Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@[ Ссылка ]
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])
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Frankly, I only came to know about this 2-Ingredient Weight Watchers Bagel from one of my subscribers and because of that, I decided to try to make a keto version for it.
I have tried with quite a number of low carb flours, but it did not work out well especially with pure coconut flour and oat fiber flaxseed. Almond flour turned out to be the best and second best is coconut flaxseed, so I am sharing the recipe for these two versions here.
It is quite obvious that the texture will be denser and more cake-like particularly without psyllium husks. But it is still a good alternative if you are looking for an eggless version or a quick and easy way to make bagels. Because the dough does not bulk up like those with psyllium husks, the recipe only produces a small amount of bagel hence, the net carb content is higher.
Personally, I prefer them toasted as they taste quite delicious with the crispy crust, seeds and tender crumbs. The Everything Bagel seasoning does make them taste more like bagels, so I highly recommend it as a topping.
The recipe can be read and printed at this link;
[ Ссылка ]
(Total servings = 5)
NUTRITION INFO PER SERVING (ALMOND VERSION)
Total carb = 9.2 g
Dietary fiber = 3.5 g
Net carb = 5.7 g
Calories = 224
Total fat = 16 g
Protein = 10.9
(Total servings = 3)
NUTRITION INFO PER SERVING (COCONUT FLAXSEED VERSION)
Total carb = 7.8 g
Dietary fiber = 3.6 g
Net carb = 4.2 g
Calories = 105
Total fat = 5 g
Protein = 9.2 g
DRY INGREDIENTS (ALMOND VERSION)
Almond flour = 240 g / 2 cups
Baking powder = 8 g / 2 tsp
Salt = 1/2 tsp
WET INGREDIENT
Plain unsweetened Greek yogurt = 200 g / 1/3 cup + 2 1/2 tbsp
DRY INGREDIENTS (COCONUT FLAXSEED VERSION)
Coconut flour = 30 g / 4 tbsp
Golden flaxseed = 30 g / 4 tbsp
Baking powder = 8 g / 2 tsp
Salt = 1/4 tsp
WET INGREDIENT
Plain unsweetened Greek yogurt = 200 g / 1/3 cup + 2 1/2 tbsp
For brushing = 1 to 2 egg yolks mix with a tiny bit of water (optional). You can also brush with egg white, milk, cream or just water.
For topping = some Everything Bagel Seasoning or sesame seeds or poppy seeds (optional)
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
Coarse sea salt = 1/2 tsp
(Mix all ingredients in a bowl)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add the wet ingredients and mix until a dough is formed.
4. Knead the dough for a while just to incorporate the ingredients.
5. Divide the dough into 85 to 90 g portions.
6. Shape into balls and place on a baking tray lined with parchment paper.
7. Flatten slightly and make a hole with your finger. To prevent dough from sticking to the finger, just wet your finger with water.
8. Brush with egg yolks. I brushed with two layers in order to get a rich golden-brown color but that is optional.
9. Top with Everything Bagel Seasoning and press down gently so that the seeds will stick to the dough.
10. Bake at the lowest rack for about 17 to 20 minutes.
11. Cool on a wire rack.
12. The coconut flaxseed version has a sticky texture due to the flaxseed so it is better served toasted. Once toasted, both versions have a crispy crust and seeds with tender crumbs. I actually prefer them toasted as they taste better. They also taste better with Everything Bagel seasoning.
12. These bagels can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier up to a week or freeze for up to 3 months.
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