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"Phathead" Bagels-GF,DF

This is my holy grail of a recipe! Have you ever made Fathead dough? It's everywhere. People are making pizza, bread sticks, rolls...if it's bready people have tried to make a Fathead dough version of it. It is a "keto" recipe so it's low carb and high fat. It's pretty much aaalllll dairy. Which for most people on keto they don't seem to mind. But if you're lactose intolerant or allergic to dairy then it's not your answer to all things bready.

Dairy is a highly debated topic when it comes to fat loss. I'm not debating that here, it has been shown to disrupt hormones in some people. Hormones need to be balanced to have an easier time losing body fat. Dairy doesn't do this to everyone but many have seen success giving it up...and many have seen no change so might as well keep eating it!


As for me, I have found in myself and in a few clients (and some clients are just fine with dairy!) that dairy causes inflammation in their bodies. Inflammation can hinder fat loss. It makes me breakout mostly but if I go on long binges with dairy I get puffy, like you can see it in my face! Puffy face and skin is not deadly by any means, but it's sure not fun and it definitely means my body isn't exactly happy and balanced. Have you had any realizations around dairy? If you wanted this recipe, probably.


On to the recipe. I have tried making Fathead Pizza dough and bagels with various brands of dairy free products and this is the best combo so far! I used 2 different brands because the shreds are made of tapioca flour they are already pretty doughy and stringy when melted (I LOVE that). The cream cheese I used is really creamy and was able to melt into the shreds. That's the first time I had that happen.


The original recipe says that if the cheese starts to get sticky then you just remelt it, but this dough never needed to be reheated, even 20 mins later on batch #2 It was still dough-like and malleable right out of the bowl. I used almond flour because my family doesn't like coconut (which is an abomination because I can eat/drink anything coconut!)

See, anything coconut...even right off the tree!

Also the coconut milk recipes call for more eggs and I didn't have enough. So there's that. I also like the bready consistency and the fact that almond flour is less dense than coconut flour. My using almond didn't have anything to do with paleo/vegan or whatever.....just consistency.


So without further ado....the recipe.

I adapted the original recipe to work better with non-dairy ingredients because non-dairy products are typically a lot less moist than diary, especially when melted. So I cut the egg to 1 instead of 3. (One was for an egg wash, I would spread on some oil or you can egg wash too.)


You can find the recipe I used to adapt mine from here it's chock full of dairy and mine are only 2g higher in carbs!! (credit goes to Peace Love and Low Carb)


Ingredients:

  • 2 cups almond flour

  • 1 tablespoon baking powder

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried Italian seasoning

  • 2 large eggs

  • 3 cups Daiya shredded mozzarella cheese

  • 5 tablespoons Miyoko's Plainly Classic cream cheese

  • 3 tablespoons Everything Bagel Seasoning (I get mine at Trader Joes)

Directions:


Preheat oven to 425°.

Line a rimmed baking sheet with parchment paper or a silicone baking sheet.

In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning. Mix until well combined. You can put it all through a sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients or you can get your overzealous 4 year old involved with a fork and make sure she doesn't stop stirring!


Combine the mozzarella "cheese" and "cream cheese" into a pot on the stove. On medium heat stir and stir until it melts, might take a while. You can also microwave for 1 minute and 30 seconds, take it out, stir and repeat until its super melted. Mix "cheeses" until well combined. They will eventually start to ball up, they may never be runny like true dairy cheese. The melted "cheeses" will be almost like dough themselves, it will be a ball of squishy cheese, that is OK. If in a pot transfer to a mixing bowl.


To the mixing bowl, add the remaining 1 egg and the almond flour mixture. Mix until all ingredients are well incorporated. You might need to knead it with your hands but it should be able to stir and combine.

Divide the dough into 8 equal portions.

Take each clump of dough and place it on the baking sheet, press your fingers into the middle creating a hole and round the edges so it looks like a bagel. Top each bagel with the Everything Bagel seasoning or just salt and pepper or leave it plain!

Bake on the middle rack for 10-13 minutes or until golden brown.


**I also made some "croissants" out of the dough, adding butter to the top would have been perfect! They don't look so good but they tasted good.









Here are the macro nutrients for one bagel:


If you change any of the ingredients you can easily plug this into MyFitnessPal as a new recipe and it will recalculate the values. Not all "cheese" brands are created equal. This one is the meltiest one I have found. Some are very crumbly and some are a lot higher in carbs so watch what you get and keep trying!



If you do these leave me a comment and let me know what you thought or if you made any adjustments, I'd love to know how they turned out!


-Nicci