DRY INGREDIENTS

Coconut flour = 60 g / 1/2 cup

Golden flaxseeds (Finely Ground) = 60 g / 1/2 cup

Baking Powder =12 g /3 tsp

Salt = 1/2 to 3/4 tsp

Whole Psyllium Husk (Ground until half its original volume and weigh after grinding) = 18 g / 2 tbsp

(Note: If using pre ground psyllium powder, start with 1 tsp and add a little gradually just until you can shape the dough. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

WET INGREDIENTS

Apple Cider Vinegar = 30 ml / 2 tbsp (You can also use white vinegar or lemon juice)

Coconut Oil (OR any keto friendly oil) = 30 ml / 2 tbsp

Hot or boiling water = 270 ml / 1 cup + 2 tbsp

EVERYTHING BAGEL SEASONING

White sesame seeds = 1 1/2 tbsp

Black sesame seeds = 1 1/2 tsp

Onion flakes = 1 tsp

Garlic flakes = 1 tsp

Flaky sea salt = 1/2 tsp

(Mix all ingredients in a bowl)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined.

4.  Add all the wet ingredients and mix until a dough is formed. Knead the dough for a while about 30 to 60 seconds. This helps to incorporate all the ingredients and create air pockets. The dough is firm and quite dry, but this is normal for an eggless version.

5.  Divide the dough into 100 g portions. Wet your hands and shape the dough into balls and flatten slightly. As the dough is drier, it will not shape up as nicely as the egg versions. So, it is best to wet your hands as much as possible so that the dough will be slightly smoother. Use a donut mold or a suitable cap from bottles to make the hole. You can also use your fingers to make the hole. Try to make the holes bigger as the dough does expand quite a lot during baking. Place on a baking tray lined with parchment paper.

6.  Brush with almond milk or water, sprinkle with Everything Bagel Seasoning and press down gently so that they will stick to the dough.

7.  This recipe makes 5 x 100 g bagels plus 1 x 65 g bagel.

8.   Bake at the lowest rack for 30 mins or until golden brown. If the holes are closed up due to the expansion, just use a chopstick to stick into the middle to open up the holes which may turn out smaller but still visible.

9.  Cool completely on a wire rack.

10. These bagels can be stored at room temperature for a few days, refrigerated for up to a week or frozen for months.

[Total Servings = 6]

NUTRITION INFO PER SERVING

Total Carb = 7.7 g

Dietary Fiber = 6.5 g

Net Carb = 1.7 g

Calories = 106

Total Fat = 9 g

Protein = 2.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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