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. 

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Yield: 4 Servings

Mini Keto Everything Bagels

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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.

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Spiral Zucchini Noodles = ZOODLES

Zoodles with Shrimps and Tomatoes absolutely amazing, which my daughter calls it “Vegethi“, as a Vegetable-Spaghetti combined together.

My kids loved it, my husband is over the moon, which is pretty crazy considering that he might be one person who could love pasta more than me.

Could these replace spaghetti with zucchini noodles?

YES, if you like zucchini! With that being said, your mind is a magical thing. If you imagine you are eating pasta instead of zucchini.

If you would like to cut on the CARBS, especially pasta than this meal is for you. I really like it. I made it many times for my family.

We are just adding different toppings and serving differently.

I was doing Whole30. If you do not know what that is, well, it is a way of eating to reset your body in 30 days. There are rules what you can consume and what you can’t which is the whole point of resetting your body.

For example, you do not eat dairy and after 30 days you gradually start intaking it. So if your body reacts to it then you know you are sensitive to dairy.

Tap here for more amazing Low-Carb recipes

Well, I was not doing well at all. I am not sensitive to anything, but I do believe that gluten, as well as dairy such as milk, is bothersome so I avoid it.

I have never noticed any rushes or major stomach pains, per se. However, I do get a minor upset stomach and I am doing mentally and physically so much better when I avoid it.

I switched to a Ketogenic diet and felt amazing. It was a lifestyle change for me. Almost instantly I felt better.

Just two weeks into it I slept without any problems, I stopped snoring, my skin got clear and my brain was fog-free. Also, I did not feel heaviness, or bloated and I was actually full of energy.

Okay! Now, let’s go straight to this awesome meal.

Watch a video and see how easy this meal is. If you can’t see the video bellow turn your adblock off. 

If you make my amazing Zoodles with Shrimps and Tomatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 2

Zoodles with Shrimps and Tomatoes

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Tasty and easy meal for all seafood lovers who enjoy low carb clean meals.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 tbsp. Lemon infused Olive Oil
• 2 Garlic cloves minced
• 6 PER person Large Shrimps (precooked, or fresh /Organic)
• 1 teaspoon Organic NON-Dairy Butter/ Clarified butter /Ghee
• 1 cup Yellow and Red Cherry Tomatoes sliced in half
• 1 tbsp. Fresh Basil chopped + more for garnish
• 1 teaspoon Granulated Onion or powder
• 1-2 Organic Zucchini 1 larger, or two smaller / approx. 339 g

Instructions

1. Heat the Wok, or a pan, then add 1 tbsp. Olive Oil and 2 minced garlic cloves. Saute for a minute. Don’t let it burn. Turn down the heat to medium (6 or 5).
2. Add “defrosted” Shrimps (6 per person), organic (Precooked) Extra Large Shrimps OR ANY ON HAND. Shrimps are cooked after maybe 3-4 minutes. They will have deep orange-pink color.
3. Add 1 cup Sliced Cherry Tomatoes and Freshly chopped basil. Saute for 4 to 5 minutes
4. Season with Salt, Ground Black Pepper, and 1/2 tsp. Onion Powder or granulated onion
5. Add 1 tsp. Butter (nondairy/clarified butter), whatever works with your diet.
6. Add Zoodles and toss to coat Season with Pinch of Himalayan salt (or any on hand). TURN OFF YOUR HEAT COMPLETELY. You don’t want to cook them, just coat the zoodles with the garlicky sauce/oil.
7. Finish it with a squeeze of Lemon and toss one more time.

Notes

You can use any shrimps that you prefer; Frozen, precooked, fresh. I used these because I had them in my freezer. I just submerged them in cold water for 10 minutes to defrost, or until they are defrosted. Usually, in 15 minutes they should be defrosted.

Drain, and pat dry with kitchen paper towel. If you are using fresh, make sure to clean and devein them. To peel, raw shrimp, start underneath, where their legs are attached. If you like, leave the last tail segment on for looks. Devein by making a shallow slit down the middle of the back to expose the black intestine. (To butterfly, make the slit deeper.)

The Wok that I am using is 100% Ceramic and comes from Xtrema Ceramic Cookware. It is a healthy, easy and delicious way of cooking, I went a bit fancy, so I used Lemon infused OLIVE OIL, please use whatever oil you have or use in general.

