Paleo Cinnamon Raisin Bagels

PLEASE SHARE: facebooktwittergoogle_plusredditpinterest


Paleo Plain or Cinnamon Raisin Bagels. Grain free and low carb version /

Paleo Plain or Cinnamon Raisin Bagels. Grain free and low carb version /

Paleo Cinnamon Raisin Bagels or Plain Bagels are a grain free breakfast treat that will remind you of the real thing. These came out so good and really have a “whole wheat” sort of flavor, but are completely grain free, gluten free, starch free, and nut free with dairy free options. A fantastic bagel sub for people who are on a Paleo , GAPS, or Low Carb diet. I gave a lower carb option by leaving the raisins out, and making plain bagels or cinnamon bagels, and using a low carb sweetener option. You could also make paleo plain bagels by leaving out the cinnamon and raisins. You could serve them with butter, sunflower seed butter, almond butter, coconut butter, honey, or cream cheese if you eat dairy. These can also be made ahead and frozen.  Left overs must be kept in fridge or freezer. These can be pan toasted or toasted in a toaster oven (most regular toasters will be too destructive for these). Hope you love these as much as my family does.

Before baking and where to buy this pan

Paleo Cinnamon Raisin Bagels/

After baking

Paleo Cinnamon Raisin Bagels/

Paleo Plain or Cinnamon Raisin Bagels. Grain free and low carb version /

Paleo Plain or Cinnamon Raisin Bagels. Grain free and low carb version /


To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!
 Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.
Paleo Cinnamon Raisin Bagels
5.0 from 3 reviews
Recipe type: paleo, primal, grain free, gluten free, vegetarian, GAPS, nut free, dairy free, low carb option
Cuisine: Grain free breads
Prep time:
Cook time:
Total time:
Serves: 6
A grain free, paleo, nut free cinnamon raisin bagel with dairy free and low carb options.
  1. Preheat Oven to 350 F, and grease or oil a bagel or donut pan (1/2 dozen donut pan), where to buy bagel donut pan
  2. In a large bowl combine: ⅓ cup sifted coconut flour, 1 ½ tbsp golden flax meal, ½ tsp baking soda or 1 tsp baking powder, 2 tsp optional cinnamon, ⅛ tsp sea salt. Mix together thoroughly.
  3. In another mixing bowl combine: 3 eggs, ⅓ cup coconut or almond milk, 2 ½ tbsp butter or coconut oil (melted), 1 tsp apple cider vinegar, 1 tbsp honey or low carb option 1 tsp stevia, 1 tsp vanilla extract. Mix together thoroughly.
  4. Add wet ingredients to the dry (coconut flour mixture). Mix together thoroughly.
  5. Add optional raisins or freeze dried (or fresh) blueberries to mixture and stir.
  6. Spoon batter into bagel or donut pan and spread around with the back of a spoon. Use a damp cloth or paper towel to wipe off bagel center.
  7. Bake at 350 F for17 to 20 minutes, check at 17 minutes.
  8. Remove from oven, and let bagels cool. Use a butter knife between bagel and pan edges, and slide around to loosen bagels.
  9. Can be turned up on side and sliced in half. Could pan toast in greased or buttered fry pan on both sides till browned. Could also use a toaster oven or oven broiler to toast. *Don’t use a regular toaster as they may fall apart*
  10. Serve with topping of choice: butter, sunflower butter, almond butter, coconut butter, honey, cream cheese etc.…
  11. Refrigerate or freeze unused portions.
Nutritional Data for Low Carb Plain Bagel Version with stevia: Servings: 6 Bagels, Serving size: 1 Bagel, Cal: 132, Carbs: 5.5 g / Net Carbs: 3.9 g, Fiber: 1.6 g, Fat: 10 g, protein: 5 g, Sugar: 1 g

Nutritional Data for Low Carb Raisin Bagel Version with stevia: Serving Size: 1 bagel, Cal: 139, Carbs: 8 g / Net Carbs: 6.2 g, Fiber: 1.8, Fat: 10 g, Sugar: 2.5 g

Nutritional Data for Paleo Raisin Version with honey: Servings: 6 bagels, Serving size: 1 bagel, Cal: 170, Carbs: 16 g / Net Carbs: 14.3 g, Fiber: 1.8 g, Fat: 10 g, Protein: 5 g, Sugar; 9 g

*all nutritional data are estimates based on the products I used *


  1. Dorothy Cuell says

    love this recipe.. I made a double batch and cooked in a muffin top pan as I use them for a bacon & jam sandwiches.

  2. Bridget says

    These look great! I don’t gave a bagel pan. Is it possible to form the bagel shape and bake that way? Or will the dough not hold it’s shape? Thanks!

