Low-Carb Paleo Bagels

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

Print Pin Recipe
Servings 6 bagels

Ingredients

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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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?


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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


These are fantastic! I will definitely be making these again and again. Finding something like these makes it so much easier to stick to this way of eating.

Comments

342 responses to “Low-Carb Paleo Bagels”

  1. This recipe looks amazing! I was wondering if the coconut flour could be substituted with more almond flour or something else? My sister is allergic to coconut and I am gluten-free, and found this recipe while looking for good Passover recipes. I can’t wait to try it out! Thank you!

    • Sydney, thanks for your comment! I haven’t tried that so not sure, if you do experiment I hope you’ll let me know if it works :-)

  2. Don’t have a donut mold, no worries, make pita! I followed the recipe exactly, then lined 2 baking trays with baking paper, sprinkled lots of sesame seeds and poppy seeds into 10 “piles” then poured a large mixing spoon of the batter onto each “pile” of seeds. The batter flatted into pancake- like discs, but held their shape. I topped with more seeds and baked and got — delicious pitas! They almost doubled in size, so make sure you leave lots of space. Didn’t stick to the pan at all, and you can easily slice thru the “pita” to make a sandwich.

  3. 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 :-)

  4. 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 :-)

  5. YES YES YES!!!!
    This is going on the shopping list!
    I have missed bagels!
    Thank you for this awesome recipe

  6. 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 :-)

  7. Could I pipe the batter onto a lined cookie sheet and bake or would the batter spread ot to much?
    Thank you
    Cindy

  8. 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.

  9. 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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Recipes » Breakfasts » Low-Carb Paleo Bagels