Keto Low Carb Bagels- Non Dairy No almond flour
Вставка
- Опубліковано 4 лют 2023
- Welcome to Cucina Pazzo it’s another episode of I can’t believe this is low carb. Today we’re trying a brand new recipe and we’re going to make low carb bagels! Seriously, it’s so good it will fool your senses. This is a recipe that I adapted from another recipe I found online called I don’t sugarcoat. I adapted this recipe to fit more of what I was looking for in low-carb and healthy fat recipes. The base ingredients are similar. The process is a little different. I Each bagel is high protein but only 3.83 carbs!
Serving size: 1 bagel
Protein: 22
Fat: 10.5
Calories:205
Fiber: 9.5
Sugar Alcohol: 3.7
Carbs: 17
Net carbs: 3.7 !!!!!
Keto Bagels
1 cup hot tap water
2.25 tsp instant yeast
1 tsp honey
2 tsp Myokos Butter
2 tbsp olive oil
2 large eggs room temp slightly scrambled
1 1/4 cup vital wheat gluten 159 gm 1/4
2/3 cup Lupin flour 80 gm1/4
1/2 cup oat fiber 37 gm1/4
2 Tbsp Monkfruit
1 tsp salt pinch
1 tsp xanthan Gum
Whisk dry and wet separate. Add wet and yeast except eggs and butter to mixer bowl with paddle attachment. Mix eggs and butter last. Mix 3 min. Scrape sides. Switch to hook for 8 min
Cut and shape into bread loaf, bagels, dinner rolls, etc.
Cover with plastic wrap and a towel. Let sit for an hour to an hour and a half in a warm space.
Bagels can be boiled first.
375 degrees for 15 min inside temp should be over 190 degrees.
![ОРБАН приехал к ПУТИНУ и "отчитался" о поездке в Киев 😁 [Пародия]](http://i.ytimg.com/vi/_0ukDovOWq8/mqdefault.jpg)
Thank you for sharing your recipes!
They look great. Thank you!
I just found your channel yesterday and I am loving all the recipes. Great job!
Thank you so much.
My first stop I. Your channel and I’m amazed of your beautiful bagels. I think I’m going to try them .
Yummy! Thanks for sharing! 😋
These don’t need a bagel pan in order to make these. They raise really well. I think they need a little more salt so when I make these again, I would add a teaspoon instead of a pinch.
youve just convinced me to break down & buy lupin flour. these look amazing! 🥯
@@FranklySpeaking. , you won’t regret it. This recipe tastes like bread. I have made about 20 other different recipes. I threw 19 of those others away after making them. The fathead dough recipe is good too. It just isn’t as healthy as this one. Plus it’s denser because of all the cheese. This one is the best so far. They have lots of protein, fiber and fat which means they’re really filling too. You probably could make 8 instead of 6. These came out huge. I need a bigger toaster. Lol
@@cucinapazzo4223 ordered the lupin flour last night! if these make my lox & a big shmear more 'real' ill be forever grateful. no donut pan but can do em freehand. thanks again... they really look spectacular! & great tutorial!
@@FranklySpeaking. , don’t use the donut pan. It’s not needed. They’ll proof bigger than the pan. Just use parchment on the pan.
@@cucinapazzo4223 gotcha... thanks! theyre on the schedule for Wed or Thurs since i just made a batch of keto mini 'baguettes'. another really good recipe! getting there!!
🤤🥯🤤
I love VWG!!! Thank you!!
Looks great! Quick question: you said you consider this "low-carb" because of the gluten powder - that is almost pure protein, i.e. keto-compatible (afaik?). And in the video you mentioned you use "oat flour", but the ingredients in the description read "oat fibre". If oat flour, I would agree that this is Low-carb, if oat fibre, I don't see what would make this non-keto (assuming the honey gets consumed by the yeast). Either way, looking forward to trying this recipe - happy to see this is using real egg instead of egg white powder (quite expensive!).
I used oat fiber not oat flour. The yeast completely consumes the honey 100 percent. Most strict keto people don’t want any wheat products in their food. The gluten is one of two proteins in the flour. Gluten is what gives bread dough it’s stretch and elasticity. Gluten is not carb free. I’m ok eating low carb and not sticking to strict keto. I put just enough gluten in their to keep the carb serving under 10 carbs. I have friends that only eat 20-25 carbs per day. That’s why I’d say this is low carb. For me, I try to keep my carbs around 30-35. If read somewhere that if you’re under 50 carbs per day then you should lose weight.
Could this be used for a loaf of bread
Yes, I believe it’ll be perfect. I haven’t tried it yet. Just give it time to rise. It rises slower than regular bread flour but does rise all the same. You’re going to love it. It’s soft and texture / crumb is just like regular bread. It toasts perfectly.
I’m dying to try these with boiling them before baking. I want that chewy bagel. Have you tried that yet with this recipe?
I haven’t tried that yet, but they will boil just fine. The consistency of these is perfect just for that.
Darn, video ended too soon. I hoped to see the inside of one.
They are so good. This is the closest to regular bread or bagels that I’ve tried and still fits my low-carb diet. I honestly can’t tell the difference between these and regular made from flour bagels. The texture in cell structure is identical to me. They are just better for you.
I'm excited for keto bagels. I've tried several and they're awful. No chew, just crumble.
You’ll love these. You can boil these like normal bagels. I didn’t feel the need to. This is the best recipe I’ve tried by far and it tastes like bread
I guess it needs honey for the yeast?
I left the honey in the macros but it’s actually less carbs. The yeast needs carbs to activate. The yeast will eat 100% of the honey. You just need to let it sit for a couple hours to rise. Yeast only eats 80% of sugar so honey is better.
@@cucinapazzo4223 ok. I guess I'll have to get some. I just hate having to eat the sugar.
@@julieellis6793 the little bit of honey that’s in there is not enough to kick you out of your ketosis. And that’s if the yeast did not do its job. The whole point of letting it sit for two hours is that the yeast will eat there honey and then we will consume the yeast. There’s actually no honey that will be left for you to consume. Not after the yeast is done doing its job. Just so you know, I feel the same way. I rarely ever use honey in too many recipes. Before I started this channel I was a from scratch cook. I have made a lot of bread in my lifetime. I just don’t consume it now. This recipe is definitely worth trying. I hope you enjoy it.
@@cucinapazzo4223 sounds good. Thanks
😎 "Promo sm"
17 grams of carbs in one teaspoon of honey. That's not even low carb.
The yeast eats all of the honey. I understand that you don’t want to trust that. I used to make beer. Yeast will eat 70 to 80% of malt or granular sugar. It is 100% of honey. There is no honey left. You can’t get the yeast to activate without having some thing for it to eat. This is something that you can Google. You don’t have to take my word for it.
All the other ingredients in there do not have any sugars for the yeast to eat without it. It needs some thing fermentable for the yeast to do its job.
Keep in mind if there is anything residually left, it is split between a Bagels.
@@cucinapazzo4223 Thanks for the responding with explanations. I've subscribed.
lyer , not keto, has dairy
Myokos butter is a vegan butter. There’s zero dairy in these.
eggs?
@@user-px2sn8pr5t , eggs are poultry, not dairy. Dairy comes from cows.
His recipe is non dairy. Neither low carb or keto are "non dairy". Choosing to not eat dairy products - milk, cheeses, yogurt, cream cheese, sour cream, butter, etc., is a choice only you make, no matter what food plans you follow. Regardless, vegan butter isn't made from milk and eggs are not a dairy food.