Low Carb Croissant Bagels
Low carb croissant bagels are grain free and primal. A marriage of a buttery croissant and a sturdy bagel.
These are an adaptation of the Revolution Roll recipe in Dr. Atkin"s Diet Revolution (1972). I like the recipe in the book but wanted to make the rolls more sturdy and less delicate.
I added butter for a croissant-like flavor, and coconut flour to make it denser. Just not as dense as my coconut flour bagel experiment.
That one could have been used as a doorstop, lol. I was trying to get somewhere in between delicate and brick. Awe, the joys of grain-free baking!
The kids said it does taste like a croissant but without the flakiness. I'm happy with that review. Definitely closer to a croissant than a bagel.
However, the kids were sad when They found out I was not making donuts. They saw the donut pan out and got excited.
This is where I bought the bagel donut pan: Bagel Pan
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Printable Recipe Card
📖 Printable Recipe Card
Low Carb Croissant Bagels
Ingredients
- 3 eggs separated.
- ¼ teaspoon cream of tartar
- 2 tablespoon organic cream cheese softened.
- 2 tablespoon butter melted.
- 2 tablespoon coconut flour (can sift it if it's clumpy)
- 1½ teaspoon Sweetener of choice: 1 ½ teaspoon erythritol or 15 drops liquid stevia or 1 teaspoon honey for primal.
- ½ teaspoon baking soda + ¼ teaspoon cream of tartar mixed together in separate pinch bowl.
- ⅛ teaspoon sea salt.
- Kitchen Tools
- 2 large mixing bowls.
- 1 donut pan
- 1 electric hand mixer or stand mixer
- 1 pinch bowl . small bowl
Instructions
- Preheat oven to 300 F, and grease or oil a bagel or donut pan (even if it’s a non- stick type).
- Separate egg whites from yolks, and place whites in one mixing bowl, and yolks in another mixing bowl.
- Add cream of tartar to egg whites and whip with stand mixer or hand mixer until stiff peaks form. Set aside.
- Beat egg yolks in separate mixing bowl and add: cream cheese, melted butter, coconut flour, sweetener of choice, baking soda and cream of tartar mixture, and sea salt. Beat egg yolk mixture until thoroughly combined.
- Gently fold egg yolk mixture into egg white mixture until combined (careful not to stir or beat (should still be a whipped meringue texture).
- Spoon mixture into bagel pan, and spread around, with the back of a spoon, in the pan forms. Wipe off excess that gets on the bagel hole part of pan with a damp paper towel.
- Bake for 20 to 25 minutes, or until tops and edges are slightly browning. Should check at 20 minutes, as all oven temperatures can vary.
- Remove and cool. Use a butter knife in between the pan and the croissant, and slide around to loosen from pan. Store unused portions in covered container or zipper bag in fridge. Can be reheated.
Amber says
Are these like cloud bread? Or do these have a very eggy flavor? Almost every bread type recipe I have mad eyes taste like egg.
Stacey says
Amber, they are like cloud bread but a little less eggy because of the coconut flour.
KELLY says
OMG!, YOU HAVE SO MANY GREAT RECIPES!.
Stacey says
Thank you, Kelly <3
Amanda says
Thank you for this recipe! I messed up and added 1.5 tbsp of erythritol (instead of 1.5 tsp), purely my own mistake, but they still turned out great. Since they were a bit sweeter due to my error, I mixed up some whipped cinnamon cream cheese to top them and they turned into a great slightly sweeter treat!
Stacey says
Thank you, Amanda. No worries, it sounds like you almost made cinnamon rolls (kinda) with the recipe. Great idea!
Sandi says
I don't understand this measurement? Sweetener of choice:1 1/2 erythritol?
Thanks for clarifying!
Stacey says
Hi Sandi, Sorry I changed recipe cards and some of the measurements were messed up in the transfer. It is 1 1/2 tsp erythritol.
Sharon says
I have one of those thin "muffin" pans or one that could be used for thin burger type buns. No hole in the middle. Six per pan. Would that work since it doesn't have the hole in the middle?
I am really, really looking forward to trying these. Thanks.
Stacey says
Sharon, I'm sure it would work out, I use the recipe in a burger bun pan. You may have some batter left over, or not depending on how large the bun pan is.
