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low carb bagel sandwich

Bagels, Made of Mozzarella? Yes.

My SE Michigan residence is not presently air conditioned. Not a complaint… I did not grow up with AC, and we have a pool. And, around here, there are not too many days that are truly miserable without AC. The real problem of not having AC on super hot, humid days is that it makes using the oven a decidedly undesirable thing to do. So in the summer I don’t tend to bake nearly as much as I do in the Fall through  Spring. And that is a little bit sad! Fortunately we’re slated to replace an aging furnace with something that will provide at least partial AC, and I’m looking forward to baking year round again 😉

I have always loved to bake, and still do quite a bit of conventional baking for my family. But now I am slowly discovering more keto-friendly recipes that are both low-carb and tasty, as well as, at a minimum, reminiscent of traditional baked goods. I recently came across the Fathead Pizza Dough recipe, and am still living on cloud 9. This recipe, despite being made primarily of mozzarella cheese, makes a dough that can multitask in your low carb diet and really, really tastes great. And acts surprisingly like bread as well.

I first made this dough in the form of bagels. It was a shockingly successful debut… they puffed, they browned, they were riddled with small chewy air pockets, cut well, and toasted like a dream. I used them on their own, with cream cheese or butter, and in meat and cheese bagel sandwiches. My non-low-carb family keeps asking for them too! Definitely a keeper!

The one drawback, if you can call it that, is that these things are so nutrition dense that they are VERY filling. The recipe makes bagels that are smaller than store bought (see the sandwich pic for reference), but if you use them as a sandwich base, they will eliminate the need to eat for a long time. You’ve been warned.

Fathead Bagels

Ingredients:

  • 1 1/2 cups almond flour (not almond meal)
  • 1 tbsp baking powder
  • 1/2 tsp xanthan gum (optional but helpful)
  • 2 1/2 cup (10 oz) shredded mozzarella cheese
  • 2 oz cream cheese, cubed
  • 1 large egg, beaten

Directions:

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or silicone mat.

Mix dry ingredients thoroughly. Set aside.

Melt mozzarella and cream cheese in a separate bowl in the microwave, stirring every minute or so until completely melted and well incorporated.

Combine dry ingredients and egg with the melted cheese and stir until very well mixed. It will look like a sticky dough. Using wet hands (and re-wetting them as necessary to keep dough from sticking to you), divide dough into 6ths and form them into bagel shapes. I had good luck making 8″ logs, then joining into a ring and plopping it onto the baking pan. Unlike wheat dough, you do not need to be very careful in joining the dough into a ring… in the oven it will meld it together and it will stay well attached. When all your bagels are formed, you can top them with poppy or sesame seeds or anything else you want. Bake in the preheated oven for 10-14 minutes until firm and golden. Err on the side of overbaking since the moist fatty dough will not dry out quickly.

Serve hot or cold, toasted or not. Store in the fridge or freezer.

(Note: If you omit the xanthan gum, the bagels may bake up flatter and wider… this might be a good thing depending on what you plan to do with them.)

keto pancakes

Keto Cream Cheese Pancakes

So, you know those gorgeous food blog posts with tantalizing images of deliciousness you can barely help from licking the computer screen? Yeah? You won’t find that here today. This was a last minute meal where I realized, a few bites in, that I should have documented it. Enter the phone camera. Also, no garnishing or staging. The food was real, yummy, and gone too quickly 😉

My big sister sent me a link to this recipe a while back, and I just didn’t get to making it for over a month with all the craziness going on in May and June. But then, one evening, my kids reminded me that I had promised “breakfast for dinner” and they wanted pancakes. So I mixed up some regular Betty Crocker recipe pancakes and remembered this recipe. Mixing it up was quick, so I just made the cream cheese pancakes when  I was done making the rest. I ate them with a standard sugar-free pancake syrup, and they both looked and tasted just as I hoped. Really not a compromise in the world of sugarless substitutions, and very easy.

The recipe comes from kitchn, made by me in the keto-friendly fashion they suggest.

Cream Cheese Pancakes

Serves 2, makes about 6 four-inch pancakes

Ingredients

  • 4 ounces cream cheese, at room temperature
  • 2 large eggs
  • 1/4 cup flour, such as almond, coconut, or all-purpose
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt

Directions

Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.

Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

Repeat with remaining batter. Serve with butter, sugar-free syrup or fresh berries.

low carb german chocolate cake with frosting

Low Carb German Chocolate Cake with Frosting

Disclosure: This post contains affiliate links. If you click through and decide to make a purchase, I may be monetarily compensated without any additional cost to you. All monies received via affiliate links will be spent on either fabric or tea, both of which fuel my blogging  

Maybe German chocolate cake isn’t your thing, but it’s definitely my thing, and this recipe meets my low carb German chocolate cake requirements exactly. And it’s birthday season around our house…

Eating low carb / ketogenic isn’t rocket science, but it has its logistical drawbacks. I will readily admit that I am a sweet-loving person. And since I’m not really eating sugar or refined flours these days, baked goods with just the right texture can be mighty hard to come by. But after a fortuitous recipe find at Elana’s Pantry combined with a clearance on cashew butter at Costco, I have managed to produce (and now reproduce regularly) this tasty treat. The zucchini can be left out, but I think it adds substance and moisture that really enhances the texture. The cake can be made simply as an unfrosted loaf, delicious and simple… just swap a 4×8 loaf pan for the 7″ loose-bottom /springform pan and you’ll be in business. Here is the Nordic Ware pan I have and love (it’s a leakproof version… amazing for high-fat baking!).

low carb german chocolate cake with frosting

Low Carb German Chocolate Cake

  • 1 cup cashew butter
  • 6 whole large eggs
  • 1 tsp vanilla
  • 1/4 cup cocoa powder
  • 1/2 tsp espresso powder (optional, but recommended)
  • 1/3 cup powdered non-caloric sweetener (erythritol, Splenda for baking, etc), or more to taste
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp apple cider vinegar
  • 1 cup grated, squeeze-dried zucchini (fresh or frozen/thawed)
  • 25-50 g finely chopped dark chocolate (85-90%)

Mix all the cake ingredients (except chopped chocolate) in a food processor until blended, adding the zucchini and vinegar last. Fold in chopped chocolate. Pour into a 7″ loose-bottom / springform pan or a 4×8 loaf pan. Bake for 45 minutes or longer… it’s done when a toothpick inserted into the center comes out clean. Do not set the springform pan on another tray in the oven or the center bottom may end up under-baked (ask me how I know); set it directly on the oven rack.

Keto-Friendly Frosting for German Chocolate Cake

  • 8 oz bar of cream cheese
  • 4 oz butter
  • 4 oz heavy cream
  • 1 tsp vanilla
  • Non-caloric sweetener to taste (don’t be stingy… you want it sweet! liquid or powder is fine)
  • 3/4 cup chopped pecans
  • 3/4 cup unsweetened shredded coconut

Soften the cream cheese and butter. Add the heavy cream, sweetener, and vanilla. Beat well with a hand mixer until fluffy and homogeneous. Fold in the chopped pecans and shredded coconut.

Split the thickness of the cake (loaf or round) in half, and spread half of the frosting on each layer. Stack. Serve. Smaller slices are recommended since it is heavy duty cake… 12-16 servings per loaf/cake.

Refrigerate any leftovers.

Caution: Try not to eat the whole thing in one sitting. This cake is as filling as it is tasty, and a serving could easily function as a meal replacement if you are into that sort of thing 😉