Easy, Delicious, Mini Keto Everything Bagels.

Let’s just make something clear here… These are not, and I repeat precisely, these are not your traditional bagels. Now that I got that off my chest, let me continue.

When I started this Keto lifestyle, I missed nothing more than bread. Bread to me is like everything. So, my friends, I made my own bread. I am serious! Click right here.

Check out other bread recipes

With that being said, the other day I was like “man, I wish I had some bagels with this delicious whipped cream cheese” so I made my own.

No, they are not fluffy, sink gracefully your teeth into the doughy deliciousness, but they do their outstanding job.

Which is replacing or better said substituting the original and hitting the spot at the same time.

I set myself a goal that I will do this Keto thing for 15 days, then extended to a month, now I have changed my mind yet again and I will go to 3 months.

Willingly allowing myself every now and then a little cheat day or rather a food item such as apple pie, banana cream pie or a bowl of real mashed potatoes.

Delicious potatoes! Oh, yes! I miss potatoes the most, but cauliflower somewhat replacing it, if I close my eyes and really believe it’s a cheesy potato. haha

Jokes on the side, so far it has been undoubtedly a really good experience.

These are extremely easy bagels. I got this pan for baked donuts so these bagels are on the mini side; that’s why we can eat two of them per serving. 

You can find two sizes of these pans, so I picked up a larger one. I don’t actually know if anyone selling a full-size bagel pan.

I wish I knew they had them on AMAZON cause it would save me considerable time looking for it.

Anyhow, I really hope y’all like this one because it literally is saving me not to go back to eating loads of carbs.

Also, I received Pereg ”Everything but the Bagel” Seasoning. In love with it! Usually, I would make my own but I must say it was really tasty. We totally recommend it!

Tap here for more keto-friendly recipes

I hope you guys like my Mini Keto Everything Bagels as much we did. Please comment and tag me if you make it, or just post a pic and tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to re-post in my instastories. I really want your feedback; good, bad and ugly! I can’t wait to see your creation. Thanks!!! 

Tap on the link to get this bagel pan. 

Sandra’s Easy Cooking is part of the Amazon Affiliated program.

Yield: 4 Servings

Mini Keto Everything Bagels

Print

Tasty and easy Low Carb bagels.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 3 Cage-Free Large Brown Organic Eggs separated
• 1/8 teaspoon Organic Apple Cider Vinegar Bragg
• 1/4 teaspoon salt
• 1 cup Super Fine Almond Meal Flour 128g
• 1/4 teaspoon Baking Soda
• 2 tablespoons Sour Cream All Natural
• 3 tablespoons Organic Unsalted Butter room temp
• Everything Bagel Seasoning

Instructions

1. Separate egg whites and yolks.
2. Mix Yolks with Sour cream, butter, and salt; set aside
3. Mix Egg whites with a drop or two of Apple cider Vinegar.
4. Combine the two by folding.
5. To the almond meal add baking soda, mix and fold into the eggs.
6. Add into “donut” tin, then sprinkle some everything bagel seasoning, if desired.You can use a spoon or piping bag. I used a ziplock bag and it worked just fine to get the batter into the donut cups without a mess. Fill the bag, close, get the air out and then cut the corner with scissors. 
7. Preheat the oven to 375F and bake for 18 minutes or until golden brown.

Notes

• You may make bigger bagels. I fill the donut cups 3/4 which gives just enough room for them to rise. They will not rise too much, but baking soda gives them a small amount of sponginess.
• Apple Cider Vinegar is an amazing addition, plus it replaces cream of tartar wonderfully.
• In regard to almond flour, I measured it in the measuring cup, 1 cup, and then I used my scale which read 128 grams. If you are only on low carb diet than a gram up or down doesn’t make too much difference, but keto is more carb-restricted so just measure.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right?

Well, Cheese Stuffed Meatballs over pasta is far better. Don’t you agree with me?

Not only that, I’ve made these incredibly delicious and I must add easy, cheese-stuffed meatballs.

Tap here for more pasta recipes

However, I cooked them in this equally incredible Little Italy in the Bronx Marinara, which I found very well stocked on the shelves in the pasta sauce aisle at my local Publix.

I got to tell you that this meal never lasts long on our table. With that being said, I always have to make extra because I love these meatballs in my sandwich the next day.

This is my family’s absolute favorite dish. The meatballs came out so perfect. Especially when you have Italian bread to mop up all that sauce. It is pure comfort food that I’ve been making for years.

This sauce is made with simple and wholesome ingredients. They use imported Italian tomatoes, no paste.

Therefore, it is gluten-free and let’s not forget that Little Italy in the Bronx sauce is actually made in small batches.

Little Italy in the Bronx sauces comes in multiple varieties available at Publix, of course.

You can find Marinara, Tomato Basil, Alla Vodka, Arrabbiata and Alfredo sauce.

In addition, with every purchase made a portion of the proceeds from the sale of Little Italy in the Bronx sauce.

Which is passionately devoted to the Belmont Business Improvement District, a local nonprofit organization.

These funds tremendously help wonderfully preserve the traditions of the area by enthusiastically promoting business development.

Click here for more tasty Italian inspired recipes.

As well as cultural programming, and streetscape improvements so that Little Italy in the Bronx can properly preserve its unique charm for future generations.

Little Italy Arthur Avenue in the Bronx is designated as one of the “great streets” of America by the American Planning Association.

It’s a global destination known around the world for its restaurants, handmade local and imported goods.

The authentic Italian culture that’s been passed down by generations of families. They have lived worked and shopped there for well over a century.

If you make my tasty Cheese Stuffed Meatballs, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance.

Yield: Makes about 16 meatballs

Cheese Stuffed Meatballs

Print

EASY AND TASTY DINNER IDEA

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 16 + pieces cheddar cheese cubed
• 2 lb. ground beef
• 1/2 cups Italian breadcrumbs
• 1-2 eggs
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• Salt and ground black pepper to taste and a generous pinch of each
• 1 tablespoon olive oil plus a drizzle to coat the skillet
• 1 jar 24 oz. Little Italy in the Bronx Marinara

Cheese For the sauce:

• 1 large egg beaten
• 8 oz. container ricotta cheese
• 1 cup mozzarella cheese shredded
• 2 ounces freshly grated parmesan cheese
• 1/2 tablespoon dried parsley
• Salt and ground black pepper to taste a good pinch of both

Instructions

1. Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
2. Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
3. In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
4. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
5. Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
6. Serve warm over pasta. Garnish with more herbs and parmesan, if desired.

Notes

Leftovers: Place in an airtight container and refrigerate for up to 5 days or freeze for a month.

Did you make this recipe?

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Disclosure: This is a sponsored conversation written by me on behalf of Little Italy in the Bronx.  The opinion is mine.