Keto Carnivore Bagels PSMF Friendly
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- Опубликовано: 17 май 2021
- Hi guys thanks for watching my video! I hope you like my new recipe! If you do make it let me know. I love that these are keto, carnivore and even psmf friendly. I also love that you don’t need any cheese to make these. They taste so good and are so filling! They are low carb, low fat and high in protein.
Ingredients
6 egg whites
1 tsp Cream of tartar
60g egg white protein powder
2 tsp nutritional yeast
2 tsp collagen powder
1/4 tsp onion powder
1/8 tsp Xanthan gum
Dash of salt
1 tbsp swerve
3 egg yolks
Sprinkled everything but the bagel seasoning
-Preheat your oven to 280°F if your oven is not convection or not as hot maybe try 300°F and keep an eye on your liking of colour. I had to lower my temperature at the end because I like my bagels light in colour
-Started by whipping your egg whites either with a handheld blender or a stand mixer.
-Next add your cream of tartar
-Combine dry ingredients and slowly mixed them in while continuing to mix on high, until stiff peaks form.(2 to 3 minutes)
-Then fold in the 3 egg yolks until combined.
-Add to a large Ziploc or piping bag.
-Pipe into a greased bagel pan, or parchment lined baking tray.
-Sprinkle you’re everything but the bagel seasoning on top if desired.
-Bake for 30 minutes. Then leave in the oven turned off for another 30 minutes.
-Allow to cool completely before cutting.
-You can eat these right away but I prefer them the next day after they have sat in a air tight container or bag in the fridge.
* If you are wanting these to be 100% carnivore omit the Cream of tartar, nutritional yeast and Xanthan gum.
1 bagel
43 calories
1.2 g fat
0.6 g carbohydrates
7.3 g Protein
Here are some other videos with me and making the PSMF bread
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Oh my gosh!!!!! This is a WINNER!!! I put pans in at 350 degrees and then turned down to 280 after about 5-minutes because I got nervous. Wanted to use the oven so took out right after baking for 30-minutes. Didn’t take long to cool and sliced, topped with cream cheese. ❤️❤️❤️ Delicious!!!
I wish I could post a pic of this recipe. I just made them and what a beautiful little bagel it makes. Thank you so much. They are tasty and just amazing. I put the bagel seasoning on some, Italian seasoning on others, sesame seeds on a few and the rest plain. It made 12 donut sized bagels. Soooo good! I followed the recipe exactly. I only changed the topping. They are light yet filling. Big thumbs up👍
Aww thanks so much for letting me know! That’s awesome I’m glad you like them and they turned out awesome. This makes me so happy! If you are on Instagram and post photos there always tag me I love seeing others photos❤️❤️🥰
Hello. I just made these and they turned out fabulous!!! I wish I could share a picture of them. Thank you so much for sharing the recipe. (7-12-2021)
Definitely will make these!
Thanks, I needed this to help me move forwards. I also appreciate that you used a regular mixer for the bread as that’s all I will ever have.
Mine are in the oven! And look amazing!
I love that you've added the macros in the notes.
Yay that’s awesome! Thank you so much❤️🤗
Thank you Crys! I will be making these tomorrow.
These look delicious. Can’t wait to try the recipe. Thank you!🕊🌞🕊
Thanks for the recipe they look yummy!
I love these videos! Thank you for sharing your creations. I'm experimenting with protein bread and I'm learning a lot from your channel. :-)
I cant wait to try these!!! They look amazing!!
Thanks so much! Let me know how they turn out🤗❤️
These look great!! Thanks for sharing it!
Aww thanks so much❤️🤗
Hi Crystal ,I love your creativity ,you always seem to have the energy to create and I appreciate you….My question is in your opinion do the bagels do better open on a silicone mat or in a silicone mold ,I have both but haven’t made them and want to …thank you in advance warmest regards ❤️
I will definitely give this a try!. I like how you smear your cream cheese. I'd do it the same way..
