Easy Low-Carb Bagels

by KetoDietApp.com

Step 1To make the Almond & Cashew Butter, (follow this recipe) or use almond butter. The butter has to be warm before you mix it with the other ingredients. Cold nut butter straight from the fridge would be difficult to mix. If needed, warm it up slightly in a water bath or a microwave oven.

Step 2Preheat the oven to 4200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Separate the egg whites from the egg yolks. Place the egg yolks into the warm Almond & Cashew Butter and add baking soda. Season with salt and pour in lukewarm coconut milk (or cream) and lukewarm water. Process with an electric mixer until well combined.

Step 3In a separate bowl, beat the egg whites. Add cream of tartar while beating until they create soft peaks.

Step 4Add the coconut flour into the bowl with the sticky dough and mix well. Then, add the egg whites into the bowl and process until well combined.

Step 5Spoon the dough into a bagel pan. Place in the oven and cook for 5 minutes at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Then, lower the temperature to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and bake for another 15-20 minutes.

Step 6When done, remove from the oven and set aside to cool down.

Step 7Cut widthwise and fill with anything you fancy. These bagels are best eaten within 1-3 days but you can refrigerate or freeze them for longer.