Once upon a time in a quaint little keto kitchen, there was a passionate baker named Emily who had a knack for creating delicious low-carb treats. Emily was on a mission to craft the perfect bagel recipe that would satisfy her cravings while staying true to her keto lifestyle.
With determination in her heart and a twinkle in her eye, Emily set out to experiment with different ingredients, determined to achieve that elusive balance of taste and texture. She knew that creating a truly authentic bagel experience without the carbs would be no easy feat, but she was up for the challenge.
Armed with a cup of whole tahini butter, a handful of eggs, and a sprinkle of creativity, Emily embarked on her culinary adventure. She cracked each egg with precision, savoring the anticipation of what her final creation would become. As she whisked the ingredients together, she could already imagine the warm, toasty aroma of fresh bagels filling her kitchen.
But Emily didn’t stop there. With a stroke of genius, she added a touch of apple cider vinegar to give her bagels that classic tangy flavor. And to ensure the perfect rise, she carefully measured out just the right amount of baking soda.
As the bagels baked in the oven, Emily couldn’t help but feel a sense of pride wash over her. She had poured her heart and soul into this recipe, and now it was finally coming to life before her eyes.
And when the timer chimed and Emily pulled the golden-brown bagels from the oven, she knew she had done it. These Completely Keto Zero Carb Bagels were not just a triumph of her culinary skills—they were a testament to her creativity, dedication, and love for all things keto.
With a sprinkle of Everything But the Bagel Spice for that perfect finishing touch, Emily’s kitchen was transformed into a haven of warmth and comfort. And as she took her first bite of the freshly baked bagel, she couldn’t help but smile, knowing that she had created something truly special.
Tsippy Kilstein’s Nearly World Famous Keto Rolls
Step One: Preheat Oven to 350 degrees
In a Vitamix and Cuisinart pulse together tahini and eggs until very smooth
Add in apple cider vinegar and Stevia
Add the baking soda and salt
Transfer batter to pan greased with coconut oil
Bake at 350° for 35 – 45 minutes depending on your oven.
Makes 6 large muffins or 12 small muffins. These rise so fill the tin only half way. You can also make them in a loaf pan.