Paleo Cinnamon Raisin Bagels

Paleo plain or Cinnamon Raisin Bagels (fb size) /


Paleo Cinnamon Raisin Bagels or Plain Bagels are a grain free breakfast treat that will remind you of the real thing. These came out so good and really have a “whole wheat” sort of flavor, but are completely grain free, gluten free, starch free, and nut free with dairy free options. A fantastic bagel sub for people who are on a Paleo , GAPS, or low carb diet. I gave a low carb option by swapping the raisins with freeze dried blueberries, and using a low carb sweetener option. You could also make plain bagels by leaving out the cinnamon and raisins or blueberries. You could serve them with butter, sunflower seed butter, almond butter, coconut butter, honey, or cream cheese if you eat dairy. These can also be made ahead and frozen.  Left overs must be kept in fridge or freezer. These can be pan toasted or toasted in a toaster oven (most regular toasters will be too destructive for these). Hope you love these as much as my family does.

Before baking and where to buy this pan

Paleo Cinnamon Raisin Bagels/

After baking

Paleo Cinnamon Raisin Bagels/

PPaleo Plain or Cinnamon Raisin Bagels /

Paleo Cinnamon Raisin Bagels
Recipe type: paleo, primal, grain free, gluten free, vegetarian, GAPS, nut free, dairy free, low carb option
Cuisine: Grain free breads
Serves: 6
Prep time:
Cook time:
Total time:

A grain free, paleo, nut free cinnamon raisin bagel with dairy free and low carb options.
  1. Preheat Oven to 350 F, and grease or oil a bagel or donut pan (1/2 dozen donut pan), where to buy bagel donut pan
  2. In a large bowl combine: ⅓ cup sifted coconut flour, 1 ½ tbsp golden flax meal, 1 tsp baking soda, 2 tsp optional cinnamon, ⅛ tsp sea salt. Mix together thoroughly.
  3. In another mixing bowl combine: 3 eggs, ⅓ cup coconut or almond milk, 2 ½ tbsp butter or coconut oil (melted), 2 tsp apple cider vinegar, 1 tbsp honey or low carb option 1 tsp stevia, 1 tsp vanilla extract. Mix together thoroughly.
  4. Add wet ingredients to the dry (coconut flour mixture). Mix together thoroughly.
  5. Add optional raisins or freeze dried (or fresh) blueberries to mixture and stir.
  6. Spoon batter into bagel or donut pan and spread around with the back of a spoon. Use a damp cloth or paper towel to wipe off bagel center.
  7. Bake at 350 F for17 to 20 minutes, check at 17 minutes.
  8. Remove from oven, and let bagels cool. Use a butter knife between bagel and pan edges, and slide around to loosen bagels.
  9. Can be turned up on side and sliced in half. Could pan toast in greased or buttered fry pan on both sides till browned. Could also use a toaster oven or oven broiler to toast. *Don’t use a regular toaster as they may fall apart*
  10. Serve with topping of choice: butter, sunflower butter, almond butter, coconut butter, honey, cream cheese etc.…
  11. Refrigerate or freeze unused portions.
Nutritional Data for Paleo Raisin Version with honey: Servings: 6 bagels, Serving size: 1 bagel, Cal: 170, Carbs: 16 g / Net Carbs: 14.3 g, Fiber: 1.8 g, Fat: 10 g, Protein: 5 g, Sugar; 9 g

Nutritional Data for Low Carb Plain Version with stevia: Servings: 6 Bagels, Serving size: 1 Bagel, Cal: 132, Carbs: 5.5 g / Net Carbs: 3.9 g, Fiber: 1.6 g, Fat: 10 g, protein: 5 g, Sugar: 1 g

Nutritional Data for Low Carb Blueberry Version with stevia: Serving Size: 1 bagel, Cal: 139, Carbs: 7.2 g / Net Carbs: 5.6 g, Fiber: 1.6, Fat: 10 g, Sugar: 2 g

*all nutritional data are estimates based on the products I used *

18 thoughts on “Paleo Cinnamon Raisin Bagels

    • Lois, I have not had good results with chia or flax eggs in these coconut flour recipes because coconut flour needs eggs to bind together.


  1. This looks like a fantastic recipe!! One question: you list the nutritional information using erythritol, but I don’t see erythritol listed among the ingredients – just stevia. Did the recipe change around a bit at some point?


    • Sarah, thanks for catching my typo error. It is stevia in the recipe and the nutritional info is for stevia. I typed in the wrong sweetener on the data. I fixed it. Thank you for letting me know.

    • Hi Maya, all toaster ovens can vary as to how fast they toast. I just put mine in there for less than a minute (mine is fast and has to be watched closely)

  2. Pingback: 50+ Healthy Gluten-Free and Grain-Free Breakfast Ideas - Don't Mess with Mama

    • Elizabeth, the Nutritional data was on the post, but my site crashed a few days ago and they disappeared. I put them back on the recipe at the bottom. Thanks for letting me know. I need to check all of the recipes now. anyways, The plain low carb version with erythritol is: 5.5 g total carbs and 3.9 g net carbs.

  3. Just discovered your site, and I’m excited to try your different bagel variations. I have a mini donut pan – makes 12 instead of 6. Any idea how to change the cooking time? I know I could just take a guess, but I’m not great at doing that and would hate to waste these ingredients! :)

    • Hi Shannon, there is not an exact science to scaling the recipe but there is a math equation I use when I try this. I minus a 1/3 from the total time then times buy 2 then add the 1/3 back. That is for doubling a recipe. So it comes to about 30 minutes, but I would check it at around 25 minutes. And it may take a little longer than 30 minutes. Will require a little checking here and there, as ovens vary.

    • Gabriela, thank you for getting excited. I have been trying to make decent bagels ever since I went grain free. These were great with some SunButter or almond butter. I might leave out the cinnamon and raisins next time and have some plain ones for egg bagel breakfast sandwich. Love your site and your healthy food recipes. Let me know how it goes.

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