We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Easy Keto Bagel Recipe with Coconut Flour
It is the best companion with coffee in the morning!
It is portable for on-the-go breakfasts!
Its a bagel…toasted, or not toasted….plain or with butter or cream cheese…anyway you want it, bagels are amazing!
I have the best keto bagel recipe for you that makes six donut sized low-carb bagels without sugar or gluten and with 8 grams of protein each!
Forget high-carb bagels and go for this low carb keto bagel recipe that will knock your breakfast socks off!
You will be thrilled to know that I do not use almond flour or almond meal in this recipe but coconut flour instead!
These are also dairy free, as I do not use the fat head dough method with mozzarella cheese.
The texture of fathead dough, or the mozzarella dough version, in my opinion, is too thick.
I like my low carb keto bagels light and airy with a chewy texture when toasted, do you?
Only 1 gram net carbs per bagel, you will want to make a bunch to have on hand all week!
These delicious keto bagels are also gluten free bagels and have my vote for my most favorite keto breakfast.
Keep reading for ideas on how to customize this low carb recipe as well as favorite toppings and ideas on how to use them in my recipes!
Just follow the simple steps and you cannot mess these up!
Even this blueberry version got a little puffy, but they tasted amazing still!
They are very forgiving!
You can skip the grocery store keto bagels and always have some of these on hand with simple ingredients you can pronounce and without gluten!
What do I need to make this Easy Keto Bagel Recipe with Coconut Flour?
- Coconut Flour
- Coconut Oil; melted and cooled
- Whey Protein Powder or favorite dairy free protein alternative
- Large Eggs
- Sea Salt
- Baking Powder
- Xanthan Gum or Glucomannan
- Additional sweetener or extracts to match the flavor you want
Do I need any special equipment?
You will need a donut pan.
I recommend getting a silicone donut pan like this one so the bagels come out easily versus it being a problem like I had with a non-stick one.
As you see in this video, they slide right out without any effort!
They are the perfect size for this recipe and to fit the macros I list.
Other than that, a bowl and whisk is all you need!
If you get a bigger bagel pan, just figure out your macros according to what I list for the whole recipe which is 48 grams of protein and 6 g net carbs.
Let’s make some bagels, shall we?
First you will need to put your silicone molds on a stiff jelly roll baking sheet.
Grease them with cooking spray or brush in some oil.
Set aside and preheat the oven to 375F.
In a large bowl, measure the dry ingredients of coconut flour, protein powder, salt, baking powder and xanthan gum.
Whisk and then set aside.
In a small bowl whisk the melted and cooled coconut oil with the eggs.
It is a MUST that the eggs are room temperature or they will harden the coconut oil and you will have oil clumps.
The best way to bring your eggs to room temperature is to submerge them in a separate bowl of hot tap water for 5 minutes.
This should warm them up enough to use in this Keto Bagels recipe!
I put the eggs in the bowl first then drizzle the melted coconut oil in the eggs while whisking.
After they are well incorporated, add in the rest of the liquid ingredients.
Now make a well in the dry ingredients in the large bowl and pour your liquid ingredients in.
Whisk slowly at first then start to whisk vigorously to get a very smooth batter.
If you want to, you could easily use a stand mixer and save your shoulder and arm!
I like the arm workout actually so whisking like a crazy lady is what I do!
What about giving these bagels a flavor other than plain?
This is the point where you will decide how you want to flavor your bagels if you want to.
The following are ideas that I have tested out myself that work!
Get creative with the base recipe and see how many different flavors you can come up with!
Here are five different ways you can flavor this low carb bagels recipe!
- EVERYTHING BAGEL: Everything bagel seasoning is a blend of onion flakes, sesame seeds, garlic, and salt. You can also use salt and black sesame seeds if you don’t want to use the pre-made mix. I would suggest putting a pinch in the bottom of each of the wells so it is on the top of each bagel and a tablespoon in the batter also so it is well flavored.
- POPPY SEED BAGEL: My next idea is to use poppy seeds! I made these almond poppy seed bagels recently and they were amazing! You could also sub in a teaspoon of lemon extract for the almond extract for lemon poppy seed bagels!
- BLUEBERRY BAGEL: Of course this may be a given on the fruit version, but it only takes a few blueberries per bagel to really get the flavor in them. I would add in a pinch of cinnamon or again a teaspoon of lemon extract as lemon always goes with blueberries!
- CHOCOLATE CHIP BAGEL: This one is another easy one as well. I wait until I have put the batter in the wells then add the chips manually. When you mix them in the batter they do not distribute and some will have chocolate chips and some will have a ton. Make sure you use sugar free chocolate chips so you keep these bagels keto.
- CINNAMON SWIRL: 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 maybe cut a few in half or into fourths to get the taste without very many carbs.
Here are some measurements on how I altered the base recipe for each!
- Almond Poppy Seed Bagel: 1 tablespoon of poppy seeds, 1/4 teaspoon of almond extract, 1/4 teaspoon of powdered stevia.
- Blueberry Bagel: 1/4 teaspoon of lemon extract, 1/4 teaspoon stevia, 1/2 teaspoon vanilla extract. Make sure to place the berries in each well separately so each will have an equal amount. Use frozen then they will stay suspended versus sinking. They also burst and give the bagel great color splotches too!
