Ricetta dei bagel keto a basso contenuto di carboidrati (impasto Fathead)

Ingredienti

• 1 1/2 cup part-skim shredded mozzarella cheese ((about 6 ounces))
• 2 ounces full-fat cream cheese, cut into pieces
• 1 large egg
• 1 1/4 cup almond flour ((see conversion chart in site menu) (nut-free options in post))
• 1 tbsp baking powder ((or 1 tsp baking soda))
• 1 tbsp oat fiber ((or 2 tbsp whey protein powder or 1/4 cup more almond flour)*)

Preparazione

1. 1

   Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.

2. 2

   Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.

3. 3

   Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.

4. 4

   When oven is ready, remove the bagel dough from the freezer and divide into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere.

5. 5

   Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.

6. 6

   Makes 6 average sized bagels. Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don't have a food processor? Read the post for other methods.)

7. 7

   Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.