Everything Bagels

Big thumbs up for Kelsey Ale who created this recipe! Even though bread is not something I necessarily miss (I do miss wheat tins… and chocolate chip ice cream….), it IS nice to be able to switch up my breakfast foods a little. These taste like bread and have the same consistency. I have tried baking keto bread and crackers a lot and this is the FIRST recipe that comes close to actual bread. This one will be on rotation for sure! I did tweak the recipe a little bit and the recipe down below is the tweaked one. In the “What I’ve learned” section I will explain what I’ve changed.

Ingredients (for 8 bagels)

You will need a donut baking pan with at least 8 wells. I used 2 pans with 6 wells. You can get them on Amazon. You will also need a gallon ziplock bag, or a piping bag.

  • 3 large egg whites, room temperature
  • 3 large eggs, room temperature
  • 3 tablespoons unsweetened full fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup of coconut oil, melted
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons ground flax
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup boiling water

For the Egg wash

  • 1 large egg
  • 1 teaspoon water
  • a (silicone) brush to brush the egg wash on the bagels

For the seasoning:

  • Trader Joe’s everything but the bagel seasoning

If you want to make your own bagel seasoning you’ll need;

  • 2 teaspoons white sesame seeds
  • 1 1/2 teaspoon dried minced onion
  • 1 1/2 teaspoon dried minced garlic
  • 1 1/2 teaspoon black sesame seeds
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon poppy seeds


  • Preheat the oven to 375 F and prepare your donut pan(s). (spray them with non stick cooking spray).
  • Place the egg whites, whole eggs, coconut milk, apple cider vinegar and coconut oil into a medium bowl and whisk together.
  • In a separate bowl, sift together the almond flour, coconut flour, ground flax, baking powder, baking soda and salt.
  • Fold the dry ingredients into the wet ingredients using a spatula.
  • Add 1/4 cup of boiling water to the mixture and keep mixing till all the water is absorbed and the mixture begins to thicken. (at first the mixture will be very wet, but the water will be quickly absorbed).
  • Put the mixture in the zip lock or piping bag and cut a small corner (about 1/2 inch) so you can pipe the mixture in the wells.
  • Slowly squeeze your mixture into the donut wells, making sure to divide evenly over 8 wells. (this part could be tricky if you do it for the first time. Practice makes perfect).
  • Make the egg wash by mixing together the egg and the teaspoon water.
  • Gently (emphasis on gently since the bagels will still be very soft) brush the bagels with a little bit of egg wash on the top (you will have egg wash left, you will not use it all).
  • If using your own spice mix, mix all the seasoning ingredients together.
  • Sprinkle the bagels with either your own mix or the “Everything but the bagel” seasoning from Trader Joe’s.
  • Bake the bagels in the oven for 20-25 minutes. Mine needed the full 25 mins but all ovens are different.
  • Remove from the oven and let cool for 10 minutes before taking the bagels out of the donut pan. Enjoy!

What I’ve learned…

  • Even though I do not use coconut flour often, it’s wise to have it in your pantry since it’s widely used in keto cooking.
  • In this recipe you can substitute psyllium husk for ground flax. (I had ground flax so I used that).
  • Sometimes homemade isn’t necessarily better! The bagel seasoning from Trader Joe’s is the bomb and I am happy that I had it on hand so I could save some prep time.
  • As stated above, I tweaked this recipe. Not only did I use the pre made seasoning mix, but I also changed the way they are baked. The original recipe didn’t use a donut pan but suggested to divide the mix into 8 balls, roll them out into a log and shape them into bagels. After completely following the recipe, my mix would have been too soft and loose to be able to shape it into bagels and put on a baking sheet to bake, so I was glad I had the donut pans on hand.
  • If you do not have a flour sifter on hand, whisk your flour and just make sure that there are no clumps in it (those clumps will give you dry air pockets in your bread). If there are, break up the clumps with the back of a spoon.

Source: “Keto Breakfast Cookbook” by Kelsey Ale (www.kelseyale.com).

Stats (per bagel)

Calories: 263

Carbs: 8 g

Protein: 10 g

Fat: 22 g

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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