Baked bagels
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

(Paleo, keto, gluten-free, dairy-free, no added sugar)

Servings: 8
  • 1 1/2 cup blanched almond flour 205g
  • 1/4 cup coconut flour 30g
  • 2 tbsp psyllium husk powder
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 3 egg whites
  • 2 eggs
  • 4 tbsp refined coconut oil
  • 3 tbsp unsweetened almond milk
  • 1 tbsp apple cider vinegar
  1. Preheat oven to 375F and prepare donut pan with cooking spray or baking sheet with parchment paper.

  2. Combine the wet ingredients in a small bowl with a whisk and set aside for a few moments.

  3. Combine the dry ingredients in a medium bowl with a whisk.

  4. Pour the wet ingredients into the dry ingredients and mix until combined.  Add 5 tbs of boiling water to the thick batter and continue mixing until completely combined.

  5. Divide mixture into 8 equal balls and either roll out by hand into logs, joining the ends to make a circle, or fill into donut pan.

  6. Place the trays into the oven and bake for 23 minutes or until golden brown.  Allow to cool slightly prior to removing from pan.

  7. Bagels keep well in the fridge, or freezer for up to 7 days.

Recipe Notes

Adapted from