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French Toast Protein Bagel

By March 19, 2013March 4th, 2022Bread, Breakfast, Dairy Free, Vegetarian

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.

10 eggs, separated
2 TBS coconut flour
1 tsp baking powder
1/2 tsp guar gum (optional: for chewy texture)
1/4 tsp Celtic sea salt
1/4 cup melted coconut oil
1 tsp vanilla (or maple) extract
2 TBS cinnamon

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.

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



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  • Rebecca says:

    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!

  • MoLawEd says:

    Sounds terrific! WHat’s the texture like? Can’t wait to try these.

  • Anonymous says:

    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.

  • Sarah says:

    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

  • Maria says:

    Sarah, I fold them in with a spoon/spatula…be very careful so you don’t break the whites down.

    Happy Baking!

  • Debbie T. says:

    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.

  • 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.

  • sharbear718 says:

    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.

  • Megan Napier says:

    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!

  • Rebecca says:

    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.

  • Mandria says:

    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!!

  • Lauren says:

    Would xantham gum work as a substitute for guar gum?

  • Tracy Lynn says:

    could you use a vegetarian protein powder for the bagels. Not really a fan of the egg white either. Just wondering

  • Brenda says:

    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?

  • Denise says:

    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!

    • cemmerich says:

      I don’t think that was my blog. I try not to use flax seeds. They are very estrogenic. 😉

      • Denise says:

        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.

  • Briana says:

    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.

  • Tashuna Rod says:

    Can the coconut flour be substituted with almond flour?

  • Kerry says:

    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

  • Alex says:

    Can xanthan gum be used instead of guar?

  • Sarah says:

    Just made this for the first time and it all fell 🙁 Its still edible, but not bagel-like at all.

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