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For the past few months, it's been quite popular to make keto bagels using the Fathead dough as a base, and there have been quite a few recipes for it. I actually really do love them, but I wanted to try and make a version that was dairy-free, because in the end calories do matter and you, my readers, tend to ask for many dairy-free recipes!
These bagels are actually based on my psyllium buns recipe here, but I played with the dough a little to be able to make these bagels here. I added a bit of coconut flour and almond milk to the batter and that seemed to be perfect for bagels! The trick to these buns is really the psyllium husk powder! I recommend using the NOW brands as it doesn't turn purple!
I was born in Montreal, so Montreal-style bagels have always been my favourite. Having a big hole in the middle for me is what a bagel should look like, so I made sure that these resembled the ones from home as best as I could!
My favourite kind of flavour for bagels has always been Everything Bagels, so I just recreated the everything bagel spice. If you're too lazy or don't have all of the spices on hand, you can always use the Everything but the Bagel Seasoning, but alas, that's not available in Japan.
These bagels can be eaten sweet or savoury! I've made burgers, sandwiches, toasts with jam, cream cheese bagel sandwiches, etc! All of the options are amazing! You could also switch the spices up a bit and add cinnamon and raison, or other types of spices to change the flavour!
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5 from 8 votes
Dairy-free Keto Bagels
Course Breakfast
Cuisine American, Canadian, Polish
Prep Time 10 minutes minutes
Cook Time 23 minutes minutes
Total Time 33 minutes minutes
Servings 8 bagels
NET Carbs 3.82g
calories 259kcal
Protein 9.27g
Fat 21.55g
Ingredients
- 5 tbsp boiling water
- 1 egg yolk + 1 tsp water
Dry ingredients
- 205g blanched almond flour (1.5 cup)
- 30g coconut flour (¼ cup)
- 2 tbsp psyllium husk powder
- 1.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp Himalayan salt
- 1 tsp roasted garlic
- 1 tsp roasted onion
Wet Ingredients
- 3 egg whites
- 2 eggs
- 4 tbsp refined coconut oil
- 3 tbsp unsweetened almond milk
- 1 tbsp apple cider vinegar
Everything Bagel Seasoning
- 1 tsp black poppy seeds
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 1 tsp roasted garlic
- 1 tsp roasted onion
- ½ tsp Himalayan salt
Instructions
Preheat the oven to 190C/375F.
Mix the dry ingredients with a whisk in a large bowl. Mix the wet ingredients with a whisk in a second bowl and let sit for 2-3 minutes. Mix the Everything bagel seasoning together in a small bowl.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until combined. The batter will be pretty thick. Pour the boiling water into the batter and continue mixing with your spatula. You’ll notice the batter will absorb the wet ingredients the longer you mix. Once the batter is completely mixed, we’re ready to make the bagels.
Place some parchment paper over 1 or 2 baking trays depending on how big they are. We’ll be making 8 bagels.
Oil your hands carefully (it’s just easier, or else the batter tends to stick to your hands).
Separate the dough into 8 balls. Take a ball and roll it out between the palm of you hands until it forms a 15cm long log. Stick the two ends together so that it makes a circle. *if you want a Montreal-style bagel, just make sure to have at least a 3-4cm hole in the middle. Place the finished bagel on the parchment paper and repeat for the remaining 7.
Mix the egg yolk and water in a small bowl (this is the egg wash). Brush some of the egg wash over each bagel and then sprinkle some of the bagel seasoning over each bagel. The egg wash is totally optional, but it helps the spices stick to the dough.
Place the oven trays into the oven and bake for 23 minutes, or until golden brown. Take out, let cool or eat hot!
Notes
*These bagels can also be frozen, thawed and microwaved/toasted for a later date
Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
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Nutrition Facts
Dairy-free Keto Bagels
Amount Per Serving (1 bagel)
Calories 259Calories from Fat 194
% Daily Value*
Fat 21.55g33%
Saturated Fat 8.22g51%
Cholesterol 53mg18%
Sodium 126mg5%
Carbohydrates 10.02g3%
Fiber 6.2g26%
Sugar 1.72g2%
Protein 9.27g19%
NET CARBS 3.82g8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
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Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
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Ashley
Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia
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Reader Interactions
Comments
JT
For the roasted garlic & roasted onion: are these roasted powders that they sell at stores? Or do you chop fresh garlic & onion, and then roast in oven ?
Reply
Mira
It's roasted garlic and onion in the spice aisle. Already premade.
Reply
Amy
For the wet ingredients, I used 3 egg whites and 2 (whole) eggs. Is that what the recipe means? ( Or was I supposed to use 3 egg whites and 2 egg YOLKs? )
Reply
Mira
Yep that's what the recipe means!
Reply
Carol
Can someone please help me interpret this reciepe?
On the top it says "ingredients " and it says one egg yolk and 1tsp of water
An then in the wet ingredients its not mentioned cause it says 3 egg whites and 2 egg yolks...
