French Toast Protein Bagel
I used to go to Panera Bread and get the “French Toast” Bagel with Honey Walnut Cream cheese…Yikes, check out these stats:
1 bagel = 350 calories, 67 carbs, 2 fiber…NO LIE, this is on their website. And that is just for the bagel, no cream cheese.
Preheat the oven to 325 degrees F. Place the egg whites in a large bowl. Whip the egg whites until very stiff. In a medium-small bowl mix the dry ingredients. Gently add the dry ingredients along with the egg yolks, coconut oil and extract to the whites. Swirl in cinnamon.
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 = 124 calories, 2 carbs, 1 fiber, 9 protein, 9 fat, P:E Ratio 0.9
Small “LENDER’s Bagel = 140 calories, 29 carbs, 1 fiber
CLICK HERE TO FIND THE DONUT PAN I USED.
If you would like to help out a small family, rather than large business, I am happy to announce that you can now get my books as a high quality ebook that works on any platform. This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple! Just go here to get your copy!
Just Click HERE or select “My Books” above to get your copy now! Thank you all for your love and support!
TESTIMONY OF THE DAY
“Hello Craig, Maria, Kai and Micah!
My journey to a healthy sized body has been a long one. Always the fattest kid in grade school, high school, and college, my life was typically an unhappy one as a young adult.
I ate the standard American diet my whole life with bouts of diet struggles until I learned about 5 years ago that I was a sugar addict. My weight topped out at 260 lbs and at only 5’4” I was unhealthy to say the least.
Enter Maria, Craig and PSMF (protein sparing modified fasting)!
I feel better now at 71 than I have my whole life! I have energy & stamina that I never knew possible and cannot accurately express my gratitude! Thank you so much Maria and Craig Emmerich!” Janet
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
Am I missing something? How does this make 6 bagels?? (I can’t see anything more than a few tablespoons here and a few tablespoons there…)
Please enlighten me..thanks!
The eggs make the bulk of it, I think…
Sounds terrific! WHat’s the texture like? Can’t wait to try these.
I probably did something wrong but I’m having a hard time getting them to firm up… and they’ve been sitting for 15 minutes as I wait for the firming. Any ideas/tips?
First, make sure to whip the whites until VERY stiff;) then maybe add another TBS of flax
Happy baking!
They are nice and chewy! 😉
If you whip the whites a lot, the batter will serve 6.
So when you say to add back in the yolks on some of your recipes does that mean to use the hand blender or to fold them in with a spoon? Thanks
Sarah, I fold them in with a spoon/spatula…be very careful so you don’t break the whites down.
Happy Baking!
I made these exactly to the recipe but they are brown all the way through (from the cinnamon). Is it really 2 TABLESPOONS? I will reduce since the cinnamon is overwhelming to me–and I love cinnamon.
I love cinnamon, but you could easily cut it in half if you wanted. 😉
What cinnamon do you recommend. I recently looked at the one I had in the cupboard and it says 5 carbs per TBsp! I couldnt believe it! I love cinnamon.
Wow! I use Tone’s from Sams club. It has 0g. 🙂
Have you tried leaving out the ‘brown sugar’ and making it a savory recipe? Like, turning it into sesame or poppyseed bagels? I’m curious if it would make a difference to the consistency.
Yes, that should work. 🙂
Oh, I love poppyseed bagels-good idea!
I was also a huge fan of the french toast panera bagel. I haven’t had one in years because they are so laden in calories in no nutritional value. I am going to make this one tonight!
I seem to be missing something. You say to whip the egg whites…and then add the yolks. Do you mean add the yolks (and dry mixture) to the whipped egg whites?? And, you don’t say whether to stir, fold, whip, beat, etc. in regards to mixing the yolks and dry mixture.
I tried looking at your other bagel recipes for clarification but it’s more of the same.
I just slowly stir in the yolks and then the dry mixture into the whipped whites. 🙂
I tried this today – LOVE IT! I thought I had flax seed but I didn’t so I tried it with almond flour – was delish!!!! Thanks for the great recipe!!
Thanks!
Would xantham gum work as a substitute for guar gum?
I have this question too. I thought guar gum was mostly used in cold foods? like ice cream no?
I think either would work. 🙂
could you use a vegetarian protein powder for the bagels. Not really a fan of the egg white either. Just wondering
Yes, I like the fat flush brand. 🙂
Just made these and they are very runny. I mixed the egg whites for 7 minutes and I thought that was long enough. Not sure what went wrong. Any ideas?
The whites need to be very stiff. A stand mixer is best. 🙂
Could you re-list a recipe you used to have on your blog that was like a Panera bread copycat? I remember some of the ingredients were Parmesan, flax seed, psyllium husk, and egg whites. I tried to re-create it from memory but I’m missing some step. Those were so delicious and the only gluten free bread my husband liked. Or can you point me to which of your cookbooks lists this recipe? Thanks!
I don’t think that was my blog. I try not to use flax seeds. They are very estrogenic. 😉
I swear it was 🙂
It had the nutritional comparison breakdown like you have here and on other recipes. I think it was only a few teaspoons of flaxseed meal.
I’m sorry, I’m confused. The recipe above does not say to separate the eggs or fold in the yolks. It jus says to “mix dry ingredients then add the eggs, oil, and extract. Swirls in cinnamon.” I read the comments first to find out if there are any suggestions but I’m so confused because it seems that everyone was let in on a recipe that I don’t see. Please help, I’ve been doing so good and need these. Thank you for your time.
Sorry, in my cookbook the direction state to whip whites stiff. I updated it above.
Can the coconut flour be substituted with almond flour?
No: here is a helpful chart: http://mariamindbodyhealth.com/mocha-fudge-cake/
Why am I using whey protein? Is it solely for protein or another reason. I don’t have any but chocolate and would like to use this recipe now
It provides structure for baking.
Can xanthan gum be used instead of guar?
Yep
Just made this for the first time and it all fell 🙁 Its still edible, but not bagel-like at all.