I made these friday before we went on a trip with our boat saturday. Very nice vehicles for cream cheese and smoked salmon! Mine didn’t look as good as the ones pictured in the recipe, but tasted great
Keto bagels
I made these but I used cheddar cheese and added a little bit of garlic salt. They sure were tasty and scratched that itch for bagels! These are going to be a staple from now on! Thanks for posting!
This version is made with yeast and PORK RINDS! It came out very chewy and satisfying. More importantly: no blood sugar spike.
Warm 1.25 c water to 105-110 degrees. Mix with 1T active yeast and 1T fermented honey (next time I’ll try less honey, although the yeast eats the sugar anyway). Leave in a warm place till bubbling. Add 1T tapioca, 2T psyllium, and 2T chia, mix with the yeast mixture and leave till gelatinous. Meanwhile, crunch up 2.5 oz pork rinds (about 2 cups). Add other dry ingredients together with pork rinds: 1/3 c coconut flour, 1/2 c superfine almond flour, 1/4 c hemp hearts and 1/4 c egg white powder and 1/2 tsp sea salt. Set aside. Mix together 1 tsp baking soda with 1T apple cider vinegar; blend with 1 whole egg and 1T kefir. Knead everything together. Let proof at least 3-4 hours till doubled (preferably overnight). Separate into 12 portions. Brush with an egg wash and bake on a preheated stone to 375 degrees for 8 minutes; rotate stone and bake another 8 minutes.