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Current cookbooks available: - 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook Vol. 1 4. The Ultimate Keto Cookbook Vol. 2 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Click this link to purchase via Payhip in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas Click these links to purchase via Amazon in Kindle, Paperback & Hardcover formats. There are 2 version of paperbacks, one is with color interior, and the other is with black & white interior. Click "See all formats" to select the right format. 1. The Ultimate Keto Bread Recipes by (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook Vol. 1 (https://amzn.to/4iG6D6n) 4. The Ultimate Keto Cookbook Vol. 2 (https://amzn.to/4sCP9xH) 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Almond flour (https://amzn.to/4oRhKgF) Golden Flaxseeds (https://amzn.to/3EBoQRN) Whole Psyllium Husks (https://amzn.to/3TP3jft) Everything Bagel Seasoning (https://amzn.to/4d6vHUG) Donut mold (https://amzn.to/3O0KLJ8) Apple Cider Vinegar (https://amzn.to/40QZYiP) Multi Grinder (https://amzn.to/3F8s6Gz) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** These bagels are based on my almond flaxseed bread recipe published here about a year ago. Almond flour is notorious for creating a heavier and denser keto bread. On the other hand, flaxseeds have proven to rise very well with leavening agent and due to its high fiber content, it yields a very low net carb content, if not zero. So, when combined with almond flour, it helped the bread rise better, producing a lighter and softer texture with a much lower net carb content. These bagels taste pleasant and are crispy when toasted. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficial.com/recipes/almond-flaxseed-bagels [Total Servings = 8] NUTRITION INFO PER SERVING Total Carb = 9.4 g Dietary Fiber = 7.8 g Net Carb = 1.6 g Calories = 170 Total Fat = 10.1 g Protein = 12.4 g DRY INGREDIENTS Almond flour = 120 g (1 cup) Finely Ground Golden Flaxseed = 120 g (1 cup) (Note: If you have flaxseed meal, just grind it until a finer texture otherwise, the bread will be denser. Watch this video on how to grind flaxseeds - https://youtu.be/MrTOpdZLDFY) Baking Powder = 8 g (2 tsp) Baking Soda = 2 g (1/2 tsp) Salt = 2 g (1/2 tsp) Whole Psyllium Husks = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Watch this video about the differences between whole psyllium husk and powder and how to grind it properly - https://youtu.be/_bnCwudgFt4) WET INGREDIENTS Apple Cider Vinegar = 30 ml (2 tbsp) Hot or Boiling Water =180 ml (3/4 cup) Fresh egg whites = 5 large (175 g) Other options for eggs: - 1. Whole eggs = 3 medium (143 g) (Note: May have less rise and taste eggier) 2. Liquid egg whites from cartons = 175 g 3. Egg white powder = 31 g + 175 ml room temperature water (Add egg white powder to the dry ingredients and water to the wet ingredients. This water is to rehydrate the egg white powder) 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 DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 350F or 180C. 3. In a bowl, add all the dry ingredients and mix until well combined. 4. Add all the wet ingredients and mix until a soft dough is formed. The dough will appear runny initially but as you mix longer, it will firm up. Alternatively, you can rest the dough for 5 minutes just until it firms up. 5. Divide the dough into 8 x 100 g portions. Of course, you can make it bigger or smaller according to your preference. 6. Wet your hands for easier handling. Shape the dough into a ball then place on a baking tray lined with parchment paper. I used a donut mold to make the bagel shape. You can also use a bottle cap or just use your fingers to make the hole. Ensure that the hole is bigger as it will shrink due to the expansion during baking. 7. Brush the bagels with egg yolks to obtain a golden color. Then top with Everything Bagel Seasoning. 8. Bake at the lowest rack for about 20 minutes. It is done when the bagels feel light to the touch or sounds hollow when you tap on their sides. 9. 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 for up to a week or freeze for up to 3 months or longer. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.