By Lisa MarcAurele · · 83 Comments
These homemade garliccoconut flour keto bagels without cheese are super easy to make. Once you give them a try, they are sure to become a regular breakfast item on your low-carb menu.
Article Index
- Ingredients Used
- Making Keto Bagels Without Cheese
- Recipe Variations
- Serving and Storing
- Other Breakfast Breads
- Keto Bagels with No Cheese
- Recipe
I've had a serious craving for bread lately. But I wanted something a little more crusty than my keto cheese bread.
Although I have a great recipe for fathead bagels made with coconut flour, I wanted to try keto bagels with no cheese. That's why this recipe is made without it.
I was really surprised at how well these quick bread bagels came out. It was a cinch to throw them together on the spur of moment with ingredients I had on hand.
Ingredients Used
You only need five simple ingredients plus salt to make the bagels. To give them a nice shape, you will need to use a large donut pan.
Because there's no cheese needed, the recipe can easily be modified to be dairy-free. All you have to do is use a non-dairy substitute for butter. My favorite alternative is butter-flavored coconut oil.
The full ingredient list, including amounts used, is available in the recipe card at the bottom of this post.
Making Keto Bagels Without Cheese
There's only a few simple steps needed to make this easy quick bread recipe. After making the batter, it's piped into donut molds and then baked until brown.
- Combine eggs, butter, salt, and garlic powder in a large mixing bowl.
- Mix coconut flour with baking powder and xanthan gum (if using) then add to egg mix.
- Stir the coconut flour mixture into the wet mix until there are no lumps. Then pipe or spoon into a greaseddonut pan.
- Bake until browned on top and set in the middle. Cool slightly then remove from pan and allow to cool completely on a rack.
Recipe Variations
This garlic keto bagelcoconut flour recipe is really just aquick bread baked into a donut shape. I think adding in some psyllium husks may give the bagels more of the traditional texture.
If you don't like garlic, you can replace that with onion powder or some finely chopped onions. Or, you can add in some nutritional yeast instead. A little everything but the bagel seasoning is great to sprinkle on top as well.
The recipe can be easily be modified to make any flavor you want. In fact, I've used the base recipe to make french toast bagels.
Serving and Storing
These garlic bagels taste best when toasted because it gets rid of the cake like texture. The butter in the batter gives them a nice buttery taste as well. So, you won't have to add any additional butter or cream cheese.
You can leave them at room temperature for a couple days. But I recommend placing them in foil or loose fitting container in the refrigerator.
The baked keto bagels can be stored for at least a week in the refrigerator or up to three months in the freezer. If you want to toast them straight from the freezer, be sure to slice them first.
Other Breakfast Breads
- Almond Flour Pancakes are another one of my favorite 5-ingredient recipes to start the day!
- Keto French Toast is a great way to use up any extra low-carb bread slices.
- Coconut Flour Keto Pancakes have been a reader favorite for years. Find out why it's a must try!
- Keto Breakfast Muffins are super portable and a great way to take breakfast on the road.
- Almond Flour Waffles whip up quickly and have a nice crisp outside with a tender inside.
Keto Bagels with No Cheese
If you've been looking for the perfect low-carb bagel that's made without cheese, this is the recipe! You can even make it dairy-free and paleo friendly by simply swapping out the butter with coconut oil or ghee.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Garlic Coconut Flour Keto Bagels
4.60 from 15 votes
Low carb foods can get expensive. Making these low-carb bagels at home is much cheaper than buying pre-made ones. They taste delicious too!
Prep Time:5 minutes mins
Cook Time:15 minutes mins
Total Time:20 minutes mins
Course: Bread, Breakfast
Cuisine: American
Print Pin Review Recipe Save Recipe
Servings: 6 bagels
Calories: 202
Video
Ingredients
- ⅓ cup butter or ghee or butter flavored coconut oil, melted
- ½ cup coconut flour sifted
- 2 teaspoons xanthan gum optional
- 6 eggs
- 1 ½ teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon baking powder
US Customary - Metric
Instructions
Blend together eggs, butter, salt, and garlic powder.
Combine coconut flour with baking powder and guar or xanthan gum (if using) then add to egg mix.
Whisk coconut flour mixture into batter until there are no lumps. Spoon into a greased donut pan.
Bake at 400 degrees F for 15 minutes or until browned on top and set in the middle. Cool on rack 10-15 minutes then remove from pan.
Notes
Bagels are best served toasted to lessen any cake-like texture.
Adding in a small amount of psyllium husks can also give them less of a cake-like texture. And, if psyllium is added, eggs can be reduced.
