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    Paleo Cinnamon Raisin Bagels

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    Paleo Cinnamon Raisin Bagels-

     

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

    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.  Leftovers 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 Bagel Pan

    Paleo Cinnamon Raisin Bagels/ beautyandthefoodie.comPin

    After baking

    Paleo Cinnamon Raisin Bagels/ beautyandthefoodie.comPin

    YUMMY!!

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

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    RECIPE AND DIRECTIONS BELOW

    📖 Printable Recipe Card

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

    Paleo Cinnamon Raisin Bagels

    Stacey
    A grain free, paleo, nut free cinnamon raisin bagel with dairy free and low carb options.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 17 minutes mins
    Total Time 27 minutes mins
    Course dairy free, GAPS, gluten free, grain free, low carb option, nut free, paleo, primal, vegetarian
    Cuisine Grain free breads
    Servings 6
    Calories
    Prevent your screen from going dark

    Ingredients
      

    • ⅓ cup coconut flour sifted, where to buy coconut flour
    • 1 ½ tablespoon golden flax meal where to buy golden flax meal
    • ½ teaspoon baking soda or can use 1 teaspoon baking powder.
    • 2 teaspoon cinnamon. *optional omit if making plain bagels.
    • A dash sea salt *optional
    • 3 eggs beaten.
    • ⅓ cup unsweetened coconut or almond milk.
    • 2 ½ tablespoon butter melted, or coconut oil or ghee, melted, where to buy coconut oil
    • 1 teaspoon apple cider vinegar.
    • 1 tablespoon organic honey or for low carb version use 1 teaspoon liquid stevia., paleo
    • 1 teaspoon organic GF vanilla extract *optional.
    • ⅓ cup golden or dark unsulphured raisins, or for lowest carb, omit raisins and make plain bagels * optional, can omit raisins for making plain bagels.
    • Kitchen tools:
    • 1 bagel donut mold pan where to buy bagel pan[
    • 2 large mixing bowls

    Instructions
     

    • Preheat Oven to 350 F, and grease or oil a bagel or donut pan (½ dozen donut pan), where to buy bagel donut pan
    • In a large bowl combine: ⅓ cup sifted coconut flour, 1 ½ tablespoon golden flax meal, ½ teaspoon baking soda or 1 teaspoon baking powder, 2 teaspoon optional cinnamon, ⅛ teaspoon sea salt. Mix together thoroughly.
    • In another mixing bowl combine: 3 eggs, ⅓ cup coconut or almond milk, 2 ½ tablespoon butter or coconut oil (melted), 1 teaspoon apple cider vinegar, 1 tablespoon honey or low carb option 1 teaspoon stevia, 1 teaspoon vanilla extract. Mix together thoroughly.
    • Add wet ingredients to the dry (coconut flour mixture). Mix together thoroughly.
    • Add optional raisins or freeze dried (or fresh) blueberries to mixture and stir.
    • 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.
    • Bake at 350 F for17 to 20 minutes, check at 17 minutes.
    • Remove from oven, and let bagels cool. Use a butter knife between bagel and pan edges, and slide around to loosen bagels.
    • 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*
    • Serve with topping of choice: butter, sunflower butter, almond butter, coconut butter, honey, cream cheese etc.…
    • Refrigerate or freeze unused portions.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    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 *
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      5 from 13 votes (6 ratings without comment)

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      Recipe Rating




    1. Agness of Run Agness Run says

      October 20, 2017 at 8:54 am

      Yum! These bagels are making my mouth watery right now. I could easily eat them for breakfast with a cup of tea! Can I use maple syrup instead of honey or stevia, Stacey?

      Reply
      • Stacey says

        October 21, 2017 at 8:37 pm

        Yes, you can Agness.

        Reply
    2. Eva says

      July 11, 2017 at 9:08 am

      5 stars
      Was a little skeptical when mixing together how these were going to turn out because I'm fairly new to the gluten free baking! I love the nutty flavor, only made 5, if I put less in each ring should get 6! Not bad for first time try!!

      Reply
      • Stacey says

        July 11, 2017 at 2:10 pm

        Thank you for trying the recipe Eva and your very kind words 🙂

        Reply
    3. Ashley says

      May 01, 2017 at 6:10 pm

      Love this recipe! I have mini donut pans so I can make tiny bagels. I just cut grains out a couple months ago and now looking for some good paleo bread/bagel recipes to satisfy my bread cravings. 😀

      Reply
      • Stacey says

        May 02, 2017 at 10:32 am

        Thank you so much Ashley 🙂

        Reply
    4. Julia says

      August 18, 2016 at 5:14 pm

      5 stars
      These are amazing! Not crumbly at all unlike many other gf recipes! I made them with coconut oil, coconut milk and vanilla honey, then divided the batter and made one half with blueberries and the other with raisins! I will try the plain ones next time! I also don't have a bagel tin but one to make small pies which made 7 bagel rolls! Thank you for this great recipe!! 🙂

      Reply
      • Stacey says

        August 19, 2016 at 9:29 am

        Thank you Julia for trying the recipe and your most kind words 🙂 That really made my week!

        Reply
    5. Asha says

      May 31, 2016 at 8:44 pm

      5 stars
      Terrific recipe! I am on GAPS and this was a nice grain-free treat. I can't eat dairy, but hope to cut, toast and top these with a smudge of coconut oil and salt (my butter substitute). I didn't have flax meal on hand, so I ground chia seeds and it worked great. Next time I'll try blueberry!

      I am seeing a pattern of recipes with coconut flour, chia/flax, apple cider vinegar, eggs and baking soda. Those ingredients seem to be magical when baking with coconut flour.

