LOW CARB BAGELS – COCONUT FLOUR FAT HEAD DOUGH

There appears to be a Fat Head bagel trend going around recently. I had it and actually saw a recipe for them a couple of years back to test for a short time.

Once I made the recipe, I could taste was the almond flour. Do not get me wrong, I enjoy cakes, but not the flavor in a bagel.

I recently spend time working on the Fat Head dough to create a bagel made out of just coconut flour. And, the outcome was about. I enjoyed this so much that I created Fat Head cinnamon rolls.
A recipe for bagels employing a coconut flour Fat Head dough. It is guaranteed to be a breakfast thing that is normal for individuals on a keto or Atkins diet.

Key Word fathead dough, low carb bagels
Complete Time 26 minutes
Servings 6 individuals

Ingredients

1. 60 g coconut milk about 1/2 cup
2. Two tbsp aluminum-free baking powder may be cut in half to Decrease sodium, but can Lead to flatter bagels
3. 250 g mozzarella cheese shredded (about 2-1/2 cups)
4. 55 g cream cheese 2 oz
5. 2 tbsp butter melted (add Somewhat longer if desired and then use unsalted to Decrease sodium)

Directions

1. Mix coconut milk and baking powder in a small bowl. Put aside.
2. Melt mozzarella cheese and cream cheese in microwave on high power for a single minute. Stir. Put back in microwave for one more moment. Stir.
3. Using palms or dough hooks, mix in beaten eggs, butterand coconut milk mixture until a dough is formed. Dough needs to be tacky and a little moist. If warm, consider adding in butter or a different egg.
4. Divide dough into 6 pieces and roll out each piece linking the ends to create a bagel form. Dough is more easy to use if hands are moist. Bake in 400°F for approximately 12-16 minutes or till lightly browned.

Notes

1. Every bagel has approximately 4g net carbs.
2. When using coconut SODA, decrease the amount to two tsp.
3. Reader cites the subsequent add-ins to help block the bagels from flattening during baking and include taste: Add a tbsp almond milk... A tbsp supplements... Seasonings of onion and garlic powder and about a teaspoon of Xanthan powder....
4. Another reader notes a tricky tack consistency can be reached by placing them at a low temp oven (210°F) for 4-5 hours following the bagels cool.

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