• Marisa Louise

The Ultimate Keto Bagel

Updated: Mar 18, 2020

Savory, thick, bursting with flavor, and LOW-CARB! Everything a good bagel

should be, and more!



This is a recipe I do not get to take credit for! All the creativity goes to my

favorites at Flavcity.com (<-- click for their original recipe link.) I simply just

copied their recipe, and dug in! Although I did have a few, minor adjustments

the recipe is so darn near the same, it won't matter much.




A quick story with these guys. One time, when my grandparents were over for

dinner, and we ate soup with these bagels, too. I was super hesitant to bring these

out, because I'm pretty sure my grandpa would have never, EVER heard of making

bagels out of macadamia nuts - lol!! But eventually, they won be over, and I toasted

a few, slathered on some butter, and let them try them. And guess what? Grandpa

approved! He liked them, and even ate two! I was stunned, to say the least.





Moral of that story? If grandpa--who has most-likely never eaten a nut-based bread

in his life--approved of them, (and again, ate two!) then you know this recipe is

going to be a crowd-pleaser for all! Recipe below!






The Ultimate Keto Bagel



- Yields 9-10 bagels -



INGREDIENTS:

  • 1 cup macadamia nuts

  • 1 cup coconut butter

  • 5 pasture-raised eggs

  • 1/2 tsp salt

  • 1 tsp baking soda

  • Zest of half a lemon

  • 1 Tbsp fresh lemon juice

  • 1/2 tsp onion powder

  • 1/4 tsp garlic powder

  • A couple tablespoons of Trader Joe’s everything but the bagel seasoning

INSTRUCTIONS:

  1. Pre-heat oven to 350°F, and generously grease a donut (or bagel) pan.

  2. In food processor, process macadamia nuts until almost creamy. While machine is running, add the eggs in one at a time, making sure each one is well processed before adding the next.

  3. Turn off machine, and add coconut butter and salt, and process until creamy. While machine is off, add baking soda, lemon zest, spices (except for the everything bagel seasoning) and lemon juice and process for another 10 or so seconds.

  4. Pour the smooth batter into a large plastic bag, cut off one the corners of the bag, and pipe into tin. Tap the pan on the counter a few times, to release the air bubbles.

  5. Sprinkle as much everything bagel seasoning on as you’d like, and gently press down on the spices so they stick when the bagel is done.

  6. Bake in pre-heated oven for 22-24 minutes, or until nicely golden brown. Remove from oven, allow to cool for 5 minutes in tin, then transfer bagels to a cooling rack for an additional 15 minutes. Slather with butter, or toast them + with cream cheese on top. Enjoy!




17 views0 comments

...

 

COPYRIGHT © 2020 THE SPROUTING NUT -  DESIGNED BY WIX