These keto bagels are soft, chewy, and easy to make with simple low-carb ingredients. They are perfect for quick breakfasts or meal prep without giving up your favorite flavors.
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I started making this low carb bagel recipe when I realized how much I missed having a simple, grab-and-go breakfast. After a few rounds of testing, I found that coconut flour with a little psyllium husk powder gave me the texture I was craving without a lot of carbs.
Now they're one of the recipes I keep coming back to because they just work and don't taste "eggy" like other keto bread. I love them because they are dairy-free, gluten free, and have just 3g net carbs each. Plus, there's no cheese mixture to deal with like Fathead dough. Once you try this recipe, I think you'll be hooked, too.
They are also practical and quick to make. I can whip up a batch at the beginning of the week and have a work week of keto breakfast handled in minutes. I've used them for breakfast sandwiches, quick lunches, and even as a side to yellow squash soup on busy nights. People who have made these bagels always thank me for sharing the recipe.
Table of Contents
Ingredients
- Coconut oil - Adds healthy fats for keto macros while keeping the bagels moist and tender.
- Eggs - Provide structure and stability, helping bind the ingredients together and create a fluffy interior.
- Coconut flour - Acts as a low-carb, high-fiber flour alternative that absorbs moisture and forms the base of the dough.
- Psyllium husk powder - Improves texture and elasticity, giving the bagels a more bread-like chew.
- Salt - Enhances overall flavor and balances the richness of the eggs and oil.
- Baking powder - Helps the bagels rise and become lighter rather than dense when baking.
Scroll down to the recipe card for quantities used.
Instructions
It's so quick to make this easy keto bagel recipe in your oven or air fryer. Just follow these simple step-by-step directions.
In a small mixing bowl, whisk together the coconut flour, psyllium powder, salt, and baking powder.
In a large mixing bowl, whisk together the eggs and melted coconut oil.
Stir the dry ingredient mixture into the egg mixture. Let it sit until a dough forms.
Spoon or pipe into a silicone donut pan. Or, divide the dough into six even pieces and form the bagels by hand.
Transfer the bagel shapes to a small non-stick baking sheet or one lined with parchment paper.
Bake at 375°F for 10 to 12 minutes or until browned on top and set in the middle. Remove from oven or air fryer.
Hint: Coconut flour and psyllium husk both absorb a lot of moisture, but they need a few minutes to fully hydrate. If you try to shape the bagels right away, the dough will feel sticky or too soft. Give it 3 to 5 minutes to thicken, and you'll get a much easier-to-handle, dough-like texture.
Variations
Here are some super easy ways to switch things up when you make keto bagels:
- Everything bagel seasoning - Sprinkle on top before baking for that classic deli-style flavor.
- Cheddar or mozzarella - Fold shredded cheese into the dough for cheesy bagels that toast beautifully.
- Cinnamon + keto sweetener - Add a little of both for a sweet breakfast version.
- Garlic powder or onion powder - Mix into the dough for savory depth without extra carbs.
- Sesame or poppy seeds - Press onto the tops for texture and visual appeal.
- Jalapeño + cheddar - Stir in finely chopped jalapeños for a spicy kick.
- Cream cheese swirl - Add a small dollop in the center before baking for a richer bite.
- Protein boost - Add a tablespoon of collagen powder to the dough for a subtle protein upgrade.
You can even change the shape and make them into low carb keto buns or mini bagel bites for meal prep. Once you nail the base recipe, it's really easy to make this recipe feel new every week.
Tips
Top tip: Measure coconut flour carefully. Even an extra tablespoon can make the bagels dry since it absorbs a lot of liquid. Spoon and level instead of scooping.
- Let the batter rest - Give it 3 to 5 minutes after mixing so the psyllium and coconut flour can fully absorb moisture and thicken into a dough.
- Use finely ground psyllium husk powder - Coarser versions can create a gritty texture or uneven color.
- Don't skip the eggs - They provide essential structure and lift in gluten-free baking, especially with coconut flour.
- Wet your hands before shaping - The dough can be slightly sticky, and damp hands make forming smooth bagels much easier.
- Avoid overbaking - The moisture can dry out quickly, so bake just until set and lightly golden.
- Cool completely before slicing - They firm up as they cool, and slicing too early can make them crumbly.
Serving suggestions
One of my favorite ways to serve bagels on a keto diet is the classic way by toasting and spreading with dairy-free cream cheese. You can keep it simple or add sliced avocado or smoked salmon. I also like to serve them toasted alongside minestrone soup or a chopped salad to make the meal feel more complete.
They also work beautifully as the base for breakfast sandwiches. I like to layer in air fryer eggs, crispy bacon or sausage, and a slice of cheddar for a filling start to the day. For lunch or dinner, try using them for a chipotle chicken avocado melt or even mini rolls for ground pork burgers.
Storage
Because these keto bagels are high in moisture from the eggs and oil, they're best stored in an airtight container in the refrigerator. I let them cool completely before storing. They'll keep well in the fridge for about 4 to 5 days. For the best texture, toast them before serving.
For longer storage, you can freeze them. I like to slice them before freezing so I can toast a couple halves without thawing in the refrigerator first. Just wrap them tightly or store them in a freezer-safe bag, and they'll last up to 3 months.
FAQs
Coconut flour and psyllium husk both absorb a lot of moisture, so the dough texture can change quickly. If it feels too sticky, let it rest for 3 to 5 minutes so the fibers can fully hydrate before adjusting anything. If it's still too wet, add a very small amount of coconut flour; if it's too dry, mix in a teaspoon of water at a time until the dough is workable.
Not directly. Almond flour behaves very differently, and coconut flour requires much more liquid and more eggs. If you want to use almond flour, you'll need a recipe specifically developed for it rather than swapping it one-for-one.
Psyllium husk helps create structure and chewiness that mimics traditional bagels, especially in gluten-free baking. Without it, the bagels may be more crumbly and less bread-like. If you want to omit it, you'll need to add two more large eggs and the texture will be noticeably different.
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Recipe
Coconut Flour Low Carb Keto Bagels
Ingredients
- ⅓ cup coconut oil melted
- 4 eggs
- ½ cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- 1 teaspoon baking powder
Instructions
- In a small bowl, combine the coconut flour with the psyllium, salt, and baking powder.
- In a large mixing bowl, whisk together the eggs and butter.
- Stir the coconut flour mixture into the egg mixture until a dough forms.
- Spoon or pipe into a donut pan or onto a small non-stick (or parchment paper-lined) baking sheet to form into bagel shapes. If using a donut pan, it's best to remove the dough from the pan and bake or air fry directly on a sheet pan.
- Bake at 375°F (or air fry at 350°F) for 10 to 12 minutes or until browned on top and set in the middle. Remove from oven (or air fryer).
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