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Tomato Basil Bagel

Course: Breakfast, Brunch
Servings: 4 Bagels
Author: Angela Coleby
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  • ½ cup (56g) Coconut Flour
  • 2 tablespoons (28g) butter, unsalted melted
  • 1 egg
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon psyllium husk powder
  • ¾ cup boiling water
  • ½ cup Marinara sauce see recipe index
  • 2 tablespoons basil, fresh chopped


  • Pre-heat the oven to 200C/400F degrees.
  • Using a hand whisk, mix the coconut flour, baking powder, salt, pepper and psyllium powder in a bowl and combine well. 
  • Add the butter and eggs and mix thoroughly until the mixture looks like breadcrumbs.
  • Add the Marinara sauce and basil and combine well.
  • 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 log. 
  • Join the two edges to make into a bagel shape, pressing together 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!


Makes 4 bagels
Nutritional Info -  Per Bagel -  176 Calories, 10g Fat, 5g Protein, 16g Carbs, 9g Fibre, 7g Net Carbs