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?
Lizzywizzy says
I can’t eat almonds
Marci says
try using ground, raw sunflower seeds. Gerbs has some that are not cross contaminated with nuts.
joandstella says
Am I the only one without a doughnut pan? Could I use a biscuit cutter with a doughnut hole for the center?
Jo
Venesha says
I don’t have a donut pan either. I wonder how they would turn out just left whole with the donut hole?
Kevmo says
We used a Pop-over pan – They came out looking like muffins, but it still worked just fine.
BrownEyedSister says
This is more of a batter, not a dough. It pours into a doughnut pan. I bought my pan at JoAnn’s. The nice thing is I split the recipe in half, making one pan of a savory bagels topped with a tiny bit of Asiago cheese for the hubs and aaother pan of sweet for me with 1 TBSP of Coconut Sugar and 1 tsp of Cinnamon. It made 6 for him and another 6 for me!
Pat in FL says
Thanks for this recipe Elana. I’ve made the bagels and they’re wonderful. I baked them at 350 deg. for 20-25 minutes and, as suggested, tested by inserting a knife into the center to check for doneness. These are quite dense, therefore quite filling. And like many of your recipes they are quite adaptable. I’ll try a new version using pecan pieces and chopped dates, sweetened with some xylitol. (I’m not totally off sweets yet, though I’m doing my best.)
Lynnette says
Lemongrass, licorice n mint tea and a bit of stevia rarely. Whole foods 2/3rds plate veggies n a lot of garlic. Spices n herbs nuts n seeds. No roots. If it’s sweet the body digests it as carbs. I can’t digests any other sweet anything. It’s a fine world with tasty food that makes me feel better than ever! I’m a Protein girl for sure.
Lori says
What is the amount of carbs per bagel exactly??
Elisa says
I plugged it into myfitnesspal, and got 9 carbs per bagel. You can just cut and paste the ingredients to do this – very easy. And 259 calories, if you are looking for that as well.
Susan says
To answer about sweets…. I find that as I cut back to almost nothing I don’t even like them anymore, which is of course wonderful ! Sure makes it easy not to eat them. I use very little anymore. If one wants a bit of sweetener one can add a bit of banana, or a couple of dates ground up, or at most a bit of natural organic local honey or maple syrup, and I literally mean a bit. If any recipe calls for more than a Tablespoon to max 1/4 cup I just delete and ignore it. Also tiny on the stevia.
Stacy says
These sound wonderful! I want to make them tomorrow but need the oven temp. I am trying to heal my leaky gut and am eating diary and gluten free. I’m having a hard time giving up sweets! The fall weather makes me want to eat more unfortunately! But I must admit, when I eat less and make my bone broth I sleep so much better.
sara says
Elana- I have just started my grain free journey and am so grateful for your blog. Unfortunately, I think I may be allergic to almond flour. Do you have any recipes for breads/bagels that do not contain almond flour? I really appreciate your guidance. Thank you.
hb says
go to the special diets tab at the top.
there are links for several nut free recipes.
Madfortulips says
Try hazlenuts flour.
Rose says
I’ve made this recipe with sunflower seed flour (just sunflower seeds ground up in our coffee grinder) and it turns out great!
Tatiana says
What a great idea!!! Did you use same proportions when using sunflower seed flour?
Barb says
Yep we need the oven temp. please. I’m going to see about making these into an everything bagel. ????
Maricruz says
Bake at 350° for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean
Let bagels cool in the pan for 1 hour
Ruthie says
Oven temp?
Pat in FL says
Please see my note below.
Elana says
Thanks Ruthie! I’ve added it :-)
Maricruz says
Bake at 350° for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean
Let bagels cool in the pan for 1 hour
Rena Bernstein says
I made the paleo bagels. They looked great but the smell and taste from the apple cider vinegar repulsed me. Can I leave it out or replace it? Does it help the batter to rise?
Elana says
Hi Rena, yes, the vinegar reacts with the baking soda to make the bagels rise. You might be able to use a different acid such as lemon juice, however, I haven’t tried this so don’t know if it would work. If you experiment, please let us know how it goes :-)