Sharon says
Thanks! Picking up the cream cheese tomorrow. Will update soon.
Stacey says
You're welcome Sharon 🙂
Valerie says
First off, I want to meet you and hug you. This recipe was GREAT. I'm on a Keto diet and I kept falling off because I was craving and eating bread. I searched and searched and your recipe was THE BEST. I will be making this weekly. I definitely will reach my weight loss goals now. Thank you so much.
I didn't change anything, I followed it exactly. I posted it on my Instagram @bellies2barbells
Stacey says
Valerie, thank you so much for making the recipe and taking the time to leave such a super sweet comment & also for sharing on IG. I am sending you a big virtual hug! 🙂
Sheryl says
Are the nutritional values for the entire recipe?
Stacey says
Sheryl, it is per bagel and it makes about 7 bagels or rolls.
Megan says
Made these tonight for the first time, as recipe indicated. They were awesome! I had one with veggie soup and it went soooo well together. I'm just learning low-carb and trying new recipes to decide if I'm able to do it... and these sure are a step in the right direction!
Posted a photo on my Instagram. https://www.instagram.com/p/BCodB_kxP-Q/
Thanks again!
Stacey says
Hi Megan, Thanks so much for making and sharing the recipe. You're super sweet 🙂 How is the low carbing going so far?
Jodi says
I've made these twice since I found the recipe 2 weeks ago. Fantastic toasted with my sausage and eggs in the morning, and just as great for a tuna or chicken salad 'sandwich." Will definitely be making over and over. So happy I finally found a recipe that allows me to have GOOD bread for my low carb lifestyle!
Stacey says
Hi Jodi, thank you so much for your kind words and taking the time to comment. You really made my day! 🙂
Robin says
I can't wait to try these!
Emily says
Oh. My. Goodness! These were awesome. My son and I were walking past a French bakery this morning when he saw a dog eating a croissant (true story). We talked about what they are and how to say the word until we got home and I knew I had to make some for him. I made the recipe almost exactly as posted, but after reading some comments and knowing I wanted the classic crescent shape, I added 4-5 tablespoons of Honeyville Almond four (not instead of the coconut flour, but in addition to) to really firm them up. Being super careful not to unfluff my egg whites, I put all the batter into a pastry bag and pipped them out on a silpat. So perfect. Rave reviews fromthe family. I made most of them into pimento cheese sandwiches for my husband and I and put honey on a couple for my son. Thank you so much for this awesome recipe and for answering all the comments so I could play in confidence. A couple pictures on my instagram: https://instagram.com/p/7lIlvrHgNH/?taken-by=emily30075 and https://instagram.com/p/7lGhKQngHr/?taken-by=emily30075
Stacey says
Hi Emily, Thanks for the great sharing the great story, and awesome idea of adding almond flour and the pastry bag for getting that crescent shape. 🙂 So happy your family is enjoying them.
Amy says
Can more coconut oil or shortening be used for the butter? We don't do cow dairy (I have a goat cream cheese) but I can find goat butter anywhere. Thank you.
Stacey says
Amy, I don't think coconut oil would work very well, but possibly goat butter would. I am not sure though, as I have not tasted goat butter yet, but I have seen it in the store.
Wendi says
Just made these. They are amazing!! Thanks for sharing the recipe!!
Stacey says
Wendi, thank you for taking the time to leave a nice comment. It really made my day!! It has been a frustrating day, and your comment really cheered me up. 🙂
Gigi Woodburn says
With an ingredient of 2 TBSP Coconut flour, what does this recipe yield?
Thanks, Gigi
Stacey says
Hi Gigi, it yields about 7 bagels. 2 tbsp of coconut flour is equal to 1/2 cup regular flour. Coconut flour is dense and concentrated, but also the egg whites are what makes up the volume of this recipe.
Nicole says
Hi! Thanks for all of your recipes, as well as the variations you provide in each! My question is...is the bagel/donut pan necessary, or can we use small muffin tins / other shapes? Is the shape necessary for the recipe to succeed? Thanks a bunch! -- Nicole from New Orleans 🙂
Stacey says
Nicole, it is not required to have the pan. you can use muffin pans or bun pans or free form spooned in a circular shape onto a cookie sheet.
