As much as I love the Slow Carb Diet for getting things done, e.g. dropping some pounds, sometimes you just need something that looks like bread and quacks like bread. That is why I love this bagel recipe so much.
It is maybe a bit far from tasting like normal bread, but you’re getting everything else without those pesky carbs, so it is still worth the sacrifice. But they do make the perfect addition to eggs/meat/beans for breakfast, you can turn most of that into a breakfast sandwich and almost feel like you aren’t on a weird diet.
You will want a donut/bagel pan for cooking these in. I can recommend the Wilton Nonstick Donut Pan.
Slow Carb Bagels
Prep time
Cook time
Total time
Serves: 10
Ingredients
- 1½ cups almond flour
- ¼ cup flaxseed flour
- 2 tablespoons garbanzo bean flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 eggs
- 2 tablespoons apple cider vinegar
- sesame seeds (optional)
- garlic powder (optional)
Instructions
- Preheat oven to 350F.
- Using a food processor, pulse all the dry ingredients together until mixed.
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- Add the eggs and vinegar and mix until everything is combined.
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- Spray the donut pan with non-stick cooking spray.
- Pour the batter into a ziplock bag or a piping bag. Cut a very small hole in the corner. I found the batter was very liquid so the smaller the hole the easier it was to control the flow.
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- Pipe the batter into the bagel pan. Filling almost all the way to the top of the pan.
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- Sprinkle with sesame seeds and/or garlic powder if desired. I'm curious to try poppy seeds next time.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let bagels cool. You may have more batter than could fill the pan, so you can remove the bagels to a cooling rack and bake another batch.
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- Those that you don't eat immediately you should let cool till at room temperature then refrigerate in an air tight container or ziplock bag. They should last about a week. (I haven't tested that far because I eat them all within a few days.)
