Bagels seem like such a luxury when you are on a grain-free diet, and these Paleo Bagels fit the bill perfectly. These bagels are grain-free, dairy-free, low carb, and, yes, still delicious. I’ve used eggs in this recipe because they help make it so easy to end up with a perfect product. And, I am still perfecting my egg-free, grain-free bagel (I’ll let you know as soon as it’s ready!) For now we have these Keto friendly bagels that are free of starch which keeps them fairly low in carbs, as far as a bread is concerned.
Keto bread recipes are difficult to make work, and it’s difficult to eat even grain-free bread and remain in ketosis. As most grain-free breads either have a lot of almond flour, cassava flour, or another nut/seed flour, you really have to keep with very small servings to allow yourself to stay in ketosis. I know from experience that it’s possible to “have your bread and Keto too”, but do this with caution and test if you must. If you are on a moderate keto diet or just eating very low carb then, of course, these Paleo Bagels will fit into your diet nicely.
My kids love these Paleo Bagels and have long enjoyed them toasted with butter or ghee in the morning. Their other favorite way to have these bagels is toasted with avocado sliced on top. After you make them, I’d love to hear from you and hear your family’s favorite ways to enjoy them.
- Preheat your oven to 350 F degrees. Generously grease your donut mold pan.
- Soak the ground flax seed in just ¼ cup of water for at least 5 minutes.
- Combine all the dried ingredients (almond flour, coconut flour, soda, salt) together in a medium-sized mixing bowl.
- Whisk the eggs and apple cider vinegar together in a small bowl and then stir in the soaked ground flax.
- Mix the wet and dry ingredients together until well combined into a dough-like batter.
- Scoop the dough into a ziplock bag, cut off one corner of the bag, and pipe the dough through the hole into the donut molds.
- Sprinkle the bagel tops with your seeds (optional)
- Bake for 22-25 minutes at 350 F or until a toothpick comes out clean.
- Let cool for at least 45 minutes before serving. Cool completely before transferring to an airtight container and storing in the fridge.