Tonya says
Well I tried this just freeformed on a greased baking sheet, and it did not turn out at all. they all smooched to gether into one big piece which is completely stuck to the pan and paper thin. Not sure what I did wrong, but I feel I followed the recipe exactly 🙁
Stacey says
Hi Tonya,
I am sorry that they did not turned out well for you. It is a little tricky making them free form, but can be done as long as the batter is thick enough and they are pretty far apart on the pan & the pan is lined with parchment paper. But if the batter is over folded it won't work out. It is much easier to use a muffin or bagel pan to keep them from spreading while baking.
Heather @ Cook It Up Paleo says
YUM! Looks totally amazing. I am going to try this because then I can have something low-carb and protein-rich for my super quick work mornings. Thanks so much!
Stacey says
Heather, thanks for your very kind words. I was stalking around your site and found many yummy recipes to try 🙂
Angela Scrofano says
Could this recipe make waffles???
Stacey says
Angela, I think they would make excellent waffles. Would need to grease the waffle iron really well though.
~Stacey
Sarah says
I want to try this! Can you sub almond flour for coconut flour?
Stacey says
Sarah, I do think you could sub almond flour for coconut flour. Just use 3 times the amount.
It takes 3 times more almond flour, as coconut flour is more dense. I have not tried it though.
~stacey
Michelle says
I made this recipe this morning but without a bagel pan, I used a muffin pan instead...so I had little biscuits. I thought they were really delicious and very close to real biscuits! The only other thing I did different was omit the sweetener. Just a question - there was an eggy flavor to mine and I wasn't sure if this is because I didn't mix the egg yolks enough or is this normal? Thanks a million for this recipe!!
Stacey says
Michelle, thank you so much for the great feedback! You could try mixing a little more but be careful not to over mix. However, some people do find low carb breads eggy.
~Stacey
Marci says
I've been making oopsies for years now and I find if I add whey protein or cheese it diminishes the eggy flavor. If you make savory oopsies, the garlic/onion/parsley, etc., will override the eggy flavor too!
Stacey says
Marci, thanks for the great ideas. I think my husband might have whey protein powder somewhere. Cheese & garlic are a must try
Darlene says
Marci, how much whey do you add?
Rebecca says
Thanks for sharing absolutely cannot wait to make these ! 🙂
Debi says
Where is the recipe?
Stacey says
Debi, it is towards the bottom of the post. Scroll until you reach the printable recipe card. Is it there? I'm wondering if it is loading properly. Let me know please.
~ Stacey
Sharon says
Can I eliminate the sweetener?
Stacey says
Sharon, yes you can eliminate the sweetener.
~Stacey
Helen Fernandez says
Can i use almond flour?
Stacey says
Helen,
I think it would work, just use 3 times as much, so about 6 Tbsp almond flour.
~Stacey
FS says
Can these be frozen? If I have them in the fridge I will eat them every day. 🙂
Stacey says
Flora, I think freezing them would work. Either in a container or ziplock bag with parchment paper between each one. Then defrost as needed in fridge overnight, and reheat as desired. Just be careful not to reheat for too long. I've never had enough leftover to actually freeze them, but I think it's a great idea.
Sincerely,
Stacey
Sheila says
I thought serves 7 was an odd number. Did you make a pan full, then make an additional 1? I am going to try just making 6 however was there a reason for settling on 7 servings?
Stacey says
Shelia, I did have extra batter and I baked another one, but now I have two pans. I tried to get it an even 6 but it had excess, and I just did not want to do the math to reconfigure the entire recipe, lol. I think it could depend on the how much the egg whites fluff up too.
~Stacey
Linda says
Thank you very much for this recipe! A big hit with my children who also were bored of oopsie rolls. I didn't have any cream of tartar so just missed that out. Also didn't have a donut tin so used a baking sheet and dolloped them on in round shapes like oopsie rolls. Worked fine - delicious!
Stacey says
Linda,
Thank you for trying this recipe and the great feedback. You don't need to use the cream of tartar. I am just not the best with whipping egg whites, so it helps me a little. You can use a muffin tin or the baking sheet, and some viewers have even used a whoopie pan too.