    • says

      Bridget, I do think they need some kind of pan or mold to stay together. You could use a larger muffin pan though. But they won’t have a hole.

  3. Stephanie says

    Oh, boy am I glad I found this post! I have been craving bagels something fierce since going low carb a few weeks back. Thank you! I made a batch yesterday, and the texture is amazing! I made the plain version, and I thought they were delicious with one exception. For some reason, mine have a slight metallic taste. Any ideas as to why this might be?

  4. Sarah says

    This was AWESOME!!! The texture was great, I used 1 tbsp of Xylitol for sweetness and substituted fresh blueberries for the raisins and it turned out perfectly! Thanks so much for sharing your recipe, it isn’t often I find such a great texture when I bake low carb and grain free. It was spongy, light, and wonderful!



  5. Mirjana says

    Hello from Croatia!
    I just made 2 batchs and I love it. It is my first time and it came out really tasty (no raisins). I do not have donut pan, so I used baking pan with flower shapes and my kids liked it very much. First batch was too salty, so I put only a sprinkle of salt in the second one and I liked it much better. I think it could be because of the cinnamon… it is much tastier as a sweet treat. :-) Anyway thanks a lot for the recipe! I might make it a bit more festive and bake it on Xmas! ;-)
    Thanks! Bye from Zagreb, Mirjana

    • says

      Hello Mirjana from Croatia! I am happy you tried these. I updated the salt amount, I think your right it is a little too much, and I just add a small sprinkle without measuring.Tried to guess the exact measurement, but was probably off a little. Happy that my site is getting all the way to Croatia! :)

    • says

      Melissa, I don’t see why not. I think it could put into a loaf pan or muffin pan. Baking time maybe a little different, so you will have to check on it.

  6. Stephanie says

    I love these! I made a batch yesterday and they’re nearly gone! I undercooked mine just slightly so they’re not exactly crispy enough yet, but I’m glad my first try gave me a great flavor and starting base!

    The cinnamon raisin flavor is incredible and I’m excited to make another batch and maybe play with some more flavor combinations
    My brother (who is very NOT paleo) said they tasted almost like Dunkin Donuts cinnamon raisin bagels– can’t argue with that!

    Thanks for a great recipe- I miss bagels occasionally and this definitely satisfied my craving :)

    • says

      Stephanie, I am thrilled that you and your brother tried these with good results! I have a pumpkin spice bagel recipe on this site that is very good too. You could also make garlic or everything bagels easily with the base recipe. Thank you for making my day with your kind words!

    • says

      Andrea, you could use almond flour instead just use 4 times as much as the coconut flour amount. I don’t know how it will taste though as i have not tried it.

    • says

      Lois, I have not had good results with chia or flax eggs in these coconut flour recipes because coconut flour needs eggs to bind together.


  7. Sara says

    This looks like a fantastic recipe!! One question: you list the nutritional information using erythritol, but I don’t see erythritol listed among the ingredients – just stevia. Did the recipe change around a bit at some point?


    • says

      Sarah, thanks for catching my typo error. It is stevia in the recipe and the nutritional info is for stevia. I typed in the wrong sweetener on the data. I fixed it. Thank you for letting me know.

    • says

      Hi Maya, all toaster ovens can vary as to how fast they toast. I just put mine in there for less than a minute (mine is fast and has to be watched closely)

  8. Elizabeth says

    I was put onto a low carb diet so I have to track everything how low carb is this? Approx grams per bagel?

    • says

      Elizabeth, the Nutritional data was on the post, but my site crashed a few days ago and they disappeared. I put them back on the recipe at the bottom. Thanks for letting me know. I need to check all of the recipes now. anyways, The plain low carb version with erythritol is: 5.5 g total carbs and 3.9 g net carbs.

  9. Shannon says

    Just discovered your site, and I’m excited to try your different bagel variations. I have a mini donut pan – makes 12 instead of 6. Any idea how to change the cooking time? I know I could just take a guess, but I’m not great at doing that and would hate to waste these ingredients! :)

    • says

      Hi Shannon, there is not an exact science to scaling the recipe but there is a math equation I use when I try this. I minus a 1/3 from the total time then times buy 2 then add the 1/3 back. That is for doubling a recipe. So it comes to about 30 minutes, but I would check it at around 25 minutes. And it may take a little longer than 30 minutes. Will require a little checking here and there, as ovens vary.

  10. Melina says

    Is there anything I can use instead of flaxseed. My daughter is fructose intolerant and can’t have flaxseed.

    • Stacey says

      Gabriela, thank you for getting excited. I have been trying to make decent bagels ever since I went grain free. These were great with some SunButter or almond butter. I might leave out the cinnamon and raisins next time and have some plain ones for egg bagel breakfast sandwich. Love your site and your healthy food recipes. Let me know how it goes.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: