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
317 responses to “Low-Carb Paleo Bagels”
ooh bagels how wonderful they are! i can’t wait to try these. i looked in your shop and there aren’t bagel pans. What would you recommend? and what about the teflan coating?
thanks
Jenn, thanks for your comment! If you click the highlighted link in the instructions portion of the recipe that says “donut mold” you will be taken to the exact pan I use in this recipe :-)
Ouuu just made these today! Saw them on your Instagram account and decided to give them a go. Granted, they do not look like bagles (ouff) but a version of a decompressed savory scone! :) nonetheless delicious! THANK YOU for the constant healthy recipes!
Inga, thanks so much for your comment! I haven’t ever had that happen, but I’m using the donut mold in the instructions portion of the recipe, which works perfectly. I’m so happy to hear you are enjoying my healthy recipes :-)
YES YES YES!!!!
This is going on the shopping list!
I have missed bagels!
Thank you for this awesome recipe
Thanks Carlene! I hope you love these as much as we do :-)
You are incredible and so are your recipes! Excited to make this tonight, I don’t have flax seeds but do have chia. Is this an acceptable substitution?
JB, I haven’t tried that so not sure. If you decide to change up the recipe and experiment, I hope you’ll let me know if it works :-)
Could I pipe the batter onto a lined cookie sheet and bake or would the batter spread ot to much?
Thank you
Cindy
Cindy, I haven’t tried that but would guess it’s unlikely to work :-)
Thank you for sharing! My daughter loves bagels and is affected by many grains. It’s impossible to find an organic, gluten free option. I don’t want the glyphosate either! Why is it so hard? We can’t wait to try these. Time to find a donut mold.
For our low sweet journey we use monk fruit drops! They have no aftertaste unlike stevia that can be bitter for so many people. All the other alternative sweeteners leave me with a funky taste. Lankanto drops are the best!!!
Julez, thanks so much for your comment! I wish I could eat Lakanto, but can’t since I’m very allergic to corn which is its main ingredient.
Delicious!!! I am from NJ – 20 minutes from NYC (where many claim our crunchy delicious bagels is all in the water). My 12 year old son has been taken off all grains for last 2 months and I’ve been cooking through your Elana’s Pantry cookbook which I purchased 3 years ago and through your website! I need to provide more feedback as we have enjoyed everything! I followed your recipe to a T which is different for me since I learned to cook from an Italian grandmother who didn’t own a measuring spoon or cup. I follow every recipe you create with exact measurements as I know how much love you pour into these recipes you share (I also read your blog last few years). Thank you for making this transition for all of us tasty, but especially for one little boy! Your amazing….and I appreciate your sharing.
Denise, thanks for your super wonderful comment and so glad you and yours are enjoying these bagels. These recipes have made a difference for two little boys –I started writing them a couple of decades ago when my son was 3 years old and diagnosed with Celiac Disease. I’m so glad we’re all on this healing path together :-)
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