Sincerely,
Stacey
Terra says
Made these last night, love the texture. Great recipe! Thank you for sharing.
Stacey says
Terra, thank you for your kind words. You made my day!
~Stacey
sam says
Made these and they were great, HUGE thank you!!!
Stacey says
Sam,
Thank you for your kind words. This made my day!
🙂 Stacey
Dona Scheffee says
We have an egg allergy in the house , could these be made with an egg powdered substitute
Stacey says
Donna, I have not have success with making these egg free. I've tried flax or chia eggs but both failed. 🙁
~Stacey
estelle says
I had your recipe for a while before I decided to try it out and while I was making it thougt that it may be like an oopsie and hoped that it wouldn't be because I did not like oopsies at all. I must tell you that I scarfed down half of them and my dh who is very weary of low carb bready things helped finish the rest while making satisfying noises lol! . These were really great and I think this was the first time ever that my eggwhites did not fall! Thank you so much I will be trying out more of your recipes very soon 🙂
Stacey says
Estelle, thank you for giving these a try. So happy they turned out well, and your egg whites behaved themselves. I was tired of oopsies too, and decided to remodel them and try make them more sturdy and taste more buttery.
Sincerely,
Stacey
Gail says
Hi Stacey, I wish that I could say these were a success, but they weren't and I pride myself in being a good cook. The yolk mixture was very thick, and by the time I got it "folded" in the egg whites, I could tell, I had lost the "air". I baked them anyway hoping that they might raise in the pan, but no. I was so disappointed after all the work to put these together. No one else seems to have had a problem. Any suggestions? They sounded so good, and I was really looking forward to a nice buttery bun. I have delicious buns for everyday, but wanted these for lobster rolls. I actually teach cooking classes, and have been doing grain free for the last few months, and people love my baking. I want to wow them with Croissants! I must have done something wrong, obviously, but not sure what. Thanks for listening to my rant, and if you can help I sure would appreciate it. Gail
Stacey says
Gail, it is hard for me to tell what went wrong. These are not flakey and puffy like croissants. They are more like a buttery bread texture. So, it is possible you expecting a more puffy, airy result?
~Stacey
Tom says
I am having the same difficulty as well following the recipe exactly. I am no expert by any means, but I suspect that I should be folding the egg white mixture into the egg yolk mixture and not the other way around that is specified. I tried twice now putting the yolk mixture into the whites bowl. How do you do it, Stacy?
Stacey says
Tom, I do fold the yolk mixture into the egg white mixture. Make sure that egg whites have stiff peaks before you do this. And when you fold it in, make sure to be gentle. It does not need to be thoroughly folded in. When whipping the whites, if you lift the beater and it has a peak hanging from it that is stiff like a meringue then it is ready. The tricky part is not to under beat or over beat the egg whites. I'm sorry this recipe can be finicky because of the egg whites. Thank you for your patience.
~Stacey
Jackie says
I have a question about all this coconut stuff that's better to use. I really don't like the taste of coconut, when using the flours or oils do the foods have a coconut taste? That's why I haven't tried some of these things.
Thanks for any help!
Stacey says
Jackie, you could sub with a nut flour like almond or cashew and use butter or palm oil instead of coconut. I don't think this tastes of coconut, but some people can taste it a little.
~Stacey
Misty says
Jackie, coconut flour takes on the flavor of what you pair it with. There is not a strong coconut smell or taste to the flour. Coconut oil has a little more of the smell, but the taste is also very mild, unless it is in large doses. I use it often, for food and health/beauty applications. I hope you try it and enjoy it.
Misty~
Karen says
would these work with arrowroot powder or whole wheat pastry flour if I'm ok with gluten?
Stacey says
Karen you could sub in another flour in this recipe (might have to use a little larger amount though) if you like. Not sure about arrowroot, as I've never used it.
~Stacey
Jessica says
Hi Stacey, I just wanted to thank you for this recipe. I made it this weekend and it is deliciousness! 😎 I had one bagel with warmed cream cheese, so it would spread easily, and that was superb. This morning I made my breakfast sandwich with it, simple egg and sausage and cheese. Who needs McDonald's??!!
