Jalapeno Cheddar Bagels
- 1 scoop Buttery Blend Protein Powder Supplement
- 2 TBSP coconut flour
- 2 TBSP almond flour
- 1 tsp baking powder
- 1 oz reduced fat shredded cheddar cheese
- 1 fresh jalapeno, chopped
- 1 egg
- ½ C (122g) liquid egg whites (4-5 whites)
- 2 TBSP water
Preheat oven to 350. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.
In a small bowl, mix together dry ingredients and set aside.
In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.
Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a small spatula gently around the edges to release the bread from the pan. Remove from pan and allow to cool. Once cool, slice and store in fridge.
*Bagels/buns taste best when toasted lightly before serving. Use as a bun for sandwiches and burgers or spread with cream cheese, seasoned greek yogurt or hummus for a delicious snack.
*Consider making up small zip-top bags containing already-measured dry ingredients. Having mixes at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for meal prep.