The garlic powder can be omitted for plain bagels or replace with other flavorings like onion or cinnamon.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 1bagel | Calories: 202 | Carbohydrates: 7g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 191mg | Sodium: 397mg | Potassium: 103mg | Fiber: 4g | Sugar: 1g | Vitamin A: 553IU | Calcium: 42mg | Iron: 1mg
Additional Info
Net Carbs: 3g | % Carbs: 6.5% | % Protein: 15.2% | % Fat: 78.3% | SmartPoints: 8
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: March 1, 2011... Last Updated: August 25, 2020 with new photos and additional information about the recipe.
« Coconut Flour Keto Pumpkin Bread
Almond Flour Low-Carb Keto Pumpkin Pancakes »
Related Posts
Reader Interactions
Comments
Wes
Thank you so much for this recipe! I’ve missed bread so much and this is the best substitute I’ve found yet. I also tried using mini donut molds to make bite size versions, which makes them perfect for canapés!Reply
Becky
YOU ROCK!!! Loving these and the french toast ones!! AMAZING and SOOOO wonderful to have handy for when I want what 'they' have!! TY & Bless You & Yours Grrrl for all Your hard work You so freely share with everyone!Reply
Becky
oopsie.... forgot to say I added nutritional yeast for cheezy garlic bagels! and of course put 2-3 times more garlic 😉 TY again!! & AGAIN!!Reply
Karen
Hi. If I was adding the psyllium husks, how much would I add and how many eggs would I eliminate? Thanks! Absolutely love your recipes. They have been my saving grace on Keto.
Reply
Lisa MarcAurele
It's usually not recommended to replace more than a couple eggs. So I'd try 3 eggs and a tablespoon of psyllium with about a half cup of water.
Reply
Clara
Can I used egg whites instead of whole egg?.
Reply
Lisa MarcAurele
I haven't tested it that way so I can't say for sure. But it's worth trying.
Reply
Shannon
It was mentioned that adding 1 Tablespoon of flax meal would give the bagels a more whole grain taste, but would I also need to add more liquid?
Reply
Lisa MarcAurele
Flax usually does need a little more liquid. You can try adding a bit of water if needed similar to using a flax egg.
Dems
I’ll try this tomorrow. Instead of using 6 eggs I’ll use 3 and 3 flax eggs. I think the flax will give it that bagel seedy flavour.
Cocolina
I was wondering if you could also share your recipes in metric measurements.
Thank you!Reply
Lisa MarcAurele
Most recipes have a link under the ingredients list that provides approximate metric units. I added that for this recipe as it was missing.
Reply
KELLY
GREAT RECIPE!, COULD I PUT THIS IN LOAF PAN & MAKE IT SANDWICH BREAD OR AS HAMBURGER BUNS?.
Reply
Lisa MarcAurele
Some have made buns instead and I seem to recall another person doing a loaf, but it might have been in a small loaf pan. So either should work.
Reply
Serena
Anyone tried adding whey protein powder? I know this can help get a chewier texture if you play with the ratios.
Reply
Lisa MarcAurele
You could try adding a little in and reducing the coconut flour a bit.
Michele
Lisa, I tried the bagel recipe but made some changes. I put in 2 tbsps. of psyllium husk powder and reduced the eggs by 2. They were not cakey but a little doughy inside. My husband tried one and said it was ok (a compliment from him). The batter was not a batter but a dough. I think they turned out fine. I may try using 5 eggs next time just for curiosity's sake. I also may try a cinnamon pecan strudel! Thanks for the recipe and the modifiers.Reply
Lisa
Psyllium is a good way to thicken the batter and replace eggs. Maybe it wasn't fully cooked? Usually, a little liquid is added along with the psyllium.
Reply
Mindy
How long will these stay fresh for?Reply
Lisa
I keep them in the fridge for a week or the freezer for several months.
Reply
Li
Modified a bit based on others’ comments.
5 eggs
2 oz cream cheese
1/4 cup coconut flour
1/4 cup quinoa flour
Separated the egg whites and yolks. Tried to fold-in whites (limited success. Not sure it added anything)
Baked in a lightly oiled muffin tin pan (didn’t have a doughnut pan...)
Sesame seeds on top before baking.Quite good once they cooled, cut in half and toasted!! Especially tasty with a little maple syrup poured on a plate (not too much) and let it soak into the bottom a bit.
Will do it again.Reply
Lisa
Thanks for sharing the changes!
Reply
Alex
The whole point of the original recipe is to make it low carb so it could be suitable for keto diet.
Using some quinoa flour here completely ruins it and it goes against the core idea of this website.
