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    Home / Recipes / Low Carb Breads

    Garlic Coconut Flour Keto Bagels without Cheese

    By Lisa MarcAurele · Aug 25, 2020 · 82 Comments

    28.3K shares
    Jump to Recipe
    coconut flour garlic bagels recipe
    easy keto bagels with coconut flour
    low carb keto garlic bagels recipe

    These homemade garlic coconut 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.

    garlic coconut flour keto bagels pintrest image
    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

    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.

    garlic bagel batter
    1. Combine eggs, butter, salt, and garlic powder in a large mixing bowl.
    2. Mix coconut flour with baking powder and xanthan gum (if using) then add to egg mix.
    3. Stir the coconut flour mixture into the wet mix until there are no lumps. Then pipe or spoon into a greased donut pan.
    4. Bake until browned on top and set in the middle. Cool slightly then remove from pan and allow to cool completely on a rack.
    bagel batter in donut mold and baked bagels on cooling rack

    Recipe Variations

    This garlic keto bagel coconut flour recipe is really just a quick 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.

    stack of bagels with one in front

    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.

    garlic keto friendly bagels on narrow plate

    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 keto bagels no cheese

    Garlic Coconut Flour Keto Bagels

    4.58 from 14 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 mins
    Cook Time:15 mins
    Total Time:20 mins
    Course: Bread, Breakfast
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    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.
      garlic keto bagels step 1
    • Combine coconut flour with baking powder and guar or xanthan gum (if using) then add to egg mix.
      garlic keto bagels step 2
    • Whisk coconut flour mixture into batter until there are no lumps. Spoon into a greased donut pan.
      garlic keto bagels step 3
    • 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.
      garlic bagels on rack

    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: 3 g | % Carbs: 6.5 % | % Protein: 15.2 % | % Fat: 78.3 % | SmartPoints: 8
    Values
    Array
    (
        [calories] => 202
        [carbohydrates] => 7
        [protein] => 7
        [fat] => 16
        [saturated_fat] => 9
        [cholesterol] => 191
        [sodium] => 397
        [potassium] => 103
        [fiber] => 4
        [vitamin_a] => 553
        [calcium] => 42
        [iron] => 1
        [serving_unit] => bagel
        [serving_size] => 1
        [sugar] => 1
    )
    

    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.

    « Tzatziki Sauce with Sour Cream Recipe
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    Related Posts

    Reader Interactions

    Comments

      « Previous 1 2
    1. Becky

      October 15, 2020 at 10:22 pm

      5 stars
      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

        October 15, 2020 at 10:25 pm

        5 stars
        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
    2. Karen

      October 04, 2020 at 1:51 pm

      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

        October 05, 2020 at 10:21 am

        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
    3. Clara

      October 27, 2019 at 2:03 pm

      Can I used egg whites instead of whole egg?.

      Reply
      • Lisa MarcAurele

        October 27, 2019 at 7:41 pm

        I haven't tested it that way so I can't say for sure. But it's worth trying.

        Reply
    4. Shannon

      August 06, 2019 at 8:56 pm

      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

        August 06, 2019 at 9:19 pm

        Flax usually does need a little more liquid. You can try adding a bit of water if needed similar to using a flax egg.

        Reply
        • Dems

          November 29, 2020 at 11:15 am

          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.

    5. Cocolina

      June 08, 2019 at 9:17 am

      I was wondering if you could also share your recipes in metric measurements.
      Thank you!

      Reply
      • Lisa MarcAurele

        June 08, 2019 at 9:48 am

        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
    6. KELLY

      December 19, 2018 at 11:41 pm

      GREAT RECIPE!, COULD I PUT THIS IN LOAF PAN & MAKE IT SANDWICH BREAD OR AS HAMBURGER BUNS?.

      Reply
      • Lisa MarcAurele

        December 20, 2018 at 9:09 am

        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

        September 30, 2020 at 8:30 pm

        Anyone tried adding whey protein powder? I know this can help get a chewier texture if you play with the ratios.

        Reply
        • Lisa MarcAurele

          October 01, 2020 at 2:27 pm

          You could try adding a little in and reducing the coconut flour a bit.

    7. Michele

      September 17, 2018 at 1:18 pm

      5 stars
      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

        September 18, 2018 at 7:16 am

        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
    8. Mindy

      March 30, 2018 at 12:04 am

      5 stars
      How long will these stay fresh for?

      Reply
      • Lisa

        March 30, 2018 at 7:02 am

        I keep them in the fridge for a week or the freezer for several months.

        Reply
    9. Li

      January 18, 2018 at 4:23 pm

      4 stars
      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

        January 18, 2018 at 4:33 pm

        Thanks for sharing the changes!

        Reply
      • Alex

        July 24, 2018 at 2:27 pm

        5 stars
        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
    10. Martha

      December 21, 2017 at 1:44 pm

      These came out perfectly delicious!!! Thank u!

      Reply
    11. Traci

      August 24, 2017 at 12:25 pm

      What does xanthum gum do? Do the bagels come out that much better with it?

      Reply
      • Lisa

        August 24, 2017 at 12:29 pm

        It's added to give a more elastic texture, but you can omit it as it's not an essential ingredient.

        Reply
    12. Rhonda

      March 24, 2017 at 11:57 am

      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

        March 24, 2017 at 5:30 pm

        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

          January 24, 2018 at 6:09 am

          How much psyllium or flax or whatever would you add and how much would you cut back on the eggs

        • Lisa

          January 24, 2018 at 4:27 pm

          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.

    13. Heidi Rush

      October 08, 2016 at 6:30 am

      3 stars
      I found them a bit eggy and too cake like to be a bagel. So play with the recipe.

      Reply
      • Lisa

        October 08, 2016 at 6:57 am

        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
    14. Beverly

      August 03, 2016 at 10:42 am

      How much flax (seed or meal?) would you add to give it more of a "whole grain" taste?

      Reply
      • Lisa

        August 03, 2016 at 3:07 pm

        You wouldn't need much. I'd say a tablespoon would be enough.

        Reply
      • Courtney

        July 31, 2017 at 9:41 pm

        4 stars
        I love the taste flax seed meal adds to everything bagels

        Reply
        • Lisa

          August 01, 2017 at 6:13 am

          I find it gives a more whole grain texture and taste.

    15. Rachael

      April 26, 2016 at 7:24 pm

      Do you think this recipe can be made by substituting the coconut flour with Carbquik?

      Reply
      • Lisa

        April 26, 2016 at 8:03 pm

        You'd have to make other changes. You are better off modifying the CarbQuik biscuit recipe.

        Reply
    16. Betty

      April 04, 2016 at 4:32 pm

      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

        April 04, 2016 at 8:04 pm

        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
    « Previous 1 2

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