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It has to be at least 4 years since I’ve had a decent bagel. I used to love them in the past, then discovered a place that did freshly baked and the supermarket ones were ruined forever. The bagel place is nowhere near where I live so I haven’t been there in a long time. Then of course with LCHF bagels were out. But then I saw a lot of people making bagels with Fathead and decided to give it a crack. They have exceeded my expectations and more. They taste much better than the bagels I used to buy from Woolworths. And of course, completely grain free! Smoked salmon and cream cheese bagel, how I’ve missed you!
Fathead Bagels – Serves 4
1 quantity Fathead dough with almond meal, get the recipe HERE
1 tsp garlic powder
salt
Olive oil spray
Sesame seeds to garnish
Make the Fathead according to recipe adding the garlic powder and salt. Form into a ball and using a knife, cut into 4 equal pieces. Shape each of the 4 pieces into balls. Take a piece, one at a time and flatten out. Make a hole in the centre with your finger, then shape.
Place each of the 4 bagels onto a baking tray lined with baking paper and spray will olive oil. Sprinkle over sesame seeds. Bake in the oven at 180C for around 12 minutes or until golden brown. Cool then slice in half through the centre and serve with your favourite toppings.
Nutritional Info:
Cals – 338.3
Fat – 28.4g
Protein – 18.2g
Total Carbs – 7.8g
Fibre – 3.4g
Sugars – 2g
Net Carbs – 4.5g
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