I need to pickup a few items. And boom.. I'll be ready to make it!👍
Aww thanks 😊 let me know how it goes❤️
Made these using Beef Gelatin (2T) instead of the Collagen (don't have). Brushed with butter 1/2way through cooking. Came out good. I think that I"ll use the muffin-top silicon mold next time, indent the center and use dried onion flakes (and perhaps some sesame seeds Everything But...) after I brush with butter and get more of a Bialyish type bun. I don't have a bagel mold and don't feel like piping the bagel forms. Tried mini molds but looks silly. Texture and taste is good though. Thank you for this recipe. You are creative!
made these yesterday and not crazy about the texture. will bake once more to give it an honest try. I bake the PSMF bread all the time, but minus the yolks.
Thanks
Can’t wait to make these
Thanks let me know if you do🤗
Yum!!
Thank you🤗
Wow this looks amazing
Thanks so much❤️
Oh these look great! Will try these as well. How do you think they'd hold up to sausage & egg? Rob doesn't care for the paffles/chaffles because they get soggy so fast. (Same question regarding buns holding up to a burger?). You look super cute in this video! :)
Total game changer!! I have to do this!! Brilliant!
Thank you! Let me know if you try them❤️🤗
@@ketocarnivoreishcrys3446 Is it possible to adjust the measurements to make one or two at a time? lol... It's just me and I'm afraid if I make that many I'll gorge. :-D
They do freeze well I don’t know if that would help but I would just try cutting the recipe in half at least use three egg whites and one egg yolk 30g protein powder. Maybe you could even make them in the air fryer then🤗
@@ketocarnivoreishcrys3446 Great idea! Thank you; I will try that.
You can also add Keto Chow tomato basil to your mixture for more flavor.
Wow that’s a good idea🤗
Hi, looks good I have made the PSMF bread twice now this weekend but still a work in progress as far as how much to whip and cook, I like this idea of adding the yeast and x. gum, but I was wondering if adding egg yolks makes it taste eggy?
Surprisingly it doesn’t taste eggy at all to me. But honestly I’ve been keto for over three years now without cheating ever and I often wonder if my taste buds have changed or warped😆
Can you link the baking mat
do you have to use the collagen?
I made a batch, without the collagen and they came out dry. Would that be the effect of the collagen?
👍🍁
❤️🤗
Can you tell me bread and rolls feel wet inside? What am I doing wrong?
Making some of these today. Haven't had bagels since probably November last year. I whipped the egg yolks with 1 tsp baking powder before folding it into the whites. I'll find out when they are done if that was a good idea or not, I've made egg yolk muffins with cornbread flavoring after watching Wendy at Loving it on Keto,and loved how the texture/crumb turned out with those. I saw her make your bagel recipe as well and have wanted to make some since then. Summer though so I try to limit using the big oven to 1 day a week, and since I prefer to put egg white breads in the fridge I am also limited by how much room I have there.
Thanks so much! How did the bagels turn out with the baking powder in it? I’m really curious to know I’m totally going to try that if it worked out good❤️🤗
@@ketocarnivoreishcrys3446 I thought they turned out great. More fluffy chewy than dense chewy. No shrinkage to speak of when they cooled.
Can you tell me where to find the cornbread recipe you mentioned?
Do you reheat these?
How does the taste compare to Maria’s PSMF bagels? They don’t have the yolks and I’ve made them twice with good success.
When I made the buns from Maria's recipe my whites were whipped within 5 minutes. They ended up falling in the last 2 minutes of cooking. I wonder if you can overwhip the whites? I have my own chickens so I keep my eggs on the counter-not the fridge. Do you think that is why they whipped up so fast? The powder didn't blend in very well either. I ended up with little styrofoam plates!
I heard you CAN over whip egg whites.
Could you share the link where you got the "No Yolking?" I can't seem to find it. Thanks so much :)
www.amazon.ca/gp/aw/d/B07848L618?psc=1&ref=ppx_pop_mob_b_asin_image
@@ketocarnivoreishcrys3446 Thank you so much :)
Hi Crys! Love your channel! Out of curiosity, why do you add the yolk back in? Is this for taste, texture or any other benefit? Thank you! I just stocked up on eggs, whites and all the extras to get started and want to make sure I get it right.