Medium carb bagel makes as much sense as mid-grade fuel. Why would anyone need it?Reply
Martha
These came out perfectly delicious!!! Thank u!
Reply
Traci
What does xanthum gum do? Do the bagels come out that much better with it?
Reply
Lisa
It's added to give a more elastic texture, but you can omit it as it's not an essential ingredient.
Reply
Rhonda
Hi Lisa - Have you tried the recipe with psyllium husk and/or oat/flax fiber yet and how did it turn out? Did you happen to post a recipe?
Thanks!!Reply
Lisa
Not this recipe, but I do believe it will give the chewier texture which will be closer to a real bagel. Thanks for the reminder. I'm putting it on my recipe list. 🙂
Reply
Emily taylor
How much psyllium or flax or whatever would you add and how much would you cut back on the eggs
Lisa
You can replace some of the eggs with psyllium eggs (about 1 tablespoon psyllium to 2 tablespoons water). That's how I'd try it.
Heidi Rush
I found them a bit eggy and too cake like to be a bagel. So play with the recipe.Reply
Lisa
I'll play with it some more. You can use all egg whites to get rid of the egg taste. Using a mix of almond and coconut flour will make it less like cake.
Reply
Beverly
How much flax (seed or meal?) would you add to give it more of a "whole grain" taste?
Reply
Lisa
You wouldn't need much. I'd say a tablespoon would be enough.
Reply
Courtney
I love the taste flax seed meal adds to everything bagelsReply
Lisa
I find it gives a more whole grain texture and taste.
Rachael
Do you think this recipe can be made by substituting the coconut flour with Carbquik?
Reply
Lisa
You'd have to make other changes. You are better off modifying the CarbQuik biscuit recipe.
Reply
Betty
I'd love to know what your menu has been like to lose weight again? I've been eating Keto for a year and just recently started gaining weight again. Thanks for the recipe!
Reply
Lisa
Like many, I tend to gain a bit over winter and slim down each spring. When I'm trying to lose weight, I eliminate the sweets. Even low carb ones tend to affect me weight wise. I think it's because it triggers hunger for me and I'll overeat. I do eat a lot of eggs, butter, bacon, venison, brown meat chicken, coconut oil, and low carb veggies. I also try to stick with whole foods.
Reply
Tina
I made these tonight and was pleasantly surprised with the outcome. While I enjoy coconut flour I wish there were some way to tame down the taste in some recipes. Definelty not a true "bagel" but satisfies the bread desire.
Reply
Lisa
I think the only way to tame it down is to blend it with another low carb flour like almond meal.
Reply
Sandy
You mentioned that you particularly like them toasted. Did you toast them in a regular toaster or in the oven? I'm hoping to try these as soon as I get a doughnut pan. Thanks!
Reply
Lisa
I just slice them like a regular bagel and put them in the toaster slots.
Reply
Katrina
So these do not work AS BAGELS without the donut pan. I made them with 5 eggs & cream cheese & omitted the gum. They look fine when you spoon them out on a cookie sheet but they spread out like pancakes in the oven. The flavor is awesome. The texture is very similar to cornbread. I think next time I will buy the pan or make them as muffins or in a pie pan. I just crumbled some into a bowl with smoked salmon, cream cheese, & some sautéed spinach. It was so good & a nice change from eggs. Definitely a keeper as it really satisfies the bread craving.
Reply
Lisa
The batter is certainly not suitable to bake without a baking mold. Adding psyllium may do the trick, but I haven't tried it. Glad you enjoyed them even though they flattened!
Reply
Sydney
I saw that someone used 5 eggs and 2 oz of cream cheese instead of 6 eggs so I tried that as well but I used egg beaters instead of cracking eggs, my bagels turned out HUGE, I didn't alter anything else in the recipe. Do you think this is from using the egg beaters?
Reply
Lisa
It could have been. I've never used egg beaters. Do they contain anything other than eggs?
Reply
Sydney
I really am not sure, but they turned out very "eggy" they had a weird egg texture. I will try again and not be lazy and use real eggs!
Sarah
Do you know if they freeze well?
Reply
Lisa
I've frozen similar bread and it was still tasty when thawed.
Reply
Tresa
Can you use flax seedb to replace some of the eggs?
Reply
Lisa
You can certainly try. I don't have any experience with it, but it's worth a shot. You could try chia seeds as they are a known replacement for eggs.
Reply
Sandee
Ok they are in the oven as we speak. Did not put the garlic in. Instead I put some Montreal steak seasoning on top to approximate an everything bagel. Couldn't find the donut pan so used a cookie sheet spread them out and used the end of a wooden spoon to make the hole. I am waiting w cream cheese and ground peanut butter (only peanuts and salt) in hand. Yay!!
