The Best Vegan Keto Bagels

Keto bagels that are also egg-free, dairy-free, gluten-free, and vegan? Yes, you hit the jackpot! These vegan bagels are soft, chewy, and won’t fall apart. They are prepared using a yeasted dough made of almond flour and coconut flour, and bound by xanthan gum and psyllium husk. These baked treats can be enjoyed at breakfast, brunch, or as a snack. You can eat them on their own, or with your choice of vegan spread.

Can you omit the xanthan gum?

We don’t recommend omitting the xanthan gum because it is one of the binding agents in this recipe, since it is egg-free. We recommend keeping a small amount of xanthan gum around if you are interested in Keto baking. However, you can replace 1 tsp of xanthan gum with another 1 tbsp of psyllium husk powder for this recipe.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any Keto recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.

How can you store these Keto bagels?

Once baked, you should let them cool completely. Once cooled, you can place them in an airtight container, where they will stay fresh for 1-2 days on your counter or up to a week in your fridge. When you’re ready to eat one, microwave it for 10 seconds to get it warm and fresh again.

Do you have to use bagel seasoning for this recipe?

You don’t have to, but it sure makes these Keto bagels a lot tastier. You can replace the bagel seasoning with sesame seeds, black sesame seeds, or poppy seeds. You can also roll the balls in grated vegan parmesan cheese for a crispy golden outer shell.

Net Carbs

3 g
Fiber

4.9 g
Total Carbs

8 g
Protein

2.9 g
Fats

3.8 g

94 cals

Quantity

Serving Size

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Leavening Agents Yeast Baker Active Dry

2 tsp
Sugar, white granulated

0.5 tsp
Coconut flour

0.5 cup
Almond flour

0.25 cup
Psyllium Husks (Ground / Powder)

1 tbsp
Baking powder

0.5 tsp
Baking Aids Xanthan Gum

0.5 tsp
Salt

0.25 tsp
Water

0.5 cup
Vinegar

1 tsp
Everything But The Bagel Seasoning

2 tbsp

Step 1

To bloom the yeast, add the yeast and sugar to a bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
Step 2

To another bowl, add the coconut flour, almond flour, psyllium husk, xanthan gum, and salt. Whisk to combine. Pour the yeast mixture over the dry ingredients.
Step 3

Add the vinegar, and stir to combine. Using your hands or a spatula, knead the dough for 1-2 minutes until the liquid has been absorbed. Form the dough into a ball and grease it with a little bit of oil.
Step 4

Cover the bowl with plastic wrap and place it in a warm place. Let the dough rise for 30 minutes or until it has doubled in size. Meanwhile, preheat your oven to 220 C/ 430 F and line a baking sheet with parchment paper.
Step 5

Take the dough out of the bowl and divide it into 6 pieces. Roll them into perfect balls and place them on the baking sheet. Poke a hole in the middle of each one, and stretch to form a bagel.
Step 6

Spray the bagels with a little bit of water, and sprinkle them with bagel seasoning. Cover with a piece of plastic wrap. Set aside in a warm place to prove for 10 minutes.
Step 7

Bake for 10-15 minutes until they have doubled in size. They should be ready when golden and an inserted toothpick comes out clean. Set them aside to cool before handling.