Coconut Oil would work as well if you love the flavor, and of course, Olive oil is always amazing – health and taste-wise. One more thing – Mushrooms are amazing with this dish. I didn’t have them at the moment but added them for dinner the other night, and it was fantastic. So, Add mushrooms if you have them or like them as much as I do.

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I can’t believe it’s already mid-October! The cold weather is definitely making its presence known, sneaking in every night and greeting us with crisp, fresh air each morning. Honestly, I’m relieved that summer is behind us.

While summer has its perks—like pool days, ice cream, and beach trips—the constant heat and humidity get a bit overwhelming after four months. Fall is such a refreshing change.

October is a special month, and not just because of the cooler temperatures. It’s National Breast Cancer Awareness Month, a time to reflect on the lives affected by this disease and the battles fought, lost, and still ongoing. Breast cancer touches so many, and it’s heartbreaking to think of the lives it has claimed and the many women still facing it.

In support of this cause, I’m bringing mushrooms to the table today. Mushrooms are one of my favorite ingredients to cook with—they’re versatile and flavorful, and I could enjoy them year-round. Whether it’s mushroom soup, stir-fries, or grilled mushrooms, they add so much depth to any dish.

What makes mushrooms even more special is their health benefits, particularly in helping to prevent breast cancer. They contain Beta-Glucans and Conjugated Linoleic Acid, which have immune-boosting and anti-carcinogenic properties.

Linoleic acid, in particular, helps suppress the effects of estrogen, which is a key factor in post-menopausal breast cancer. The selenium in mushrooms also plays a significant role in preventing cancerous cells from growing. They’ve even been shown to help reduce the risk of prostate cancer!

Mushrooms are packed with goodness beyond cancer prevention. They’re rich in antioxidants like selenium, which protect our cells from damage and help boost the immune system.

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And let’s not forget about umami, that savory, meaty flavor that makes dishes so satisfying—mushrooms are one of the best natural sources of it. Plus, they’re the only produce that naturally contains vitamin D, which makes them an excellent addition to any diet.

And because garlic deserves a shout-out too, it’s not just a flavor booster but a health powerhouse. Allicin, the active compound in garlic, has potent antibacterial properties and can boost the immune system by promoting T-lymphocyte activity. It’s like nature’s medicine!

So today, I’m sharing a recipe that highlights mushrooms and their many benefits. These marinated mushrooms are not only delicious but also packed with health-boosting ingredients like garlic and lime juice. They’re perfect as a side dish or even as a healthy snack.

Enjoy, and let’s all take a moment to raise awareness and support the fight against breast cancer this month.

Happy Cooking, friends!

– Sandra 

LET ME KNOW IF YOU MAKE these amazing Marinated Mushrooms.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Yield: Serves 4

Marinated Mushrooms

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Marinated Mushrooms are not only good for you but make it this way for ultimate delishness!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 8 oz (230g) Organic Baby Bella Mushrooms
• 1 tsp sea salt (for the water)

Marinade:

• 3 tbsp olive oil
• 2–3 tbsp lime juice (about 1 large lime)
• ½ tbsp honey
• 3 tbsp soy sauce
• Pinch of sea salt (about ⅛ tsp, or to taste)
• Pinch of black pepper
• 1 tsp chili flakes
• 4–5 garlic cloves, sliced
• Parsley for garnish

Instructions

1. In a pot of boiling salted water (1 tsp sea salt), cook the mushrooms for about 5 minutes. (I recommend lightly washing the mushrooms right before cooking.)
2. While the mushrooms are boiling, mix the olive oil, lime juice, honey, soy sauce, garlic, salt, pepper, and chili flakes.
   Once the mushrooms are done, drain and place them in a deep bowl.
3. Pour the marinade over the hot mushrooms, cover the bowl, and let it sit on the counter overnight (no need to refrigerate right away).
4. Let the mushrooms cool to room temperature. Before serving, you can add a bit more lime juice, if desired.
5. Refrigerate in an airtight container for up to 3 days. We usually eat them right away.
   

Notes

While garlic is incredibly healthy, soy sauce—due to its sodium content—should be used in moderation.

If you have soy allergies or are watching your sodium intake, feel free to omit the soy sauce and substitute a dash of salt.

Although soy sauce isn’t as high in beneficial isoflavones as other soy products like tofu, it does provide some antioxidant benefits.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 185Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1283mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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