1/2teaspooncream cheese extractadd to protein sparing sour cream for cream cheese
Instructions
Preheat the oven to 325 degrees F. Spray a 4-hole (4-inch) silicone bagel panwith Primal Kitchen Avocado oil spray and set aside.
Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the bagels will end up like styrofoam.
Spread the protein sparing bagel mixture onto the prepared bagel pans. Top with Everything but the Bagel Seasoning if desired.
Bake for 15 minutes or until cook through and golden brown.
Allow to cool completely before removing from the pans.
Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
NOTE: Toasting it makes it a more chewy bagel texture.