Multi Seed Bagels Low-carb and Gluten Free
Recipe type: bread
Cuisine: American
Serves: 6 small bagels
  • 1 cup coconut flour
  • ¼ cup Psyllium Fiber
  • ½ cup sesame seeds
  • ½ cup hemp hearts
  • ½ cup pumpkin seeds
  • 6 organic egg whites
  • 1 tsp Celtic sea
  • 1 Tbs Baking Powder (aluminum free)
  1. Pre-heat the oven to 350 degrees.
  2. First combine all dry ingredients in a large bowl.
  3. Mix well.
  4. In a blender, blend the egg whites until very foamy.
  5. Add the foamy egg whites to the dry ingredients and mix well with a spoon, or in a food processor.
  6. The dough should still be crumbly.
  7. Now add 1 cup of boiling water to the mix and keep stirring until a smoother dough forms.
  8. The dough will still be a bit crumbly but will stick together when formed into a ball.
  9. Place a sheet of parchment paper on a cookie sheet.
  10. Form the dough into 6 balls.
  11. Now holding the ball in one hand stick your thumb though it, making a hole, then place the dough on the cookie sheet and form it into a bagel, pressing it together with your fingers.
  12. Sprinkle it with some sesame seeds or poppy seeds so it looks pretty!
  13. Bake at 350 for about 55 minutes.
  14. Let cool inside the oven for extra crunchy top.
  15. Makes 6 small bagels
please see my Sesame Bunpost for detailed instructions on the dough

Compare to a regular bagel with 53 gr of net carbs - 3 gr of fiber - 1.7 gr of fat and 11 gr of protein!
Nutrition Information
Serving size: 1 bagel Calories: 352 Fat: 19 gr Carbohydrates: 8 gr Net Fiber: 20 gr Protein: 18 gr
Recipe by The Nourished Caveman at