- 1 cup blanched almond flour
- 3 large eggs
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 tablespoon Fatworks Lard or Chicken Schmaltz
- 1/8 teaspoon mace (you can replace mace with nutmeg)
- Pinch of cloves
- 6 slices of bacon
- 1 tablespoon baking fat
Prep time: 15 minutes
Cook time: 20-25 minutes
Servings: 3-4 bagels
Leaf Lard, Pure Lard, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly
Preheat the oven to 350° F.
Add all ingredients (not including the tablespoon of butter) to a large mixing bowl and combine well using a hand-mixer.
Use the tablespoon of butter (or your preferred baking fat) to grease the donut pan.
Pour the batter into a donut pan so each well is half full.
Cut bacon slices into quarters and arrange four pieces in each donut pan.
Cover bacon with remaining batter.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean (check halfway through cooking time).
Remove from oven and let rest for 15 minutes.
Using a clean toothpick, run it along the outside of each bagel and gently pull each one out of each well.
Serve with extra bacon or however you would normally eat your bagels. (Off the top of my head ideas that come to mind are pulled pork, smeared with some strawberry jam or cream cheese, topped with an egg or better yet, scramble some eggs and serve as a Paleo bacon, egg & cheese-optional sandwich.)
As an option, you can add handfuls of shredded cheese, chopped jalapenos, and/or chives.