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.
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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?
Julie says
I just made these tonight. I made them in the suggested bagel mold, but I must have filled them too much as there was no hole. I filled with the dough three complete circles. They still turned out delicious! I topped with everything but the bagel seasoning! YUM!!
Elana says
Julie, I’m so glad these were YUM!
Mandy says
I made these bagels and they turned out perfectly except when I toasted them they were so dry and mealy I couldn’t eat them. I’m wondering if I just can’t deal with the consistency of the flax. Does anyone know how to make it less mealy and more smooth? Like a substitute for flax maybe? Would cutting out the flax and adding a little more of the other flours work?
Elana says
Mandy, I haven’t made these without the flax so not sure how that would go. What about eating them without toasting :-)
Anastasia says
Mandy, you could try adding 2 T of water to see if it helps… if it just clumps up add a bit more till it’s moist but not runny… I find sometimes getting rid of that mealy texture that flax adds (that some people love!) means adding a touch more moisture to the flax itself before adding it in with the rest of the ingredients. I would then add in the moistened flax with the wet ingredients.
Patti says
Elana,
I made these bagels and they are awesome! They freeze well and are ready to go. I feel satisfied without bloating. Thank you so much!
Patti
Elana says
Patti, I’m so glad to hear these bagels are awesome!
Jacquie wood says
I love these too. I make them up and freeze them. I put onion flakes on the bottom of the pan and then I sprinkle the heavily with onion flakes on the top of the bagel. They are so yummy. Thank you so much for this incredible recipe. Thank you Elana for your investment in all of our lives. You rock!
Elana says
Patti, thanks for your comment and your sweet words! I’m so happy to hear you love the bagels and that this recipe is incredible :-)
Rae says
Do you have any egg free paleo recipes or can you suggest a good egg substitute for these recipes?
Elana says
Rae, here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Judy says
I just found these and made them today. I’m doing Paleo but really miss breads etc. 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. Added incentive, I am allergic to wheat and finally a delicious substitute that doesn’t taste like cardboard. Thank you! I’ll definitely be making some of your breads too.
Elana says
Judy, I’m so happy to hear that these bagels were fantastic!
Ann says
How long can the bagels be kept for in the refrigerator? Also, can they be frozen?
Elana says
Ann, I keep mine in the fridge for about a week. I slice the bagels and keep them in the freezer for around a month :-)
Emily says
What would you consider a good substitution for coconut flour for those with coconut allergies?
Elana says
Emily, I haven’t tried that so not sure :-)
Carol says
I am wondering if arrowroot flour people work?
Elana says
Carol, I haven’t tried that so not sure, if you do experiment please let us know how it goes :-)
Darcy says
Oat fiber, (not oat flour), would be a good substitute. You could substitute any nut or seed flour really, but the texture will just be a bit different. Ground pork rinds would also work.
amcken3 says
For me personally, I am not supposed to eat grains of any kind. Keto diet is said to heal seizure disorders and tumor conditions. I am full of tumors, so I need to say clear away from oats. I also get fat on grains (like livestock do). I steer CLEAR away from pork, they carry a brain worm. So this recipe is much healthier as is truly.
Elana says
Darcy, thanks for your comment! I’m curious if those substitutions have worked for this specific recipe :-)
Kelly says
I made these using the recommended donut pan and I had so much leftover batter. I filled the batter all the way to the top too and then there was no hole for the bagel. When filling are you suppose to keep the middle empty? Seems like this would have made like 12 bagels instead.
Elana says
Thanks for your comment Kelly! Getting a larger amount of dough than the recipe typically yields can happen for a number of reasons, most often though it is due to a substitution in ingredients or brands :-)
Kirsten Evans says
I’m in the same boat. I scrolled down to see if anyone else had these results. I just popped them in the oven, so we’ll see. I didn’t fill completely, and will be able to make probably at least 4 more. I followed the recipe to a T and didn’t sub anything. I’m confident they’ll be delicious, and thankful for extras.
Carrie says
I am intolerant to baking soda and baking powder, do you have any good suggestions how to substitute for these ingredients? I so miss anything bread like..thank you
Elana says
Carrie, I haven’t made the bagels without baking soda so not sure what would work instead :-)
Mila says
Sometimes I use a little bit of sparkling water instead of baking soda or powder. Mila
Darcy says
Brilliant. I’d try that first as it’s easier but also separating the eggs and whipping the whites might add some leavening. I’d add some cream of tartar if one can.
Lisa says
If adding psyllium husk powder do you think it would make them more chewy? Thanks.
Elana says
Lisa, I haven’t tried that so not sure. If you do experiment please let us know if it works :-)
amcken3 says
I may try to substitute psyllium for the flax (I’m not really supposed to have flax due to my thyroid issues).