Keto Cauliflower Bagels {Paleo, Gluten-Free}

These keto paleo cauliflower bagels are incredibly easy and are completely grain and gluten free but have the fluffy texture of a bagel!

I have to be honest. These keto paleo cauliflower bagels bagels shocked me. I didn’t think they could actually work.

But then again, cooking is kinda like magic, and I’m a firm believer in magic, so they just had to!

Bagels are my absolute favorite brekkie sandwich. I mean, living in New York, you kinda have to like bagels. As a kid, my mom would always take my siblings and I to our local bagel shop to get the most loaded bagels on the weekend.

My favorite? Toasted onion with an inch thick of cream cheese. While I always ended up not being able to finish it, the cream cheese to bagel ratio was key.

I’m a little bit more balanced these days! I do enjoy a regular plain bagel (it has to be a reallllll good bagel, yanno, me being a bagel connoisseur over here!). But I wanted to give myself a challenge and see if I could make a bagel that fit the category for people with allergies or dietary restrictions.

Trust me, more variety is coming very soon to my recipes (just wait for the traditional pizza, chocolate bundt cake, and cookies!), but these paleo cauliflower bagels were the perfect challenge!

The key to a fluffy keto paleo cauliflower bagel?

It all happens with psyllium husk.

What is psyllium husk? It’s basically the husk of a seed called the Plantago Ovata seed. Psyllium husk is a great form a fiber, but it also helps to create that fluffy texture that you often see with bread.

Because there isn’t any gluten in these paleo cauliflower bagels, which normally creates the fluffy texture of bread, it’s important to add a tablespoon of psyllium husk!

I hear that you can also change it out with ground chia or flax seeds, or xanthan gum, but I can’t vouch for any of those, so I highly recommend psyllium husk!

You can pick it up at any health food store or Whole Foods 🙂

Okay so the texture of these keto paleo cauliflower bagels is on point, but what about the flavor?

Trust me, it’s even more so 😉

I added a few squirts of Pompeian’s Organic Extra Virgin Olive Oil spray, along with some herbs, and it was out of this world! You can also sub in a regular olive oil (about 1 tablespoon), but I found the spray to be good because it won’t add that much moisture to the bagels.

For this recipe, you don’t need to dry any of the cauliflower out, so I wanted to make sure I didn’t add too much extra moisture!

Speaking of ingredients, what are the other ingredients that are called for this recipe?

I’m so happy you asked! All you need are:

Cauliflower: the reason for calling these bagels keto paleo cauliflower bagels haha!

Eggs: this helps to keep the bagels fluffy and hold them together! Make sure you’re buying organic and pasture-raised for the most nutrients 🙂 and also to support local farmers!

Coconut Flour: a delicious and keto-friendly flour that helps to bind the bagels.

Psyllium Husk: your new favorite fiber haha!

Olive Oil Spray: the flavor master.

Herbs: to help bring out the robust flavor of the olive oil!

Sea salt: always a good addition 🙂

Now all you need is to blend it all together! I like to use my big food processor because it really grinds it all up. Then you roll into small balls, poke a hole through the top, and bake 🙂 Easy peasy, lemon squeezy!

I hope you love them!

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