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?
Beba says
Hi Elana,
I’ll be giving these bagels a try and I’ve also really enjoyed your first two books. I will seriously consider getting your 3rd book. I recently found out I have a degree of insulin resistance, for me at least it causes my reactive hypoglycemia. As my body can’t metabolise simple sugars in foods (mainly frutose) I realised I need to adjust my diet more towards a Paleo diet. For a number of years I’ve been following the Blood Type O Diet By Dr Peter D’Adamo after deciding to lose weight so I didn’t become diabetic – it runs in my family as does Celiacs. Unbeknownst to me at that time I was pre-diabetic, I lost 30kg, about 60lbs (I guess) and my sugar levels went back to normal. Before that I was forever having sugar cravings which stopped once I eliminated mainly wheat, which also made me overweight ( proud to say I’m slim now, the size I was when I was 18 – not bad for a women who is 47) from my diet & added more protein as required by my blood type. I find out from my endocrinologist last month why I was having Hypoglycemic symptoms when my blood sugar levels were normal. As a way to deal with this health problem & eat less stringently I’ve been trying different things to allow me to incorporate sugar into my diet. I confess to having a sweet tooth & can’t totally give it up sugar even though it causes me hypogylcemic symptoms. I was told by the Specialist I needed to be on a Low GI diet, in knowing that I came across something recently in my local supermarket in Sydney which was a surprise. It’s a raw cane sugar that is Low GI, I’m not sure if it’s available in the US. The product is made by an Australian Company called CSR. I’ve tried a variety of natural sweet alternatives like Stevia etc which I find so so in flavour. In the end taste is too important for me to compromise, the great thing about the Low GI raw cane sugar for me is that I don’t get Hypoglycemic symptoms when I use it at all compared to regular Raw Cane Sugar. I thought I’d let you know there is another option available to help keep blood sugars stable while indulging a sweet tooth every now and then.
Regards,
Beba
Elana says
Thanks so much for sharing your incredible story Beba!!!
Rosemary G says
Beba – I have a story like yours and flew to CT to personally be seen by Dr D’Adamo. I am also Blood Type O. Again, similar story. I have finally found the answer to decades of trying to figure it out – for me, that is the ketogenic diet plan with intermittent fasting. It works. Elana’s website and recipes are so amazing and most align ketogenically. Just thought I’d share as it’s taken me years to figure it out.
Elana – THANK YOU so much for your hard work and this website. I’ve referred dozens of people here and love your recipes, notes, advice and comments.
Elana says
Thanks Rosemary! Here’s a link to my Ketogenic Diet Recipes page:
https://elanaspantry.com/diets/keto/
xoxox
Elana
Beba says
Rosemary G – Thankyou I appreciate your thoughts, I’ll look in to the Ketogenic diet abit more for myself. I’ve been using Dr D’Adamo’s Deflect O for my insulin resisitance for 8 mths now & I’m very pleased to say I have already halved the degree of insulin resistance I had in Feb 2016. Maybe it might help you to Rosemary? All the best. More blood tests to find out where it’s at now.
Elana, Thankyou so much for this recipe!! I finally got around to making it – I don’t know why I waited so long?? I so enjoyed my Philly cream cheese & smoked trout bagels that I had 5 over 2 meals. I thought I’d better leave at least 1 to freeze to see how it compares to freshly baked & the day after bagel. To be honest I actually prefered the lighter texture of the frozen one more after it was toasted. I decided to make a fried egg and fried tradtional proscuitto bagel(commercial bacon is out for me due to the flavouring additives made from wheat like dextrose etc) & it was just SCRUMPTIOUS. It has been literally years since I enjoyed something that much, I wished I’d had 2! You’ve given me so much hope to really enjoy my food again & inspired me to pull out the various baking pans I now own and make other variations based on this recipe – like finally having a real hambuger or maybe a Hot Dog? I’ve got the pans so why not? Thankyou again and bless you Elana.
