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5 from 1 vote

Low Carb Cheddar Sausage Stuffed Bagels

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 203kcal
Author Brenda Bennett | Sugar-Free Mom


  • 12 eggs
  • cup sour cream
  • ¼ cup Bob's Red Mill Organic Whole Ground Flaxseed Meal
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • cup Bob's Red Mill Organic Coconut Flour
  • 1 cup protein powder
  • 1 cup shredded cheddar
  • 1 teaspoon Italian seasonings
  • 1 teaspoon garlic powder
  • 8 ounces sweet Italian sausage casings removed, cooked, crumbled


  • Preheat oven to 350 degrees F.
  • In a stand mixer blend the eggs and sour cream until combined.
  • Whisk the flax, salt, baking powder, coconut flour and protein powder together in a bowl.
  • Slowly pour dry mixture into wet in the mixer.
  • Combine cheddar cheese with Italian seasonings and garlic powder in a small bowl.
  • Stir in ½ of the cheddar cheese and seasoning mixture into the batter in the mixer.
  • Grease 2 donut pans with olive oil cooking spray.
  • Pour batter evenly into each.
  • Spoon ½ of the cooked sausage crumbles into the batter of each.
  • Sprinkle the rest of the cooked sausage crumbles over the top of each bagel .
  • Bake for 20 minutes.
  • Remove from oven and add the rest of the shredded cheese over each bagel.
  • Bake another 5 minutes.
  • Cool slightly then using a knife, loosen around the edges of each bagel and in the center.
  • Enjoy warm or refrigerate and reheat for 30 seconds to a minute in the microwave.


Net Carbs: 1.9g


Serving: 1g | Calories: 203kcal | Carbohydrates: 4.7g | Protein: 18.2g | Fat: 11.5g | Saturated Fat: 4.3g | Cholesterol: 215mg | Sodium: 464mg | Fiber: 2.8g | Sugar: 0.8g