Sooo.. is there 3 egg yolks for the recipe ? Or?Reply
Mira
Hi Carol, the egg yolk + water is for the egg wash, that’s why it’s not included in the wet ingredients. It’s used at step 7.
Reply
Carolyn Carneiro
Omg stupid me
Thanks so much for replying !
I'm going to make these today!!!Reply
Paige Kittles
I’m in LOVE! I just made these and they are simply heavenly! I wish there was a way to share my picture here in the comments because it’s a beautiful keto sight to see (and taste). I’ll be sharing this with my fellow keto friends so be prepared for your site to crash (just kidding!).Thanks for the yummy recipe!
Reply
Linda Karp
Trying to avoud cheese overload so thanks for this recipe! Since I don't buy almond milk, do you think using water as a replacemenr for almond milk in recipe could work?
Reply
Mira
I think it should work, yes.
Reply
Helen
I use coconut milk or coconut yoghurt and they turn out fine.Reply
Christy Rushton
See AlsoEasy Keto Bagels - Maebells
I made these today, I love them! So happy that they are without dairy and do jot have a strong coconut oil flavor or texture. Thank you!Reply
Cheri
Is it possible to put fruit (like blueberries) in the mix. Would that hurt how it turns out?
Reply
Mira
Hi Cheri, I haven't tried to be honest. I'm thinking fresh blueberries may be too wet for the dough. How about using dried blueberries or freeze dried ones? I think that could possibly work.
Reply
Ellee
Forgot the coconut oil- but still worked!
Reply
Cort
These are absolutely delicious but anyway to make them Chewy, like regular bagels!Reply
Wendy
I made these bagels today leaving out the garlic and onion and used sesame seeds for the topping.
Once they were cool, I toasted one and spread some natural peanut butter on top......so yummy!!!
Thanks for sharing this recipe 😄Reply
TheManFromTaco
I think I will try making these bagels this week or next week. They look fantastic, and I have all the ingredients on hand.But.... regular bagels normally have a step in which they are boiled first, before baking. I think the magical traditional bagel-y texture really comes from that step. Do you think that would work OK for these keto bagels?
Reply
Mira
Hi, this recipe will not work if you boil them!! The batter will disintegrate into the water into millions of pieces. Do not try ( I have ahaha).
Reply
Alissa
Thank you so much! This is heavenly! I can’t wait to check out some Moreno of your recipes!
Reply
Marcy
I've been making these every week since you uploaded the recipe. They are a staple in my house now. Thank youReply
Rhonda Lynn
Do these end up being rubbery? Everything I've made using psyllium has a rubbery texture that I don't enjoy.
Thanks!Reply
Mira
Hi Rhonda, I don't think these are rubbery but I've never tasted this rubbery taste that you describe in psyllium baked goods.
Reply
Rhonda Lynn
Hi Mira. Actually it's a rubbery texture that I've experienced, not a taste. I'll try the brand of psyllium that you use and see if that helps. Thanks!
Reply
Nikea
Hi! Love the recipe! Can't wait to make it because the buns I've made using your recipe were fantastic!! I wanted to ask about the jam you're using. Did you make it? Are the recipe details available? Thanks!Reply
Mira
Hi Nikea,
Thank you so much! The jam is blueberries and chia seeds with a bit of stevia powder cooked in a pot. I have a similar recipe for strawberry chia jam here: https://www.mypcoskitchen.com/sugar-free-strawberry-chia-jam/ Just use any kind of fruit you want!Reply
Clare
Do you have a nut free version? I can swop the almond milk for Hemp milk and sub the almond meal for ground sunflower seeds and some flax - what do you think?!
Reply
Mira
I have never baked with any of those ingredients so am not sure if it would work to be honest! But it all sounds like it should work.
Reply
Olivia
I really don't like the taste of coconut flour. Is there anything I can substitute for that?
Reply
Mira
I hate coconut too, but there isn't much coconut in this. It's just to thicken the batter. It does not taste like coconut at all.
Reply
Jenny
Have you tried to use any yeast in these to get them to rise a little more? I enjoyed them very much!
Reply
Mira
No, sorry I haven't!
Reply
Barbara
Wondering if just leaving the dough in the log shape would yield a suitable hotdog bun?
Reply
Mira
Yes! It will! You can make any shape with it 🙂
Reply
Vanessa
Is the psyllium husk required?
Reply
Mira
Yes. This recipe will not work without it.
Reply
Veronica
I just made these and turned out pretty good for the first try. I think I put a little too much boiled water so they didn't rise as big. Also, nothing to do with the recipe but I keep getting this light baking soda/baking powder taste in my baked goods, any ideas on why that is? This is not the first time! I use the baking powder & baking soda from bob's red mill.
Reply
Mira
The water part can be a little tricky since all almond/psyllium is different. As long as the batter is still somewhat thick, it's good, but if it becomes a bit runny, then you know you put too much water. You may sensitive to the taste of baking soda and its metallic taste? Have you tried using a different brand?
Reply
Christiane Schulze
If I just want plain bagels...could I make this and just leave out the spices (garlic and onion)??
Reply
Mira
Of course!!
Reply
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