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) packs almost 5g of protein!
Low-carb Keto Bagels Recipe
This recipe calls for a few key ingredients, but they are easy to find at most grocery stores and Trader Joe’s. If they’re not available at your grocer, check out Amazon.
Since this is a gluten-free recipe, there is no need to knead the dough. It gets its lift and lightness from gently folding in whipped egg whites right before baking.
Ingredients
- 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
Special Equipment
- Bagel-shaped baking pan
Instructions
- 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 fold them in gently to form the dough.
- Then fold in the egg yolk mixture. Let this rest for 10 minutes.
- Spray a bagel pan with nonstick spray and spoon in the bagel batter. Bake at 350F for 20 minutes or until golden brown.
Before popping them into the oven, sprinkle a large flake salt on top like Maldon, poppy seeds, sesame 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.
Try them sliced and slathered with butter or cream cheese. Sprinkle them with mozzarella cheese and sundried tomatoes. They’re fabulous piled high with all your favorite sandwich fillings.
These bagels will easily keep in an air-tight container for 5 days. They can also be kept frozen in a similar container for 3 to 4 months.
How to have these low-carb bagels on hand all the time
Here’s a simple way to have everything you need to make a fresh batch anytime!
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 Breakfast Ideas for Keto Diets
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
Ingredients
- 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
Instructions
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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.
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When the egg whites have reached stiff peaks, add the mixed dry ingredients to them and stir to incorporate.
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Then fold in the egg yolk mixture. Let this rest for 10 minutes.
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Spray a bagel pan with non stick spray and spoon in the bagel batter. Bake at 350F for 20 minutes.
Recipe Notes
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!
Great recipe!
These low carb bagels look delicious Madalaine! I love that coconut flour is the base, and that they are gluten-free as well. These bagels would be such a great breakfast or snack!
These bagels are right up my ally. I love that they are low carb and high in protein. Thank you for this great recipe.
The low carb bagels look really good. A bonus, not to difficult to make. Love it. Thanks for sharing.
Velva