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
303 responses to “Low-Carb Paleo Bagels”
Can you use the liquid egg subsitute in place of whole eggs?
G, that won’t work :-)
What can I substitute for almond flour? My daughter is allergic to almonds. Thanks!
Sunny, thanks for your question! I haven’t tried that so not sure. Here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/nut-free-diet/
Enjoy!
Elana
Is the flaxmeal necessary? Thanks.
Shalar, yes it is :-)
I have to share this with you Elana. I love these bagels, but I have not made them for a while. I did not remember the batter being so loose after everything was blended. Also, I had enough batter for 8 bagels. I do not know what I did wrong, except I realized that I used extra large eggs (although I don’t think this would have given me so much batter).
Either way, the bagels were fabulous. It was also the first time that I used Everything But Bagel Seasoning. I thoroughly enjoyed my bagels!
Wendy, thanks for letting me know these bagels are fabulous!
Seriously, these bagels are amazing! I am a person with Type 1 Diabetes and have celiac disease so I have to eat gluten-free and choose to eat low-carb to help stabilize my blood sugars and allow me to take less insulin. These bagels are a game-changer. They are delicious and my family said they did not even realize that the bagels were low-carb and gluten-free. We have decided you are some sort of culinary wizard for coming up with this recipe. Thanks!
Shannon, thank you so much for letting me know these bagels are amazing, and also for deeming me a culinary wizard :-)
Is there a way to make these nut free ? A different kind of flour ?
Allie, I haven’t tried that so not sure. My favorite nut-free bread recipe is in this book:
https://amzn.to/1VBWPN4
Enjoy!
Elana
I have been grain free for year and the one thing I’ve missed is a good everything bagel. I just made these and they are absolutely delicious! Only problem was I used a non-stick mold (not silicone) and it is hard to get them out in on piece.
Colleen, did you grease and then dust the mold with flour? I made these last night and they popped right out of the metal donut mold. We had them with bacon and eggs and it was a fantastic summer night dinner :-)
I wish The website was more friendly to print the recipes . It would make life a lot easier-
Could you fix that . Thanks
Rich, thanks for your comment! If you click the printer icon above the recipe it will print out perfectly :-)
Made these this morning and they are amazing! They have a nice crust on the outside and are bread-like on the inside. They rose well and are nicely shaped! It’s the fist time I’ve had anything that resembles real bagels in a long time! Thank you for creating such wonderful recipes!!
Catrina, thanks for letting me know these bagels are amazing!
These bagels are a life changer ! They are so delicious and don’t affect my blood sugar. Thank you for wonderful recipe.
Meg, thanks for letting me know these bagels are a life changer!
I made these bagels today – they are incredible! I didn’t have any blanched almond flour, so I used that I had – almond meal – topped them with TJ’s everything bagel seasoning and they came out terrific. Will definitely make again. Thank you for this wonderful recipe!
Michelle, thanks so much for letting me know these bagels are incredible!
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