If you live in New York City, bagels are kind of a hot commodity. Yeah, it meets the stereotype! But since living here, I actually have not had a New York bagel…say what?!

Being gluten-free kinda does that to ya haha! Lately, though, I’ve really been craving them, especially since it’s sandwich-in-the-park weather (it’s a thing, I swear!). So Sunday, I decided enough was enough. I’m going to have a damn bagel!


But how do I make it not just gluten-free, but paleo as well? And I’m talking my kind of paleo: easy, simple, whole foods that I’ve already got in my kitchen. Not the paleo that uses some abstract superfood ground into a powder that you can only find in the middle of South America and costs a fortune. Yeah, I like my kind of paleo haha!

So if you know me by now, you know my love of all things sweet potato. They’re nutrient dense, satiating, and truth be told, a great substitute for anything with flour. I’m serious. I use sweet potato as the flour for most of my recipes because it gives you that dough texture without having to go out and buy a bunch of expensive organic flours!

Now, I don’t call them “sweet potato bagels” because honestly, I think I’m going to turn everyone away from sweet potatoes if I keep saying that, AND you don’t call traditional banana bread “flour banana bread,” right? So hear me out. Swap in your sweet p (Japanese, Hannah, jewel, stoke…you name it!) for flour and thank me later 😉

I don’t know about you but I’m getting the lox and cream cheese ready!

Paleo Nut-Free Bagels

Makes 6 halves, 3 whole bagels


  • 1 extra large Japanese sweet potato, baked, cooled, and skin removed
  • 2 eggs
  • 1 tbsp coconut flour (or any flour you have on hand)
  • Sea salt
  • Pepper


  1. Preheat oven to 350F and line a baking sheet with tin foil.
  2. In a large bowl, mash sweet potato.
  3. Add in eggs, flour, sea salt and pepper and combine thoroughly.
  4. Take a small handful and form into a small dough ball, sticking your thumb through the middle to create a hole.
  5. Place on the baking sheet and repeat for the remaining dough.
  6. Place the baking sheet in the oven and bake for 30 min.
  7. Remove from oven, let cool, then serve with your favorite spreads!