Elana says
Beba, thanks so much for your thoughtful comment! I’m thrilled to hear that I’ve given you hope to really enjoy food again :-)
Rhonda says
Any suggestions if don’t have a bagel pan?
Elana says
Hi Rhonda, I haven’t tried that so not sure, if you do experiment please let us know how it goes :-)
Amanda says
I literally just baked mine in a regular loaf pan.Turned out beautifully. Only thing I changed was I used sesame seeds instead of poppy seeds, purely because I didn’t have any. :) I sliced it up when still slightly warm and wrapped them up into two slice serves. It tastes great and I reckon it will toast up well in the toaster too, but haven’t tried it yet. Great to have a grain free bread that doesn’t feel like a lump of wood. Lol
Elana says
Amanda, so glad you enjoyed :-)
Kathryn says
When you made it in a loaf pan…was it sandwich size? That sounds really good. I have been struggling to find one that i can use as a sandwich bread that is not 2 inches high. i like a sandwich i can hold w/ 2 hands. Also is there a way to drop the dough onto a cookie sheet for hamburg rolls or is it more of a liquid?
Elana says
Kathryn, this Keto Bread recipe is incredible for sandwiches:
https://elanaspantry.com/keto-bread/
Enjoy!
Elana
Deborah says
Have you tried using ground psyllium husk powder to improve the texture? I myself have not tried it yet myself for your bagel recipe. BUT, based on a recipe for cauliflower and psyllium husk tortillas I tried from another website, I think it may provide that little bit of chewiness we look for in a bagel.
Elana says
Thanks Deborah!
Madeleine says
Do you think there is a way to use lye (or baked baking soda) to create a distinctive crust on these bagels? I’ve never made bagels before, but would love to get a skin on the outside if possible. Thanks so much!
Elana says
Hi Madeleine, I haven’t ever cooked with lye so not sure about that. To make the outside of the bagels crusty we toast them :-)
Heather says
Hi Elaina,
I want to commend you for the efforts put in to making all these recipes. As a baker mysel, i know the countless hours and failed batches it can take to produce a good recipe. As far as the recipe goes, i made it exactly as written with the exception of the AC vinegar. I had none..so i subbed with plain white vinegar. I also added some cinnamon too. In terms of taste i give it a 5/5! Great Job! In terms of texture though…not so bagel like. I used a very fine almond flour and coconut flour along with flax meal and in terms of how the batter turned out..it looked and felt just like a batter you described. However, after waiting an hour before taking them out of the pan and then slicing and putting butter on it and broiling on high..i was dismayed to find that it had a spongey, gritty texture even after being well toasted. It had a crumbly mouth feel when eating it as well. I was soooo hoping this would be my perfect go to bagel recipe but like some other reviewers said- It resembles your typical flax meal/almond flour muffin. Thank you again for your hard work and i know there are others who will not agree with my review..but for 9Net Carbs and 250 calories per bagel..i need to go find another recipe :(
Elana says
Heather, we love to toast these to get that real bagel texture :-)
Qudisha Green says
Can i use chia seeds instead of poppy seeds
Elana says
Quidisha, I haven’t tried that so not sure, if you do please let us know how it goes :-)
CARYN says
Wow! Can I just say Thank You!!!! I just made these in a muffin pan with dried onions and sesame seeds. When they were done and cooled, I cut them in half, put them in the broiler to roast a bit, spread a little cream cheese and it was heavenly. My family is exactly one month grain free. Thank you!!!
Elana says
Caryn, so great to hear these were a wow!
Steffanie says
I would love to make these but my son can’t have flax. What can I sub instead? TIA!
Elana says
Steffanie, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Kristin says
just made these, turned out wonderful! thank you :)
Elana says
Kristin, great to hear these were wonderful!
joey says
Awesome recipe Elena! Thank you. So Yummy! I made mine a variety. Baked wonderfully and fun to create! Wishing everyone a happy Thanksgiving next week. Ciao!
Elana says
Joey, thanks for letting us know these were awesome!