Vegan Keto Bagels

These Vegan Keto Bagels are a game-changer for anyone missing the classic chew of a morning bagel while sticking to a plant-based, low-carb lifestyle. Unlike many gluten-free alternatives that turn out crumbly or dry, the combination of psyllium husk powder and flaxseed meal creates a dense, hearty texture that mimics the traditional pull of a real bagel. The tahini adds a subtle, nutty richness that balances the earthy tones of the flax, resulting in a savory base that pairs perfectly with your favorite vegan cream cheese or a simple smear of avocado. Because these are baked in a donut pan, they come out with a perfectly uniform shape and a golden, slightly crisp exterior that provides a satisfying contrast to the soft interior.

One of the best parts about this recipe is how easily you can customize it to suit your pantry or your cravings. While sesame seeds offer a classic crunch and visual appeal, you can easily swap them for poppy seeds, dried garlic, or a generous sprinkle of everything bagel seasoning to elevate the flavor profile. If you find the taste of tahini a bit too bold, you can substitute it with creamy almond butter or even sunflower seed butter for a more neutral finish. Just ensure your nut or seed butter is well-incorporated into the water before mixing to keep the dough smooth, as this ensures the bagels rise evenly and maintain their structure throughout the forty-minute bake.

To keep these bagels fresh, store them in an airtight container at room temperature for up to two days, or move them to the refrigerator to extend their shelf life for up to a week. They are also incredibly freezer-friendly, making them a perfect addition to your weekend meal prep routine; simply slice them before freezing so they are ready to go whenever you need a quick breakfast. When you are ready to enjoy one, the best way to reheat is by popping it into a toaster or toaster oven until the edges are golden and crisp, which helps revive that fresh-baked texture and brings out the aromatic oils in the sesame seeds.

Yields 6 servings of Vegan Keto Bagels

The Preparation

• 1/4 cup psyllium husk powder
• 1/2 cup flaxseed meal
• 1 teaspoon baking powder
• salt, to taste
• 1/2 cup tahini
• 1 cup water
• 1 teaspoon sesame seeds, for garnish

The Execution

1. Preheat oven to 375F. Mix together the psyllium husk, flax seeds, baking powder, and salt.

2. Add water to the tahini then whisk together.

3. Add the tahini paste to the dry ingredients. Make sure the dough is mixed together well.

4. Divide the bagel dough among the wells of a donut pan.

5. Top with the sesame seeds, then bake for 40 minutes or until cooked through and browned. Serve with your favorite vegan cream cheese substitute or other desired spread.

This makes a total of 6 servings of Vegan Keto Bagels. Each serving comes out to be 203 calories, 14.5g fats, 5.1g net carbs, and 5g protein.

Vegan Keto Bagels

This makes a total of 6 servings of Vegan Keto Bagels. Each serving comes out to be 203 calories, 14.5g fats, 5.1g net carbs, and 5g protein.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 203 kcal

Ingredients

  

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• ¼ cup psyllium husk powder
• ½ cup flaxseed meal
• 1 teaspoon baking powder
• salt to taste
• ½ cup tahini
• 1 cup water
• 1 teaspoon sesame seeds for garnish

Instructions

 

• Preheat oven to 375F. Mix together the psyllium husk, flax seeds, baking powder, and salt.
  
• Add water to the tahini then whisk together.
  
• Add the tahini paste to the dry ingredients. Make sure the dough is mixed together well.
  
• Divide the bagel dough among the wells of a donut pan.
  
• Top with the sesame seeds, then bake for 40 minutes or until cooked through and browned. Serve with your favorite vegan cream cheese substitute or other desired spread.
  

Nutrition

Calories: 203kcalCarbohydrates: 5.1gProtein: 5gFat: 14.5g

Keyword dairy-free, egg-free, gluten-free, keto, low-carb, nut-free, oven-baked, sugar-free, vegan, vegetarian