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Grain-free Bagels


These are amazing grain-free bagels topped with sesame and poppy seeds, best eaten spread with cream cheese, and topped with smoked salmon and fresh dill.


Units Scale
  • 1 1/2 cups blanched almond flour
  • 1/4 cup golden flaxseed meal
  • 1 tablespoon coconut flour (or dessicated coconut, as in my case)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, beaten
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon poppy seeds (for sprinkling)
  • 1 tablespoon sesame seeds (for sprinkling)


  1. Grease a non-stick donut pan with coconut oil or butter
  2. Pre-heat oven to 350 deg Fahrenheit (175 deg Cel)
  3. In a large mixing bowl, add the almond flour, flaxseed meal, coconut flour, baking powder and salt, and mix well together.
  4. Add in the beaten eggs and apple cider vinegar and mix well until you get a homogeneous batter
  5. Pour batter in a resealable plastic bag, then cut off one corner, and pipe the batter into the prepared donut pan
  6. Sprinkle the top of the batter with poppy seeds and sesame seeds
  7. Bake batter for 20 to 25 minutes, or until a knife inserted into the center of a bagel comes out clean
  8. Let bagels cools in the pan for at least 30 mins before removing them carefully
  9. Serve bagels with cream cheese, smoked salmon and fresh dill, or eat bagels by themselves.
  10. To store bagels, store in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.


Slightly adapted from: Elana’s Pantry (

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Brunch
  • Cuisine: Grain-free
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