Bagels That Won’t Make You Fat – Low Carb, Keto, Gluten Free

Bagels, low carb, keto, gluten free


Who doesn’t love a delicious bagel for breakfast? Maybe with cream cheese, some lox, and thinly sliced onion. Yum!

The problem is that bagels, while incredibly delicious and wonderful to eat, are shockingly high in carbohydrates (carbs) because of the refined wheat flour. A plain old bagel has roughly 50 grams of carbs! Go for one of the flavored bagels and you can be heading toward 100 grams of carbs.

While carbs in and of themselves are not bad, there is now overwhelming evidence that refined carbs like flour and sugar are really bad in anything other than very small amounts. And a bagel is not a small amount.

I spent a little time experimenting and came up with this delicious bagel that is really easy to make. Plus it has good fats, protein (especially important if you are getting the exercise you should), and very little bit of carbs from a healthy source.

This recipe makes a dozen bagels.



Preheat the oven to 350 degrees Fahrenheit. Mix all the ingredients in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Fill each well of the donut mold up to the just below the top of the center hole piece (like these Wilton 2105-1620 6 Cavity Nonstick Donut Pans (2 Pack) from Amazon). Bake for 25 minutes then take out.

Let cool in the mold for 5-10 minutes then they are ready to serve or store!

Nutrition Info

From MyFitnessPal:

Ingredient Calories Carbs Fat Protein Sodium Sugar
Anthony’s – Blanched Almond Flour, 10 ounce 1,673 54 150 62 57 14
Trader Joe’s – Ground Flaxseed, 0.25 cup(s) 180 12 12 4 0 4
Bulletproof – Upgraded Collagen Protein, 11 g (2 tbs) 40 0 0 10 35 0
Bulletproof – Upgraded Collagelatin, 2 tbsp 100 0 0 26 0 0
Tgs Whey Protein – Whey Protein Unflavored, 0.5 Scoop 63 1 1 13 28 1
Coconut Flour, Organic, 0.5 ounce 48 1 1 3 28 1
Mct Oil – Premium, Organic Mct Oil, 1 tbsp 125 0 14 0 0 0
Vinegar, Apple Cider, 1 Tbsp 0 0 0 0 0 0
Pasture-raised Organic Large Eggs, 5 egg (50g) 350 0 25 30 350 0
Trader Joe’s – Baking Soda, 0.5 tsp 0 0 0 0 640 0
Himalayan Pink Salt, 0.25 t 0 0 0 0 420 0
Spices, onion powder, 0.5 tsp(s) 4 1 0 0 1 0
Spices, garlic powder, 0.5 tsp(s) 5 1 0 0 1 0
Total: 2,588 70 203 148 1,560 20
Per Bagel: 216 6 17 12 130 2

Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free

Better Peanut Butter, Chocolate Chip Cookies, Lower Carb, Lower Glycemic, Gluten-Free

I am always working to make better tasting and healthier cookies for my family. Who doesn’t want a delicious snack that satisfies a sweet tooth while being packed with nutrition?

These peanut butter, chocolate chip cookies are my best ones yet. New to these from my earlier recipes is the substitution of Ghee for butter and the addition of powerful medium chain triglycerides from coconut oil, plus delicious peanut butter.

New Ingredients


Ghee has been used in Indian cuisine for ages. It has a much higher smoke point than butter (485°F for ghee versus 302°F for butter) and has a long list of healthier attributes. According to The Times of India, “Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.”

Medium Chain Triglycerides

Medium chain triglycerides (MCT) are something new to my cooking repertoire. My wife and I have used coconut oil before but not filtered MCT. According to the Cleveland Clinic Wellness, “They have been shown to lower weight, and to decrease metabolic syndrome, abdominal obesity, and inflammatory markers. They decrease appetite when taken with or before a meal and are quite palatable. MCTs, when taken during pregnancy, prevented obesity for children later in life. MCTs decrease triglyceride cholesterol levels and raise HDL (healthy) cholesterol, which causes the total cholesterol value to rise as well, but for a good reason. MCTs have an unusual chemical structure that allows the body to digest them easily. Absorbed intact, they are taken straight to the liver and used directly for energy. In this way, they are processed more like carbohydrates than like other fats.”

Peanut Butter

Peanut butter has been a favorite of mine since a childhood involving piles of PB&J sandwiches. Peanut butter is filling, relatively high fiber and protein, delicious, but has other beneficial attributes with which you might not be familiar. According to Prevention, “A serving of peanut butter has 3 mg of the powerful antioxidant vitamin E, 49 mg of bone-building magnesium, 208 mg of muscle-friendly potassium, and 0.17 mg of immunity-boosting vitamin B6. Research shows that eating peanuts can decrease your risk of heart disease, diabetes, and other chronic health conditions. One study published in the Journal of the American Medical Association found that consuming 1 ounce of nuts or peanut butter (about 2 tablespoons) at least 5 days a week can lower the risk of developing diabetes by almost 30%.”

Now back to the peanut butter, chocolate chip cookies.



Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then warm the ghee until liquid (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper or butter the cookie sheet. I use a tablespoon and a half per cookie from a melon baller style cookie scoop. Bake for 13 minutes or brown to your liking. Move the cookies to a cooling rack for a couple of minutes and enjoy!

This recipe takes me about 15  minutes to prep and about 10 minutes for clean up in the kitchen. Makes 40-45 cookies, depending on size.

These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross and they have minimal effect on blood sugars as all of the ingredients are no or low glycemic.

Nutrition Data

Calories Fat (g) Tot Carbs (g) Fiber (g) Sugars (g) Protein (g)
Whey 500 8 6 0 6 100
Almond 320 28 12 6 2 12
Peanut Butter 752 64 24 8 12 32
Sweetener 0 0 64 0 0 0
MCT Oil 126 14 0 0 0 0
Ghee 784 91 0 0 0 0
Baking Soda 0 0 0 0 0 0
Vanilla 19 0 1 0 1 0
Pecans 290 30 6 5 2 5
Walnuts 392 39 8 4 2 9
Choc. chips 140 10 16 4 12 2
Egg 72 5 0 0 0 6
TOTAL 3395 289 137 27 37 166
Per cookie 77 7 3 1 1 4

Assume 44 cookies per batch, data from labels and websites

Peanut Butter, Chocolate Chip Cookie
Peanut Butter, Chocolate Chip Cookie