Home » bread » Soft ‘N Chewy Keto Bagels (With Yeast!) 🥯

Soft ‘N Chewy Keto Bagels (With Yeast!) 🥯

In search for a dairy free alternative to fathead dough?! Look no further than these gluten free, paleo and keto bagels with yeast. Soft, chewy and with an awesome taste(i.e. no eggy or cheesy business here!).

Gluten Free & Keto Bagels with cream cheese and salmon
Gluten Free & Keto Bagels

Gluten Free & Keto Bagels

With yeast!

These low carb and grain free bagels are pure gold guys! And if you’ve already met my soft ‘n  fluffy sandwich bread (or proper cinnamon rolls!), you already know I don’t mess around when it comes to bread.

And these guys right here are no exception. Plus, you’ll be pleasantly surprised how easy it is to whip them up.

p.s. They’re just 3g net carbs per (full-sized!) bagel. Ideal!

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Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

The Deets 

Because the keto grain free flours do not cook in water, doing a traditional bagel recipe (i.e. boiling them before baking!) unfortunately just isn’t possible. Still, the results are outstanding.

As you well know, bagels are dense and chewy, so you may want to play around a bit with the rising time to get them denser or lighter. Full disclosure, I prefer to do a bit of a longer rise (about 45-50 minutes); they become a little softer, but the taste with the yeast becomes sooo good.

Still, making these paleo and keto bagels is incredibly simple really. But, like with any yeasted bread, it does require you take care of a few details to ensure the best possible outcome.

In my experience, and unlike our staple sandwich keto bread, these low carb bagels don’t collapse much (if at all!) post bake.

You just must ensure your bagels do increase in size substantially while proofing. They can even double if you let them, but they do become a bit fluffier. And note that grain free yeast doughs do require a little extra warmth. For instance, I place my tray on top of my oven as I heat it up (so my tray gets slightly warm and they rise beautifully). But you must ensure you don’t overheat them or you’ll kill the yeast. Think a warm and humid day at the beach, that’s the ideal temperature.

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

Shape the dough

Wet your fingertips and shape into rounds, poking a whole in the middle and smoothing as much as possible.

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

Let it rise

Grain free yeast doughs need a little more cuddling. So find a warm spot and proof the dough for 20-60 minutes (less time for denser bagels, more for fluffier ones).

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

Bake them up!

Brush with an egg white wash (better browning), sprinkle with toppings of choice (you can’t go wrong with Trader Joe’s Everything But The Bagel), and bake for about 20-25 mins until deep golden.

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

The Tips ‘N Tricks 

The yeast in this low carb and keto bread ensures a wonderful texture and taste. Check out these tips for best results with grain free yeast doughs!

Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).

Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your bread simply won’t rise much (if at all).

Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin or an actual sugar (think maple syrup or honey) for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.

Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space.

Baking at high altitude? Yup, so am I (Paola here!!). You just need to up the temperature a bit to seal the rise, and just keep an eye out for excessive browning.

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

The Ingredients & Possible Subs

These bagels do have a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. This is also perhaps the most forgiving recipe in terms of subs out of all the grain free yeast bread recipes on the site!

Almond flour. You truly need a super finely ground almond flour here, as if you use meal your rolls will turn out dense and oily. Super fine almond flour brands include Anthony’s WellBees and Bob’s.

Now if paleo, or in keto maintenance, you can lighten up the bread even more by substituting part of the almond flour (3-6 tablespoons) with arrowroot flour.

Flaxseed meal or psyllium husk can be used interchangeably in this recipe, and they both need to be re-ground for best texture.  You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy bread. And for the psyllium husk powder, NOW brand doesn’t turn bread purple.

Whey protein isolate ensures a better rise. But since bagels are on the dense side, you can get away with subbing with more almond flour (they just collapse a bit post bake). Keep in mind that this ingredient varies tremendously from brand to brand, and we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. I’m still experimenting with more subs here, but a few of you reported back successfully back on our  soft ‘n fluffy sandwich bread that collagen and hemp pro protein powder worked (I cannot guarantee these subs yet though!).

Xanthan gum. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while we do prefer the results with it, you can sub it with flax.

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet
Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

Gluten Free, Paleo & Keto Bagels #keto #lowcarb #glutenfree #paleo #healthyrecipes #bagels #dairyfree #ketorecipes #ketodiet

Gluten Free & Keto Bagels (With Yeast!)

In search for a dairy free alternative to fathead dough?! Look no further than these gluten free, paleo and keto bagels with yeast. 
4.89 from 80 votes
Prep Time 20 minutes
Cook Time 20 minutes
Proofing Time 45 minutes
Total Time 40 minutes
Course Bread, Breakfast
Cuisine American
Servings 8 bagels
Calories 190 kcal


For the keto bagels

Topping suggestions


  • Our keto bagels use the focaccia methodology (albeit different ratios), but do check out the video below for deets 'n tricks!
  • Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
  • Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
  • Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. 
  • Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn't stick!) and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until 'bagel shaped'. Cover with a oiled cling film (saran wrap) and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as the yeast taste develops much more!). 
  • Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
  • Brush with an egg white wash (better browning), sprinkle with toppings of choice (you can't go wrong with Trader Joe's Everything But The Bagel), and bake for about 20-25 mins until deep golden. Check in on them at minute 10-13, and cover with aluminum foil if needed. 
  • Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can't hold your horses, at least give it 15 minutes before digging in (the bagels in the pics were cut just 20 minutes after baking).  
  • Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again. These guys also freeze great. 



