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.
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.
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.
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.
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.
To store your bagels, leave them out at room temperature overnight, then refrigerate in an airtight container.
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!
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?
Comments
342 responses to “Low-Carb Paleo Bagels”
Hi Elana, I am looking for a breakfast option for my son that is compatible with a neutropenic diet. This seems to fit however I do not have golden flaxmeal, can you suggest a substitute? Thank you
Margarida, feel free to experiment :-)
I love these so much. The carb and protein count per bagel would be so helpful for those of us who are insulin dependent diabetics and have to carb count.
Patti, the nutrition info for this recipe can be found here:
https://elanaspantry.com/nutrition-information-cookbooks/
It’s in Paleo Cooking.
Enjoy!
Elana
I’m a NYer who missed bagels. These are a really good substitute for when I want *bread* or have the bagel *itch*.
I didn’t have a bagel mold so I followed all instructions except I greased parchment paper and created round, bagel-looking circles on the baking sheet. Baked for 25 minutes. I made some with TJ’s EBTB and the others with sesame seeds. They came out more like the size and thickness of a bialy (cant slice these babies open) so I just layer my goodies on top. I put fresh herbs and Himalayan salt in ghee and I am very satisfied.
Thank you!
Thanks Jill! So glad to hear you are enjoying these :-)
Wondering if they can be made with another gluten free flour. I can’t do almond. And can’t do coconut.
Kathy, I haven’t tried that so not sure :-)
I made these bagels around the beginning of COVID and loved them! I used to eat blueberry bagels as a kid, don’t know why I like them but I do, and so I’ve been making low carb blueberry bagels and eating them with a heavy pat of butter for breakfast. The second time I made them, I tried the recipe with hazelnut flour and they tasted like a multigrain bagel to me, which is nice. I do miss multigrain bread quite a bit.
Hannah, that sounds incredible!
what is the carb content per bagel?
Richard, here you go!
https://elanaspantry.com/wp-content/uploads/2018/11/Nutrition-Information-Paleo-Cooking-from-Elanas-Pantry.pdf
Sorry for the crazy long URL,
Elana
These are the best Paleo bagels I have ever made and I have tried 2 other recipes. Remember, you cannot compare to regular bakery bagels but think of it as a vessel to pile on your lox cream cheese and tomato. I have made this recipe over 2 dozen times and will continue to
make them as I eat healthier and lose weight.
Thanks Elena!
Richard, wow! This is very high praise, thank you so much! My husband who can eat anything he wants loves these bagels and I bet it’s for the reason you’ve stated. Glad we’re on this healing path together :-)
The bagels were awful!!!
Harriet, thanks so much for your comment and happy to help you trouble shoot this so that it’s perfect. First thing is brand of almond flour used. For more on that go here:
https://elanaspantry.com/almond-flour-ingredient/
Look forward to getting this just right for you!
Elana
These are the best bagels! I add “Everything” seasonings to the bagel instead of poppy seeds. They’re great toasted with cream cheese. Thank you Elana for this recipe. I have MS and try to maintain a keto diet.
KT, so glad to hear these are the best bagels! I hope you’ll keep me posted on how you’re doing :-)
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