These vegan keto bagels have been one of my absolute favorite recipes since coming up with them almost a year ago! Since that time, I’ve made changes and adaptations to the base recipe to improve it. Low carb vegan bagels were once just a fantasy, and so I was completely smitten with the original recipe. Of course, making these so often, I’ve discovered new tips and tricks to make these even better. So, this recipe just keeps evolving. Thank you to everyone who has helped shape these into something that is a pretty much perfect keto bagel that just so happens to be egg-free and dairy-free as well!
It’s pretty universally understood on low carb diets that you will really miss bread, and that there really won’t be a satisfying replacement for most bread-based items that you truly love. Instead, you have to sort of compartmentalize the experience of your former favorites, figure out what it is about them that you really like, and try to recreate that aspect of the food in a low carb manner. Lately, I’ve been craving bagels, or more specifically, the crunch of a nice toasted bagel with some sort of cream cheese or butter melting on top. I would take this over a doughnut any day. But, as it stands now, I haven’t been able to find any low carb or keto vegan bagel substitute on the market (let me know in the comments if you’ve found one!), so I had to try and devise my own.
I’ve been gluten free for over 6 years now, so I haven’t had a real bagel in a while. So, my point of reference is a little bit off. Of all the gluten free bagels I tried, none of them really stood out as being particularly bagel-like, but there is one brand that I really, really liked a few years ago. They’re called Against the Grain, and are based in Vermont. These breads use a traditional Brazilian cheese bread recipe (pão de queijo) as a jumping off point, and it actually made some pretty solid gluten free bagels. They toasted up nice and crispy, and were great for topping.
So, I decided to use this as my starting point. They have a delicious sesame bagel that seemed like it would be a good reference, as sesame seeds are definitely keto friendly. After some trial and error (see the notes below), I finally came up with a vegan keto bagel thin that can be toasted and topped, and tastes delicious. I’m pretty darn excited about this recipe, mostly because it clocks in at 1.2g of net carbs per serving. 1.2g. So, you can basically eat the whole batch and be fine, though I would strongly caution against that, given the amount of fiber present… These keto bagel thins are gluten free, paleo, nut free and vegan, so unless you are allergic to sesame seeds (like my brother), you can enjoy these freely!
Notes on Baking Vegan Keto Bagels (gluten-free, soy-free, nut-free)
- Update: You guys suggested making these in a doughnut pan, and they turned out perfect! I used the same recipe, but divided by 4 in a doughnut pan and they were fluffy and thick and wonderful. 🙂
- No, these do not taste like either New York or Montreal bagels. Nothing will be able to come close to that if it’s low carb and vegan. Sorry. 🙁
- If you’d like a denser, crispier bagel thin, omit the flaxseed. If you do this, you should only make 4 bagel thins, and make them twice as thick as the recipe states below. This way you can cut them. I accidentally made them this way one time, and they were suuuuuuper tasty, but a little oily. If you don’t mind this, it’s definitely worth trying this way at least once.
- I sprinkled sesame seeds on top for fun and decoration, but it’s totally not necessary. It just makes them seem more bagel like.
- I don’t have a sub for the psyllium husk. Sorry!
- These are delicious when split and then toasted as you would a normal bagel. I used Trader Joe’s vegan cream cheese on top, and they were lovely.
- I used Bob’s Red Mill flaxseed, Once Again tahini and Organic India psyllium!
These vegan keto bagels are a low carb, gluten-free, egg-free, nut free and dairy-free way to enjoy breakfast. They toast up nicely, and hold toppings quite well!
- 1/2 cup (56g) ground flax seed
- 1/2 cup (112g) tahini
- 1/4 cup (20g) psyllium husks
- 1 cup (240ml) water
- 1 tsp baking powder
- pinch of salt (add up to 1 tsp if using unsalted tahini)
- optional sesame seeds for garnish
- Preheat oven to 375F.
- To a mixing bowl, add psyllium husk, ground flax seeds, baking powder, and salt, and whisk until thoroughly combined.
- Add the water to the tahini, and whisk until combined.
- Stir the dry ingredients into the wet, and then knead to form the dough. It's important that everything is kneaded thoroughly and that the dough is uniform!
- Form patties by hand that are about 4" in diameter, and 1/4" thick. Lay on your baking tray and cut a small circle from the middle of each round. I used the bigger end of a large pastry tip (that would would normally use for piping frosting). You can also use a doughnut pan for this step, which makes everything so much easier!
- Now's the time to add those sesame seeds!
- Bake for around 40 minutes, until golden brown.
- To enjoy, cut in half and toast like you would a normal bagel. Then top as desired!