- Chocolate Chip Bagel: 1 teaspoon vanilla extract, 1/4 teaspoon stevia, 1/3 cup sugar free chocolate chips. Make sure to place the sugar free chocolate chips on top of each bagel batter in each well. Gently poke them down in the batter and then top it with a few scattered. This will make sure the chips get down in the batter as sugar free chocolate chips do not sink as readily as regular chocolate chips do.
- Everything Bagel: This will be the same as the Almond Poppy Seed Bagel but leave out the almond extract and stevia and replace it with 1/4 teaspoon of onion powder. This helps bring the savory taste out of the seeds. It is a nice base for the savory taste you are looking for in this one!
Ok, so my batter is all flavored and ready, what do I do now?
Now you need to let the batter rest at least five minutes so the coconut flour can absorb the liquid ingredients.
After resting, you need to evenly fill up your donut pan.
I prefer to put all of the batter in a piping bag and fill them this way.
If your batter is a little on the runny side, do not panic, it will work out just fine,
You can then just pour the batter in the wells.
Fill them up 2/3rds of the way.
Now bake them for 15-18 minutes until they spring back when pressed.
They may look a little glossy, but they are not under baked.
Let them sit in the donut mold pan for a few minutes before putting a wire rack over the top and flipping over.
Then you can simply pull the mold off of the bagels leaving them on the wire rack to cool.
Check out this video where I show you how they come right out of the pan!
How do you eat your bagel?
My favorite way to enjoy these bagels is toasted with butter!
I have found that the bagels turn out to be the best tasting with the best texture when you let them set up overnight in the fridge.
This gives the xanthan gum or glucomannan time to cool and hold the crumb texture together better like a regular bagel!
Then you can easily cut in half and toast in your toaster just like you would high carb bagels!
The chilling then rewarming in the toaster gives it a truly authentic taste as close to classic bagels that I have ever tried!
Now the topping, if you are going to slather it with something, is best when added right out of the toaster!
This is the great way to get your topping to meld with the bagel like the real deal!
The most popular toppings are:
- Or your favorite cream cheese
Here are some other ways you can use these easy keto bagels with my Keto Recipes!
Let’s think outside of the box and consider ways you can use these delicious bagels in your favorite foods!
- Cut toasted bagels into chunks then put them around a bowl of my Keto Jalepeno Popper Dip for an appetizer!
- What about instead of waffles in my Low Carb French Waffle Casserole you would use chunks of your favorite chewy keto bagels!
- Instead of making my Keto Breakfast Sandwich Buns, opt to use these bagels as the breakfast sandwich bun! Once you put together your breakfast sandwich, wrap it in foil and put it in a 350F oven for 8 minutes so you have melted cheese, as that is the best!
- Make Keto French Toast Bagels with my idea here using bread strips. Just sub in sliced bagels!
- Let thinly sliced bagels out on the counter to dry out overnight, or put in a 200F oven for an hour to turn to crisp. Put these in your food processor to make crumbs to dip my Extra Crispy Keto Chicken Strips instead of pork rinds!
- Make a batch plain with garlic powder and no extracts. Once they have cooled, top with some of my Keto Pizza Sauce from my Keto Pizza Recipe and top with fresh mozzarella chunks for mini pizzas! Remember when you have pizza on a bagel you can have pizza anytime! LOL, total retro flashback!
How do I store my leftover bagels if there are any?
You need to store the bagels in an airtight container or zip bag.
They tend to dry out if not sealed properly.
Make sure they have sat out at room temperature long enough to completely cool or it will cause condensation on the inside of the container or bag.
This unfortunately leads to pre-mature spoiling.
I did leave mine out for the day, then closed them up in a zip top bag and put in the fridge before bed.
I just get one out, slice it and toast as usual.
It really gives me a sigh of relief to be prepared!
The best part is knowing I can have a bagel, not stress about macros and get on with my day!
What about freezing the leftover bagels?
These bagels can be frozen up to 2 months.
I would not go further than a few months as they start to become changed in texture too much to enjoy.
But, just think, you can have a meal prep day and make up a bunch of batches of my Easy Keto Bagel Recipe with Coconut Flour and change up the flavors!
Then you can “shop” your freezer and pull out a bagel flavor that you are feeling that day!
A few tips on how to freeze these keto bagels for the best success!
- Make sure they are completely cooled before freezing.
- It is best to freeze them after they have had a night in the fridge to maintain the great texture.
- After they have spent a night in the fridge, lay them out on a single layer on a parchment paper lined baking sheet and freeze for 2 hours. Set a timer if you need to, but do not exceed the 2 hours of flash freezing or they will start to dry out. Once they have been flash frozen, immediately transfer to a freezer zip top bag. You can also wrap each one individually with plastic wrap THEN put in an airtight container for the freezer.
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!!
Don’t forget to PIN this recipe card to print later.
We are affiliates with various companies and earn a commission off of purchases made through these affiliate links.
This is at no cost to you and helps provide a very small income to create a great recipe like this and posts with more tips and tricks!