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nut-free keto bagels featured image on baking tray

Nut-Free Keto Bagels

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 10 Bagels 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


These Nut-Free Keto Bagels are a delicious, easy-to-make, and keto-friendly breakfast idea. These bagels are made without almond flour and are ready to serve in just over 1 hour. This low carb recipe is a perfect addition to your weekly meal prep menu!


Wet Ingredients:

  • 3 egg whites
  • 4 eggs
  • 3 tbsp (45 mL) avocado oil
  • ½ cup (4 oz) room temperature water
  • 1 tsp lemon juice

Dry Ingredients:

Optional Seasonings:

Optional Toppings:


  1. Preheat oven to 350 degrees.
  2. Using an electric mixer in a small mixing bowl, beat egg whites until light and fluffy.
  3. To a separate large mixing bowl, whisk together all dry ingredients, adding half of optional seasonings at this time.
  4. In another large mixing bowl, using an electric mixer, mix together remaining wet ingredients (excluding egg whites from the other mixing bowl).
  5. Using an electric mixer with a spiraled dough attachment, add mixed wet ingredients to bowl of dry ingredients and mix until well-combined. Slowly, with electric mixer, mix in egg whites, being careful to not overly mix egg whites, otherwise they will collapse.
  6. Generously coat cavities of bagel pans with nonstick cooking spray. Spoon dough mixture into individual cavities, flattening the tops slightly with a knife or your fingers. Sprinkle and gently press down remaining half of optional seasonings into dough.
  7. Transfer pan to oven and bake until golden, about 40-50 minutes, being careful to not bake too long as the bagels will continue to firm up once they are removed from the oven as they cool. Remove pan from oven and allow to cool for 10 minutes before removing bagels from cavities and placing on a wire rack to fully cool. Serve with desired toppings.

Recipe Notes:

Psyllium Husk Powder: Make sure to use psyllium husk powder (commonly referred to as “ground psyllium husk,”) not whole psyllium husk. If all you have on-hand is whole psyllium husk, simply blitz the whole psyllium husks in a blender or food processor until ground.

Cooked Bagels Appear Purple In Color: If your bagels look slightly purple, it’s due to the brand of psyllium powder. If this happens, do not worry! The bagels are absolutely fine to eat and will taste just as intended.

Bagel Dough Turned Green In Some Spots: If your cooked bagels have specks of green in them, don’t panic! They’re completely edible and will taste just as intended. Sunflower seeds contain an acid that, when combined with an alkaline baking ingredient like baking soda (which you need to make low carb breads rise), it can turn spots of the dough green.

Net Carbs: Each bagel contains 1.1 grams of net carbs. The optional seasonings and toppings are not included in this amount.

Storage: These nut free bagels are best enjoyed fresh from the oven, but can also be stored at room temperature on a plate covered with a muslin cloth for 2-3 days. For refrigerator storage, store bagels in an airtight container and eat within 5 days. Alternatively, these bagels can be frozen in a freezer bag for up to 1 month. If frozen, thaw in the refrigerator and then reheat in a toaster or oven at 350 degrees until warmed throughout

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