I made these Keto Bagels from from WholesomeYum.com, and topped them with Trader Joe’s “Everything But the Bagel” seasoning (which on its own is scrumptious).
The first thing I learned from this post is how wonderfully the “fathead” dough comes together in the food processor. I have now applied that lesson to making soul bread and will use it going forward for many recipes. It really improved the consistency of the dough!
I used a donut pan to make my bagels, but honestly, it’s not necessary! The dough rolls up and forms without the structure of the donut pan. Perhaps it helped my bagels to be a little fatter/rise taller than other photos of this dough I have seen.
I made the recipe as written on WholesomeYum.com but next time I think I will make a few adjustments to see if I can improve the texture. Something like trading out some of the Almond flour for Oat Fiber and adding some gelatin. When I have done this in other recipes it usually improves the texture and mouth feel of the baked good, and also lowers the calorie and carb count. I ran the numbers by adding my ingredients into MFP. I came up with 234 calories, 17.5 grams of fat, 3.7 NET carbs, 14.3 grams protein … which I can generally fit in my macros.
I used these little bagels for breakfast and lunch. They were a nice change of pace, but still had too dry and crumbly of a texture to be be considered a “home run”in my book.
Next time I make it, I think I will try making it sweet and use cinnamon.
Overall I give this 3.5 ⭐️ out of 5 ⭐️