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Every fall comes around and I crave a warm cup of coffee with a scone or one of my golden brown cinnamon bagels! There are a lot of recipes that use fathead dough with mozzarella cheese, but I wanted something that wasn’t heavy on dairy so this bagel was born!
It has a soft texture that is a cross between a donut and a soft real bagel. I actually prefer that it is not SO chewy that its hard to chew! They are some of the most delicious bagels I have had, next to the real deal, since going gluten free in 2014.
This recipe does use xanthan gum to help maintain the chewiness and reduce the “muffin” texture it may have without it. It is the only thing I will say you should not leave out!
If you are thinking, “Oh that is a specialty ingredient I won’t use and it will go bad!”, actually NO, it won’t! I purchased a bag of Xanthan Gum 2 years ago and put it in a jar to maintain freshness.
I only use a tsp at a time, or check out my Low Carb Biscuits and Gravy recipe where I use it in the gravy, and I am currently at my last 1/4 cup! It has lasted and also helped to re-create the mouth feel and chewiness of wheat flour WITHOUT it!
If you are particularly sensitive to gum additives, then try equal portions glucomannan instead. It is derived from a sea plant and gels just fine without any added flavor!
I recommend you warm them up before enjoying! I have a toaster that I put on “bagel” setting and that works just fine. You could also cut in half, like a bagel, and put in the toaster oven!
I enjoy mine with a slather of butter as my morning sweet treat with coffee! You could also go traditional with a little cream cheese too! Add in extra protein to your morning and top it with some almond butter!
Mixing up these bagels takes minimal time and it sets up well! The first thing I do is set up my pan. I use a silicone donut pan on a cookie sheet for stabilization.
This gives you the best bagel shape since the dough is loose. If you use anything other than silicone, make sure to grease your pan very well. I did use a non-stick donut pan once and they came out fine with greasing.
These keto bagels are best when you give enough time for the dry ingredients, like the 1/4 cup coconut flour, to soak up the wet ingredients. This will allow for a better shape overall and give the best texture like the real thing!
Also remember that room temperature large eggs help keep the batter smooth.
If you forget to set some out for the recipe, simply put them in a small bowl of HOT water for 5 minutes. This works so well!
Having your eggs, coconut milk, and coconut oil all room temperature ensures you will not have chunks of oil in your bagels. It will not mix well and be an oily blob! Just trust me on this one, lol!
This bagel recipe is a great recipe you can customize into many other flavors I will share with you below!
My favorite so far is this one with the cinnamon swirl! It really adds so much flavor plus the sweetness comes from the swirl, as that is the only sweetener used! No added sugar is needed for these gems!
With 2 tsp cinnamon, it really adds in a strong cinnamon flavor that makes it more like store-bought bagels!
These low carb bagels are so reminiscent of a keto cinnamon swirl bread you will be excited that they come in such a little package! They will fit into your low-carb diet easily with macros like these!
Plus with the higher dietary fiber from the coconut flour it helps to keep the net carbs down!
Per bagel you get:
13 g fat
8 g protein
2.9 g carbs
1.7 g fiber
1.2 g net carbs
The way to help transfer your batter from your medium mixing bowl to the mold is with a piping bag. A ziploc freezer bag can stand in if you do not have a piping bag.
Just put all the batter into one corner then snip off the tip. I added the cinnamon swirl by pouring from a spouted syrup container.
You can easily do this with a small spoon as well. The amount that is made is just enough for all of the bagels so divide accordingly.
Once they are done, let them cool off in the pan for a few minutes before flipping them out onto a cooling tray! The key here is to let them cool off enough to handle then get a bite of a warm one!
- Try adding in a few cut raisins to give you cinnamon raisin bagels! If you cut the raisin in half then divide a few among the bagels then the total carbohydrate count should still be low and give the raisin taste you want!
- Get some everything bagel seasoning and sprinkle in the mold BEFORE adding in the dough. This way it will be on top of each bagel like traditional savory bagels!
- You can make these blueberry very easily as well! Just tuck in some blueberries into the dough . Frozen will work best as they hold their shape better than fresh.
- Make sure you put them in a preheated oven or they will not rise properly.
- Turn these into Keto Cinnamon Sugar Bagels when you dip in melted butter then dip in a mixture of 1 tbsp cinnamon and 3 tbsp monk fruit granulated sweetener.
- Of course if you want to, just leave them without anything added for plain bagels. Nothing wrong with going back to basics!
- What if you don’t have a donut pan? Go with a muffin tin instead and they will be muffin bagels! Bake for 12-14 minutes instead and then check at the 12 minute mark to prevent burning. You want a golden brown and springing to touch.
Easy Keto Bagel Recipe with Coconut Flour
- 1/4 cup coconut oil melted and cooled
- 5 large eggs
- 1/4 cup coconut flour
- 1/4 cup whey protein powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp lemon extract
- 1/4 tsp stevia
- 1/2 tsp vanilla extract
CHOCOLATE CHIP VERSION
- 1 tsp vanilla extract
- 1/4 tsp stevia
- 1/3 cup Sugar free chocolate chips
ALMOND POPPY SEED VERSION
- 1 tbsp poppy seeds
- 1/4 tsp almond extract
- 1/4 tsp stevia
EVERYTHING SEASONING VERSION
- 1/4 tsp onion powder
- 1 tsp everything seasoning IN the bagel
- 1 1/2 tsp everything seasoning sprinkled in the empty wells to end up on top of the bagel
- Preheat oven to 375F
- Whisk oil and eggs together.
- Add rest of ingredients and whisk well until smooth.
- Now add in your ingredients that match the flavor you want from the ingredient groups above.
- On the blueberry or chocolate chip ones, mix up batter as instructed with add ins, then put the blueberries or chocolate chips in each well and press in with your finger rather than mixing them in the batter.
- Put into a WELL greased donut pan.
- Bake 15 minutes.
- Cool in pan 5 minutes then remove.
- They are best kept in the fridge. Toast it up to warm it up!!
If you are not concerned with it being dairy free you can certainly use real butter and heavy cream instead of the coconut milk and coconut oil.
You CANNOT however sub out the coconut flour as it is the main base for the bagels. I enjoy coconuts so much that I believe it is the best tasting with the recipe as written!
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[…] These always turn out amazing and are my kids favorite next to the blueberry ones. Check out my full recipe for these here! If you want to, add a few raisins into the bagels. I know they are not part of a keto diet, but […]