FOR THE KETO BAGELS
- 1 tablespoon active dry yeast
- 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
- 120 ml water lukewarm between 105-110°F
- 192 g almond flour
- 42 g golden flaxseed meal or psyllium husk, finely ground
- 20 g whey protein isolate or more almond flour (in tablespoons)
- 1 tablespoon golden erythritol or sweetener of choice (no xylitol!)
- 2 1/2 teaspoons xanthan gum or 1 1/2 tablespoon ground flax seeds**
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 egg at room temperature
- 2 egg whites at room temperature
- 21 g extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2-1 cup blueberries to taste**
- 1 egg white lightly beaten with a teaspoon of water, for egg wash
- 2 tablespoons golden erythritol
- 1/2-1 teaspoon cinnamon to taste
- Our keto bagels use the focaccia methodology (albeit different ratios), but do check out the video below for deets ‘n tricks!
- Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), erythritol, xanthan gum, baking powder, cinnamon and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
- Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. Fold in the blueberries, don’t worry if some pop and dye the dough (all the better!).
- Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn’t stick!) and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until ‘bagel shaped’. Cover with a oiled cling film (saran wrap) and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as the yeast taste develops much more!).
- Preheat oven to 350°F/180°C while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375°F/190°C.
- Brush with an egg white wash (better browning), sprinkle with toppings of choice (can’t go wrong with cinnamon sugar here!), and bake for about 20-25 mins until deep golden. Check in on them at minute 10-13, and cover with aluminum foil if needed.
- Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can’t hold your horses, at least give it 15 minutes before digging in.
- Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again. These guys also freeze great.
*Sorry for the caps, but before you scream sugar remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
**Feel free to use either fresh or frozen blueberries, just be sure to thaw them out and allow them to come to room temp (if they’re cold, your bagels will take much longer to rise!).
And please note that nutrition facts were estimated per bagel, and a batch yields 8 guys. Nutrition FactsGluten Free, Paleo & Keto Blueberry BagelsAmount Per Serving (1 bagel)Calories 197Calories from Fat 135% Daily Value*Fat 15g23%Saturated Fat 1g5%Cholesterol 20mg7%Sodium 166mg7%Potassium 19mg1%Carbohydrates 9.5g3%Fiber 6g24%Sugar 0.5g1%Protein 6g12%Vitamin A 30IU1%Calcium 69mg7%Iron 1.1mg6%* Percent Daily Values are based on a 2000 calorie diet.