These Keto Breakfast Tart Crusts are a delicious and make the perfect vessel for yogurts, fruits or whatever you want to put in them.

Individual Keto Breakfast Tart Crusts
Yields 4 tarts

Prep Time 5 minutes
Cook Time 10-15 minutes

Ingredients:
2 1/2 cup Almond Flour
1/2 cup shredded coconut
​1/4 cup gluten free oats
1 Tablespoon Chia seeds
2 teaspoons hemp seeds
1/3 cup Keto sweetener of choice 
1/4 teaspoon Sea salt 
1/4 cup Ghee (measured solid, then melted)
1 large Egg 
1/2 teaspoon Vanilla extract (optional)
¼ teaspoon cinnamon

Here's how I served them.

In less than 45 minutes, you can have homemade bagels ready for cream cheese, lox, honey, nut butters, or whatever toppings your heart desires!

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

​Even though they are simple to make, homemade bagels take a little while to prepare. The yeasted dough needs to rest for a long period of time, typically overnight. After that, it is poached in boiling water and cooked in the oven.

The yeast and poaching liquid are omitted from the recipe for these gluten free bagels. Simple self-rising flour and nonfat Greek yogurt are combined to make the bagel dough, which is then rolled into rolls, coated with egg wash and any other seasonings, and baked.

Ingredients:
1 1/2 cups gluten free self rising flour
1 cup plain Greek yogurt (make sure it is a yogurt that is thick to avoid stickiness of dough)
1 teaspoon salt
1 large egg (for egg wash)
1 teaspoon of liquid (water, milk, or cream depending on your preference)
everything bagel seasoning mix, sesame seeds, poppy seeds, parmesan cheese, cinnamon (all optional)

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Directions:
​Preheat the oven to 375°F (180°C). Place parchment paper on a baking sheet.

In a large bowl, use a sturdy spatula to combine the self-rising flour, yogurt and salt.  

Dump the mixture onto a lightly floured work surface. Knead the dough* together by hand for about 5 minutes, until the dough is smooth and elastic. If your dough is sticky add more flour.

If you are going to make any of the bagels flavored, (i.e. cinnamon, onion, etc.) separate half of the dough and add the flavoring. For the cinnamon bagels, I used 1 teaspoon of cinnamon to make the 2 cinnamon bagels.  If you are adding toppings (parmesan cheese, everything but the bagel mix, etc.), they are added after egg wash. 

If you are going to make all one flavor, divide the dough into 8 equal parts.

Shape each portion of dough into a ball. Each dough part should be formed into a ball. Make a hole in the center of each ball with your thumbs. Stretch and pull the dough slowly until it forms a ring of the same size. Continue with the subsequent rounds. You may need to flour your hands. 

Arrange the shaped bagels on the prepared baking sheet. Mix together the egg wash by whisking the egg in a small bowl until smooth. Brush the egg wash mixture over the bagels. Sprinkle desired toppings over bagels.

Bake for 20 to 25 minutes, rotating the baking sheet midway through baking.

If you want the tops of the bagels more browned, increase oven temperature to 450°F. for an additional 3 to 4 minutes. (The bagels pictured were baked for 23 minutes).

Eat warm out of the oven with your favorite toppings.

*I usually have to split the dough in half to make it easier for me to knead with my small hands.  It also makes it easier if you are going to make different flavors.

This time, I made 4 Everything Bagels, 2 Cinnamon, 1 Poppy Seed and 1 Parmesan Cheese.

STORAGE TIPS
Place in tightly sealed container or a zip-lock bag for up to 24 hours on the counter. In the refrigerator, they'll keep for up to 3 days.

If you wish to freeze them, wrap each one separately and defrost them before slicing and toasting.  I usually pop them in the microwave for about 20 seconds.

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Artichoke Egg Casserole
Yields 4 servings

Ingredients:
4 eggs, beaten
1/2 cup heavy whipping cream
1/2-1 cup cooked artichokes, diced 
1 cup shredded cheddar cheese
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese, plus additional for garnish, optional
sliced cherry tomatoes, for topping
parsley, for garnish, optional

Directions:
Preheat oven to 350°F.

