Follow Friday! I've been saving this #keto bagel recipe for months now, and it comes via @kimchi.and.collards, the IG page of Nia (and occasionally Mike) Chang. Nia needs no introduction, because 1) she's the most hilarious keto poster on IG, 2) she's got literally 10x my followers, and 3) the half of you I didn't find through @keto_steve, I found through her.
Anyhow! This recipe is from Nia, which is pretty funny because for every post she makes about cooking, there's 10 more about her organizing huge NYC keto meetings, finding random Asian takeout, or something she thinks is shitty on the MTA, with commentary throughout about razor tight black jeans and/or all caps vagina jokes.
What was I talking about? RIGHT, BAGELS. This is modified fathead dough that's being purposed for bagel winningness, and Nia is 100% right, it should garner all the footrubs.
3/4 cup almond flour
2 tbsp cream cheese
~2 cup loosely packed shredded mozzarella
1 tsp xanthan gum
TJ's Everything But The Bagel shaker
- preheat oven to 400 F (375 in my Breville)
- mix flour, cheeses, xanthan in bowl
- nuke 1 min
- nuke 30 sec
- stirstirstir, hurryyy
- crack egg, mix
- divide dough in 4
- work with hands into rings (I make discs, poke a hole, and reshape. Swipe⬅️to see), or use bagel mold (don't own)
- use wet egg in bowl as wash
- shake dat spice yo
- bake in mold or on parchment paper, 12-15 min (longer in full-size oven)
These brown up nicely at any size, so make em bigger or smaller. Fathead tastes even less like cheese in this thicker configuration, and the chewiness is welcome in bagels...a great application. My bake time is less than the original so they toast better later. Just watch yours to know.
These are amazing, or maybe I'm biased because I haven't eaten bread in months. Either way I snarfed one whole, still piping hot. (tip: don't)
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San Francisco Peninsula