Protein Sparing Bagels
Favorite Go to Favorite RecipesIngredients
- 6 large egg whites
- 3 tablespoons allulose
- 2 tablespoon Further Food gelatin chewy texture
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon cream of Tartar
- 1/3 cup Jay Robb Unflavored Egg White Protein Powder
OPTIONAL ADDITIONS:
- Everything But the Bagel Seasoning
- 1 protein sparing sour cream from Pure Protein Cookbook
- 1/2 teaspoon cream cheese extract add 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.
Notes
(With Optional Additions): 171 calories, 8g fat, 24g protein, 2g carbs, 1g fiber
P:E Ratio 2.7
P:E Ratio 2.7
Nutrition
Calories: 68 | Fat: 1g | Protein: 15g | Carbohydrates: 1g | Fiber: 1g | P:E Ratio: 15