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Whip up the best keto-friendly and gluten-free bagels in no time to impress your family and friends!

They won’t believe they’re eating a delicious bagel, breakfast treat, that is low in sugar and gluten-free!

My idea for these bagels came from a recipe that I found on Pinterest for Keto Everything Bagels. Thank you to Valerie at Cocos Paleo Kitchen for the inspiration!

Seeing that they were naturally gluten-free based on the ingredients (main ingredients are almond flour, coconut flour, shredded mozzarella and cream cheese), I decided to adjust the recipe so that it included my favorite ingredients, Nutritional Yeast (also known as hippie fairy dust), Psyllium Husk (to add some fiber to fight off the added sugar), to make a sweet version that would replace the cinnamon raisin bagels full of gluten that my kids love to eat.

Nutritional Yeast – What is it?

Even though I’m not vegan, I learned about nutritional yeast by watching the show “Raw, Vegan, Not Gross”. If you haven’t watched this, and are considering a vegan lifestyle, I highly encourage you to watch this show. I found it on Hulu, watched the first season and almost became vegan because of it.

The host, Laura, talks a lot about nutritional yeast, and refers to it as hippie fairy dust. I was intrigued. One of the things I miss most in gluten-free cooking was the taste of yeast. I was always the one who would fill up on the dough of any pre-baked item, to the point of making myself sick (Now I know why!) because I LOVE the taste of yeast. Beer, Bread, Yum.

So I had to discover what it was. I headed to Amazon, and placed an order for nutritional yeast. Here is what I ordered:

I like this brand because it’s gluten-free, I like Trader Joe’s, and it was one of the less expensive options. Don’t worry, a little goes a LONG way, and you will find this in a lot of my gluten-free baking recipes!

When the bag of nutritional yeast got here, I creepily smelled it for a while, inhaling that smell of bread and beer I had been missing for so long. Shhh… Don’t tell anyone. They might think I’m weird. LOL

This has changed my gluten-free baking world. I add this to almost every recipe I want to have a bit more of that bread taste. It’s truly a miracle for gluten-free and keto baking.

So what is it, exactly?

Nutritional yeast is a species of yeast known as Saccharomyces cerevisiae. It is the same type of yeast that’s used to bake bread and brew beer, which is what makes it so yummy! The yeast element does not contain gluten, the wheat or hops do. Some people say it tastes like cheese. I haven’t necessarily found this to be true for me, but I could see how someone would think it.

Nutritional Yeast gets its name from the protein, vitamins, minerals, and antioxidants it contains. Studies have shown that it has a wide range of potential health benefits, from lowering cholesterol to fighting off free radicals that show up through our foods. A few things to know:

• It is a complete protein: meaning that it contains all nine amino acids
• It contains trace minerals: our bodies need trace minerals! Yes, only very small amounts, but those small amounts go a long way for our health and keeping everything in our body working optimally
• It contains B Vitamins: (which most of us are deficient in these days). For vegans, it’s vital to get enough B vitamins through food, so that is why vegans love nutritional yeast. One study showed that out of 49 vegans consuming 1 tbsp of nutritional yeast per day, daily b12 levels were restored! Now that’s magic!
• It contains antioxidants: antioxidants fight free-radicals in our bodies, which can eventually damage our cells and DNA. (I always envision little soldiers running through my bloodstream)
• It may boost immunity: in today’s world, you know we can definitely use some extra immunity boosters.

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How to Make Bagels at Home

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When I originally saw these bagel recipes floating around the internet, I was overwhelmed thinking of taking on what felt like such a heavy task. I was so surprised after the first time I made them. It was SO easy! The prep only takes about 10-15 minutes. Then off to the oven to bake.

Recommended Tools for Making Keto and Gluten-Free Bagels at Home

Donut or Bagel Pan:

If you don’t have a donut or bagel pan, that’s ok. You can just use a sheet pan. But, If you do have a bagel or donut pan, it’s so much easier!

They’re very affordable on Amazon. Here is the one I ordered:

Silicone Rolling Mat (optional)

I LOVE having a silicone rolling mat. My mom always had a plastic rolling mat when I was growing up and she was baking that stuck up on the corners. I remember trying to tape the edges down so it wouldn’t slide or the rolling pin wouldn’t get stuck on the corners.

Welcome to the 21st century and we now have silicone rolling mats! They’re non-slip, the corners lay down and they have measuring lines so you can be accurate in your cooking. This is a must for any cook’s kitchen.No more taping or putting heavy canisters on the corners! And it will last forever. It’s easy to clean, and self heals with minor cuts.

Now You’re Ready to Make
Gluten-Free and Keto Bagels!

Get those eggs to room temperature fast!

First thing to do is to put your eggs in warm/ hot water to bring them to room temp quickly. I am so glad I figured out this hack, not only for cooking these gluten-free bagels, but also for any baking! Having cold eggs can affect the results of your recipe. The cold egg cools down all those fats we worked so hard to get warm or room temp. This step is a winner every time.

Combine the shredded cheese, cream cheese, almond flour, coconut flour, nutritional yeast, psyllium husk, Baking powder, cinnamon, and sugars in a microwave-safe bowl. Yes. You’re combining EVERYTHING except for the raisins, eggs, and heavy cream. Heating up the flours helps with the mining process. I’ve seen a lot of recipes that want you to just heat the cheeses, but I found that by the time I added the flours, they were cooled down, making it harder to add them. So why not do it all at once?

I highly recommend using a stand-mixer to mix these ingredients. The cheeses and flours can get a bit tough to mix. If you don’t have a stand-mixer, the next best thing is a beater with the dough hook. If you don’t have that, then use regular beaters. I’ve done all three methods, and they all work, but the easiest is the stand-mixer with the paddle attachment.

Crack your eggs into a bowl to check for freshness and make sure you don’t have eggshell in your eggs. (I used to skip this step until one time I tried cracking an egg right over my stand mixer, and half the shell fell in, the mixer broke it up, and unless I wanted strangely crunchy cookies, I had to throw it all out and start over.) So, crack your eggs in a bowl first! It also makes it easier to pour into the mixer. I actually prefer using a small pyrex glass pouring cup for this as it’s even better to pour into the mixer.

Drop your eggs into the mixer one-at-a-time! Even if they’re in a bowl, you can still do this. Just pour out one yolk at a time, and the white will go with it. This will prevent the mixture from breaking. Once the first is combined well, then it’s time to put in the next. Then add the heavy cream.

Once that is all mixed and together, pour in the raisins and either fold in or beat on very low until mixed together. You don’t want to break up the raisins beating this on high speed!

Roll, baby, roll! It’s time to roll out your keto and gluten-free bagels!

Now it’s time to roll them out! Don’t worry, this is SO easy. This part intimidated me the most the first time I made them, but it’s actually kinda fun and therapeutic. It takes almost no elbow grease, so don’t stress about it.

Take a large spoon or ice cream scoop, and scoop about 3-4 tablespoons out at a time. Sprinkle a little coconut flour on your rolling mat so it doesn’t stick. I like to use coconut flour here because it’s a lighter texture than almond flour.

Roll them until they’re about 7 inches long. Then simply place them in a circular shape in the large donut or bagel pan. Pinch together slightly the ends so that they come together in cooking.

I like to sprinkle a little extra golden monk fruit sugar on top for that added crunch. Try to brush any extra sugar off the pan if you can, to avoid it cooking alone in the oven.

Place in the preheated oven and bake for 12-14 minutes, until just golden brown. Remember, these flours brown very quickly, so do not over cook. Voila! Serve with cream cheese. I don’t typically cut them in half, just eat it like a donut. Enjoy!