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Low Carb Olive and Rosemary Bagel Recipe

Breakfast
Gluten Free
Lunch
Vegetarian
★★★★★
5/5
(1628 reviews)
By Zylo Nutritionist Team
Low Carb Olive and Rosemary Bagel
Zylo Recipes

Description

These savory bagels offer a delightful twist on a classic favorite, boasting a satisfyingly dense and chewy texture that will leave you craving more. Crafted with a blend of ground almonds, coconut flour, ground flaxseed, and a hint of tangy parmesan cheese, the dough comes together to create a unique and flavorful base. Fresh rosemary and salty olives are then kneaded into the mix, infusing each bagel with an aromatic and Mediterranean-inspired essence.

The dough benefits from a chilling period, allowing the flavors to meld and the texture to develop. Before baking, each bagel is briefly boiled, a crucial step that gives them their signature sheen and contributes to that authentic bagel chewiness. A brush of egg wash lends a beautiful golden hue as they bake in the oven, promising a delightful experience with every bite.

With a subtly savory profile, these bagels provide a wonderful alternative to traditional bread. Their distinctive flavor pairs perfectly with a variety of fillings, making them a fantastic choice for lunch or brunch. Imagine them sliced and layered with savory Italian ham, offering a delightful salty and meaty contrast to the herbaceous bagel.

Alternatively, thinly sliced chicken breast creates a lighter yet equally satisfying combination. To complete your meal, consider serving these bagels alongside a fresh green salad. The crispness of the greens and a light vinaigrette will complement the richness of the bagel and its filling, creating a balanced and flavorful dish.

Whether you're seeking a unique bread alternative or simply a delicious and satisfying meal, these savory bagels are sure to please. Their blend of textures, aromatic herbs, and savory flavors makes them a truly special treat.

Preparation Time

Prep Time
40 min
Cook Time
30 min
Total Time
1 h 10 min

Nutrition Information

Per 1 servings serving
C
Calories
330 Kcal
C
Carbs
15 g
Fi
Fiber
10 g
Sugar
2 g
P
Protein
13 g
C
Fats
25 g
Saturated Fats 3 g
Unsaturated Fats 18 g
Cholestrol 0 mg
Sodium 450 mg
Potassium 150 mg
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Ingredients

    1.
    Black Olives
    Black Olives
    8 medium
    2.
    Raw Egg
    Raw Egg
    3 medium
    3.
    Almonds, Raw
    Almonds, Raw
    1-¾ cup, ground
    4.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    1 tablespoon
    5.
    Olive Oil
    Olive Oil
    1 tablespoon
    6.
    Dannon All Natural Yogurt, Plain
    Dannon All Natural Yogurt, Plain
    1 tablespoon
    7.
    Rosemary, Fresh
    Rosemary, Fresh
    1 teaspoon
    8.
    Onion Powder
    Onion Powder
    1 teaspoon
    9.
    Baking Soda
    Baking Soda
    1 teaspoon
    10.
    Coconut Flour
    Coconut Flour
    ⅓ cup
    11.
    Whole Ground Flaxseed Meal by Bob's Red Mill
    Whole Ground Flaxseed Meal by Bob's Red Mill
    ⅓ cup
    12.
    Parmesan Cheese
    Parmesan Cheese
    ⅓ cup, grated
    13.
    Salt, Sea Salt
    Salt, Sea Salt
    ½ teaspoon
    14.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    ½ tablespoon
    15.
    Lemon Juice
    Lemon Juice
    ½ tablespoon

Instructions

    1.
    Add the ground almonds, coconut flour, flaxseed, parmesan, salt, onion powder, baking soda and erythritol to a food processor. Pulse until well combined. At this stage you can use your alternative sweetener if preferred or omit entirely.
    2.
    Crack two of the eggs into the food processor. Blend until well combined to form a dough. The dough should be easy to handle and hold together well.
    3.
    Add the yogurt, lemon juice and olive oil. Blend again until fully incorporated into the dough. The dough should be easy to mould and slightly tacky.
    4.
    Transfer the dough to a mixing bowl. Finely chop the olives and rosemary. Add the olives and rosemary to the mixing bowl and knead into the dough so they are evenly distributed throughout. Cover the bowl and refrigerate for 20 minutes.
    5.
    Preheat the oven to 300 degrees Fahrenheit and lightly oil a shallow oven tray. Whilst the dough is chilling, crack the remaining egg into a small bowl. Add the almond milk and beat together to combine. Remove the chilled dough from the fridge and divide into four even portions. Roll into even sized balls and push your thumb gently through the center to create a hole. Mould into bagel shapes.
    6.
    Fill a large saucepan with water and bring to a boil then reduce to a simmer. Carefully lower two of the bagels into the water. Allow to simmer until they float up to the surface. Remove with a slotted spoon and set to one side. Repeat the process with the remaining bagels. Arrange the bagels across the oiled oven tray.
    7.
    Brush the bagels all over with the beaten egg mixture. Transfer to the oven to bake for 25-30 minutes or until cooked through and golden brown all over. Set aside to cool before serving.