Low Carb Croissant Bagels
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 denser. Just not as dense as my coconut flour bagel experiment.
That one could have been used as a doorstop, 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
Printable Recipe Card
Low Carb Croissant Bagels
- 3 eggs separated.
- ¼ teaspoon cream of tartar
- 2 tablespoon organic cream cheese softened.
- 2 tablespoon butter melted.
- 2 tablespoon coconut flour (can sift it if it's clumpy)
- 1½ teaspoon Sweetener of choice: 1 ½ teaspoon erythritol or 15 drops liquid stevia or 1 teaspoon honey for primal.
- ½ teaspoon baking soda + ¼ teaspoon cream of tartar mixed together in separate pinch bowl.
- ⅛ teaspoon sea salt.
- Kitchen Tools
- 2 large mixing bowls.
- 1 donut 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.