Easy Gluten Free Keto Bagel Recipe with Coconut Flour

This Easy Gluten Free Keto Bagel Recipe makes six donut sized low-carb bagels without sugar or gluten and a whopping 8 grams of protein each!

It is one of my most favorite foods for breakfast that pairs with coffee in the morning or an on-the-go option, gluten free bagels can be plain or with butter or cream cheese…anyway you want it.

This gluten free and grain free keto bagel recipe makes mini sized low-carb bagels without white flour, wheat flour or starches.

Forget high-carb bagels from the grocery store and go for this low carb keto bagel recipe made with coconut flour for a great chewy texture that will knock your breakfast socks off!

It does not include psyllium husk, psyllium husk powder, almond flour or almond meal, but coconut flour instead!

This great recipe is so easy that you can have success even if it’s your first time making baked bagels.

Keep reading as I show you how to make these low carb keto bagels with a few simple steps, go over tips, substitutions and frequently asked questions. 

What simple ingredients you will need to make these delicious keto bagels

• 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

Now let’s make some delicious bagels with this low carb recipe

First you will need to put your silicone molds on a stiff jellyroll pan and grease them with cooking spray or brush in some oil. Set aside.

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.

Now you need to let the batter rest at least five minutes so the coconut flour can absorb the liquid ingredients.

After resting, evenly fill up your donut pan.

Put all of the batter in a piping bag or a zip top bag with one corner cut 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 instead of piping.

Fill wells up 2/3rds of the way and bake them for 15-18 minutes until they spring back when pressed.

They may look a little glossy as if you brushed it with egg whites, 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.

For the best texture, put in the fridge overnight then eat.

If you want to freeze them for later, let them sit in the fridge for at least 2 hours before freezing.

After frozen, put in a large freezer safe container or zip top bag.

To reheat, put in a 350 oven for 8 minutes or toast in a toaster on medium setting until warm.

You can also cut in half if you want it toasted on the inside.

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. Add 1/4 teaspoon of onion powder and 1 tablespoon of poppyseeds to the base recipe.
• 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! Use 1 tablespoon of poppy seeds, 1/4 teaspoon of almond extract, 1/4 teaspoon of powdered stevia with the base recipe.
• 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! Use 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: 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. Add 1 teaspoon vanilla extract, 1/4 teaspoon stevia, 1/3 cup sugar free chocolate chips to the base recipe. 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.
• CINNAMON SWIRL: These always turn out amazing and are my kids favorite next to the blueberry ones. Check out my Keto Cinnamon Swirl Bagels recipe to use as a base! 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.

Tips, Substitutions, and FAQs

• 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!
• Add an extra egg yolk next time to give it an even softer texture. 
• If you want to make a bigger bagel, just use a larger mold intended for bagels that is at least four inches diameter.

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?  Yes! 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. 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.

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:

• Butter
• Jam
• Or your favorite cream cheese

How is this keto bagel recipe different from the fathead bagels? Fat head dough uses a cheese mixture of cream cheese and mozzarella cheese for its base versus in these bagels you use EQUIP protein powder or another dairy free option. The texture of my easy keto bagels recipe is softer than the real thing, plus and a lot less hard and chewy. The texture of fathead dough, or the mozzarella dough version is a very sticky dough that is too thick and bread like, in my opinion, and works better as a pizza crust like in my gluten free keto friendly pizza. 

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock”!!

Here are more easy gluten free breakfast recipes

Quick Gluten Free Blueberry Muffins with a Cake Mix

Easy Gluten Free Low Carb Breakfast Chaffle Waffles

Gluten Free Keto Copycat Starbucks Egg Bites Recipe

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