WYBM = What You’ve Been Missing. Nuff said.
So I may have had one of those YAAAAAAAAS! freakout moments in creating this recipe. Too often, low-carb bread recipes are made with a crap-ton (that’s a word, right?) of dairy, or nut flour, or a million eggs. They are either too dense or collapse easily with pressure. Or they dry out really quickly, or they’re just plain dry to begin with, or…blah blah blah. Sigh. As you can see, ingredients and TEXTURE are pretty important to me. Seriously, you know those REALLY eggy-moist low-carb breads? These aren’t like that! Can you say #MIRACLE?? Then I went on a bagel making frenzy and made 3 more versions till I perfected it JUUUUUST right, then kept on cooking and whipped up a bread loaf recipe too! (Check that out HERE) OH yeah, I’m on a roll!
WHY THESE BAGELS ROCK:
*They are neither too dense nor too fluffy. They DO feel a little eggy-moist inside while warm, but that mostly goes away and forms a more traditional bread-y texture as it cools. (TRUST ME. wait for it to cool ALL the way!) This is probably the closest to real bread texture I have ever tried in a non-carby version. It even SMELLS like “real” bread! But I may be biased here….hmmmm?
*They only take about 2 1/2 cups in ingredients, not including the water. Plus it needs only 3 eggs! (Yes it’s got the egg powder too, but to me that doesn’t count when we are talking about FRESH eggs. I like my pastured eggs, but man can they be expensive where I live! #girlgottabudgetYAKNOW?)
*They slice easily and hold toppings well. No more topping spreading disasters like crumbling or squishing!
*They taste fine on their own, but with their generally neutral taste (depending on what seasonings you add to them when you get creative), are great for really letting the toppings shine, while getting a great bagel-y bready texture that we all grew up on and sometimes miss. Also, since when do you just eat a bagel plain!!??
*These also toast well with a little ghee or coconut oil in a cast iron pan or in a broiler. Haven’t tested in a toaster as I do not own one, but they should hold up fine.
*No need to boil, and most of the prep work is done in a high powered BLENDER. EASY. PEASY. Yeah, these won’t have same chewy skin you get with boiling a gluten filled or even paleo bagel, but I would trade that for the lighter texture any day. (It REALLY STAYS SOFT, even days later!) Plus let’s be real here, this is low carb, it isn’t going to be exactly the same.
*I use a silicone donut pan to bake these. Just pour and bake! Did I mention how easy these were to make? TIP: (I you try these yourself with a regular pan, I have NO idea how it will turn out, so bakers beware. Or grease. Or both.) Find the pan I used HERE.
*I am not a master at macro counting but I did my best for this recipe. Roughly, each bagel has about 5.5g carbs, 13g protein, and 7g fat. Considering both gluten and gluten free bagels start around 50-60g of carbs per serving, mine is not too shabby at all! You don’t want to eat ALL of these in a day unless your protein needs are crazy high, but they definitely freeze well so that’s no problem.
Now GET IN THAT KITCHEN and see for yourself how much these rock!
Ingredient suggestion links:
Kirkland Signature Supreme Whole Almonds
Paleo Protein Egg White Powder
Swerve Sweetener, Confectioners
Pure, Raw and Unfiltered Honey
- 1/4 cup whole chia seeds
- 1/4 cup almonds
- 1 cup water
- 1T honey (If you can't do honey, it can be left out. Just be aware that it wont brown as well and the top will be a little sticky once cool.)
- 1 tsp salt
- 3/4 cup egg protein powder
- 2T Psyllium flakes
- 3 eggs, separated
- Optional toppings: Everything bagel mixture, Cinnamon, chopped nuts, ect. whatever floats your bagel topping boat!
- Using a high powered blender (I have a Vitamix) blend the chia seeds for about 5-10 seconds, until JUST blended. Should look similar to ground flax seed in texture. (too much will cause it to cake with oil)
- Remove from blender with rubber spatula (it will take a little bit of scraping, but don't worry too much about cleaning it completely) and put in a medium mixing bowl.
- Set blender aside, we will use again shortly.
- To the mixing bowl containing the ground chia, add the egg protein powder, salt, psyllium. Stir until well mixed.
- To the now empty blender add the almonds, honey and water. Blend on high till smooth and creamy.
- Separate the eggs, placing the yolks in the blender with the milk. Blend till creamy, 15 seconds or so.
- Whip egg whites in a separate mixing bowl until VERY STIFF. Set aside.
- Take chia flour mixture and pour into blender. Carefully blend till smooth and creamy, taking care not to overwork the blender. It will be very thick, but still pourable. VERY creamy.
- Pour wet mixture directly into the egg whites and mix carefully with a rubber spatula folding together till texture is smooth and egg whites are well incorporated.
- Carefully spoon the mixture into the lightly greased donut pan, to the very edge of the lip. These will rise, but they won't spill over. Use back of spoon to smooth top. OPTIONAL: Add any toppings such as an everything bagel mix at this point as well.
- Bake at 350F for 15-20 minutes, and let cool for 10-15 minutes to let the bagels separate from the sides. Mine still stuck to the middle a teensy bit but came away easily with careful handling while I removed them.
- Cool completely before storing. These are pretty shelf stable (of course in a sealed container), and will freeze quite well.
- TO MAKE CINNAMON TOAST BAGELS: Add 1/4 cup Swerve (or other low carb equivalent) and 2 tsp vanilla or almond flavoring (or 1 tsp of both!) to blender when adding egg yolks. follow recipe as usual and sprinkle a mixture of 1T Swerve and 1T ceylon cinnamon to the tops before baking. Bake as usual.
- TO MAKE EVERYTHING BAGELS: Add up to 1 T garlic powder to blender with egg yolks. Just before baking, sprinkle an everything bagel mixture of your choice on tops. bake as usual.
- Quick Everything Mix: 2 tsp each- poppy seed, sesame seed, dried garlic flakes, dried onion flakes, pink salt
- TO MAKE PLAIN DONUTS: Add 2 tsp vanilla, and 2/3 cup Swerve or xylitol with egg yolks. Bake as usual. When cool, may be frosted.
- Macros listed are a rough estimate based on 1 whole bagel.
Let me know if you try this recipe in the comments below or tag me on social media so I can see!
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