Amazingly doughy and fragrant low carb keto bagels are made with the striking fathead dough. ready in only 30 minutes, they may blow your thoughts! those low carb keto bagels are outstanding. they’re soft and doughy, and they flavor notable. i really like them with cream cheese!
So I went into the kitchen and started out experimenting. I fast found out that to make bagels with fathead dough, i might want to feature extra almond flour than I used for the empanadas. The empanada dough changed into extraordinarily sticky. there was no way I could form it into bagels.
Now, I’m now not telling you to count number energy on a keto food regimen, however I additionally don’t assume we have to eat low carb meals in big extra. mainly now not baked goods, which can be less nutritious and should now not update meat and vegetables. So I view those keto bagels as a weekend indulgence, no longer as some thing to consume every day.
Those keto bagels are nice eaten warm and clean. when you have any leftovers, freeze them right away, as quickly as they may be cool. Thaw them gently within the microwave. It’s satisfactory to freeze them because they don’t keep thoroughly inside the refrigerator. They generally tend to deflate when stored and lose lots of their fluffiness.
INGREDIENTS
- 1 1/2 cups shredded part skim mozzarella (6 oz)
- 1 oz cream cheese, cubed
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1 tablespoon baking powder
- 1 large egg, lightly beaten
- 1/4 cup sesame seeds, or any other topping
INSTRUCTIONS
- Preheat oven to 350 tiers F. Line a baking sheet with parchment paper.
- region the mozzarella in a medium microwave secure bowl. pinnacle with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 30 extra seconds.
- Stir once more, and upload the almond flour and the baking powder. Stir to incorporate as best as you could – dough might not come together yet at this factor.
- upload the egg, blending it in with a rubber spatula and then together with your arms. paintings quickly, kneading the dough well earlier than it cools and making sure it’s completely uniform.
- Divide the dough into 6 identical components. i exploit my kitchen scales to make certain the bagels are all the same length.
- Knead every part briefly, then roll into a 7-inch log, beginning inside the middle and rolling outwards, as proven in the video. Press the ends collectively to form right into a bagel.
- Dip the tops of the bagels inside the sesame seeds.
- arrange the bagels at the prepared baking sheet. Bake until golden brown and aromatic, 15-17 minutes.