Reply
Lisa
Sounds interesting. Hope they came out tasty and worthy of the spreads!
Reply
blazngfyre
These are delicious!
I've made them twice in the last 2 weeks.
First batch I made I didn't have the xanthan gum.
They didn't rise too much, but they were good.
The second batch I added the gum and I replaced
one egg with 2 oz of cream cheese.
The cream cheese made them moister and more delicate.
I love this recipe and will keep using it!Reply
Lisa
Thanks for tip on replacing an egg with cream cheese! I have to try it!
Reply
sharon
Can i skip the gum in the recipe? It's kinda hard to find where i live.
Reply
Lisa
Others have been successful leaving it out in similar bread recipes so it should be fine.
Reply
Michele
It is for me too, but I order it online. Many sites even offer free shipping. 🙂
Reply
Heather
It may not be strictly necessary, but if you leave out the gum, I'd recommend separating your eggs. The yolks can go into the batter like normal, but try whisking the whites into a froth before folding them into the batter. I bet it makes a difference.
Hmm, maybe I'll try that trick myself.
Reply
Lisa
Interesting. I've never tried that. Would love to know how it turns out.
Jackie
Hey, this recipe looks like a Godsend! Of all the carbs I miss, bagels are the strongest yearn! Do you think I could sub almond flour for coconut flour?
Reply
Lisa
Not sure what the exact amount would be for almond flour, but my guess is that it would need about a cup. May also need to reduce eggs. Other changes may also be required like reducing butter and adding baking powder. It's usually not a one for one subbing almond for coconut flour.
Reply
jean
Can I sub coconut oil for the butter?
Reply
Lisa
It will alter the taste, but otherwise should be fine.
Reply
Judit
Just made these. Great bread stand in!
Reply
Lisa
Happy to hear the recipe worked out for you. This is my favorite homemade bagel recipe.
Reply
Miss Meghan @ scratch-made wife
You may have just answered my prayers! I have to watch my carbs (doctor's orders) and haven't had bread in months. It's starting to get to me when my co-workers toast anything at work. It smells soooo good. These bagels look fab. I can't wait to try them!
Reply
Lisa
I really enjoyed these bagels. They make a good substitute and should be able to get you through the cravings at work.
Reply
Barbara
To satisfy my bread thing .. I use garbanzo flour and tapioca flour with baking powder and make my pizza crust... it is soooo crunchy you wouldn't know it was beans...Make the crust first nice and crunchie then add your toppings and pop in oven to melt... enjoy...
Reply
Jessica
oh that sounds amazing. Do you have a recipe for that pizza crust?
Luana
I like these a lot! I made them earlier today, and with some leftover meatloaf, had a meatloaf sandwich for dinner -- very good!
Reply
Asa
Must say that I tried this as pizza bottom, added some Italian spices and the garlic powder and spread out on silicon mat on cookie sheet. pre-bake and then top with fav. toppings. My whole family loves it!!!!
Reply
Lisa
Asa- Thanks for sharing the idea of turning this into pizza crust. I will most definitely give that a try.
Reply
Gayle
Not to bad. I will also leave the garlic out and mix in fiber too.
Reply
Nancy
Saw this just yesterrday -- had all ingredients including the donut pan in the house - made them this am -- ok so it is not a chewy New York bagel -but boy was it good -- might forget the garlic next time and use some Waldon Farms organge "marmalade" as spread on top
thanks -- really enjoyed!
Reply
Lisa
I think I may skip the garlic next time too and add a little flax or oat fiber to do a more "whole grain" type bagel.
Reply
Freed Willie
These look sooo delicious and I can't wait to try them. Any ideas as to what can I use instead of a donut pan - don't have one and even if I did it wouldn't fit in my little counter top oven - no big oven at this time :(. Thanks!
Reply
Lisa
The batter is really thick so you could just drop them like biscuits onto a baking sheet. If you flatten them out in little circles, they could be like English muffins. Or, try shaping them into bagel rings on a baking sheet. These ideas would be worth a try if you don't have room for another baking pan.
Reply
Stacey
I used an egg ring and used a wooden spoon to make the hole. They look as perfect as your picture 🙂
Heather
This is by far the best recipe yet that I have come across that has a mouth-feel of regular bread/bagel! I am definitely bookmarking this recipe!!!
Cheers,
Reply
Sing From Dominos India
This looks great! Thank you for bringing this tasty treat this week!
Reply
