Blueberry Protein Bagels

By October 22, 2013 January 13th, 2019 bread, breakfast, PURE PROTEIN/FAT DAY, vegetarian, whey

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I had company over last weekend and I made my garlic bread. One person commented that it tastes good, but the texture it too much like angel food cake…he couldn’t get past the consistancy. So I experimented a bit on making a more “bread-like” texture. When making “gluten-free” foods, it is hard to get the “chewiness” that gluten creates. Guar gum and Xanthan Gum are fibers that thicken foods and create chewiness to breads. Adding a teaspoon or two to baked goods create a great texture.

HEALTHIFIED Protein BAGEL

1/2 cup Jay Robb vanilla egg white protein powder

2 TBS coconut flour

1 tsp baking powder

1/2 tsp guar gum (optional: for chewy texture)

1/4 tsp Celtic sea salt

10 eggs

1/4 cup melted coconut oil

2 tsp blueberry extract

Preheat the oven to 325 degrees F. In a medium-small bowl mix the dry ingredients. Add the eggs and coconut oil and extract.

Spoon the dough into a greased “donut” mold or shape into bagels on a cookie sheet. Bake for 20 minutes Makes 12 bagels.

NUTRITIONAL Comparison:
Healthified bagel = 88 calories, 2 carbs, 1 fiber
Small “LENDER’s Bagel = 140 calories, 29 carbs, 1 fiber

CLICK HERE TO FIND THE DONUT PAN I USED.

bagel

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

38 Comments

  • Anonymous says:

    Thank you for the tips on regaining “chewiness”. I get that complaint often with my baking.
    Mary

    • Gina says:

      Hi Maria, I made these but didn’t have the blueberry extract so they looked beautiful, the texture was great, but they tasted like egg. So I fried up some turkey sausage and cheese and had a breakfast sandwich. It was so Yummy!! I haven’t had a breakfast sandwich in years! Thank you for the recipe!! My question is, since I have to buy blueberry extract, who is your favorite brand? I didn’t find any in your store and they all seem to have alcohol, is that OK?

  • jenna long says:

    what do you grease with? i have spectrum “pam”

  • Yes, Spectrum pam would work great. Happy Baking!

  • Anonymous says:

    Where is the protein in this “Protein Bagel” recipe?!

    I love your blog and your recipes have helped me so much … that is why I am looking for something “sweet” for breakfast that also has some protein!

  • karen says:

    Can you use fresh whole blueberries instead of jam? Also, which do you prefer egg white protein or whey?
    Thanks!

    • cemmerich says:

      Both egg white and whey work equally well. I would do egg to be sure you aren’t dairy sensitive.

  • karen says:

    Thanks for the prompt reply! Can I use the egg white powder instead of whey for any of your recipes that calls it out?

    Also, made your sub rolls with almond flour and egg whites last night as buns for turkey burgers and they were absolutely tasty awesome!

    Just found you yesterday on internet and bought your ebook on Metabolism. I have tried everything to loose weight for 4 years now after gaining 50 from having total hysterectomy and never loose more than 4-5 pounds.

  • Ania says:

    Have you ever used Agar (japanese sea vegetable geletin) for thickening instead of guar or xanthan gum. I have used it in making my own jam but I wonder if it would work the same for baked goods such as these bagels? What do you think Maria?

  • arlene says:

    What a great testimony. I feel stronger just hearing how great your plan is!
    The bagel recipe looks so good. I like the suggestion to include guar gum. I’m curious to see how it differs in texture from baking with psyllium (which I do use, but find the texture a little slimy sometimes….Slimy is a strong word, and it’s really not so bad if I only partake of a sub-bun once a week or so, but I do miss a good, chewy breadish something).

  • arlene says:

    I just mixed these up exactly as described. The batter is liquid. I couldn’t form them into anything but crepes. Are the amounts of coconut flour and protein powder correct? Even after I let it sit it did not firm up.

    • arlene says:

      I added an extra 3 TBSP of coconut flour, sifted it in (one at a time waiting after each) and an extra 2/3 cup protein powder and an extra tsp guar gum to try to get a consistency that I could “shape into bagels on a cookie sheet.” as per directions. There is no way!
      I waited a good 1/2 hour and it is still like a very thin cake batter. I guess I’ll try to cook it as cupcakes.
      There go my hopes of a bagel!

      • cemmerich says:

        Your coconut flour might not absorb as much moisture as mine. Different brands can do that. Try adding a bit more until you get a wet but more normal dough. 🙂

        • arlene says:

          Thanks Maria. I had not had that experience before with your recipes, or with my coconut flour. They turned out like heavy cellulose sponges. My son almost died laughing at me as I tried to eat one. Yours look divine!

  • De says:

    I loved the testimony, and found the simple steps to this recipe appealing, but decided to, play around with this recipe after reading some found the consistency runny. So I made it, keeping some ingredients the same but; with half the eggs, only one tbsp. of coconut flour, and added, 1 tbsp. of psyllium powder, 2 tbsp. of water and a tsp. of apple cider vinegar. I added sesame seeds to some and, sprinkled some with cinnamon. Made great muffins!

  • emma says:

    i just made this recipe and it didn’t work at all. Where does it say to beat the egg whites separately?

  • Karen says:

    I just made these. I too had a liquid “dough”. I added extra coconut flour and whey protein with little success. I finally made them into eggy tasting cupcakes. I think I will try fewer eggs next time.
    I have been trying keto adapted since Wednesday – it is now Sunday and I’ve already lost five pounds! It is very hard finding some of the ingredients and I’ve improvised a bit but it seems to be working when nothing else was! Thank you Maria!

  • Mary says:

    Thank you for this recipe. I haven’t been able to make the keto bread because I didn’t have a good mixer for the egg whites, so instead I’ve been making these for my bread.

    My favorite is adding cinnamon and then smearing it with lard rather than cream cheese since I just started keto program and am cutting the dairy. I never would have believed I would like lard smeared on a bagel!

  • […] Blueberry Protein Bagels from Keto Adapted […]

  • Susan says:

    Does NOW Foods Eggwhite Protein Powder work as well as Jay Rob Eggwhite Protein powder?

  • Tara says:

    I see a few people mention egg whites specifically. Is it missing a step for separating the whites and fluffing them? Or do you just add all 10 eggs into the mixer? I’d like to find a recipe that doesn’t require whipped egg whites! Thanks!

  • Tara says:

    Also, one more question, sorry. Is xantham replaceable 1:1 for guar in recipes like this? Again, thank you.

  • Kerry says:

    Newbie here! So if you whip the egg whites, you don’t use the yolks in this recipe?