Thank you for sharing this, I plan on doing a blog/review about it and will be sure to link back to the full recipe. This is going to be one of my staples. Happy to have found you! Thanks again.
Jessica
Stacey says
Hi Jessica, thank you for the feedback and trying the recipe! I went to your blog site and it is fantastic. You have lost an amazing amount of weight and are such an inspiration. Thanks for stopping by here.
Sincerely,
Stacey
Pam says
No doughnut pan, just scooped batter on parchment, last night I did them long and narrow to wrap around sausages, tonight hamburger buns.
Tried to put a picture in, couldn't get it done 🙁
Stacey says
Hi Pam, that is a great idea! You don't really need the shaped pans. I've tried to draw on baked goods too, lol. Does not work,has to baked in a mold of some kind.
Sincerely,
Stacey
Kristina says
anything I could use in place of the cream of tartar? it's the only ingredient i don't have and would love to make these.
Lisa says
Hi Kristina,
You probably don't need this info anymore, but for anyone else looking at this recipe...the cream of tartar isn't necessary for the egg white part of the recipe (it helps to make the egg whites fluffier and prevents over-beating but isn't required...letting your egg whites get to room temperature before whipping will help them have more volume)
For the other part of the recipe...you can substitute 3/4 tsp of baking powder for the baking soda/cream of tartar mixture or you can leave it out entirely. The bagels won't rise as much, but based on other oopsie bread style recipes, the baking powder/soda isn't required.
Hope this helps!
-Lisa
Stacey says
Kristina, you are correct, the cream of tartar is optional. It just makes whipping the egg whites to peaks a little easier.
Bee says
How would I make these dairy free?
Stacey says
Bee, It would be difficult to make without the butter. Can you have ghee? It is lactose free but not dairy free. Since they should taste like butter it would be difficult.
Stacey~
Jenifer says
I can't wait to try these - they look awesome! I dont' have a donut pan, but I do have a whoopie pie pan. I'm thinking that would work -- kind of like a hole-less donut/bagel. 😉
Stacey says
Jenifer, thank you so much for giving these a go. Yes, that whoopie pan would work perfectly too. It would be more of a bun shape, and probably be an easier removal with that pan too~
Sincerely,
Stacey
Candie says
I just made these and they are so light and fluffy! They are delicious with a small amount of light cream cheese. Thanks for sharing 🙂
Stacey says
Hi Candy, Thank you so much for giving these a try, and commenting. I am thrilled you enjoyed them and your comment made my day!
Sincerely,
Stacey
Alyssa says
Finally a use for the donut pan I bought last year! Given how much I love/make your english muffin recipe, I cannot wait to give these a try.
Stacey says
Hi Alyssa, I love your site and recipes. I hope you enjoy the croissant bagel hybrid. My son said they need to filled with chocolate. But I think he is still trying to make a donut out of them. I have not used my donut pan to make donuts yet either. Let me know if the recipe needs any adjustments or tweaks.
I'm going to try your Goat Cheese Ball recipe.
Sincerely,
Stacey
Alyssa says
Your son is an evil genius! I will definitely let you know how it goes when I try it. I will have to make both your and your son's version 🙂
Let me know how the goat cheese balls work for you! Thanks again for your kind words!
Alyssa
Stacey says
You are so right about my son, he is an evil, chocolate hoarding, genius! I called them balls, but they are croquettes. I've had a head cold that made me a little dopey. I will buy goat cheese next time I'm at the store, and will let you know. I'm sure I will love them and have a hard time sharing with the family.
Sincerely, Stacey
Kristine says
These look great! I love croissants but they are a bit too unhealthy for an every-day breakfast. This could be a great in-betweener option with all the flavour and less fat. I don't have a donut maker, but I'm sure they could be made a bit like crumpets?
-Kristine
Stacey says
Kristine, you don't need a donut pan. Can just use an oiled, or lined baking sheet, and make them like crumpets or drop biscuits. They are not very bagel like anyway. My son thinks I should fill them somehow with melted chocolate. Really can't go wrong with chocolate. Thanks for popping by. Love your site!
~Stacey
Kelly says
I love your recipes!. This one looks so good!.
Stacey says
Kelly, I love your comments! You are super sweet. Let me know if I need to modify anything.
Sincerely,
Stacey