Low Carb Cream Cheese Stuffed Bagel Bites are the perfect make ahead, grab-n-go breakfast!
This little recipe came to my mind about a year ago believe it or not.
And yes it has taken me that long to actually get around trying out my little idea.
It all started last year when I made these fantastic low carb everything bagels and still make them because my family eats them up!
Making them into a mini muffin type was my first thought, you know, easy grab-n-go style. And while my boys aren't much for the cream cheese, my daughter, hubby and I are and loved these!
Side note: How can one not like cream cheese if they like cheesecake? I mention that to them all.the.time.makes.no.sense.
Anyway, fairly simple batter mixture then plop in the frozen cream cheese balls!
I topped these with a little Sukrin Gold brown sugar sub and done!
Pop them in the fridge or freezer then thaw the night before you want them for breakfast. We ate them right from the fridge, but of course if you want to warm them a bit that's good too.
- If you don't have cinnamon liquid stevia, just use vanilla stevia or your favorite sweetener equal to ½ cup sugar.
- Here's my conversion chart that might help!
- Don't like how many it makes? Simple: cut recipe ingredients in half.
Low Carb Cream Cheese Stuffed Bagel Bites
- 12 eggs
- ⅓ cup sour cream
- ¼ cup ground flaxseed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup coconut flour
- 1 cup protein powder unflavored ( I used Jay Robb)
- 1 teaspoon cinnamon
- 1 tspcinnamon liquid stevia
- 16 ounces cream cheese softened
- 2 teaspoon vanilla extract
- 2 teaspoon vanilla liquid stevia
- 2 tablespoon heavy cream
- optional: ½ cup no sugar added strawberry jam
- Make your filling first because they need to freeze for at least 30 minutes.
- Make filling by adding all ingredients to a stand mixer and blending on high until smooth.
- Using a mini cookie scoop, make 72 cream cheese balls and place on a parchment lined baking sheet. Freeze for 30 minutes.
- Preheat oven to 350 degrees.
- To make bagel bites, add the eggs and sour cream and blend until combined well.
- Add remaining bagel ingredients and blend until well mixed.
- Spray mini muffin cups with olive oil cooking spray. (Batter makes 6 dozen mini bagel bites)
- Pour batter into each cup.
- Drop one cream cheese ball into each muffin cup.
- Bake for 20 minutes.
- Allow to cool slightly then remove by using a knife around edges to loosen.
- Enjoy immediately then refrigerate or freeze left overs.
Could I sub anything for the ground flaxseed?
You could use some almond meal if you don't have nut allergies.
I am one of the lucky few who are allergic to coconut 🙁 I've been searching for a good way to convert recipes to use almond flour (maybe?), but not having much luck. Anyone have good links? I would sooo appreciate it! Tired of passing up these awesome recipes!
You might try my friend Carolyn's blog who use almond flour a lot. I rarely can use it being that my youngest is allergic to all tree nuts and peanuts but not coconut. Her blog is All Day I Dream About Food.
I did this according to the directions, getting out my smallest size cookie scoop and mini muffin pan. The small scoop made over 50 scoops! And when I tried to place one inside a mini-muffin section, there was almost no room left for batter. I checked your photos and saw that you were using what looks like a regular size muffin pan, so I tried that. It worked much better! I used the medium sized cookie scoop (getting 28 scoops of cream cheese filling this time) and used the regular size muffin pan. The recipe, as written, made 28 regular-sized muffins. I instead of using sweeteners, I deleted the sweet stuff and added some lox into the filling instead. Turned out great!
In my photos they are mini muffin cups. The cream cheese does make them over flow and the cream cheese does stick out on top before baking. BUt I'm glad the regular muffin pan worked well for you. Lox sounds like a great idea!
I can't find unflavored protein powder - Can I use vanilla??
yes that would work
The vanilla protein powder worked out great ! Love these! (and FYI no coconut flavor from the flour)
Thanks for coming back to share!
They look delicious. How do you find baking with coconut flour? I struggle a little bit with it
It can be finicky but I'm learning to work with it as a low carb baker since my youngest has a tree nut allergy, almond flour is out for us.
I notice many of your recipes including this one require coconut flour. Unfortunately I don't care for the taste of it. Is there a substitute I can use?
I honestly don't think you will notice any coconut flavor in these. I don't think you can sub almond flour one to one with coconut as the coconut flour requires so many eggs.
These look great!!! Is this 18 regular size or 18 mini bagels please??
My bagel recipe I adapted from was for just 12 bagels actually.
I, too, would like to know what you'd suggest in converting this recipe to a 12-muffin pan, making a total of 24. I'm guessing I'd put divide the cream cheese filling among 24 muffins. Looks good!
Yes you could make these into 24 and double or use more cream cheese filling for each muffin.
These look yummy! But I am a bit confused about size - you show them in a regular 12-muffin size pan. This recipe can't have made 6 dozen of those?! If I just want 12 regular muffins, should I halve or quarter the recipe? Thanks!
No that is a mini muffin tin of 12. I also used a mini muffin tin with capacity of 24 and then I tried it a regular muffin tin but didn't place enough cream cheese filling in the center for everyone to really like them. They all liked the little ones best.