Paleo Bagels are the perfect low-carb snack. For brunch, they’re fantastic toasted, then topped with smoked salmon and scrambled eggs, along with tomato or cucumber. If you’re not on a Dairy-Free Diet, Paleo Bagels are wonderful with organic cultured cream cheese.
Low-Carb Paleo Bagels Recipe
When I went grain-free in 2001, I thought my love affair with bagels had come to an end. Now, these grain-free bagels from my third low-carb cookbook, Paleo Cooking from Elana’s Pantry, come to the rescue! Paleo Bagels make a great on-the-go breakfast when you’re in a hurry.
Whole30 Bagels Recipe?
These would be Whole30 bagels if there was such a thing. All of the ingredients in the bagel are Whole30 compliant. However, that diet does not allow baked goods, so technically, these are not Whole30 bagels.
Kosher for Passover Bagels Recipe
I’ll be serving Paleo Bagels this year when we break our fast at Yom Kippur, along with Hot Apple Cider and my Paleo Carrot Soup. You can make the soup with water, rather than chicken stock so that it’s pareve. Paleo Bagels are kosher for Passover because they do not contain chametz.
Paleo Bagels
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¼ cup golden flaxmeal
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon celtic sea salt
- 5 large eggs
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds, optional
Instructions
- Grease a donut mold with coconut oil and dust with coconut flour
- In a food processor, pulse almond flour, flax meal, coconut flour, baking soda, and salt
- Add eggs and vinegar and pulse until thoroughly combined
- Place batter in a resealable plastic bag, snip off one corner, and pipe batter into prepared mold
- Sprinkle bagels with poppy seeds
- Bake at 350°F for 20-25 minutes, until a knife inserted into the center of a bagel comes out clean
- Let bagels cool in pan for 1 hour
- Serve
How to Make Keto Bagels with a Donut Mold
When I created this easy Keto Bagel recipe in 2012 I used a non-stick donut mold. Back then it was the only mold available. Now there are plenty of silicone molds that work just as well or even better. If you use this silicone donut mold you will get 9 bagels because the wells are smaller.
How to Store Low-Carb Keto Bagels
To store your bagels, leave them out at room temperature overnight, then refrigerate in an airtight container.
Low-Carb Keto Bagels Recipe
Although I grew up in Northern California, Davis to be exact, I went to college in New York City. That was when I fell in love with bagels. There was an amazing bagel shop on the Upper West Side called University Bagels. Often, after I’d stay up all night studying, I’d get a piping hot bagel at the crack of dawn. Those were the days! Now I need eight hours of sleep a night, and I’m on a gluten-free, grain-free diet. This low-carb bagels recipe made with only 7 ingredients is the perfect treat for me now!
Low-Carb Keto Recipes
Lately, I’ve been eating a lot of savory food and following a Low-Carb Diet. These low-carb Paleo Bagels are a great treat for my low-sugar eating plan. I’ve found that the more I reduce my intake of added sweeteners and fruit, the better I feel. I’m also able to eat a small amount of fermented dairy as I’ve pursued a low-glycemic diet. What are your secrets when it comes to eating less sweets? Are you able to use sugar substitutes like xylitol? Or do you simply cut back on desserts and sweets?
Evelyn Rizzo says
why can I not use ap flour?
Liesje says
I just made these using 5 flax eggs and it worked quite well! (I egg= 1 Tbsp. Flax plus 2.5 tbsp water. Mix and let sit 5 min.) The dough mixed well and easy to place in silicone donut mold. Same baking time and temp. Yeah!
Elana says
Liesje, thanks for letting me know that!
Jean says
You asked about sweeteners. I prefer to use plain white Stevia powder from Trader Joe’s as it takes a very tiny amount to supply sweetness. I use that in making vegan whipped cream or desserts that don’t need the granulation. Otherwise, an allulose based sweetener (something like Splenda’s allulose) gives me the lowest glucose response, and has the added benefit of reducing the craving for eating ‘more, more, more’. I’ve tried most of the alternative sweeteners, but so far Allulose gives me the best response in terms of taste, texture and glucose response (for diabetes). Just FYI. PS. Love your recipes!!!
Elana says
Jean, thanks for sharing your thoughts on sweeteners with me, appreciate it!
Liesje says
I’d like to try these but can’t have egg whites….do you think this many flax eggs would work?
Elana says
Liesje, I doubt that would work.
p says
hi! Do you think it would work to use oat flour for 1/2 the almond flour? I know this is not paleo so you may not have tried it.
thanks!
Elana says
P, I went grain-free in 2001, haven’t eaten oats in 23 years, so pretty clueless on this questions :-)
Catherine Buchardt says
I love this recipes and all of your recipes. they speak to me. I too am a celiac avoiding gluten and more recently grains. Thank you for creating these recipes. Blessings.
Elana says
Catherine, thanks for letting me know you love this recipe –and thanks for your overall kind words!
Ginny says
Would you post the nutrition information please?
Elana says
Ginny, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Roch says
Hi Elana
I was wondering if it’s possible to make those without a donut mould as I don’t have one
Also can you freeze these
Thanks
Elana says
Roch, I don’t think that would work. I do like to freeze and reheat these :-)
Liz says
Hi Roch,
I was wondering the same and have decided to use a muffin tin and buy some shot glasses that are heat-proof or ceramic shapes.
Diba says
I just made these bagels today and completely love them! The only thing I did different was use milled flax seeds. I didn’t have golden flaxmeal on hand. They taste amazing with cream cheese. Thank you so much for sharing this recipe. I come from a family of diabetics so I’m scared of getting it as well so I felt great to eat this. :-)
Elana says
Diba, I’m so happy to hear that you completely love this recipe!