05 June 2019

Mock Panera Keto Cinnamon Crunch Bagels


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If you're following a keto diet but miss Panera's Cinnamon Crunch bagels, you're in luck. These are legit. Unlike most bagels, these ones never have holes, so my mock bagels doesn't either. (And I'm from St. Louis where we cut bagels into slices, if you're wondering what's up with how the bagel is cut. Have a strong opinion about that? Feel free to express it in the comments 😂). 

Ingredients:

Topping 
1/2 cup Swerve, granular
1/4 cup Swerve, brown
1/8 tsp salt
2 tbsp water
3 tbsp heavy whipping cream
1.5 tbsp salted butter
2 tsp vanilla extract
2 tbsp vanilla collagen 
1 tbsp cinnamon

Dough
2.5 cups shredded mozzarella
2 oz cream cheese
1.5 cups almond flour
4 tsp baking powder
1 tsp xantham gum
2 large eggs

Instructions:

1) First, we're going to make the topping. In a large pan or small pot with high sides, add the sweeteners, salt, water, heavy whipping cream, salt, vanilla and collagen. Stir over a medium heat until melted.

2) Once melted, turn up the heat to medium-high and continue to stir until mixture bubbles and turns a golden brown caramel color.

3) Remove from heat, and pour mixture in a parchment-lined pan.

4) Allow mixture to cool. (You can put it in the fridge to speed up this process, but it should only take ~15 minutes at room temperature).

5) Cut the hardened mixture into pieces, and put the pieces in a NutriBullet or Ninja. Add the 1 tbsp cinnamon and pulse until you have crumbs. Pour crumbs into a shallow bowl and set aside.

6) Now, it's time for the dough. Put the mozzarella in a large microwavable bowl and spread chunks of the cream cheese on top of it. 

7) Microwave the cheese/cream cheese mix for about 1 minute and then stir.

8) Return to microwave until fully melted and stir well.

9) Mix in the almond flour, baking powder, xantham gum and eggs. Stir very well.

10) Microwave dough for 15 seconds once well mixed and continue to stir.

11) Gently mix in 1/4 cup of the topping crumbs into the dough.

12) Pre-heat oven to 350 degrees.

13) Take chunks of the dough and roll into balls that are slightly flattened. (I made 8 bagels from the dough).

14) Roll top and sides of the slightly flattened balls into the topping and place on a parchment-covered cookie sheet. Ensure you leave sufficient space between the balls because they do rise and spread slightly.

15) Bake for about 10 minutes and remove from oven. Spinkle the remainder of the topping mixture on to the bagels (you may want to press it in slightly).

16) Return to oven for roughly 10 more minutes or until slightly firm to touch. (They do harden a lot as they cool, so make sure not to overcook them).

17) Enjoy! I think they're best hot, but they are also really good at room temperature.

Picture Instructions:

Note: Pictures show 2x topping ingredients given I made extra for something else 







































Nutrition Facts:

3 comments:

  1. What is the vanilla collagen for?

    ReplyDelete
    Replies
    1. Hi Danielle! It makes it slightly chewier. You can definitely leave it out and it will still turn out fine, but the texture will be a bit harder.

      Delete
  2. These look mouthwatering!

    ReplyDelete

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