Low Carb Bagels
Servings :4 Bagels
Preheat oven to 350° F and line a baking sheet with parchment paper.
Combine dry ingredients together in a large bowl.
Add the liquid and stir to combine. Set dough aside for 10 minutes as the liquid absorbs.
Use wet hands to form the dough into 4 balls, then roll each ball between your damps hands to smooth out the surface. Place each ball on the prepared baking sheet and slightly press on the top to form a disc -- this will ultimately be the shape of your bagel (it won't rise much), so make it as flat or keep it as tall as you would like. I run my hands under water between forming each bagel for the smoothest surface. Press your index finger all the way through the bagel in the center.
Sprinkle the top of your bagels with seasoning, then gently press to adhere.
Baking in the preheated oven for 45-50 minutes.
Allow bagels to cool before slicing. Slice each in half, if the center needs to be cooked a little longer, you can place them back in the oven, or just toast them. Enjoy!
Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
Nutritional information is based on 1 bagel if you make 4 bagels using this recipe:
Calories: 197kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 583mg | Potassium: 15mg | Fiber: 8g | Sugar: 1g | Vitamin A: 59IU | Calcium: 65mg | Iron: 1mg
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