Low Carb Keto Bagels

Name: Low Carb Keto Bagels
Prep time: 7 minutes
Ingredients: Ingredients1 cup macadamia nuts unsalted & roasted if desired; 1 cup coconut butter I like this one; 5 good quality eggs; ½ teaspoon kosher salt; 1 teaspoon baking soda; Zest of half a lemon; 1 tablespoon fresh lemon juice; 1-2 tablespoons everything bagel seasoning

The ultimate everything bagel recipe that is low carb & keto diet approved. Perfect for making gluten free bagel sandwiches.

This recipe is Dairy Free, Gluten Free, Keto/Low Carb, Super Easy with main ingredient

You guys loved Dessi's low carb gluten free bread post a few weeks ago that she decided to make the ultimate gluten free bagel recipe. You can use this batter to make bagels or bread, either way you are in for some of the best starch and grain free bread you will ever try! Most gluten free bread recipes are loaded with starches like potato, tapioca, and rice, bu this gluten free bagel recipe is 100% starch free, making it perfect for the keto diet.

low carb bagel recipe for the keto diet. #keto

If also have a recipe for gluten free cloud bread, it's made with cream cheese and eggs and is light and airy like a cloud. This gluten free bread recipe has 3 main ingredients: macadamia nuts, eggs, and coconut butter. Many people have been asking me where you can buy coconut butter. The best price is on Amazon. It is very hard to make it because they use fresh coconut meat, not flakes. So don't bother trying it at home.

keto bagel recipe for the ultimate bagel sandwich. #keto

The key to making this gluten free bagel recipe is to thoroughly mix the batter in a food processor or powerful blender. You have to mix it very well and them get the batter in the oven asap so the oil does not start to sink to the bottom. We used a gallon size zip top bag to pipe the bagels into a doughnut tin. Just cut the end off of the bag and squeeze away.

Use the same keto fat bread recipe and make my:

Low Carb Keto Bagel Recipe

Just look at that bagel, cream cheese, and salmon sandwich. How good does that look!? Growing up, we would go to the deli and have fresh bagels all of the time, but now Dessi & I avoid flours and starches most of time, plus the wheat they use to make bagels is so refined these days that it has no nutritional value. This low carb bagel recipe is just about as close as you can get to the real deal, and when you make a sandwich from it, you will be in heaven.

Once you fill the doughnut tins with the bagel batter, tap them on the counter to settle the batter, and then transfer to the oven until golden brown. Make sure the bagels have a nice golden brown color on them and then pull from the oven. Schmear the low carb bagel with full fat cream cheese, some smoked sugar free salmon, tomatoes, and red onions. You will be one happy camper!

low carb bagel recipe for the the keto diet. #keto

Prep time

7 minutes

Cook time

22 minutes

Ingredients

1 cup macadamia nuts unsalted & roasted if desired
1 cup coconut butter I like this one
5 good quality eggs
½ teaspoon kosher salt
1 teaspoon baking soda
Zest of half a lemon
1 tablespoon fresh lemon juice
1-2 tablespoons everything bagel seasoning

Instructions

Pre-heat oven to 350 F and make sure the oven rack is set in the middle of the oven. Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy. While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one. Turn the machine off and add the coconut butter and salt, and process until smooth and creamy. While the machine is off, add the baking soda, lemon zest and juice, and process for 10-15 seconds.
Spray some non-stick in a bagel or donut pan. Add the batter to a large zip-top bag, cut off one of the corners, and pipe the batter into the tin and tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like and use your finger to gently press it down into the batter so it does not fall off. Bake in the oven for about 22 minutes, or until nicely golden brown on top. Remove from oven, allow to sit in tin for 5 minutes, and then transfer to a cooling rack for 15 minutes.
Slice the bagels and enjoy! Bagels will keep for 3 days in the fridge in an airtight container or can be frozen for 3 months.

Recipe Notes

Macros per bagel, recipe makes 10:
283 calories
2.5 grams of net carbs(6.6 total carbs)
26.1 grams of fat
4 grams of fiber
5.4 grams of protein