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Additional Info
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.
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 greased donut 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 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.
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 get’s 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.
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Garlic Coconut Flour Keto Bagels
Recipe Video (Click on Image to Play)
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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
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!
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!!
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.
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.
Clara
Can I used egg whites instead of whole egg?.
Lisa MarcAurele
I haven’t tested it that way so I can’t say for sure. But it’s worth trying.
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?
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!
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.
KELLY
GREAT RECIPE!, COULD I PUT THIS IN LOAF PAN & MAKE IT SANDWICH BREAD OR AS HAMBURGER BUNS?.
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.
Serena
Anyone tried adding whey protein powder? I know this can help get a chewier texture if you play with the ratios.
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.
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.
Mindy
How long will these stay fresh for?
Lisa
I keep them in the fridge for a week or the freezer for several months.
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.
Lisa
Thanks for sharing the changes!
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?
Martha
These came out perfectly delicious!!! Thank u!
Traci
What does xanthum gum do? Do the bagels come out that much better with it?
Lisa
It’s added to give a more elastic texture, but you can omit it as it’s not an essential ingredient.
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!!
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. 🙂
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.
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.
Beverly
How much flax (seed or meal?) would you add to give it more of a “whole grain” taste?
Lisa
You wouldn’t need much. I’d say a tablespoon would be enough.
Courtney
I love the taste flax seed meal adds to everything bagels
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?
Lisa
You’d have to make other changes. You are better off modifying the CarbQuik biscuit recipe.
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!
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.