Low-carb everything bagels made with almond meal and coconut flour
- Carbohydrate 2.34339006561996 g
- Cholesterol 7.14714541562325 mg
- Fat 6.14109977455509 g
- Fiber 0.835639786021097 g
- Protein 2.40218000610436 g
- Saturated Fat 3.31625810616624 g
- Serving Size 1 1 Serving (31g)
- Sodium 49.9089456379077 mg
- Sugar 1.50775027959887 g
- Trans Fat 0.423450829674343 g
- Calories 71 calories
Step-by-step
- In a medium bowl, beat eggs with olive oil.
- Stir in cheese.
- Add the almond meal, coconut flour, Parmesan cheese, baking powder, salt and xanthan gum.
- Toss the dry ingredients lightly, then mix in with the egg and cheese mixture.
- When a thick batter forms, spoon the mixture into a sandwich bag and secure the opening with a twisty tie.
- With kitchen shears, cut about 1/2 inch of the corner off the bag.
- Sprinkle a small pinch of the Bagel Spice blend into the oiled cavities of a doughnut maker or mini doughnut pan.
- Use the bag to pipe the batter into circles.
- Sprinkle the tops with Bagel Spice blend and bake.
- My doughnut appliance took 4 1/2 minutes per batch.
- The oven method would probably need 15 minutes at 325 degrees.
- When all the bagels are baked and slightly cooled, heat the cream cheese in the microwave for 20 seconds.
- Stir it and spoon the cheese into a sandwich bag.
- Use a twisty tie to close the top and cut a very small hole in one corner.
- Squeeze the warm cream cheese over the bagels.
- Top with an additional sprinkle of Bagel Spice.
Swapping almond meal for coconut flour alters the moisture absorption drastically, requiring precise measurements because coconut flour drinks up liquid at triple the rate of nut-based flours. Monterey Jack cheese provides a neutral melt that binds the crumb without overpowering the garlic and onion seed topping, unlike sharper cheddars that can dominate the flavor profile. Fresh minced garlic in the seasoning blend yields a sharper, more pungent sulfur compound than dehydrated jarred minced garlic, shifting the aromatic intensity of the finished crust. Pairing these rings with cured salmon, capers, and thinly sliced red onion cuts through the dense richness of the nut flour base. A counter-top electric doughnut maker cooks small batches in four and a half minutes per cycle, while a standard conventional oven requires three hundred twenty-five degrees Fahrenheit for fifteen minutes to achieve proper dehydration. Piping the thick batter through a snipped plastic bag ensures uniform ring thickness, preventing uneven hot spots during the rapid cooking phase. Storing leftovers in an airtight container at room temperature maintains texture for two days, after which refrigeration becomes necessary to prevent mold growth on the moist crumb. Gentle microwaving for twenty seconds softens the cream cheese filling just enough to achieve a smooth consistency for piping through a secondary pastry bag.
