LOW CARB BAGELS

LOW CARB BAGELS

High Protein | Paleo | Low Carb

Who else LOVES a good bagel?! Bagels are so tasty, and are perfect for a quick and filling breakfast! The downside? They are loaded with carbs! Bagels are a very carb packed food, in fact, one bagel contains about 48g of carbs! Due to the huge amount of carbs, it can be extremely difficult to fit a bagel into a lean day of eating!

If you are a bagel lover and want to be able to enjoy your bagel without all the carbs, there is a solution! Thanks to this amazing recipe by Healthy with Nedi, you can enjoy this LOW CARB BAGEL instead!

There are some great carb replacements in this bagel! First off, we have almond flour. Almond flour is one of my favourite carb replacements! Made with 100% almonds, almond flour is packed with healthy fats and proteins. Another great source of protein and healthy fats are eggs! The use of one full egg with 5 egg whites is a perfect combo, keeping the protein super high, and the fat a little lower. Ground flax seeds are another super healthy ingredient! Known for its high protein and fibre content, adding flax seeds into your bagels will lower the net carbs and bump up the protein content!

Healthy with Nedi has a GREAT suggestion if you want to sweeten up your bagel! You know I am all about customizable recipes! Instead of using salt, you can replace it with cinnamon and raisins to make a yummy cinnamon raisin bagel! This is perfect to help with a sweet craving!

My favourite way to enjoy these bagels is with smoked salmon, cream cheese, and dill! This combo is perfect for a brunch or lunch, and it is super simple to make!!

Here’s how to make it:

LEAN-GREDIENTS :

  • 1 cup almond flour

  • 3 tbsp coconut flour

  • 2 tbsp ground flax seeds

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 tbsp apple cider vinegar

  • 1 tbsp water

  • 1 whole egg

  • 5 egg whites

  • 2 tbsp sesame seeds

  • Olive oil baking spray (as much as needed)

LEAN-STRUCTIONS:

 

 

 

For the full lean-structions, check out my Youtube video:

 

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