MKS bagels
Author: Dereck (Caregiver)
INGREDIENTS:**
g Almonds, flaked and ground
g Alpro greek style plain yogurt (HCP added*)
g KetoCal 4:1 Powder (Unflavoured)
g Baking powder, carb free, Barkat (HCP added*)
Directions:
1 in bowl whisk the almond flour, ketocal powder, baking powder, 1/4 teaspoon of salt to combine.
2 add the yogurt and mix until you have a soft smooth dough,
3 divide into 2 and roll in-between your hands place onto a lined baking sheet press down to slightly flatten, to make the hole use the handle of a wooden spoon or finger press into the middle of the bagel make the hole about 1/2, brush with water and sprinkle with (sea-salt, nigella seeds, mixed seeds, chopped nuts, sesame seeds).
4 bake at 160oc for 12/15 minutes until golden brown, allow to cool on the tray,
5 store in an air tight container until needed, great toasted for breakfast or fill or a lunch box on the go, wrap and freeze good idea to cup them in half before your freeze so you can add them straight to a toaster for a quick breakfast or snack.
Nutrition Information (for entire recipe):
Carbohydrate:
6.16
Calories: 535
Fat:
47.3
Protein:
18.53
Ratio:
1.92:1
Tags:
KetoCal 4:1 PowderModified Ketogenic Diet (MKD)SweetSavoryBreakfastMain MealSnackDessertVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
