Slow Carb Bagel Recipe {Gluten & Grain Free}

I grew up and have lived in New Jersey for a large majority of my life. Not to sound biased, but NJ has the best bagels in the world.  Todd and I do our best to eat wheat free and grain free throughout the week but enjoy a day of indulgence on Saturdays.  Our go-to cheat day food we always get first thing when we wake up in the morning is a breakfast sandwich on a bagel.  There are few things that taste better than that!


One of the things I’ve learned about my new style of eating is that if you deprive yourself of something you’re craving, you won’t be able to stick to your long term goals.  That’s why we participate in our Saturday day of indulgence, as well as why I try to create recipes of some of my favorite foods that fit into our new way of eating. 


While this bagel recipe doesn’t taste exactly like your fresh out of the over Jersey bagel, it gets the job done and has become a staple in our house throughout the week.  We love that we are now able to enjoy our own version of breakfast sandwiches any day of the week.  





To make the bagels, I used the Wilton Nonstick 6-Cavity Donut Pan.  We actually ordered two so we can double the recipe! Enjoy :)

Slow Carb Bagel Recipe
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 1/2 cups almond flour, blanched
  2. 1/4 cup flaxseed meal
  3. 2 tablespoons garbanzo been flour
  4. 1 teaspoon stevia (optional)
  5. 1 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 5 eggs
  8. 2 tablespoons apple cider vinegar
  9. 1 tablespoon chia or sesame seeds (optional)
  10. 1 tablespoon garlic powder (optional)
  1. Preheat the oven to 350F and spray a donut pan with non-stick cooking spray.
  2. Pulse together all of the dry ingredients in a food processor until thoroughly mixed. Next, add in the eggs and vinegar and continue to mix together until the mixture is evenly combined.
  3. Place the batter in a zip lock plastic bag, snip off one corner, and pipe the batter into the greased donut pan. Sprinkle the bagels with chia/sesame seeds and garlic powder if desired.
  4. Bake for 20-25 minutes, until a toothpick or knife inserted into the center of a bagel comes out clean. Let bagels cool, and then serve.
  5. Leave at room temperature for a few hours and then refrigerate in an airtight container.
Adapted from Paleo Cooking from Elana's Pantry
Adapted from Paleo Cooking from Elana's Pantry
Eat Teach Laugh Craft

Leave a Reply 10 comments

Mary Otto - February 23, 2014 Reply

I found the Slow Carb Bagel Recipe and was hoping You can list the carbohydrates per bagel when I use the Bagel Pan as shown. I purchased the Bagel Pan and am ready to make them. They look delicious !!! Thank You.
~ Mary Otto ~
[email protected]

    Michele - March 26, 2014 Reply

    I’m sorry I didn’t see this comment sooner! You can use the My Fitness Pal app anytime you have a recipe and want to find out the nutritional information about the ingredients. My Fitness Pal is both an app and website. I’ll also try to enter them in for you and post them as soon as I can. :)

    WilliamJids - May 22, 2016 Reply

    wow, awesome post.Really looking forward to read more. Awesome. Gurtin

Yolin - March 19, 2014 Reply

Thank you for posting this fabulous recipe! This is our go-to recipe for 4hb-friendly sliders, breakfast sandwiches and times where we just “need something bread-like!”
It’s a very reliable recipe…I even make it in my blender and am able to use that to pour the batter right into the baking pan. Cheers!


    Michele - March 26, 2014 Reply

    I’m so glad you are enjoying the recipe! I love the idea of using the blender for easy pouring. :)

Chef - June 29, 2014 Reply

Looks great. I have two questions:
1. What is the carb value in each bagel?
2. What can I substitute the Garbanzo bean flour?

Thanks much.

    Michele - July 1, 2014 Reply

    Hi Chef! If you plug the ingredients into MyFitnessPal you’ll be able to find out the exact amount of carbs.. for any recipe! I don’t know it off hand though. If you don’t want to use garbanzo bean flour, just use a little bit more almond flour or flaxseed meal. Let me know how they turn out! :)

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Sam - January 7, 2016 Reply

Have you tried freezing and defrosting these? They look delish, can’t wait to try this recipe :)

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