.Prior to my Keto lifestyle, I could live on bread alone. In fact, the day I started Keto, I had toasted sour dough (slathered in butter) bread for breakfast and for lunch. At 3 p.m. on August 3rd, I got the life changing email and started Keto. And I have never looked back or missed eating bread since.
Why? Even before I discovered the Fathead recipes, I make some almond bread and muffins --not as great as Fathead breads, but Hey! -- Plop on enough butter and almost anything tastes good.
Fathead Bagels were a game changer for me. First, they are delicious - dangerously so. Second, I love sandwiches, so I am able to still indulge in my sandwich addiction. And third, they help me when I go out. For example, I was traveling with friends and we stopped at a McDonald's for breakfast. One Keto friend had a scrambled egg and sausage platter. Another Keto friend had an Egg McMuffin without the bread. Me? I planned ahead for this stop. I sliced my Fathead Bagel, put a schmear of cream cheese on it, put it in a baggie and tucked it in my purse. I ordered an Egg McMuffin without the bread. When we got to the table, I discreetly pulled out my baggie, and placed the egg, cheese and Canadian bacon betwen the slices of my FH Bagel, and Yum!
I hate to admit this one - but I never professed to being a healthy eater, so read this at your peril - smile. But my favorite lunch to pack is a FH Bagel, with a schmear of cream cheese and chives, and crisp bacon. For me - doesn't get much better than that...in the sandwich category!
1-1/2 cup shredded mozzarella cheese
2 Tbsp cream cheese
1- 1/4 cup almond flour
1 Tbsp baking powder
1. Put the mozzarella cheese and the cream cheese in a glass bowl and microwave for 1 minute.
2. While cheeses are in the microwave, put the almond flour, egg and baking powder in a second bowl.
3. Ding! Off to the microwave - stir the mixture with a spatula and send it for another whirl for 30 seconds.
4. Mix the ingredients in the flour bowl.
5. Ding! Back to the microwave - stir the mixture with a spatula and pour it into the second bowl with the flour, egg and baking powder. Mix well. Place in freezer for a few moments.
6. Preheat toaster to 400 degrees. Place a sheet of parchment paper on the baking sheet.
7. Remove batter from the freezer; it will have just lost the heat from the cheeses. Spray (or rub) your hands with olive oil and grab a handful of batter. Roll it like a little snake and then form it on the baking sheet in the shape of a bagel. Do the same until you make 6 bagel shapes.
8. I like to sprinkle mine with Himalayan sea salt and Gomasio (a mixture of sesame seeds, seaweed and sea salt). Obviously you can sprinkle yours with any thing you like.
9. Bake but keep an eye on them -- my toaster oven usually has them finished in less than 10 minutes.
Another thing I like about this recipe is that from the time I get the idea, until the time I am indulging in this tasty bread is less thatn 30 minutes. Tell me...how cool is that!?