Arrives thawed. Refreeze upon receipt and keep frozen until ready to use
Size: 4 bagels – 16 oz. bag
Nutrition Facts: Serving Size: 1/2 bagel (57g), Calories 129, Fat 3g, Saturated Fat 0g, Trans Fat 0, Cholesterol 0, Sodium 204mg, Potassium 284mg, Carbohydrates 8g, Fiber 6g, Sugars <1, Sugar Alcohols 0g, Protein 16g.
Ingredients: Water, Vital Wheat Gluten, Soy Flour, Crude Wheat Bran, Unbleached Whole Wheat Flour, Sesame Seeds, Flax Seeds, Oat Bran, Rye Flakes, Salt, Millet, Nutritional Yeast, Soybean Oil, Yeast, Flax Seed Oil, Cultured Wheat, Natural Grain Vinegar, Enzyme, Stevia.
Warning: Contains wheat, soy.
Certifications:
kosher
Summer Shipping Tips for heat sensitive item:
-Temperature Control Shipping or Thermal Pack Recommended.
-Failure to use Temperature Controlled Shipping is at your own risk.
-Choose “Temperature Control” as your shipping method during checkout.
There is a risk of spoilage even with Temperature Control shipping. Low Carb Canada cannot control weather conditions which could affect products once an order has left our warehouse. No returns, exchanges or credits on products that might have been affected by hot weather
Find out more
These Chompies Sesame Low Carb High Protein Bagels come thawed. When you get them, refreeze right away and keep frozen until you want to eat. They’re freshly made with no white flour, preservatives, or artificial ingredients, perfect for a low carb lifestyle and keto-friendly. Each 16 oz bag has 4 bagels. Check the nutrition facts on the package. Ingredients include water, wheat gluten, soy flour, and more. Warning: contains wheat and soy. They’re kosher. For summer shipping, if it’s a heat-sensitive item, we recommend temperature control shipping or using a thermal pack. Failure to use temperature-controlled shipping is at your own risk. Choose ‘Temperature Control’ as your shipping method during checkout. Even with temperature control, there’s a risk of spoilage due to weather. We don’t offer returns, exchanges, or credits for products affected by hot weather.
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