If there is one thing I genuinely grieved when I switched to a low-carb lifestyle, it was my Sunday morning bakery ritual. There is just something about that chewy, comforting texture of bread that is so hard to replicate! But after plenty of messy kitchen experiments, I have finally cracked the code with this Keto Bagel recipe. They have that perfect golden crust and soft interior you crave, all without the grains—trust me, your breakfast routine is about to get a whole lot better.
Prep Time: 15 mins | Cook Time: 55 mins | Yields: 6 Bagels
Ingredients
- 0.5 cup (2.8 oz / 80 g) Hemp Hearts
- 0.25 cup (0.9 oz / 25 g) Psyllium Fibre (Psyllium Husk Powder)
- 6 large (approx. 6.7 oz / 190 g) Egg Whites, Organic
- 1.0 cup (4.0 oz / 112 g) Coconut Flour
- 0.5 cup (2.6 oz / 75 g) Sesame Seed Kernels (for topping)
- 0.5 cup (2.3 oz / 65 g) Pumpkin Seeds
- 1.0 tbsp (0.5 oz / 14 g) Baking Powder
- 1.0 tsp (0.2 oz / 6 g) Celtic Sea Salt
- 1.0 cup (8.5 oz / 240 g) Boiling Water
Instructions
- Preheat your oven to 350°F (177°C) and ensure your rack is in the center position.
- In a large mixing bowl, whisk together 0.5 cup (80 g) hemp hearts, 0.25 cup (25 g) psyllium fibre, 1.0 cup (112 g) coconut flour, 0.5 cup (65 g) pumpkin seeds, 1.0 tbsp (14 g) baking powder, and 1.0 tsp (6 g) Celtic sea salt until uniformly combined. (Note: Set the sesame seeds aside for the topping).
- In a separate blender or using a hand mixer, blend the 6 large egg whites (190 g) on high speed until they achieve a bubbly, foamy consistency (soft peaks are not necessary, but they should be aerated).
- Pour the foamy egg whites into the bowl of dry ingredients and mix well with a spatula until the texture is smooth and incorporated.
- Pour 1.0 cup (240 g) of boiling water directly into the mixture and continue stirring immediately; stir until the dough swells and forms a firm, cohesive ball.
- Line a large cookie sheet or baking tray with parchment paper.
- Divide the dough into 6 balls of roughly equal size (approx. 3.5 oz / 100 g each).
- Form the bagels by poking a hole in the center of each ball using your finger, then gently pressing and shaping the dough onto the cookie sheet to form a classic bagel ring.
- Sprinkle the 0.5 cup (75 g) of sesame seed kernels evenly over the tops of the bagels, pressing them down lightly so they adhere.
- Bake in the preheated oven at 350°F (177°C) for 55 minutes until the bagels are golden brown and firm to the touch.
Nutritional Information (Per Bagel)
Here is the breakdown of the macros to help you track your daily intake. These counts are based on a yield of 6 bagels.
- Calories: 305 kcal
- Total Fat: 20g
- Total Carbohydrates: 14g
- Dietary Fiber: 9g
- Net Carbs: 5g
- Protein: 17g
Chef’s Pro Tips for the Perfect Rise
Baking with coconut flour and psyllium husk is different from wheat baking. Follow these expert tips to ensure your Keto Bagels turn out light, fluffy, and delicious every time.
- Weigh Your Ingredients: Coconut flour is incredibly absorbent; even a slight over-measurement can dry out the dough. For the most consistent results, use a digital kitchen scale to weigh the flour (112g) and psyllium (25g).
- Boiling Water is Non-Negotiable: When the recipe calls for boiling water, it means boiling (212°F/100°C), not just hot tap water. The extreme heat is required to activate the psyllium husk instantly, creating the gel structure that mimics gluten.
- Don’t Over-Beat the Egg Whites: You want the egg whites foamy and aerated, but you don’t need stiff peaks like a meringue. If you beat them too stiff, it can actually make the bagel difficult to shape and slightly dry. Soft, bubbly foam is the goal.
- Let Them Cool Completely: It is tempting to slice into a warm bagel, but keto baked goods continue to “set” as they cool. Cutting them while hot may result in a gummy texture. Let them rest on the pan for 10–15 minutes, then move to a wire rack.
Frequently Asked Questions
Can I substitute almond flour for coconut flour in this recipe? No, you cannot swap them 1:1. Coconut flour is about four times more absorbent than almond flour. Substituting almond flour would require completely changing the amount of liquid and eggs. For the best texture, stick to the coconut flour listed in the ingredients.
Why did my bagels turn purple? If your bagels have a slight purple hue, don’t worry—they are safe to eat! This is a chemical reaction that sometimes happens between psyllium husk and hot water. To avoid this, look for brands of psyllium husk labeled “blond” or “white,” as some darker husks are more prone to discoloration.
How do I store and freeze these keto bagels? These bagels stay fresh in an airtight container in the fridge for up to 5 days. For long-term storage, slice them in half and freeze them in a sealed bag for up to 3 months. To serve, simply toast them straight from frozen!
Is psyllium husk powder necessary? Yes, psyllium husk is the “glue” that holds this gluten-free dough together. Without it, the bagels would crumble and fall apart. It provides the essential chewiness that makes these feel like real bread.
I hope you love this Keto Bagel recipe as much as I do! It really proves that eating low-carb doesn’t mean saying goodbye to your favorite comfort foods. Whether you top yours with cream cheese and lox, smash some avocado on it, or make a hearty breakfast sandwich, these bagels are going to become a staple in your meal prep rotation. Give them a try this weekend—your tastebuds (and your macros) will thank you!
