Low Carb Croissant Bagels

By KellyJo

Ingredients

• Kitchen Tools:
• 3 eggs, separated.
• 1/4 tsp cream of tartar, where to buy this
• 2 tbsp organic cream cheese, softened.
• 2 tbsp butter, melted.
• 2 tbsp coconut flour (can sift it, if it’s clumpy), where to buy coconut flour
• Sweetener of choice:1 1/2 tsp erythritol or 15 drops liquid stevia (for low carb), or 1 tsp honey for primal.
• 1/2 tsp baking soda + 1/4 tsp cream of tartar, mixed together in separate pinch bowl.
• 1/8 tsp sea salt.
• 2 large mixing bowls.
• 1 donut pan, or bagel pan, where to buy bagel pan
• 1 electric hand mixer or stand mixer
• 1 pinch bowl (small bowl).

Details

Servings 7
Preparation time 5mins
Cooking time 25mins
Adapted from beautyandthefoodie.com

Preparation

Step 1

Instructions

Preheat oven to 300 F, and grease or oil a bagel or donut pan (even if it’s a non- stick type).

Separate egg whites from yolks, and place whites in one mixing bowl, and yolks in another mixing bowl.

Add cream of tartar to egg whites and whip with stand mixer or hand mixer until stiff peaks form. Set aside.

Beat egg yolks in separate mixing bowl and add: cream cheese, melted butter, coconut flour, sweetener of choice, baking soda and cream of tartar mixture, and sea salt. Beat egg yolk mixture until thoroughly combined.

Gently fold egg yolk mixture into egg white mixture until combined (careful not to stir or beat (should still be a whipped meringue texture).

Spoon mixture into bagel pan, and spread around, with the back of a spoon, in the pan forms. Wipe off excess that gets on the bagel hole part of pan with a damp paper towel.

Bake for 20 to 25 minutes, or until tops and edges are slightly browning. Should check at 20 minutes, as all oven temperatures can vary.

Remove and cool. Use a butter knife in between the pan and the croissant, and slide around to loosen from pan. Store unused portions in covered container or zipper bag in fridge. Can be reheated.