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Gluten FreeLow CarbPaleo
Fancy a couple oflow carb bagels for the weekend breakfast? Try this sunflower and chia seed bagel recipe and you won't be dissapointed.
This is one of the bagel recipes from my coconut flour eCookbook. I thought it would be a perfect recipe for the weekend to share. As well as being low carb they are a great gluten free alternative to the real thing. Probably healthier too as they are high in fibre due to the combination of coconut flour and pysllium husk powder.
When Iwas experimenting with this recipe I made so many batches that I had to freeze some. They kept well in the freezer and I took some along to the local vegetable market to give to one of my weekly vendors to try. She loved them and was amazed that they were made with coconut flour. I'm slowly spreading the word on the island about the wonders of coconut flour. One market vendor at a time it seems!
If you enjoy these bagels, you will find other recipes in my coconut flour eCookbook, along with other delicious savoury and sweet treats.
Other low carb bagel recipes to try
Cinnamon Bagels
Jalapeno Bagels
Pumpkin Bagels
Sunflower & Chia Seed Bagels
Angela Coleby
Easy low carb bagels with a crunch
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine American
Servings 4 bagels
Calories 209 kcal
Ingredients
- ½ cup coconut flour
- 2 tablespoons butter, melted
- 1 medium egg
- ½ teaspoon baking powder
- 1 tablespoon psyllium husk powder
- 1 cup boiling water
- 1 tablespoon chia seeds
- 2 tablespoons sunflower seeds pumpkin seeds can be used too
Instructions
Pre-heat the oven to 200C/400F degrees.
Using a hand whisk, mix the coconut flour, psyllium husk powder and baking powder in a bowl and combine well.
Add the butter and eggs and mix thoroughly until the mixture looks like breadcrumbs.
Add the chia and sunflower seeds and gently combine into the dough mixture, using a spoon.
Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough. Wait for the dough to cool slightly before using your hands to shape it.
Cut the dough into four equal quarters. Take one of the quarters and roll into about an 8 inch long log.
Join the two edges of the log together to make into a bagel shape, pressing firming.
Place on a parchment covered baking tray and place in the oven.
Bake for 15 minutes, then turn the bagels over and bake for a further 15 minutes.
Eat and enjoy!
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1bagelCalories: 209kcalCarbohydrates: 6gProtein: 7gFat: 13gFiber: 10g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
More Breakfast
- Flaxseed Porridge
- Peanut Butter Waffles
- Keto Protein Porridge
- Spinach Egg Wrap
Reader Interactions
Comments
Shelley
Wow, I love all your recipes! I'm so excited that I found your website! I have a long list of your recipes to try 🙂 I was craving cinnamon bagels, so I made these this morning, and alterered the recipe slightly to include monk fruit sugar and cinnamon and I omitted the sunflower seeds. Delicious! I love that this bagel recipe doesn't require like 6 or 8 eggs haha. So many keto bagel or bread recipes require soooooo many eggs. Thanks again!
Reply
Angela Coleby
Happy you enjoyed the recipe!
Reply
Brenda Nelson
How long will these last if they are frozen and vacuum freezer bags?
Angela Coleby
I would estimate a month
Reply
Josie
Would these work with a flax egg? Thx
Reply
Angela Coleby
I think they would.
Reply
Giz
Hi Angela,
I love your recipes! I have one question, I hesitate using psyllium husk powder due to pregnancy. What could be a substitute for that for baking?
Thanks!Reply
Angela Coleby
Hi, you could try ground flaxseed instead. Happy baking and congratulations on the pregnancy!
Reply
Gizem
thank you I will do that!
Reply
amber
Are you meant to use the whole 1 cup of water? Or just enough to make a dough? Mine ended up really wet inside.
Reply
Angela Coleby
Use enough to make a dough as variations of psyllium husk powder and coconut flour will differ slightly. I initially add about half a cup, then pour the rest in gradually until I get a dough.
Reply
Angellel Torres Flores
Thank you so much for your recipes, I started to try them. For this particular recipe I do not have psyllium husk powder, what can I use instead?
Reply
Angela Coleby
Ground flaxseed/flaxseed meal might do it. Hope you enjoy the recipes!
Reply
Sophie33
Waw, these look just stunning & so easy top make too!x xxx
Reply
Angela Coleby
Thanks Sophie! It's the joy of psyllium husk powder..makes everything into a dough!
Reply
Sophie
I made them! They were superb in flavor & texture too, dear Angela! xxxx
Reply
Angela Coleby
Yah! Glad you enjoyed them too! Thanks for trying the recipe!
Reply
Kim
Angela, def going to give these a try next week!
Cheers!
Reply
Angela Coleby
Hope you enjoy them!
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