- 4 eggs
- 1/3 cup extra virgin olive oil
- 1/2 cup coconut flour
- 1/4 cup psyllium husk powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp garlic powder you could use onion powder
- 1/2 tsp sea salt
- 1 scoop MCT powder optional
- 1 Tbsp nutritional yeast
- 1 egg white
- 1 tsp water
- dash favorite bagel topping I used an "everything" topping
Preheat oven to 400° F. Prepare baking sheet by covering with parchment, silicone mat/donut mold or you can also use english muffin rings. Lightly oil and set aside.
(for this batch I used a donut mold. This produced a dozen small bagels. In future I will make them in english muffin rings and just add hole to the center, to get a bigger bagel. When I eat a bagel, it is the meal),
In mixer bowl with paddle attachement add eggs and oil and beat well on low speed.
Add in remaining bagel ingredients and beat on low, then increase speed.
Beat on high speed 30-60 seconds, until nice dough ball forms.
If using donut molds, simply divide dough into 12 portions and press into the donut mold. If using english muffin rings, divide into 6 portions and press into rings, then use spatula to make hole in center. Make the hole slightly larger than the size you want the final hole to be, as dough expands a little while baking.
Prepare egg wash by adding water to the egg white and mixing together. Brush bagel tops with egg wash, then add your favorite bagel topping if you are using (if not using a topping, I would still do the egg wash).
Bake for 20-25 mins, until toothpick comes out clean.
Macros are per bagel, if making 6 large bagels, or for 2 small bagels.
total fat 18.8 g
net carbs 2.7 g
protein 7.1 g