​Grease a 8"x 8" baking dish, set aside.

In a medium bowl, whisk together eggs.  Add heavy whipping cream and whisk to combine.

Add chopped artichokes and onion to the egg mixture and stir to combine.

Add cheese. Stir to combine.  Add garlic, Herbs de Provence, salt and pepper and stir.

Pour into prepared baking dish and spread the mixture evenly in the dish.  Sprinkle with Parmesan cheese.

Bake in preheated oven for 20-25 minutes, or until top is set and slightly browned.

​Cool for 5 minutes and serve warm.

Here's how I served this casserole.

The crust on these tarts is made from rolled oats, chia seeds, flax seeds and unsweetened shredded coconut.  They're sweetened with honey and dates! You can fill them with Greek yogurt and top with whatever kind of fruit you want.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Sweet Breakfast Tart Shells
Yields 6 tarts

Ingredients:
5 dates (I used Medjool)
4 Tablespoons raw honey
2 teaspoons coconut oil
1 cup gluten free rolled oats
1 Tablespoon chia seeds
1 Tablespoon flax seeds
2 Tablespoons unsweetened shredded coconut
1 teaspoon cinnamon
pinch of salt
Coconut oil spray

Directions:
Remove the seeds from the dates.  Soak dates in water for 10-20 minutes until softened.

Preheat oven to 350°F degrees.

In a food processor, process the dates with the honey and coconut oil until a paste is formed.

Add in the rolled oats, seeds, cinnamon and shredded coconut. Process until the mixture forms a dough texture.  Divide into 6 equal dough balls.

Lightly grease individual pans (or you could use muffin pan) with coconut oil spray.  Press each dough ball into the pan, shaping it into small tart shells.

Bake for about 10-12 minutes, or until the shells are lightly browned on the edges.

​Remove from heat and let cool.

Top each breakfast tart shell with yogurt, fruit, and nuts! Enjoy!

Here's some of the ways I've filled my tart shells.

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Need a new pancake recipe?  These Blood Orange Carrot Cake pancakes have a tangy orange cream cheese drizzle for a special twist on pancakes. 

​Blood Orange Carrot Cake Pancakes with Orange Cream Cheese Drizzle
Yields approximately 12 pancakes

Ingredients:
For the Pancakes:
1 1/2 cups gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon finely grated orange zest, optional
1/3 cup blood orange juice
2/3 cup milk
2 eggs, separated
1 teaspoon vanilla extract
3 Tablespoons butter, melted
3 medium carrots, grated and pat dry
2/3 cup walnuts, chopped + more for garnish
1 medium banana

For Orange Cream Cheese Drizzle
2/3 cup orange cream cheese frosting (See below)
2-3 teaspoons, to thin it out until desired consistency​

Directions:
​In a large bowl, sift flour. Add baking powder, baking soda, salt, cinnamon, ginger, and
nutmeg. Whisk dry ingredients to incorporate.
Separate egg whites and yolks.
Pace egg yolks, banana, blood orange juice, milk, sugar, vanilla, and cooled melted butter
into blender and blend.
In separate bowl, whisk egg whites until frothy.
Pour your wet ingredients (except egg whites) into your dry ingredients and mix. Fold in
grated carrots, walnuts. Fold in egg whites.
Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the
batter on the griddle in 1/4 cup measures.
Flip when “the bubbles” appear on the surface. Cook until golden brown on both sides.
Continue until all of your batter is used up.
For Orange Cream Cheese Drizzle
Add 2/3 cup orange cream cheese frosting to a medium bowl. Add a few teaspoons of
milk to thin to desired consistency.
Plate pancakes and drizzle with orange cream drizzle and additional walnuts.

Orange Cream Cheese Frosting

Ingredients:
5 oz cream cheese, softened
6 Tablespoons (3 oz) butter, softened
2 cups powdered sugar
2 teaspoons orange zest from 1 large orange
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

Directions:
In a mixing bowl fitted with the paddle attachment, whip together butter and cream
cheese until light and fluffy.
Mix in powdered sugar, orange and vanilla extracts and orange zest. Whip again until
light and fluffy.
Store in an airtight container in the refrigerator.