Paleo Cinnamon Raisin Bagels

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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 /


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Paleo Cinnamon Raisin Bagels
5.0 from 4 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 *


    • says

      Faith, thank you so much for trying the recipe and letting us know your results. Baking powder works well in this, and they have better “corn free” baking powder available now.

  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! :)

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