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.
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 gNutritional 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 gNutritional 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 *