Low Carb Olive and Rosemary Bagel
These Keto bagels are perfectly dense and doughy and packed with flavor. The bagel dough is prepared, chilled, then boiled briefly to create that authentic bagel texture. They are then brushed with an egg wash and oven baked until golden.
Keto Bagel Ingredients
The bagel dough is prepared with ground almonds, coconut flour, ground flaxseed and tangy parmesan cheese. The dough is then kneaded with aromatic fresh rosemary and salty olives. A little low carb sweetener is added to the dough, however this can be omitted entirely if preferred or you can use an alternate low carb sweetener.
Serving Suggestions
These bagels make a great lunch or brunch option providing the perfect low carb bread alternative. The bagel flavorings perfectly complement a filling of Italian ham or sliced chicken. Optionally serve with a green salad on the side.
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Low Carb Olive and Rosemary Bagel
This recipe is a low-carb twist on a classic breakfast staple, the bagel. The combination of olives and rosemary give it a unique flavor that sets it apart from traditional bagels. The best part? It's a guilt-free option for those watching their carb intake.
Origins of Low Carb Olive and Rosemary Bagel
The origins of this recipe are unclear, but it's likely that it was inspired by Mediterranean cuisine, where olives and rosemary are commonly used. This recipe is a great example of how traditional ingredients can be used in new and innovative ways.
Best Time to enjoy Low Carb Olive and Rosemary Bagel
This bagel is perfect for any time of year, but it's especially enjoyable in the fall when rosemary is in season. It's a great way to add some variety to your breakfast routine, and it's a delicious option for those on a low-carb or ketogenic diet.
Perfect Food Pairings with Low Carb Olive and Rosemary Bagel
- Spread some cream cheese or avocado on top of the bagel for a creamy and flavorful combination.
- Serve it alongside a fresh green salad for a light and satisfying lunch.
- Pair it with a cup of coffee or tea for a relaxing morning treat.
- For a low-carb meal, serve it with some scrambled eggs or bacon.
Tips and Tricks to prepare Low Carb Olive and Rosemary Bagel
- Use almond flour instead of regular flour to keep the carb count low.
- Feel free to experiment with different herbs and seasonings to create your own unique flavor combination.
- Make sure to let the dough rest before boiling and baking to ensure a fluffy texture.
- Store the bagels in an airtight container in the fridge for up to a week.
Let's get Started!
With its unique flavor and low-carb ingredients, this bagel is a must-try for anyone looking to spice up their breakfast routine. Give it a shot and let us know what you think! Don't forget to subscribe to our newsletter for more delicious recipes.
Ingredients
- Black Olives (8 medium)
- Raw Egg (3 medium)
- Almonds, Raw (1-¾ cup, ground)
- Almond Milk, Vanilla Or Other Flavors, Unsweetened (1 tablespoon)
- Olive Oil (1 tablespoon)
- Dannon All Natural Yogurt, Plain (1 tablespoon)
- Rosemary, Fresh (1 teaspoon)
- Onion Powder (1 teaspoon)
- Baking Soda (1 teaspoon)
- Coconut Flour (⅓ cup)
- Whole Ground Flaxseed Meal by Bob's Red Mill (⅓ cup)
- Parmesan Cheese (⅓ cup, grated)
- Salt, Sea Salt (½ teaspoon)
- 100% Pure Erythritol by Now (½ tablespoon)
- Lemon Juice (½ tablespoon)
Instructions
- Add the ground almonds, coconut flour, flaxseed, parmesan, salt, onion powder, baking soda and erythritol to a food processor. Pulse until well combined. At this stage you can use your alternative sweetener if preferred or omit entirely.
- Crack two of the eggs into the food processor. Blend until well combined to form a dough. The dough should be easy to handle and hold together well.
- Add the yogurt, lemon juice and olive oil. Blend again until fully incorporated into the dough. The dough should be easy to mould and slightly tacky.
- Transfer the dough to a mixing bowl. Finely chop the olives and rosemary. Add the olives and rosemary to the mixing bowl and knead into the dough so they are evenly distributed throughout. Cover the bowl and refrigerate for 20 minutes.
- Preheat the oven to 300 degrees Fahrenheit and lightly oil a shallow oven tray. Whilst the dough is chilling, crack the remaining egg into a small bowl. Add the almond milk and beat together to combine. Remove the chilled dough from the fridge and divide into four even portions. Roll into even sized balls and push your thumb gently through the center to create a hole. Mould into bagel shapes.
- Fill a large saucepan with water and bring to a boil then reduce to a simmer. Carefully lower two of the bagels into the water. Allow to simmer until they float up to the surface. Remove with a slotted spoon and set to one side. Repeat the process with the remaining bagels. Arrange the bagels across the oiled oven tray.
- Brush the bagels all over with the beaten egg mixture. Transfer to the oven to bake for 25-30 minutes or until cooked through and golden brown all over. Set aside to cool before serving.
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