*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
And please note that nutrition facts were estimated per bagel, and a batch yields 8 full-sized guys. 


Serving: 1bagel | Calories: 190kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 19mg | Fiber: 6g | Vitamin A: 30IU | Calcium: 69mg | Iron: 1.1mg
Keyword dairy free, gluten free, grain free, keto, low carb, paleo
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Louise Caetano says:

    Made these today , really good I like the texture , my oven has a proof setting so I just put them in for about 45 Mins . Much better than the fat head dough . I think I’m going to invest in a donut pan to shape them a little better next time . I used psyllium husk from bulk barn and had no issues with color changing purple

  2. Celeste says:

    5 stars
    I made a batch of 8 this week, I can’t get over how much these are like normal bagels, the smell, texture and taste! They weren’t as big as shop bought bagels even though I proved them for an hour but I think I forgot to add the olive oil! lol
    I proved them in the oven, by just turning on the oven light and leaving it for about half an hour, my little independent thermometer said it was 60c so just enough warmth to help them rise.
    I am definitely making these again as they’re fab for lunch and I’ve just split one in half and topped each half with smoked salmon and a poached eggs (I’m giving blood later so eating a bit more than I normally do on Keto)
    Next time I will use the recipe for 8 but only make 6 they’re slightly bigger.

  3. jordyn says:

    5 stars
    im so grateful for you and this recipe! haven’t had a bagel in so long and i finally got to use my trader joe’s seasoning on an actual bagel instead of other food. this turned out phenomenal and the texture is just right :’) i even made one separate cinnamon one and it was heavenly. thank you so much!

  4. Jamuna Weinstein says:

    I used oat fiber instead of the whey … Similar to using more almond flour. When you say by the tablespoon…can you tell me exactly how many tbls to the 1/4 cup?

    • Paola van der Hulst says:

      Not sure if it’ll work… I know swerve has some sort of inulin in it (reason why I don’t like to bake with it), but I haven’t tried.

  5. Lorraine Gagnon says:

    After months of searching i found these bagels. they are the closest to usual bread taste i have found and have become my favorite. I would love to make the recipe as a “a loaf” by doubly the recipe.
    Is it possible and how would it affect the cooking time?

    • Paola van der Hulst says:

      That’s so good to hear Lorraine!! I would actually search for the blog for the sandwich bread recipe, as it has better structure 😉 xo!!

      • Lorraine Gagnon says:

        I found this recipe: (Soft ‘N Fluffy!) Sandwich Bread With Yeast 🍞 gluten free, keto & paleo on your site
        The ingredients seem to be the same as the bagels but the quantities are different.
        Can you tell me if the taste and more specifically the texture are the same as the bagels?
        I’d really like to double the bagel recipe and make it into a loaf. Just not sure how long the cooking time should be

  6. Jessica says:

    I am dying to try these, mostly for my 3 year old son. He cannot have any dairy proteins however, so we will have to avoid the whey. I know you said you can sub almond flour for the whey, but do you think plant based protein powder would work as well? I like the idea of sneaking a little extra protein in for his breakfasts 😊 Thank you for all your wonderful recipes.

  7. Kelley says:

    5 stars
    Thank you for the wonderful recipe!!!! These bagels are scrumptious 😋 My husband ate one for breakfast and lunch. They were great with cream cheese & smoked salmon. In my opinion, better than traditional bagels……5 stars without a doubt🤩

  8. Nicki says:

    5 stars
    This is my first recipe of yours that I’ve tried, and what a huge SUCCESS! I took your advice and threw out the first yeast mixture because it didn’t look right, and the second time was perfect. They look exactly like the ones in your picture!

    Thanks for all the amazing recipes and videos!

  9. Nessa says:

    Hi there,

    I made these as rolls, but they turned a strange purple blue colour. Where did I go wrong? Anyone able to Help?

  10. Severine says:

    Hello Paola, please help me understand…
    It’s the second time that I try your recipe. The first time the bagels didn’t poof at all :o( . I realised that I didn’t do right the first time because on the second try, they really poofed, like alot!!
    I was super impressed when I put them in the oven, they looked amazing. I cooked them for the 20 minutes as required and they just crashed after 18 minutes… I was so sad to see them deflate. What happen?

