Easy Flax Bagels: Grain Free, Gluten Free, Sugar Free, Dairy Free

Holy mother of bagels. Why have I not tried this recipe before? I’ll be straightforward–it’s not my own. I’ve found it all over the Web, and I have no idea who to attribute it to. I’m seriously kicking myself right now for trying this only right now and not years ago. It’s sooo easy and folks, even my bagel-loving nine year old– who I’ve banned from bagels because they’re so awful for you– ate these up in the same way she’d gobble up a bag of Lender’s.

What’s best is that these tasty bagels have just 120 calories and 1g of net carbs apiece. They’re also chock full of healthy fats, protein and fiber. Can you say yum? I used a Wilton donut pan for these. I got mine at Bed, Bath and Beyond.

We made both the onion and cinnamon varieties and I can say they are truly fabulous. If you want them to come out lighter in color, try using golden flax instead of traditional.

Easy Flax Bagels


  • 3 T ground flaxseeds (flaxseed meal)
  • 2 T coconut flour
  • 4 eggs, separated
  • Tiny pinch of salt
  • 3/4 tsp. baking powder
For Cinnamon Bagels (omit salt in this variation):
  • 1/2 tsp. ground cinnamon
  • 6 drops liquid stevia extract or 2 T sweetener of choice
For Onion Bagels:
  • 1/2 tsp. dried onion flakes 
  • Dash of onion powder
For Poppyseed Bagels:
  • 1 1/2 T poppy seeds 
For Blueberry Bagels (omit salt in this variation):
  • 1/4 C wild blueberries, patted dry 
  • 3 drops liquid stevia extract  or 1 T sweetener of choice
1. Preheat oven to 350 and grease four wells of a Wilton donut pan.
2. In a medium bowl, combine flaxseed meal, coconut flour, salt and baking powder. Mix together and then set aside.
3. In a small separate bowl, separate egg whites from the egg yolks. Whip the whites first until they are foamy and airy, then whisk the yolks. Combine the two together and beat until light and fluffy.
4. Fold eggs into flax mixture until everything is well mixed. Set the batter aside for about 10 minutes and allow it to thicken.
5. Pour the batter between four greased pan wells and, with the back of a spoon, smooth the batter to make sure it’s very evenly distributed.
6. Bake bagels on middle rack for approximately 15 minutes, or until bagels just begin to turn golden and rise well.
7. Remove bagels from pan once slightly cooled and allow to cool completely. Cut in half horizontally and toast. Top with cream cheese or desired toppings.
Nutrition (1/4th of recipe): 120 calories, 4g carbs, 3 g fiber (1g net carbs), 8 g fat, 8 g protein 

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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