If you’re on a low carb diet and find yourself craving bagels, this keto bagels recipe is the answer to your cravings. Instead of hitting your local pastry shop, go to your kitchen instead and use this easy recipe as your guide.
Made with coconut flour, psyllium husk powder, and other low carb ingredients, these delicious bagels won’t kick you out of ketosis. Each serving contains only 2.5 grams of net carbs, which is ideal for a low-carb eating plan.
Since the flour used for this keto bagels recipe by Elsie Yan is coconut flour, the bagels are not that crispy, yet they taste so good when eaten straight from the oven.
When toasted, the outside texture will be crispy while the inside is soft and chewy. Serve with low-carb toppings and pair with your favorite cup of coffee.
If you don’t care for the taste of coconut flour you can mask it with the addition of some or your favorite herbs or spices. Some viewers have remarked that the texture of the bagels made with coconut flour is not so grainy as when they are made with almond flour.
Even though she gives cup and spoon measurements for the ingredients Elsie recommends that you weigh the ingredients to get the best results because cup and spoon sizes very so much. Mind you not all scales weigh exactly the same either!
I have as usual slightly tweaked the type of ingredients. To make the bread as healthy as possible it’s better to use the best quality eggs that you can. Organic and pastured are best.
Instead of regular salt which can contain plastic microfibers it’s best to look for sea salt from ancient sea beds such as Himalayan pink salt or Real Salt.
Use organic ingredients wherever possible for the extra nutrients and lack of pesticide residues. It does make a difference in the long run.
Here are some other low carb bread recipes you might like:
Keto Bagels Recipe
Makes 8 large bagels
- 120 g or 1 cup coconut flour
- 22 g or 2 ½ tbsp. finely grounded Psyllium husk powder
- 5 g or 3 tsp. baking powder, reduce in half when using double-acting
- 1 teaspoon Himalayan or Real salt
- 5 large whole organic/pastured eggs
- 5 g or 2 tbsp. apple cider vinegar
- 30 g or 2 tbsp. coconut oil or olive oil
- 240 ml or 1 cup boiling filtered water
- 2 to 3 organic/pastured egg yolks for brushing
Everything Bagel Seasoning
- 1 ½ tbsp. each of black and white sesame seeds
- 1 tsp. each of garlic flakes and onion flakes
- ½ tsp. flaked Himalayan or Real salt
1. Pre-heat oven to 350℉ (176°C approx).
2. Using a spatula, combine all dry ingredients in a bowl. Mix well until smooth and there are no lumps.
3. With the exception of the water add all wet ingredients and combine well before adding the boiling water. Mix all ingredients to form a soft dough.
4. Divide the dough into eight pieces. Each piece should be about 100 g.
5. Shape the dough into a ring using one of these three methods:
• Form the bagel shape using a bagel mold to cut the dough.
• Slightly flatten the dough then use your fingers to manually create a hole in the middle.
• Roll the dough into a 6″ log shape. Curve the dough into a ring then pinch the ends together to seal.
6. Line a baking tray with non-toxic baking parchment and place the bagels on it.
7. To get the golden effect when baked brush the top of the bagels with egg yolks then refrigerate for up to 5 min. When the time is up remove from the fridge and brush with another layer of egg yolks.
8. Prepare the Everything Bagel Seasoning by simply mixing all ingredients in a bowl. Then sprinkle it generously on top of the bagel dough after brushing with the second layer of egg yolks.
9. Place the bagels on the lowest rack of the oven and bake for about 20 – 30 min. Test with a wooden skewer and if it comes out clean they are done.
10. Allow to cool completely before serving.
Check out Elsie’s demo video of how to prepare this keto bagels recipe: