Coconut Flour Low Carb Keto Bagels
Make fresh gluten-free bagels at home with this easy keto bagels recipe. They're great for quick low-carb breakfasts or snacks.
Servings (Adjustable):
Calories: 195kcal
Save Recipe
Share on Facebook
Share on X
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).
Notes
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.
If you don’t have a donut pan, you can form the dough with your hands and place on a non-stick or parchment-lined baking sheet.
If needed, lightly wet your hands before shaping instead of adding more coconut flour. Adding extra coconut flour can make the bagels dry.
Nutrition
Serving: 1bagel | Calories: 195kcal | Carbohydrates: 9g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 521mg | Potassium: 41mg | Fiber: 6g | Sugar: 1g | Vitamin A: 158IU | Calcium: 56mg | Iron: 1mg
Equipment
1 Large bowl
1 small bowl
1 whisk
1 mixing spoon or spatula
