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?
Janet K-F says
Great recipe! It was so nice to enjoy a bacon and egg bagel for breakfast!!! I made an “everything”-like topping (garlic powder, dried onion, coarse salt, pepper, sesame seeds) which brought me back to the good ole gluten days :)
Elana says
Janet, thanks for letting us know these were great!
Debbie says
Made this original recipe and also made them as cinnamon – raisin bagels. I added 1 tablespoon of cinnamon, 1 tablespoon of coconut palm sugar and 1/2 cup of raisins baked at 325 for 20 minutes (according to my oven temp 350 was too high). Bagels were great and tasty.
Elana says
Debbie, that sounds amazing!
Diana says
Elana, thank you for the recipe. I made the bagels last night and it was so good… but the bagels are very dry. I found most breads/muffins/cakes that are paleo are dry (but good!).
Any idea how to make it moist? I am thinking of adding apple sauce next time I make it again.
Elana says
Diana, these bagels are turn out fairly moist for us. If all of the paleo recipes you make are turning out dry, I’m guessing it’s an ingredients issue. Be sure to use the brands of ingredients that are linked in green text for the best results!
Nancy Flanagan says
Where do I find the bagel pan you use for the bagels. The hardest thing for me as being a New Yorker is not having bagels while being primal. I’m doing grain free since February 2014. I love your recipes.
Elana says
Nancy, click on the green text that says “donut mold” in the instructions portion of the recipe and you will be given that info :-)
Cpw says
These are great! I had to make a few subs…I was out of almond flour, so I had to use trader joe’s cashew meal. Shockingly, it worked. I did cook them about ten minutes longer than called for to make up for it. I also could not find golden flax, so I just bought the ground flax they sell at whole foods. These came out a little sweet (I’m guessing from the cashew flour)…you could likely add cinnamon and raisins pretty easily to make them cinnamon raisin bagels. Even with the subs these came out really nice. My daughter will be thrilled to have bagels in her lunchbox again! Thank you for the recipe!
Elana says
You’re welcome! so these were great :-)
Mia says
Hi Elana! I used a Vitamix to make my dough, but the dough is really grainy and looks like it needs more wet ingredients. The bagels are in the oven at the moment, but I don’t think they’re going to turn out right. What is the dough consistency supposed to be? Since my dough wasn’t wet I simply pressed the dough into the doughnut pan for it all to fit. Any tips?
Elana Amsterdam says
Hi Mia,
I haven’t ever tried to make this recipe in a vitamix which would change the method significantly. The vitamix is quite different than the food processor. Hope they turned out ok. If not, also make sure in addition to using a food processor that you use one of the recommended brands of almond flour:
https://elanaspantry.com/ingredients/blanched-almond-flour/
Hope you enjoy :-)
Elana
Lin says
How many bagels does this recipe make???
chantelle says
Elena you have answered my bagel prayers, these would be amazing slathered in homemade cream cheese and lox.
Thalia @ butter and brioche says
I try to eat and cook paleo as much as possible, so you definitely can consider I will be recreating these paleo bagels. They look and sound delicious. Pinned!
Brent B. says
I’m not much of a baker, but these are easy and taste good. Need to stay low carb. I have a muffin top pan. Anyone know how long to cook this recipe and at what temp using a muffin top pan? I want it for sandwiches. I use the bagel now, but would like a thinner version.