The Keto Baking Mechanic™ — Recipes

5 Discard Diva Low Carb High-Protein Flagels

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Keto and Low Carb Breads and Baked Goods

Maximise your low carb sourdough discard (almond flour & coconut flour): adding dry and wet ingredients to your biscuits.

Adding Dry Ingredients

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After chilling your biscuit dough in the refrigerator for 30-60 minutes, gently fold in the dry ingredients without overmixing. Divide the dough into 6 equal portions and roll each into a ball. Slightly flatten each ball into a hockey-puck shape and place on parchment paper. Brush with whisked egg wash and add optional toppings (pressing larger seasonings like onion flakes into the dough). For better topping adherence, you can lightly spray the biscuits with oil. Bake for 25-30 minutes until golden, then immediately transfer to a cooling rack.

Adding Wet Ingredients

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The process for wet ingredients is similar, but requires using a silicone mold of choice, such as a muffin, brownie, or bun mold to maintain the biscuit shape during baking. Silicone works best as wheat-free doughs tend to stick to traditional metal pans even when oiled, and silicone is easier to use than parchment paper.

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Getting Started

Basic Process Overview

You start with the Basic Low Carb High Protein Sourdough Discard Flagel Dough. For sweet flagels, add powdered sweetener to the dough. Shape into bagel rounds that will naturally expand and flatten into flagels during baking. Serve with appropriate toppings.

The Foundation

Basic Flagel Dough Recipe (Foundation for All Flagels)

Makes 6 flagels

Equipment Needed

• Mini mixer or blender
• Large mixing bowl
• Rubber spatula
• Small bowl for egg wash
• Pastry brush
• Cooling rack
• Parchment paper
• Large baking pan
• Silicone muffin top mold (Amazon USA / Amazon Canada)

Ingredients

• 1 cup 4% fat cottage cheese
• 2 eggs
• 2 teaspoons apple cider vinegar (optional)
• ½ cup living starter (almond flour + coconut flour, or Gluten-Free Biome Boss™)
• 2½ cups extra fine or sifted almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed for any addition of wet ingredients like pumpkin purée, etc.)
• 1 teaspoon salt
• 2 tsp or 1 tablespoon baking powder (add more when adding heavy ingredients)
• ¼ to ½ cup powdered sweetener (optional for sweet flagels)
• 1 egg (for egg wash)

Toppings (optional)

Everything But the Bagel seasoning, sesame seeds, poppy seeds, coarse salt, garlic flakes, etc.

Let’s Bake

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper
2. In a mini mixer or blender combine the cottage cheese, eggs, and apple cider vinegar
3. Transfer to a large mixing bowl
4. To the mixing bowl add ½ cup Sinless Sourdough living starter

6. Add almond flour, psyllium, salt, and baking powder. Mix into a moist dough
7. If the dough is too wet, add one tbsp at a time of psyllium
8. If the dough is too dry, add 1 tbsp at a time of milk (cow’s, almond, coconut)
9. Shape moist dough into a ball, pulling in all pieces
10. Cover the bowl with a clean dish towel
11. Refrigerate, letting the dough stiffen for 30 to 60 minutes
12. The dough will now be firmer and will hold together when moulded
13. Divide the dough into 6 equal portions
14. Shape each portion into a round, flat disc about 3 inches wide. Press your thumb through the centre to create a hole, then gently work your fingers around the hole to widen it to about 1 inch in diameter, ensuring the dough is evenly distributed around the opening
15. Place the shaped bagels on the parchment-lined baking sheet, leaving space between them as they will expand and flatten into flagels
16. Whisk the egg. Brush egg wash on top of each bagel
17. If desired, sprinkle your choice of toppings such as Everything But the Bagel seasoning, sesame seeds, poppy seeds, or coarse salt on top of the egg wash
18. Bake for 20-25 minutes or until golden and flattened
19. Remove from oven. Keep the oven on
20. Flip each flagel over
21. Return to oven and bake another 8-12 minutes until both sides are golden and toasted
22. Remove from oven
23. Set on cooling rack and let cool
24. Enjoy your flagels!

By the Numbers

Nutritional Values Per Flagel (Based on 6)

Note: Please note that these nutritional values do not include any toppings and are estimates based on average ingredient measurements and general nutritional information. The actual values may vary depending on the specific brands of ingredients used, variations in serving sizes, and exact measurements. Use these values as a guide only, and for the most accurate nutritional information, it’s recommended to refer to the packaging of the ingredients you’re using.

Pro Tips

Pro Tips

Make It Your Own

Topping Variations

1. Chia, Hemp, and Pumpkin Seed Mix

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 2 tablespoons chia seeds
• 2 tablespoons hemp seeds
• 2 tablespoons pumpkin seeds
• ½ teaspoon flaky sea salt

1. Prepare the base dough according to the main recipe
2. In a small bowl, combine the chia seeds, hemp seeds, pumpkin seeds, and sea salt
3. After brushing the shaped flagels with egg wash, generously sprinkle the seed mixture on top, gently pressing the seeds into the dough
4. Bake according to the main instructions

2. Garlic Herb Parmigiano

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 2 cups freshly grated Parmigiano cheese
• 1 tablespoon garlic powder
• 1 tablespoon dried Italian herbs (combination of oregano, basil, and thyme)
• ½ teaspoon flaky sea salt
• Optional: 1 teaspoon dried minced garlic for extra flavour

1. Prepare the base dough according to the main recipe
2. In a small bowl, combine the Parmesan cheese, garlic powder, Italian herbs, and sea salt
3. After brushing the shaped flagels with egg wash, generously sprinkle the herb and cheese mixture on top. Press it into the dough
4. Bake according to the main instructions

3. Cinnamon Sugar Almond Crunch

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• ¼ cup powdered monk fruit sweetener
• 1 to 2 tablespoons ground cinnamon
• ¼ cup almond slices
• ½ teaspoon freshly ground nutmeg for added warmth (optional)

1. Prepare the base dough according to the main recipe
2. In a small bowl, combine the sweetener, cinnamon, and nutmeg
3. After brushing the shaped flagels with egg wash, generously sprinkle the cinnamon-almond mixture on top
4. Add almond slices. Press them into the dough
5. Bake according to the main instructions

4. Everything Bagel Seasoning Upgrade

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 1 teaspoon flaky sea salt
• ½ teaspoon caraway seeds for added complexity (optional)

1. Prepare the base dough according to the main recipe
2. In a small bowl, combine all the seasoning ingredients
3. After brushing the shaped flagels with egg wash, generously sprinkle the everything bagel seasoning on top
4. Bake according to the main instructions

5. Spicy Jalapeño Cheddar

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 2 cups shredded sharp cheddar cheese
• 1-2 fresh jalapeños, thinly sliced (remove seeds for less heat if desired)
• ½ teaspoon garlic powder
• Freshly ground black pepper
• ½ teaspoon cayenne pepper for extra heat (optional)

1. Prepare the base dough according to the main recipe
2. After brushing the shaped flagels with egg wash, sprinkle each with a portion of the shredded cheddar
3. Arrange jalapeño slices on top of the cheese
4. Dust lightly with garlic powder, black pepper, and cayenne (if desired)
5. Bake according to the main instructions

Good to Know

Important Notes