Low Carb Gluten Free Blueberry Bagels

Mornings can’t get any better than eating a bagel when you haven’t had one in a LONG long LONG time!  I’ve been keeping a secret from all of you.  I’ve been huddled in the kitchen day and night (in between beach time) perfecting my coconut flour baking recipes!  I am proud to say I made an awesome coconut flour based banana bread, apple cinnamon coconut flour muffin, boston cream coconut flour doughnut, and many flavours of coconut flour pancakes!  Out of all of that practicing I’ve been able to look at the batter and eyeball if there is enough coconut flour, get it to rise, and not taste eggy!!!  I’m feeling very proud of myself.

Here is my recipe for Blueberry Bagels!  The texture is not heavy like an ordinary bagel; rather it is light like a muffin.  I didn’t add any extra sweetness to it either.  If you prefer your blueberry bagels on the sweet, dessert side, add some extra sweetness.  I enjoyed it toasted with an egg and a slice of bacon.  One I ate like a muffin, pulling it apart and gobbling it up.  The last one I toasted and pureed some fresh strawberries, and spread it on it like strawberry jam.

*Hint to get your bagels out of the pan easily use parchment paper!  I cut a square and then made a cross in the middle.

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Low Carb Gluten Free Blueberry Bagels
Recipe type: Breakfast, Snack
Cook time: 
Total time: 
Serves: 3
  • 2 eggs
  • 1 tsp of Extra Virgin Olive Oil or preferred fat
  • 1 tbsp of vanilla
  • 1 tsp of cinnamon
  • 3 tbsp of SIFTED coconut flour
  • ½ tsp of baking soda
  • ½ cup of blueberries
  1. Preheat the oven to 300 deg.
  2. Mix the wet ingredients together.
  3. Add the dry ingredients. *Don’t add the blueberries yet.
  4. Make sure you sift your coconut flour when measuring. You can do this by using a small sifter, putting coconut flour in it and shaking it over your measuring spoon.
  5. Puree half of the blueberries.
  6. Add the blueberries and the pureed to the mixture.
  7. Gently mix it together.
  8. Pour the mixture into the bagel pan. *Use a muffin tin if you do not have a bagel pan.
  9. *Makes 3 bagels.
  10. Place the uncooked bagels into the oven.
  11. Bake for 20-22 minutes, or until fully cooked.
Use parchment paper to help prevent sticking.



About The Author

I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! I believe in the healing power of eating real food. Follow me on my adventure.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. In order for me to support my blogging activities, some links on this site are affiliate links, including Amazon.com affiliate links. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps cover some of the costs for this site. I appreciate your support! I only endorse products that I use and believe in.

Carol Lovett – who has written posts on Ditch The Wheat.

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    • CAROLditchthewheat says

      I use a doughnut pan. I got it years ago for my father but he never used it so I took it. The pan came in a set of 4 doughnut pans. One works great for buns, one is for mini doughnuts etc. It was $9.99!

    • CAROLditchthewheat says

      I don’t post calorie and carb counts anymore but you can use http://www.fatsecret.com to figure it out. It’s a very simple tool. The bagels are about 5 net carbs each if you use 1/2 cup of blueberries. 2 eggs = 0.4 carbs ea, 1/2 cup of blueberries = 8 net carbs, 3 tbsp of coconut flour = 4.5 net carbs.

    • CAROLditchthewheat says

      Thanks but I feel I need to give the recipe a makeover. I used too much baking soda. I’ve really changed my approach to baking with coconut flour. Hopefully soon you’ll see an even better bagel recipe.

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