Olive and Rosemary Bagel

About

These Keto bagels are perfectly dense and doughy and packed with flavor. The bagel dough is prepared, chilled, then boiled briefly to create that authentic bagel texture. They are then brushed with an egg wash and oven baked until golden.

Keto Bagel Ingredients

The bagel dough is prepared with ground almonds, coconut flour, ground flaxseed and tangy parmesan cheese. The dough is then kneaded with aromatic fresh rosemary and salty olives. A little low carb sweetener is added to the dough, however this can be omitted entirely if preferred or you can use an alternate low carb sweetener.

Serving Suggestions

These bagels make a great lunch or brunch option providing the perfect low carb bread alternative. The bagel flavorings perfectly complement a filling of Italian ham or sliced chicken. Optionally serve with a green salad on the side.

Ingredients

8 medium black olives
3 medium raw egg
1 ¾ cup, ground almonds, raw
1 tablespoon almond milk, vanilla or other flavors, unsweetened
1 tablespoon olive oil
1 tablespoon dannon all natural yogurt, plain
1 teaspoon rosemary, fresh
1 teaspoon onion powder
1 teaspoon baking soda
⅓ cup coconut flour
⅓ cup whole ground flaxseed meal by bob's red mill
⅓ cup, grated parmesan cheese
½ teaspoon salt, sea salt
½ tablespoon 100% pure erythritol by now
½ tablespoon lemon juice

Instructions

Add the ground almonds, coconut flour, flaxseed, parmesan, salt, onion powder, baking soda and erythritol to a food processor. Pulse until well combined. At this stage you can use your alternative sweetener if preferred or omit entirely.
Crack two of the eggs into the food processor. Blend until well combined to form a dough. The dough should be easy to handle and hold together well.
Add the yogurt, lemon juice and olive oil. Blend again until fully incorporated into the dough. The dough should be easy to mould and slightly tacky.
Transfer the dough to a mixing bowl. Finely chop the olives and rosemary. Add the olives and rosemary to the mixing bowl and knead into the dough so they are evenly distributed throughout. Cover the bowl and refrigerate for 20 minutes.
Preheat the oven to 300 degrees Fahrenheit and lightly oil a shallow oven tray. Whilst the dough is chilling, crack the remaining egg into a small bowl. Add the almond milk and beat together to combine. Remove the chilled dough from the fridge and divide into four even portions. Roll into even sized balls and push your thumb gently through the center to create a hole. Mould into bagel shapes.
Fill a large saucepan with water and bring to a boil then reduce to a simmer. Carefully lower two of the bagels into the water. Allow to simmer until they float up to the surface. Remove with a slotted spoon and set to one side. Repeat the process with the remaining bagels. Arrange the bagels across the oiled oven tray.
Brush the bagels all over with the beaten egg mixture. Transfer to the oven to bake for 25-30 minutes or until cooked through and golden brown all over. Set aside to cool before serving.