      Reply
      • Stacey says

        June 01, 2016 at 10:02 am

        Asha, Thank you for your kind words. I will have to try your butter substite trick 🙂

        Reply
    6. Sarah Jean says

      April 14, 2016 at 12:54 pm

      Thank you very much for your recipe! I really appreciate how you include options when writing out the ingredient list. It is very helpful. I made these this morning, and they were good. I thought they were more like muffins than bagels, however. The only adjustment I made was to use cow's milk. Does that sound about right, or might I have made a mistake? Thanks again. I look forward to checking out some more of your recipes.

      Reply
      • Stacey says

        April 14, 2016 at 7:16 pm

        Sarah, thank you for trying the recipe and your kind words & feedback 🙂 I'm sure cow's milk would work fine. They are not as doughy a texture as the bagels with gluten.

        Reply
    7. Benjamin Weingarten says

      January 14, 2016 at 11:46 pm

      Hello Stacey ! This is another new recipe for me and I need to buy first the bagel donut mold pan which I don't have yet and I hope this is again a beautiful and delicious recipe from your account for we people.

      Reply
    8. Faith Liskeiwicz says

      January 18, 2015 at 9:26 pm

      5 stars
      I added backing powder also so that they rose slightly to form a whole bagel. Yummy Yummy!

      Reply
      • Stacey says

        January 19, 2015 at 7:33 pm

        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.

        Reply
    9. Dorothy Cuell says

      November 10, 2014 at 2:43 am

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

      Reply
      • Stacey says

        November 12, 2014 at 11:27 pm

        Dorothy, thank you for your kind words and helpful tips

        Reply
    10. Bridget says

      November 02, 2014 at 10:48 pm

      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!

      Reply
      • Stacey says

        November 08, 2014 at 4:13 am

        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.

        Reply
    11. Stephanie says

      September 08, 2014 at 1:33 pm

      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?
      Thanks!

      Reply
      • Stacey says

        September 08, 2014 at 3:55 pm

        Stephanie, It is the baking soda. Try adding a little less baking soda or switching brands sometimes helps.
        ~ Stacey

        Reply
    12. Sarah says

      August 23, 2014 at 9:35 pm

      5 stars
      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!

      Gratefully,

      Sarah

      Reply
      • Stacey says

        August 24, 2014 at 1:33 am

        Hi Sarah, thank you for your very kind words. I am very happy you enjoyed them. 🙂 🙂
        ~Stacey

        Reply
    13. Mirjana says

      August 05, 2014 at 9:00 pm

      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

      Reply
      • Stacey says

        August 05, 2014 at 11:38 pm

        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! 🙂
        ~Stacey

        Reply
    14. Angela says

      July 21, 2014 at 8:58 pm

      This recipe looks lovely, I havent made bagels beore but I love cinnamon so I will be giving these babies a go, thankyou.

      Reply
    15. Melissa says

      July 02, 2014 at 3:59 pm

      Is it possible to make this into a bread using a loaf pan instead of the donut pan?

      Reply
      • Stacey says

        July 02, 2014 at 10:45 pm

        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.
        ~Stacey

        Reply
    16. Stephanie says

      June 15, 2014 at 1:34 pm

      5 stars
      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 🙂

      Reply
      • Stacey says

        June 17, 2014 at 12:43 am

        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!
        Sincerely,
        Stacey

        Reply
    17. Andrea says

      May 23, 2014 at 7:00 pm

      Do you think I can use almond flour in place of coconut?

      Reply
      • Stacey says

        May 24, 2014 at 2:41 am

        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.
        ~Stacey

        Reply
    18. Lois says

      April 23, 2014 at 2:58 pm

      Will the recipe work with chia or flax eggs?

      Reply
      • Stacey says

        April 23, 2014 at 6:29 pm

        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.

        Sincerely,
        Stacey

        Reply
    19. Sara says

      February 25, 2014 at 5:58 pm

      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?

      Thanks!

      Reply
      • Stacey says

        February 25, 2014 at 8:35 pm

        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.
        Stacey~

        Reply
    20. Maya Simons says

      February 14, 2014 at 3:21 pm

      Tell me now what time to put a cinnamon bagel on in an toaster oven

      Reply
      • Stacey says

        February 14, 2014 at 11:05 pm

        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)
        Sincerely,
        Stacey

        Reply
    21. Elizabeth says

      January 25, 2014 at 4:20 pm

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

      Reply
      • Stacey says

        January 26, 2014 at 1:10 am

        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.
        sincerely,
        Stacey

        Reply
    22. Shannon says

      January 19, 2014 at 1:55 am

      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! 🙂

      Reply
      • Stacey says

        January 22, 2014 at 1:12 am

        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.
        Sincerely,
        Stacey

        Reply
    23. Melina says

      January 02, 2014 at 1:26 am

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

      Reply
      • Stacey says

        January 02, 2014 at 3:29 pm

        Melina, I believe you could try to sub almond meal or almond flour for the flax meal. Not sure if she can have that.
        Sincerely,
        Stacey

        Reply
      • Sara says

        February 25, 2014 at 5:56 pm

        I'm not sure that flaxseed actually has fructose in it?

        Reply
    24. Carol Carool says

      December 11, 2013 at 10:54 pm

      I have been so hungry for bagels. I have all the ingredients and will be having bagels for breakfast. THANK YOU

      Reply
      • Stacey says

        December 13, 2013 at 6:59 pm

        Carol, hope you enjoy those bagels. I will save you some next time I make them. The pumpkin ones are good too!
        Stacey~

        Reply
    25. Gabriela Cinkova says

      December 02, 2013 at 2:35 am

      Whaaat these look awesome, and I have all the ingredients too! Will definitely be trying these...bagels are the one thing I miss the most since I cut out processed foods!

      Reply
      • Stacey says

        December 02, 2013 at 3:02 am

        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.
        Sincerely,
        Stacey

        Reply
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