Keto Milk Bagels (No Cheese - No Eggs)
Servings: 4
Almost like the real ones, these bagels are delicious and super easy.
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Ingredients
- 30 g whey protein isolate (U.S. option HERE)
- 40 g lupin flour (U.S. option HERE)
- 40 g ground almonds (U.S. option HERE)
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
- 1 tsp xanthan gum (U.S. option HERE)
- 1 tsp baking powder
- ¼ tsp baking soda
- 200 g lactose-free whole milk
Instructions
- pre-heat oven to 170°C static.
- heat milk until hot (not boiling).200 g lactose-free whole milk
- sift dry ingredients and tip them into a medium/large mixing bowl, mix with a balloon whisk, make a well in the centre and pour in the milk.30 g whey protein isolate, 40 g lupin flour, 40 g ground almonds, ¼ tsp fine himalayan pink salt, 1 tsp xanthan gum, 1 tsp baking powder, ¼ tsp baking soda
- immediately stir with a fork, then combine using a flexible silicone spatula.
- transfer to a large sac-a-poche, cut the tip to create a 3cm opening and pipe around the outer sides of a LARGE 4-hole bagel/doughnut mould - or just pipe circles straight onto a silicone baking mat.
- bake for 18-20 mins, until golden, then open oven door 1/2 way and leave in situ for 5 minutes.
- remove from oven and let the bagels cool completely in the mould (if using).
- store at room temperature, uncovered.
Notes
The dough consistency will be quite liquid at first, but keep stirring and it will become a firm, frothy paste in no time; you will need to spread it into your piping bag (hence a flexible silicone spatula is ideal) and it will not ooze out of the cut end.
If you wish to avoid lupin flour, you can replace it with 80g ground almonds (on top of the 40g ground almonds that the recipe calls for), without changing other ingredient quantities.
Water can replace milk, but it will change the consistency and flavour. You'll also need to bake for longer (about 25 mins).
For a more authentic bagel experience, I recommend slicing and toasting each side for a couple of minutes.
The bagels will keep for up to 4 days, uncovered, at room temperature. To store them for longer, put them in a zip-lock bag and refrigerate, or freeze. They will become sticky over time, so you'll probably want to toast them.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1bagel | Calories: 152kcal | Carbohydrates: 3g | Protein: 15g | Fat: 8g
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