If you are on keto and miss bagels like me, you have found the best recipe. These beautifully aromatic keto vegan bagels will transform your keto life forever. I love them plain with a cup of coffee... toasted with avocado mayo… smeared with keto jam.... loaded with nut butter… need I say more? :)
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INGREDIENTS
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(This recipe make 3-4 bagels)
Dry ingredients:
250g blanched ground almonds
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If you’re in the US or regions that ground almonds contain skin (unbalanced) then make sure you use REGULAR BLANCHED ALMOND FLOUR (finer in texture) instead. Having read some viewers feedback, I think the extra fibre from the almond skin may prevent the dough from combining properly.)
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2 tablespoons ground flax seed
30g psyllium husks powder
2 teaspoons baking powder
2 teaspoons erythritol sweetener (adjust the amount if you’re using other sweetener)
1-2 pinches of salt
1 teaspoon instant yeast
Wet ingredients:
2 cup hot water (You most likely only need slightly over a cup)
1 teaspoon vinegar
2 tablespoons oil (I use olive oil)
Toppings:
Poppy seeds
Toasted sesames
DIRECTIONS
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1. Add all “Dry ingredients” in a mixing bowl and mix well with a spatula (sift the ingredients if desired)
2. Mix the hot water and vinegar together.
3. Pour the oil into the dry ingredient mix, gradually pour in the hot vinegar water (a small amount at a time) and knead the dough till it forms a smooth and moist dough (the dough should have no cracks). Leave to rest for 20-30 mins.
4. Divide the dough into desired portion size and roll each portion into a ball shape, press down to flatten slightly and use your thumb to create a “donut hole” in the middle of the dough. Shape it into the ring bagel shape.
5. Bring a pot of water to a boil and drop the bagels in the boiling water. Once the dough float to the top, cook each side of the bagel dough for 2-3 minutes. Scoop up and drain the boiled bagels on kitchen towels for a few minutes.
6. Coat the boiled bagels (top and bottom) with oil and sprinkle with desired toppings ( I used poppy seeds and toasted sesames).
7. Bake in a 180C/350F preheated oven (middle or higher shelf) for 30-35 minutes.
Enjoy!
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