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Fancy a couple of low carb bagels for the weekend breakfast? Try this sunflower and chia seed bagel recipe and you won't be dissapointed.

This is one of the bagel recipes from my coconut flour eCookbook. I thought it would be a perfect recipe for the weekend to share. As well as being low carb they are a great gluten free alternative to the real thing. Probably healthier too as they are high in fibre due to the combination of coconut flour and pysllium husk powder.

When I was experimenting with this recipe I made so many batches that I had to freeze some. They kept well in the freezer and I took some along to the local vegetable market to give to one of my weekly vendors to try. She loved them and was amazed that they were made with coconut flour. I'm slowly spreading the word on the island about the wonders of coconut flour. One market vendor at a time it seems!

If you enjoy these bagels, you will find other recipes in my coconut flour eCookbook, along with other delicious savoury and sweet treats.

Other low carb bagel recipes to try

Cinnamon Bagels

Jalapeno Bagels

Mini Cinnamon & Orange Bagels

Pumpkin Bagels

Sunflower & Chia Seed Bagels

Angela Coleby

Easy low carb bagels with a crunch

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

Servings bagels

Calories 209 kcal

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Ingredients

½ cup coconut flour
2 tablespoons butter, melted
1 medium egg
½ teaspoon baking powder
1 tablespoon psyllium husk powder
1 cup boiling water
1 tablespoon chia seeds
2 tablespoons sunflower seeds pumpkin seeds can be used too

Instructions

Pre-heat the oven to 200C/400F degrees.
Using a hand whisk, mix the coconut flour, psyllium husk powder and baking powder in a bowl and combine well.
Add the butter and eggs and mix thoroughly until the mixture looks like breadcrumbs.
Add the chia and sunflower seeds and gently combine into the dough mixture, using a spoon.
Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough. Wait for the dough to cool slightly before using your hands to shape it.
Cut the dough into four equal quarters. Take one of the quarters and roll into about an 8 inch long log.
Join the two edges of the log together to make into a bagel shape, pressing firming.
Place on a parchment covered baking tray and place in the oven.
Bake for 15 minutes, then turn the bagels over and bake for a further 15 minutes.
Eat and enjoy!

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1bagelCalories: 209kcalCarbohydrates: 6gProtein: 7gFat: 13gFiber: 10gNet Carbohydrates: 2g

The information shown is an estimate provided by an online nutrition calculator.

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Sunflower & Chia Seed Bagels

Other low carb bagel recipes to try