Скачать или смотреть HOW TO MAKE KETO BAGELS | ALMOND FLOUR | SUPER EASY TO MAKE | DELICIOUS

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
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Unsweetened cocoa powder (https://amzn.to/3v7Wh9U)
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Apple Cider Vinegar (https://amzn.to/3v1cde0)
Everything Bagel Seasoning (https://amzn.to/3ou2Orr)
Donut mold (https://amzn.to/3rvUJEj)

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Nut flours tend to be denser and heavier than those made with ground seeds such as sunflower and sesame seeds. Nevertheless, almond flour is a classic keto ingredient for bread, and it has a nice, firm texture and crispy when toasted. I love the crunch from the cheese topping when they are toasted. Simply toast these bagels, spread with cream cheese and enjoy with a cup of coffee - heavenly! Or make delicious sandwiches with them.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 7.6 g
Dietary Fiber = 4.8 g
Net Carb = 2.8 g
Calories = 139
Total Fat = 9.5 g
Protein = 6.5 g

FOR BEST RESULTS, WEIGH THE INGREDIENTS

DRY INGREDIENTS
Almond Flour = 240 g / 2 cups
Baking Powder = 12 g / 3 tsp
Salt = 1/2 to 3/4 tsp
Whole Psyllium Husk = 27 g / 3 tbsp (Ground until half its original volume and weigh after grinding. If using pre ground psyllium powder, start with 1 tsp and add a little gradually until you are just able to shape the dough. Please see this video about psyllium husk and powder for better understanding and success -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  )

WET INGREDIENTS
Egg Whites = 5 large (178 g) (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. Egg whites also make the bread less eggy. Reserve the egg yolks for brushing.)
Apple Cider Vinegar = 30 ml (2 tbsp) (You can also use white vinegar or lemon juice)
Hot or boiling water = 170 ml (2/3 cup + 1 tbsp)

EVERYTHING BAGEL SEASONING
White sesame seeds = 1 1/2 tbsp
Black sesame seeds = 1 1/2 tsp
Onion flakes = 1 to 2 tsp
Garlic flakes = 1 to 2 tsp
Coarse sea salt = 1/2 tsp
(Note: Mix all ingredients in a bowl. You can also replace the onion and garlic flakes with onion and garlic powder.)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough is quite soft but will firm up once it is rested for about 5 minutes.
4. Wet your hands for easier handling.
5. Weigh the dough into 100 g each. Reuse the excess from the cut-out hole. This recipe makes about 8 x 100 g bagels. Of course, it will vary depending on the size of your donut mold and bottle cap.
6. Shape the dough into balls and flatten slightly. Use a donut mold or a suitable bottle cap to make the hole. You can also use your finger to make the hole. It is best to make the hole bigger as it will shrink during baking when the dough expands. Place on a baking tray lined with parchment paper.
7. Brush with egg yolks (OR olive oil), sprinkle with Everything Bagel Seasoning and press down gently so that they will stick to the dough. You can also top with shredded cheese. I used cheddar cheese in the video, but any cheese is fine. The crust is crispy with cheese especially when toasted.
8 Bake at the lowest rack for 30 mins or until golden brown.
9. Cool completely on a wire rack.
10. These bagels can be stored at room temperature for a few days if you have a cool and dry climate otherwise, it's best to refrigerate them earlier. They can be refrigerated for up to 1 week and frozen for months.

NOTE
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