Low Carb, High Fat Keto Bagels
- 2 1/2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 2 eggs beaten
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 1/2 tablespoon xanthan gum
- 1 tbsp water (optional)
Trader Joe’s Everything But the Bagel seasoning (or favorite topping such as cinnamon, garlic, poppy seed, onion etc )
Combine the cheeses and microwave for 2 minutes, stirring after one
Beat the eggs and add to the melted cheese
Combine the dry ingredients and mix them into the melted cheese until a dough forms. If it’s too dry, add up to a tbsp of water
Divide into 6 pieces and roll into a strip. Connect the ends to form a bagel.
Sprinkle seasoning on top, I use Trader Joe’s Everything but the Bagel, but friends have tried poppy seeds, sesame seeds, pretzel salt and cinnamon.
Bake at 425 for 10-15 minutes on a parchment paper lined cookie sheet.
Enjoy hot out of the oven. I keep 1-2 in fridge , slice and put in toaster when i am ready to eat them. Freeze the rest to keep them fresh.
You can use this recipe for a pizza crust, cook crust first and then add tomato sauce, cheese and favorite toppings!
Mini Crustless Quiches
- 14 large eggs
- 3 plum tomatoes, diced
- ⅔ cup mozzarella cheese, shredded
- ⅓ cup pepper jack cheese, shredded
- ⅓ cup sweet onion, diced
- ⅓ cup sliced pickled jalapeños
- ⅔ cup soppressata salami, diced
- ⅓ cup heavy cream
Instructions 1. Preheat the oven to 325°F and grease a 15” x 11” muffin tin. 2. Combine all the ingredients in a mixing bowl, season with salt and pepper and whisk well. 3. Split the quiche batter into the muffin tin equally and bake for about 25 minutes. 4. Store in the fridge and reheat when ready to eat. 4 mini muffins per serving
Creamy Scrambled Eggs
- 4 large eggs
- 2 tbsp butter
- 4 strips bacon
- 2 tbsp sour cream
- ½ tsp salt
- ¼ tsp black pepper
- 1 stalk green onion
Instructions 1. Crack eggs and add the butter to a pan on a medium-high heat. Stir continuously with a silicone spatula. 2. While stirring the eggs, let some bacon strips cook in another pan (or bake them). 3. Alternate stirring the eggs on the heat and off the heat in 30 second intervals. When they’re almost done, turn the heat off. The eggs will continue cooking a little more from the residual heat from the pan. 4. Add a tablespoon of sour cream and season with salt and pepper. 5. Garnish with chopped green onion and enjoy!
- 3 large eggs
- ½ cup low fat Ricotta
- ⅓ cup almond flour
- 2 T. coconut flour
- 1 pinch salt
- ¼ tsp baking powder
- 1 T. coconut oil, melted (divided)
Pour all the ingredients into blender except for 1½ tsp melted coconut oil.
Blend 30 seconds or until ingredients are thoroughly blended and frothy.
Pour remaining oil in nonstick pan or griddle. (Griddle is best.)
Cook pancakes over medium heat in about 4 inch rounds.
Wait to turn them until the bubbles begin to pop on top, using a thin and wide pancake turner.
Ingredient swap: No ricotta? Replace it with cottage cheese.
Keto Homemade Pancake Syrup
- ½ cup butter
- ⅔ cup powdered swerve
- ¼ cup cream
- ¼ cup water
- 1 tsp. cider vinegar
- ⅛ tsp. salt pinch
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- ¼ tsp. maple flavoring optional
In a medium sauce pan, melt the butter.
Add the Swerve, salt, cream, water and vinegar.
Stir and bring mixture to a full boil.
Allow it to boil 1 minute.
Remove from the heat and stir in baking soda and vanilla and/or maple flavoring.
It will foam up a lot when you add the soda and flavorings.
Serve it warm over your favorite low carb pancakes or waffles.
Keep syrup in a container that can be used in both the microwave and the refrigerator.
Keep the syrup in the refrigerator between uses for up to 3 weeks. Stir and gently rewarm when needed before serving.
Makes about 1 ½ cups or 24 – 1 tablespoon servings
You may wish to further powder the swerve in a bullet blender before adding to the ingredients as Swerve has a tendency to remain granular in liquid. Nutrition Information Serving size: 1 T. Calories: 43 Fat: 4.8 Carbohydrates: 0.1
You serve the Zero Carb Golden Pancake Syrup warm and it re-warms well. Just be certain that you keep it in between uses in the refrigerator in a microwavable container.
It lasts about 2 weeks in the fridge. But it will disappear before then.