So I’ve started adding a couple of egg yolks because I find it does help with the texture the taste and I find it less spongy. Although I do like the original recipe I find I don’t choke on this as much. The only thing is I have not added it to a regular bread pan because of the yolk it does add weight to the mixture so I’m thinking it would not give you the same affect as PSMF bread i’m not sure I would get the same height🤷♀️
I do like how the crust isn’t as crumbly either. I hope that makes sense🤗
How does this work if you don't have collagen powder? How does the texture change?
Not horribly I just added it for extra texture but it totally will work without🤗
They actually like donuts before you cut them. Do they actually taste like bagels? Might try this but don’t have any of these ingredients
I know they totally look like donuts you could make donuts though too I’ve done that. I do find they taste like bagels just not the same chewiness but still better than other keto versions I’ve had🤗
Can I use monk fruit instead of swerve?
Yes you can I would suggest grinding it up so it’s in powder form though🤗
Do you have macros on these?
I just added that to the description🤗
Hey is adding collagen powder necessary or can I omit it please? Thanks
Hey it is not necessary I did it to add extra texture but I’m sure these could work out excellent even without🤗
@@ketocarnivoreishcrys3446 thanks dear. Will try and let you know
Can I leave out the swerve?
Yes you totally could🤗
How do you store the egg yolks to be used later? :-) Just looking for info so I don't waste anything when I make this! lol
You can store them in a main jar or other container you can seal tightly in your fridge. That is what Maria Emmerich does
Mason jar!!!
Yes storing them in a mason jar would work, sometimes I use them right away to make a homemade mayo🤗
I freeze mine as well
In glass
My husband nearly landed in hospital after eating a bite of my egg white bread. he choked it down without chewing much because he thought it was like a normal bread. So one of a big piece reached his air canal and he coughed for his life! So - be careful. This was the last time I baked with egg whites,….😢
Your video didn’t answer my question, can I use whey protein powder instead of egg white protein powder to make this recipe?
Hi Florenda, no you can’t use whey protein, this type of “bread” is made with egg white protein. I have seen some other channels that used whole egg protein powder.
It is not recommended to use whey protein, it does not turn out the same🤗
What its "psmf"?.
I made these - twice - and both times they came out too gummy. I think liquid egg yolks may be the culprit...? I will try with eggs next time. I'm determined to make a success from this. :-)
How much is 60 grams , n cups? Don’t have a scale
It’s hard to say exactly because it’s such a loose powder but generally when I was filling a cup it was just under the full cup Mark about 2/3 full
I made these, they looked beautiful but I think I over cooked them, they were more like crackers, lol.
Help!!! What did I do wrong? They came out totally hard and crusty! I hate wasting the ingredients- please help lol
Oh no! I did make a batch after these a few weeks after and I found them drier than my original batch I’m thinking it might be the collagen powder when I did it.(because I’ve gotten used to not using it) I haven’t made any bagels recently though I’ve been doing buns. The only other thing I could think of is maybe it was cooked too long. Also I do prefer the bread, buns and the bagels the next day after they’ve been stored in the fridge. I’m sorry I didn’t get back to the sooner🤗
Do these actually taste like a real bagel? Shapes are not important...the taste is what counts. So I'm seriously asking. I see from the comments you are not too certain about whether your taste buds have changed. Anybody tried these and can tell me if they really taste like a real bagel?
No sorry, they don’t taste as bagels. They just substitute the real bagels in our keto diet.
Great answer❤️
@@MariaGCruz-ij5pi Thank you for replying and for the honest assessment.
That's really helpful! 😃
I am sorry I’m confuse you said it is 6 grams of carbs how could it be that much when is practically all egg. 🤔
Why is it that nobody knows how to pronounce xanthan gum? It's NOT xanthaM gum.
@ Peter piper If Peter piper picked a peck of pickled peppers, how many pickled peppers did peter piper pick?