As a donut lover, I really enjoy these! The texture is a bit spongy from egg so I think I can tweak that! But the Blueberry and the sweetness is perfect! I may even do the glaze next time! I was strong and waited till morning to try this. I can only imagine how good they would have been out of the oven last night!
I mixed the yeast, maple syrup and water together and set aside. Then I mixed all the dry ingredients and set aside. I then mixed all the wet ingredients and combined them with the finished proofing yeast.
Add the dry ingredients in two batches with a paddle at high speed to activate the xanthan gum. I then used my slightly wet hands to shape and divide into 8 bagel shapes.
Proved for an hour in my oven with oil and cling film on top. Then brushed egg white on top baked for 23 mins at 350F.
2 1/2 Cups Shredded Mozzarella Cheese
3/4 Cup Almond Flour
3/4 Cup Nut Flour
2 oz of Cream Cheese
1 Egg for egg wash
1/2 Cup Fresh Blueberries
1 Tbsp Baking Powder
2 Tsp Erythritol (separated)
Preheat Oven to 400°
Add mozzarella cheese and cream cheese together and melt in a double boiler or
In a separate bowl, mix almond flour, baking powder and 1 teaspoon of erythritol together
and set aside.
When the cheese mixture is melted, add 2 eggs and mix well
Pour flour mixture into the egg and cheese mixture.
Knead until all ingredients are thoroughly blended.
Carefully fold in blueberries.
Divide dough into 8 balls.
Roll balls to form a log.
Pinch ends together to form a circle and place on baking sheet.
Brush bagels with egg wash.
Sprinkle tops of bagels with remaining teaspoon on erythritol.
Bake for 10-14 mins until they turn light brown
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 68 TOTAL FAT: 5.1g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 10g
CHOLESTEROL: 78mg SODIUM: 326mg CARBOHYDRATES: 3.3g FIBER: 0.5g SUGAR: 2g PROTEIN: 3.8g
While I do my best to make sure the numbers are accurate, please be your own best advocate and double check!