by KetoDietApp.com
Step 1Preheat the oven to 155 °C/ 310 °F (fan assisted oven), or 175 °C/ 350 °F (conventional oven). Add all the dry ingredients to a bowl and mix.
Step 2Add the egg whites and egg yolk (and vinegar if using instead of cream of tartar). Process using a hand mixer (or use a stand mixer).
Step 3Add the boiling water while mixing, and process until well combined (this will take just a few seconds, do not over process).
Step 4Grease your mini muffin tray with a little ghee, coconut oil or olive oil. Roll the bagel mix into small balls (just about 18 g/ 0.6 oz each) and press into the moulds. Make sure the hole shows through.
Step 5Bake in the oven for 25-30 minutes until golden. If making larger bagels you may need to increase the cooking time slightly.
Step 6Once cooked, place the mini bagels on a wire rack to cool. If the hole has covered over, simply pierce with the non-serving end of a spoon.
Step 7Crisp up the bacon. Preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices.
Step 8When done, remove from the oven and set aside to cool down. Cut each slice into three pieces.
Step 9Prepare the mayonnaise as per this recipe - or use store-bought paleo mayonnaise. To make mine, I used a food processor and let the oil drip slowly into the egg yolk mixture until emulsified.
Step 10Thinly slice the avocado and then half the length of each slice to make two slices. Slice or quarter the tomatoes.
Step 11Top each mini bagel with a teaspoon of mayonnaise, rocket, 2 pieces of tomato, avocado and bacon. Serve with a sprinkling of cracked black pepper (3-5 mini bagels per serving).
Step 12Store in fridge for 2 days. The bagels (without topping) can be frozen for up to 6 months.