  11. Kris says:

    Let me just say they were quite good, despite all the mistakes I made! I can’t wait to get more almond flour so I can try again.
    I had the oven at 350 for something I’d already baked, but absentmindedly turned the oven off halfway through the bagels proofing. I think my kitchen was too cool, as they didn’t rise much, but I figured they’d rise a bit more in the oven. When I put them in the oven, I noticed it had cooled to 225, so I hit 450, hoping it would heat up faster. You guessed it…I forgot about them until I could smell them. Luckily they didn’t burn, but the outsides were definitely done, so I had to take them out. They didn’t rise and were very dense (and I could taste the vinegar, which I’ll leave out next time), but I KNOW that if I don’t mess up, they will be fantastic!!! Thank you so much for this amazing recipe.

  12. Maga says:

    Also, whenever I make your bagels our whole apartment smells devine. My nonketo flatmates can smell the bagels from kilometers away and they sure want to eat some. To have 12 for myself I bake 24. The others always get eaten fresh by my friends. I would not be surprised if one day they will bake them. Congrats, I don’t know how it’s possible, but You made my nonketo friends envy the pastry I make. Thats quite a feat. Kisses from the land of rye bread, Poland 🙂

  13. Maga says:

    I’ve been making these for a while and they are amazing! Fluffy and chewy and tasty! Thank you very much for the recipe.

  14. Adriana says:

    5 stars
    Just made these today for the first time since my husband got back into Keto and was craving bread. I followed your recipe to the letter and they turned out amazing. I’m going to be making the blueberry version for our daughter. Thank you for all your hard work putting together these recipes. I work as a server and whenever I get a guest who is starting Keto I always recommend your site.

  15. Maya L White says:

    Ive tried one other recipe with psyllium husk powder in it and half way through biting the bun i made it got gummy – it made me want to gag and i couldnt finish it. Is this a risk with these bagels as they call for psyllium? Will Flax seed be the best sub to avoid that? (i dont love the flavor of flax).

  16. Sherry Monahan says:

    I tried this recipe and proofed my yeast. My recipe turned out flat. Then I realized I used rapid/instant yeast, which does not need proofing. I killed my yeast by allowing the sugar to eat it. You might want to note what type of yeast to use.

  17. Susan Lecerf says:

    5 stars
    Made these today for the first time. I’m a great cook, but baker??…not so much (-; I ended up proofing the yeast 7 times until I got it right!! I finally went on to YouTube to see how to proof yeast. Why didn’t I do that before?!? Anyway, worked like a charm once I did everything correctly..and yes, it was pretty easy. Fear of unknown and all that…The rise is now my next problem to solve. It’s hot & humid here and the AC is blasting in the house. My oven, while preheating blows air so I couldn’t leave the bagels there to rise. Any suggestions would be grateful! Can’t wait to taste these. If successful I will be making a lot more, freezing them and taking them away with us in 2 weeks on our road trip. Thank you for these great recipes!! Looking forward to trying some of your other yeast recipes too. The others I’ve made have been wonderful!!! Just tasted! OMG! These are AH-MAZING!!!

  18. Cristina says:


    First time making these. I used the NOW Psyllium Husk Powder and they turned purple. Any idea why? Thanks!

    • Donna Voets says:

      I had the purple problem with a few different psyllium brands for the last year I have been using SAT-ISABGOL brand psyllium husk ….I get it on Amazon……the rolls are beautiful ….no purple ever…..I had seen that this brand was recommended on another site and thats why I ended up trying….

  19. Carol says:

    I really love your recipes. I have a problem when printing them though. If it goes to 2 pages the bottom of the first and the top of the 2nd page are cut off and impossible to read. This happens on every recipe of yours that I print. I don’t have this problem on other sites. I”m wondering if others have noticed this.

  20. Jean says:

    5 stars
    Thank you Sooo much for this lovely bagel recipe, I made 8 bagels and the look and texture is just awesome ! Going to try making a loaf of bread with it. This is definitely a ⭐️⭐️⭐️ ⭐️⭐️ In my recipe book. Thank you for sharing all your recipes for the low-carb and no carb community …We all reap the benefits of it!

  21. Liz says:

    5 stars
    Made these yesterday because my husband commented that he missed bagels. These hit the spot! Absolutely delicious!! I was wondering if you had ever tried adding blueberries to these. I miss blueberry bagels! Not sure if you would add fresh or frozen. Thanks for any help you can provide.


    Paola, please weight the eggs… it is important we have final weight because it will change completely the final results. Congrats for the excellent recipes… big hugs from Brazil. Grace and Peace!

    • Paola van der Hulst says:

      A few of you more seasoned bakers are requesting this, so we’re working on it now 😉 Thank you Cezar (and readers in general!) for asking great questions so I can provide better content! 🙂

  23. Claudia P. says:

    5 stars
    I just made these bagels tonight to bring to work tomorrow. Once a month we have bagels & all the trimmings brought into work for our birthday celebrations. There are 5 of us that follow keto so we always feel left out 😔. Tomorrow we ‘ll be enjoying bagels along with everyone else thanks to you Paola! I followed your recipe & they came out amazing!

  24. Crystal says:

    What is the difference between whey protein and whey protein isolate. I just buy regular whey protein from Whole Foods can I use that?

  25. Kristen says:

    I think the replacement of the protein isolate with vital wheat gluten will make these more bread like and won’t add carbs to it

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