Carnivore Bagels
Who wants to come over for Carnivore Bagels?
My easy recipe for Carnivore Bagels will blow your mind!
HOW TO MAKE CARNIVORE BAGELS
To make my Carnivore Bagels, I used Further Food Gelatin!
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious Carnivore Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my carnivore bagels have a chewy bread texture! It also makes dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!
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Carnivore Bagels
Equipment
Ingredients
- 8 ounces 95% lean ground beef
- 8 ounces boneless skinless chicken breasts cut into small cubes
- 2 tablespoons Nutritional Yeast (or powdered Parmesan cheese)
- 1 tablespoon Further Food gelatin (use code MariaMindBody to save)
- 9 large eggs
- 2 tablespoons baking powder
- 2 teaspoons Redmond Real salt
Instructions
- Preheat oven to 350 degrees F. Grease 2 (4-hole) bagel pans and set aside.
- Place the beef and the cubes of chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink.
- Place the cooked beef mixture into a blender. Add the rest of the ingredients and puree until smooth.
- Divide the mixture into the prepared bagel pans and bake in the oven for 16-22 minutes or until the bagels are cooked through. Remove from the oven and allow the bagels to cool in the pan before removing. NOTE: if you underbake them, they will shrink.
- Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month.
Video
Nutrition
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These Carnivore Bagels are the bomb!!!! Just can’t get over the bread like consistency! So awesome!
I’m so glad you like them!
I think you may have possibly made a mistake with the 2 TB of baking soda? That seemed really high to me at the time.
Mine came out inedible because of saltiness and taste from the BS.
Really I think I have to throw them out. And I was so looking forward to them.
Texture and look is fine though.
It calls for 2 TBS baking powder, not baking soda 🙏
https://mariamindbodyhealth.com/baking-powder/
Hi
The link for the donut pans is for an ice cream maker. Help
Sorry about that. Here you go: https://mariamindbodyhealth.com/donut-pan/
These were great and so easy to make, but were too salty for my taste. I will make them again but with less salt.
So sorry about that 🙏
Can you use ground chicken instead of chicken breast?
I’m excited to make these. Is the weight measurement of meat before or after cooking? Thanks!
Do you always use a convection oven setting to bake? Totally different results I was learned in cooking class please?
I don’t. It depends on what I am baking. For example I do not use a convection oven to bake cheesecake because it causes cracks 🙂
Oops sorry for the autocorrect.
They are delicious, but they do not feel like bagels to me 😞 But I will continue to make them because they are yummy!!! I too will cut the salt back a bit. I know salt is key and I have no issue using it, but it was a bit salty for me and I love salt!
oh my goodness Maria, you are a magician! Never in a million years would I have thought something like this could be even edible. They are fantastic! I don’t have a bagel pan, so made a half batch in a tiny cake pan. So, so good.
You made my day!
Congratulations to your baby’s becoming a USA citizen. your story always get me😢❤️ the carnivore Bagels are the bomb that’s what my daughter said. . They are so delicious and not salty at all I made e them with baking powder. Now you gonna have to write book in how to stop eating them . Yum yum
Thank you so much!
Hi Maria,
How do you know they are cooked through. I used avocado oil to grease pan, baked 22 minutes, They shrank a lot. I would say they turned out dense, not bread like. Could it be the avocado oil? Thank you for such creative recipes. They keep me going in the WOE.
Once they reach 165 degrees internal temperature they’re done 🙂
I very seldom post anything online, but I just had this time. I made these into chocolate muffins with a choc frosting and they are incredible. My husband thought it was a “regular” choc muffin. The texture is really like a brownie. Finally, finally, finally, a totally guilt-free treat. Thank you so much for sharing all your wonderful recipes and knowledge.