWDER
1/2 TSP BAKING POWDER
EXTRAS *OIL FOR YOUR HANDS AND BAGEL TOPPINGS. I USED RIED SPICY PEPPERS, FLAX AND CHIA SEEDS
- Preheat oven to 375°F.
- Melt the mozzarella and flax grounds in microwave for 30 seconds. Stir and melt 45 seconds more.
- Add the almond flour, garlic powder, onion powder, salt, baking powder and mix thoroughly.
- Finally add the egg and mix until fully combinedand the dough is sticky.
- Oil your hands and divide the dough into 6 parts. Roll them into logs and attach at the ends. Sprinkle toppings of your choice on top and pat down a bit so they stick. You could also use an egg wash but it’s not needed. You can bake them in a donut mold or on parchment. Bake for 20 mins. Until golden brown.
Sugar Alcohols 0g
Net Carbohydrates 1.8g
Leave a comment and let me know how you liked this dish!