Low carb croissant bagels are grain free and primal. A marriage of a buttery croissant and a sturdy bagel. These are an adaptation of the Revolution Roll recipe in Dr. Atkin”s Diet Revolution (1972). I like the recipe in the book, but wanted to make the rolls more sturdy and less delicate.
I added butter for a croissant like flavor, and coconut flour to make it more dense. Just not as dense as my coconut flour bagel experiment. That one could have been used as a door stop, lol. I was trying to get somewhere in between delicate and brick. Awe, the joys of grain free baking!
The kids said it does taste like a croissant but without the flakiness. I’m happy with that review. Definitely closer to a croissant than a bagel. However, the kids were sad when They found out I was not making donuts. They saw the donut pan out, and got excited.This is where I bought the bagel donut pan: Bagel Pan
- 3 eggs separated.
- ¼ 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
- tsp Sweetener of choice:1 1/2 tsp erythritol or 15 drops liquid stevia or 1 tsp honey for primal., for low carb
- ½ tsp baking soda + ¼ tsp cream of tartar mixed together in separate pinch bowl.
- 1/8 tsp sea salt.
- Kitchen Tools:
- 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
- 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.
Nutritional Data For Low Carb Version: Yield: 7 bagels or rolls, Serving Size: 1 bagel or roll, Cal: 83, Carbs:1.9 g / Net Carbs:1.1 g, Fiber: 0.7 g, Fat: 6.8 g, Protein: 3.4 g, Sugar: 0 g
Nutritional Data for Primal Version (honey): Cal: 86, Carbs: 3g / Net Carbs: 2.3 g, Fiber: 0.7 g, Fat: 6.8 g, Protein: 3.4 g, Sugar: 3 g
(nutritional data is an estimate based on the products I used.)