Bagels are a morning staple for so many people, are you one of them? If so, Keto may have you missing these carbie delights. This is a small batch recipe but if you don't plan to eat them within a day or two, go ahead and freeze them. Our version uses coconut flour and flax seed but no cream cheese, we save that to spread on top. Enjoy.
Flax Seed Bagels
2c mozzarella
2T butter
3T coconut flour (we use Republic of Coconut)
1T ground flax seed (we use Bob's Red Mill Golden Flax Seed)
2 eggs, beaten
1T baking powder
1. Preheat oven to 375°. Melt mozzarella and butter in microwave at 30 second intervals.
2. Add remaining ingredients and mix until combined. If dough doesn't combine well with a fork, try using a pastry cutter or knead by hand. It's important that the ingredients are well incorporated to ensure the best texture.
3. Separate dough into 6 even balls. Shape into a bagel and place in bagel/donut pan. You can baste with egg for a darker color or top with seasoning, these pictured were not egg washed.
4. Bake 8-10 minutes, until golden brown. Let bagels cool for ten minutes before slicing as they will continue to cook and set up. You can toast them or serve as is with cream cheese or butter. Makes 6.
This recipe was inspired by lowcarbyum.com
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