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1 Container Plain Peak Yogurt (3/4 C)
1/4 C Sour Cream
Whisk Together Dry Ingredients:
3/4 C Almond Flour (Costco Brand)
1/4 C Isopure Unflavored Whey Isolate Protein Powder (IMPORTANT INGREDIENT!! I can’t guarantee the texture without it!!)
1 Tbsp Whole Psyllium Husks (6.3g - I used Sprouts) OR 6.3g of Psyllium Husk Powder (weigh it out)
1/4 Tsp Xanthan Gum
2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt
Bagel Seasoning or any other topping or Add-ins
- Preheat Oven at 375F Convection or 400F Conventional
- Pre-heat Bagel Pan with Coconut Oil in each well for 5 min
- Mix Wet & Dry Ingredients together. Put Dough into quart size Zip Loc bag. Snip the tip as wide as the Donut/Bagel well of pan. Pipe dough into very hot oil in pan. Brush with Egg White and top with Bagel Seasoning
- Bake for 10-12 minutes or til Golden rotating pan halfway through baking. Turn oven off and let sit for an add’l 5 min. Take out and place bagels on cooling rack. COOL COMPLETELY before cutting (otherwise it will be moist & gummy!) Toast & Enjoy!
4 Big Bagels- 3.5 Net Carbs Each
6 Small Bagels- 2.3 Net Carbs Each
Try these as a Drop Biscuit or Buns! Add shredded Cheese IN the dough for more chew.