We did a double take when we saw a recipe for keto bagels in The Essential Vegan Keto Cookbook and have been obsessed ever since we baked our first batch. The Keto diet can be a challenging one to master — especially for foodies. The high-fat low-carb protocol is effective for boosting energy and reducing body fat among other benefits, but can also be a bit restrictive. Finding delicious dupes like this one is key to sustaining the keto way of life.
Whether you’re committed to keto, interested in reducing grain and gluten consumption overall or just want to show up for a friend that won’t stop talking about their low-carb ambitions, this recipe is a killer. Pair with slices of avocado, tomato, fresh herbs and a heap of vegan cream cheese…
Keto Everything Bagels
For the bagels:
2 Tbsp coconut oil, melted
1/2 cup ground golden flaxseeds
1/4 cup psyllium husk powder
1 tsp baking powder
Pinch of sea salt
1/2 cup natural unsweetened, unsalted almond butter
1 cup warm water
For the everything seasoning:
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp dried garlic flakes
1 tsp dried onion flakes
1/4 tsp sea salt
6 Tbsp vegan cream cheese, for serving
For the bagels:
Preheat the oven to 375°F. Grease six holes of a doughnut pan with one tablespoon of the coconut oil.
In a small bowl, stir together the ground flaxseed, psyllium husk powder, baking powder and salt. In a large bowl, slowly whisk together the almond butter and water until smooth and combined. Add the flaxseed mixture to the almond butter mixture and stir with a spoon or spatula. Continue to mix until a moldable dough forms. Divide the dough into six even portions.
For the seasoning:
In a small bowl, mix together the poppy seeds, sesame seeds, garlic flakes, onion flakes and sea salt.
Press the dough portions into the molds. The easiest way to do this is to roll each portion into a long log first, then press it into the molds. Brush the bagel tops with the remaining one tablespoon coconut oil. Sprinkle evenly with the everything seasoning.
Bake until golden brown, about 40 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve each bagel with one tablespoon vegan cream cheese.
Recipe from The Essential Vegan Keto Cookbook © 2018 by Penguin Random House LLC. Published by Rodale Books, an imprint of Penguin Random House.