With only 1.7g net carbs, these low carb bagels are perfect for a keto diet! They make a healthy satisfying breakfast and they’re great for making sandwiches too. They’re nutrient dense and perfect for a quick grab and go breakfast as you run out the door or a leisurely Sunday brunch.
The base of these bagels is coconut flour, which makes this a gluten free recipe as well. You can substitute almond flour or almond meal, but they will turn out slightly sweeter.
If you do make that substitution, you may want to bake them for only 15 minutes instead of 20. I also like the fact that each of these keto bagels (using coconut flour) pack almost 5g of protein!
How to make low carb bagels
This recipe calls for a few key ingredients, but they are really easy to find. If you live out in the boondocks like I do and they’re not available at your grocer, check out Amazon.
- In a small bowl, mix together
- Whip 4 egg whites with 1/4 teaspoon salt until they form stiff peaks.
- While the egg whites are whipping, mix 4 egg yolks with 1 tablespoon vegetable oil and 1 teaspoon apple cider vinegar.
- Add the dry ingredient mixture to the egg yolk and stir until well combined.
- In a large bowl, fold the egg whites into the egg yolk mixture.
- Spray a bagel tin with non-stick spray and divide batter equally into the bagel forms. Bake for 20 minutes at 350F until they’re golden brown.
Before popping them into the oven, sprinkle a large flake salt on top like Maldon, poppy seeds, or your favorite bagel seasoning for a little added pop of crunch.
If they don’t slip right out of the pan, gently pry them out with a rubber spatula. Then slice them and slather them with butter or cream cheese. These bagels will easily keep in an air tight container for 5 days and they freeze well too.
How to have these low carb bagels on hand all the time
Make several batches ahead of time by mixing all the dry ingredients together and storing them individually in their own baggies. When you’re ready to bake: separate your eggs, whip up the egg whites, add the dry ingredients to your yolk mixture, fold in the whites and bake.
Watch the video!
Here’s the link for the bagel pan on Amazon.
Watch the video for in depth step by step instructions!
More Low Carb Breakfasts
Poached Eggs & 1 Minute Hollandaise Sauce
Low Carb Keto Bagel Recipe
Are you low carb-ing it? Do you "keep it keto?" And are you absolutely craving BREAD??? Then these low carb keto bagels are just for you! These really satisfy! They're delicious topped with butter, cream cheese and chives. They're huge on flavor and perfect for KETO! | www.lakesidetable.com
- 4 eggs separated
- 1/4 teaspoon salt
- 3 tablespoons flax seed meal
- 2 tablespoons coconut flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chai seeds
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon canola oil
- 1 teaspoon apple cider vinegar
Preheat oven to 350F and whisk the 4 egg whites on high with 1/4 teaspoon of salt until they form stiff peaks.
Then add the rest of the dry ingredients in a separate bowl and mix them thoroughly.
In a small bowl, mix the 4 egg yolks with the apple cider vinegar and the oil and set aside.
When the egg whites have reached stiff peaks, add the mixed dry ingredients to them and stir to incorporate.
Then fold in the egg yolk mixture. Let this rest for 10 minutes.
Spray a bagel pan with non stick spray and spoon in the bagel batter. Bake at 350F for 20 minutes.
Top with chia seeds, sesame seeds or a large flaky salt like Maldon. Enjoy!
Make ahead tip: Mix the dry ingredients up ahead of time and keep extra batches in sandwich baggies ready to go for a quick fix.
I am on the keto diet so every carb counts. Is this carb free. I want to share it with other family members also. Thanks for your help.
Hi Phyllis, great question! I’m so glad you asked. I will add the nutrient values to the recipe. However, in the meantime, here is the answer to your question. Each bagel has a net of 1.5g of carbs. There is a total of 2.6g of carbs, but the fiber continent is .9g per bagel. Net Carbs = 2.6 – .9= 1.5 The recipe makes 6 bagels. I hope that helps!