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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 ūüėČ

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


  • 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


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.)

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 ¬†ÔĄė

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 ūüėČ

cheesy zucchini latkes

Cheesy Zucchini Latkes… Who Needs the Carbs?

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  

I don’t think I can tell you how happy I am to have this recipe to share today. Near our old house there is¬†a lovely place¬†called Mac’s Acadian Seafood Shack. It’s keystone downtown restaurant in Saline, Michigan, and serves up some delicious meals that¬†we’ve greatly enjoyed with their eclectic¬†atmosphere over the years.¬†One of my favorite sides used to be their potato pancakes… oh, they are so good. But now that potatoes and I aren’t hanging out together so much lately, this recipe hits all the same savory¬†scrumptious¬†notes as those potato pancakes. And I can make them at home. Whenever I want. Every day?¬†Yum.

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