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?
Aya @ The Healthy Appetite Blog says
Wow, these look SO good! And being from New York, I am a sucker for bagels. I can eat them just about every day if wheat didn’t leave me feeling ick (that being said, I still eat them from time to time) Now that I have your recipe though, I can eat them guilt free~! Thanks!
Bernie says
I made a cinnamon raisin variation – 1/3 organic thompson raisins, 1/2 tsp cinn. and 1/8 tsp nutmeg. I have also been using extra-large cage free eggs and a wilson donut pan. I get wonderful bagels that the whole family loves.
jennyfalcone2009 says
Thank you for those ingredients. I just made these bagels and was thinking they needed cinnamon. Will try that next time. Anyone try adding honey and how much.
johnberk says
I think that the combination of bagels and paleo carrot soup is great. The combination of smoked salmon and scrambled eggs is one of the best, but I’m not sure if I could eat this in the morning. I would rather see them on the lunch or dinner table, but this is probably the question of a habit. When I used to live in Toronto, it was common to eat bagels in the morning as well as in the evening. But since I stay in much hotter place right now, I would definitely put them on my dinner table, together with the carrot or pumpkin soup.
Zoe says
These turned out really eggy and sulfurous for me. This has happened to me with other recipes, namely the foccacia, not sure the cause.
DamselflyDiary says
I did not enjoy these bagels. Elana knows I love her recipes, have all of her cookbooks and am obsessed with the banana chocolate chip cake recipe in one of the books. But this recipe fell flat for me. Sorry Elana, but I wanted to mention my experience in case others were looking for the same thing I was.
I expected a bagel recipe to produce something dense, moist and chewy (or as close as you can get). Instead, I found these to be dry, spongy, eggy and tasteless. While certainly not bagels, if you are looking for that dense, chewy texture of a bagel I would recommend you try her scone or Irish soda bread recipes instead. I LOVE both of those recipes.
Ruth says
Thanks. These are tasty, but yes, I was expecting something dense and chewy. I will try the Irish soda bread recipe next. Thank you.
Ruth says
I used the Irish Soda Bread recipe in the (regular, not min) donut pans and otherwise did exactly as the irish soda bread recipe said. NO adjustment for the smaller sized items. It worked great. Much chewier. Might even try boiling them after 10 minutes of cooking to provide substance at some point “when I have time to experiment.” But thank you so so much for this suggestion. Exactly what I was looking for!
Ann says
Thanks for posting Ruth. I was trying to figure out what SIZE silicone mold to buy and ran across your comment. I’m SO glad I did too because I am also looking for a dense bagel recipe.I will have to look for her Irish soda bread recipe. Did you follow the exact time and temperature as described in the Irish soda bread recipe when you made it into bagels?
Patricia says
Elana, I have followed your blog for a number of years and found similarities in food journeys yet mine is due to an autoimmune condition. Your recipes are consistently reliable and taste great. I don’t use xylitol due to many allergies and sensitivities. Coincidentally, I tested as allergic to birch after exploring alternative sweeteners. I am in process of going totally grain free so I’m looking forward to making the bagel recipe!
Lauren says
Oh my gosh I HAVE to make these asap. My husband LOVES bagels but we haven’t bought them in years. Thank you thank you!
Pam Solomon says
Wow! These look amazing! I would have never guessed that bagels were possible with almond flour. I recommended your blog to my sister-in-law who has begun a grain free diet. She was very excited to see your wonderful recipes!
Michelle @ Vitamin Sunshine says
I’ve always been nervous to try Paleo bagels– it seems like gluten is too integral an ingredient in bagels! But, a recipe from you, I will definitely try!
RunnerGirl says
Love your website…and even more now that I see you’re from Davis…my home town!