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Paleo Bagel (starch free, low carb, vegan)

Author Andrea Wyckoff


  • 1/2 cup coconut flour
  • 1/4 cup ground white chia seeds* or ground flax seed
  • 1/4 cup psyllium husk powder I used THIS one
  • 1/2 cup coconut milk
  • 1/2 cup applesauce + 1/4 cup water (or just use 1/2 cup water no applesauce for low carb)
  • 1 Tablespoon apple cider vinegar or lemon juice
  • 1/3 cup coconut oil softened
  • 1 teaspoon baking soda
  • 2 pinch sea salt

For Seed Bagels:

  • 2 Tablespoons of each kind of seed you want to use: sesame seeds or a combo of hemp seeds chia seeds, poppy seeds and sesame seeds., I used black & white seeds

For Cinnamon Raisin Bagels:

  • 2 teaspoon cinnamon
  • ΒΌ cup raisins omit raisins for low carb


  1. Mix dry ingredients together in a bowl
  2. Add wet ingredients into dry ingredients, in order they are listed. You can use a mixer for best results, or mix by hand. (I mix by hand)
  3. Decide if you are making cinnamon raisin bagels, or sesame bagels, or make some of each. (if making cinnamon and raisin, add them now)
  4. Separate dough into 4 or 8 balls, equal size Makes 4 large bagels, or 8 mini ones. (You can also bake these into buns without the hold in the middle.)
  5. Roll each ball into a long "snake" shape, and then stick together to form a bagel shape. (roll in sesame seeds)
  6. NOTE: if the dough is falling apart, just add a little more water. Once baked they hold together really well. I find it helps to form them into a loose bagel shape, then smash them down which spreads out the sides, and then I adjust the edges if needed.
  7. Bake on parchment paper at 350*F for 25 to 30 minutes. (Update: Slightly longer baking time for non-applesauce version, at 30 minutes)
  8. I see recipes as a constant work in progress - if you try these, please let me know what you think of them! Thank you.

Recipe Notes

*I happen to white chia seeds on hand, so that is what I use. You can also use black chia or ground flax. The bagels will be the lightest in color with the ground white chia seeds.

*I use expeller pressed coconut oil as it doesn't really have any coconut taste. My favorite source for it is Tropical Traditions. You can also use a different oil like organic palm shortening or olive oil instead.