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Keto Cinnamon Swirl Bagels
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.
Keto Cinnamon Swirl Bagels
- donut pan
- baking sheet
- 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
- 2 tsp ground cinnamon
- 1 tsp liquid stevia
- 1 tsp water
- Preheat oven to 375F
- Whisk oil and eggs together.
- Add rest of ingredients, except cinnamon, stevia and water, and whisk well until smooth.
- Pipe batter evenly into a WELL greased donut pan.
- If you choose a silicone pan supported by a baking pan you do not have to grease as well.
- Now make the cinnamon swirl as you let the batter rest.
- In a small bowl, put the ground cinnamon, liquid stevia and water.
- Whisk well. Swirl a little into each donut well.
- Using a toothpick or knife, swirl the cinnamon a bit.
- Now bake 15 minutes in a 375F oven.
- Cool in pan 5 minutes then remove from the donut pan.
- They are best kept in the fridge up to 5 days.
- Toast it up to warm up!!
- Can be frozen in a single layer on a baking sheet then put in a large freezer zip bag up to 2 months.
If you are not concerned with it being dairy free you can certainly use real butter instead of the 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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Check out my other dairy-free breakfast ideas
Not only are these high-protein breakfast ideas gluten free, but dairy free as well!
I will show you how easy it is to make some simple and mouthwatering Gluten Free Low Carb Cinnamon Walnut Muffins!
These gluten-free delights are perfect for breakfast, a snack, or any time you crave a delicious baked good without wheat flour or xanthan gum.
Packed with the goodness of coconut flour, aromatic cinnamon, and protein-rich walnuts, these simple gluten free muffins are sure to become your favorite recipe for baked goods in your household.
These Gluten Free Coconut Crunch Donuts really do taste like the Hostess Mini Donuts with the crunch of your childhood favorites!
The carmelized crunch of the toasted coconut and the soft, pillowy cake donut that has been covered in a sugar free glaze make the best keto donuts that also happen to be dairy free!
There is no need to go to the coffee shop when you can make a low carb homemade chai concentrate to have on hand anytime the craving strikes with a lot less sugar than the pre-made ones!
This homemade version is so simple you will wonder why you have not made it sooner!
I love having a delicious breakfast at the start of the day, so this Healthy Keto Cinnamon French Toast Recipe fits right into my keto lifestyle.
You may be thinking it would be impossible to have french toast on a keto diet without any regular bread, but it is possible when you make it up yourself with my quick low carb bread recipe. Turn it into dairy free when you sub coconut oil in for the butter and coconut milk for the heavy cream.
Not only does it feature a nutritous way to have a coffee, but it has healthy fats and plenty of protein-rich ingredients to keep you feeling full for hours!
Its the perfect pick-me-up for your morning caffeine kick, a high-protein coffee-based smoothie that features a flavor profile that reminds me of a chocolate covered almond.
If you are any kind of a coffee lover, this is right up your alley!