Prep Time: 10 minutes Cook Time: 35 minutes Servings: Serving size 21g Source: kosherketogenic.com
coconut oil (for greasing the loaf pan)
1 cup whole macadamia nuts
1 cup coconut butter
5 large eggs (50g each)
1/2 teaspoon sea salt (3g)
2 tablespoons lemon juice (30ml)
1 rounded teaspoon baking soda (6g)
1-8 1/2" x 4" loaf pan
(If a loaf is cut into 22 slices, each slice contains 1g of Carbs per slice.)
Place the Macadamia nuts into a typical large food processor and process on high to achieve a part butter, part chunky nut meal.
While still running the processor, drop one egg down the chute and wait for the sound to stabilize to a smooth sound (about 20-30 seconds). Then do the same with the second egg. Once the processor is running smoothly again add the remaining 3 eggs down the chute till you have a very smooth batter.
Turn off the processor and take a spatula and scrape the walls and bottom edges of the processor bowl to make sure that no large chunks are stuck and it is well mixed. Add the coconut butter, and sea salt. Turn it on again and let the added ingredients incorporate. When it’s well mixed (about 1/2 a minute), pour the lemon juice down the chute and then the baking soda. Mix for a few more seconds.
Place the batter in a greased standard 8 1/2" bread pan. Bake at 350’ for 35 minutes. (Shorten the baking time when using the doughnut or mini challah pan.) When it’s cool enough to handle, remove it from the bread pan and let it completely cool on a cake rack.
Total weight of batter before baking 630g after baking 547g.
Place 52g of batter in each hole of the doughnut pan (6 doughnuts per pan) at the end of baking you will have a 46g bagels. This recipe made 12 bagels.
The Challah sticks (or Hot dog buns which ever way you want to use them) are 50g each (after baking). This makes 11 sticks.
Calories 131 Calories from fat 113
Saturated Fat 6.8g
Total Carbohydrates 3.4g
Dietary Fiber 2.4g
Saturated Fat 144.5g
Trans Fat 0.0g
Total Carbohydrates 73.1g
Dietary Fiber 50.4g
Net Carbs 22.7g