Ratio    1.92:1

Total Calories    535 kcals  

Fat                      47.3g

Protein               18.53g

Carbohydrate     6.16g

 

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Ingredients

70g Almonds, flaked and ground

40g Alpro greek style plain yogurt 

10g KetoCal 4:1 Powder - Unflavoured (available on prescription)

10g Baking powder, carb free, Barkat

 

         

Method

1. In a bowl whisk almond flour, KetoCal powder, baking powder, 1/4 teaspoon of salt to combine.

2. Add yogurt and mix until you have a soft smooth dough.

3. Divide into 2 and roll in-between your hands. 

4. Place onto a lined baking sheet and press down to slightly flatten. To make the hole use the handle of a wooden spoon or finger press into the middle of the bagel. Make a decent sized hole, brush with water and sprinkle with sea-salt. 

5. Bake at 160oc for 12/15 minutes until golden brown and allow to cool on the tray.

6. Store in an air tight container until needed.

Top Tips

Great toasted for breakfast or fill for a lunch box on the go. Cut them in half before you freeze so you can add them straight to a toaster for a quick breakfast or snack. You can add other toppings such as nigella seeds, mixed seeds, chopped nuts and sesame seeds but make sure you add these to your calculations for this recipe.

 

 

A Nutricia Recipe

© The Daisy Garland