I’ve been making low carbs bread/buns/bagel lately. Although I’m not a big fan of bread, but this recipe makes really tasty bread. All Keto-ers and gluten-free dieters are welcome to try this recipe.
The recipe in this post is adapted from different sources on internet! I like variations, so I sort of change those recipes available into mine.
What I think is best about this recipe, is that you can turn this into buns, pizza bottom, french bread and of course bagels. My sons even made some tiny balls out of the dough and rolled in on sugar(gah..then this won’t be keto anymore hahahaha)..
a mixture of almond and coconut flour ( 1 cup of almond and 1/2 cup of. coconut flour -in some recipes, they usually use only almond flour) -for more compact texture, use extra 1/2 cup of either coconut or almond flour
2,5 cups of shredded mozzarella cheese
1-1,5 baking powder
60 gram crème fraiche (approximately 1 big table spoon)
2 room’s temperature eggs
** In other batch I did try to use toppings which are more spices in it, such as chili and garlic powder etc. Dare to try!
pre-heat your oven into 200C (app. 400F).
in a large bowl, stir the dry ingredients together(almond, coconut and baking powder)
in another bowl, combine mozzarella cheese with crème fraiche.
You are now given two options: to melt them in a microwave(1+1 minute= minute1:heat up, take out and stir to combine; minute 2: heat up again for another 1 minute).
or using the traditional method: place the bowl over a pot filled with water; and heat the pot over a medium heat until everything is well-combined.
What I do next is to pour the cheese into my mixer/food processor to make the kneading process easier(low speed). Pour the dry ingredients little by little until the dough is completely uniformed. work quickly while everything is warm. Afterwards, the dough will be a little bit sticky, but no need to worry, it suppose to be like that.
roll the dough into a long shape(do not put too much pressure while rolling. this so the dough won’t stick to your table.
divide the dough into 5 – 6 part. Roll each part into another long shape and then form into bagel shape(or any shape you’d prefer).
put parchment paper over a baking sheet and place bagels.
sprinkle your toppings.
bake for about 10-15 minutes (when bagel are golden brown, you’ll know that they are ready).
I also tried a slightly different method, since the real bagel needs to be ”chilled” for some hours, I had my other batch of bagels in my refrigerator over night and bake them the next morning. To my opinion, they are not so much different in result. Probably a little bit smaller sizes, but it sure saved me a lot of time if I want to have them early morning.