Keto Collagen Bagels

February 05, 2019

Keto Collagen Bagels

Tools needed:
Baking pan to fit 6-8 bagels
Silicone pad or parchment paper to avoid bagels sticking to pan. 
Food processor or hand mixer
Brush for the egg wash over the bagels before you put into the oven. 

1 3/4 almond flour
3 eggs (2 for the recipe, 1 for the egg wash before you put them into the oven)
2 oz of cream cheese
3 cups of shredded mozarella cheese
1 tablespoon aluminum-free baking powder
1/4 minced onion (optional)
1-2 tablespoons minced garlic (depending on how much you like garlic) (optional)
1-2 tablespoons functional collagen (optional)
1 pinch of celtic or himalayan salt

Everything Bagel Seasoning, to taste

Preheat oven to 400 degrees F while you prep ingredients.

1. Heat cheeses (mozarella and cream cheese) on stovetop or in microwave (just enough to mix, not too hot) and mix well until smooth. 

2. Mix almond flour, pinch of salt, collagen and baking powder together.
3. Add minced onion and garlic to dry ingredient mix.
4. Add two eggs and melted cheese mix, add to the dry ingredient mix. 
5. Pulse in the food processor or with a hand mixer until smooth and mixed. 

6. Oil up hands with olive oil, refined coconut oil or ghee to make sure batter doesn't stick to hands.

7. Make balls on palm of hand and make bagel shapes with each. Make sure the hole in the middle is sufficient because they will puff up considerably. Place on baking pan (use parchment paper or silicone pads so bagels don't stick to pan.)

Scramble last egg and use as egg wash over the bagels. Sprinkle Everything Seasoning over bagels. Bake 400F for 20-25min. Allow to cool before serving.

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