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Tomato and Herb Bagels – Low Carb & Gluten Free Too!

March 14, 2016 by Denise 10 Comments

These low carb tomato and herb bagels are gluten free and full of fiber. Great toasted with cream cheese or as a sandwich and perfect for a low carb diet!

You might also like these low carb Paleo blueberry bagels!

These tomato and herb bagels are low carb, gluten free and full of fiber. Great toasted with cream cheese or as a sandwich and perfect for a low carb diet!
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When I was younger I would love to go to Einstein Bros. Bagels and get a veggie bagel sandwich. I would still love to eat one but wheat does not agree with me much anymore. I can have it occasionally but I always run the risk of getting a bad headache. So it’s not quite worth it.

This week I decided to try my hand at gluten free and low carb bagels. I’ve made  low carb blueberry bagels in the past but I wanted something savory and was delightfully surprised at how good these came out. Now I’m no competition for Einstein Bros. bagels but if you are doing a low carb or gluten free diet, you might want to give these low carb tomato and herb bagels a try.

The Perfect Pan To Make Bagels

I think I’ve mentioned before that I’d like to get more use out of my donut pan. I’ve even gone so far as to make gyro meat bagels! So this recipe was also another excuse to use my lovely donut pan. 

These tomato and herb bagels are low carb, gluten free and full of fiber. Great toasted with cream cheese or as a sandwich and perfect for a low carb diet!

Tomato And Herb Bagels Recipe

To make these bagels, I used a blend of Italian seasonings, sun dried tomatoes and garlic because I really love that combination. However you can use a different combination of herbs and spices if you have one in mind.

This was not hard to make. The “flour” part of this recipe is a mixture of almond flour, coconut flour, ground flax seed  and psyllium husk powder. The psyllium is new for me and it definitely gives the bagels that chewy feel. The liquid ingredients are egg whites, vinegar and boiling water. That’s for the psyllium husk powder.

These tomato and herb bagels are low carb, gluten free and full of fiber. Great toasted with cream cheese or as a sandwich and perfect for a low carb diet!

 

Portion out the dough into 6 pieces and spread in the donut pan. Make sure you spray the pan first. Bake for 20-30 minutes and you’ve got bagels baby!

 

These tomato and herb bagels are low carb, gluten free and full of fiber. Great toasted with cream cheese or as a sandwich and perfect for a low carb diet!

I made myself a turkey avocado sandwich and it was quite tasty! I’ve also eaten these with cream cheese. One thing to note though, they are very filling. I would not eat more than one for a meal. There is a heck of a lot of fiber in these bagels and quite a lot of protein. Here’s the nutritional breakdown:

1 bagel = 120 cals / 4.7g fat / 11.8g carbs / 5.5g fiber / 9.4g protein  = 6.3 g net carbs

These tomato and herb bagels are low carb, gluten free and full of fiber. Great toasted with cream cheese or as a sandwich and perfect for a low carb diet!
Print

Tomato and Herb Bagels (low carb, gluten free)

These tomato and herb bagels are low carb, gluten free and full of fiber. Great toasted with cream cheese or as a sandwich and perfect for a low carb diet!
Course Breakfast
Cuisine American
Keyword bagels
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 120 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup flax seed, ground
  • 3 Tablespoons psyllium husk powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ Tablespoons apple cider vinegar
  • 3 egg whites
  • 1 teaspoon Italian seasoning
  • 3 Tablespoons sundries tomatoes, chopped
  • 1 teaspoon of crushed garlic
  • 1 cup of boiling water

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a donut pan and set aside.
  3. In a large bowl, mix the dry ingredients (almond flour, coconut flour, psyllium husk powder, flax, salt, baking powder)
  4. Add the sun dried tomatoes, garlic and spices and mix again.
  5. Next add the vinegar, egg whites and boiling water.
  6. Mix until a sticky dough forms.
  7. Divide mixture into 6 portions and spread smoothly into donut pan.
  8. Bake for 25-30 minutes and check for doneness. Should be firm to the touch.
  9. Let cool and enjoy! Store in the refrigerator or freezerr.

 

« Low Carb Sausage and Egg Noodles – Eat for Breakfast Or Dinner!
Easy Roasted Garlic Vegetables »

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Nunu

    September 13, 2017 at 11:57 am

    It’s not “bagles” it’s bagels. See your image

    Reply
    • Denise

      September 13, 2017 at 12:06 pm

      Wow that’s embarrassing! Thanks for catching that!

      Reply
  2. Thalia @ butter and brioche

    March 14, 2016 at 6:12 pm

    Love a good savoury bagel. Never tried a tomato bagel before – and after seeing this recipe, think I have been missing out on something delicious.

    Reply
    • Denise

      March 14, 2016 at 7:39 pm

      Thanks for stopping by Thalia!

      Reply
  3. Jade @ Jonesin' For Taste

    March 14, 2016 at 2:28 pm

    I used to buy tomato and herb bagels but then we moved and I have really missed them! I can’t wait to try these out.

    Reply
    • Denise

      March 14, 2016 at 7:39 pm

      Thanks Jade. I like them too!

      Reply
  4. Kristen @ A Mind Full Mom

    March 14, 2016 at 11:57 am

    Denise, these bagels looks great–plus no headache!! YEA!!!

    Reply
    • Denise

      March 14, 2016 at 7:40 pm

      Yep….hate those headaches…sometimes they last for days and that’s no good.

      Reply
  5. Caroline

    March 14, 2016 at 11:38 am

    A great idea to use the donut pan and I love the sound of all the ingredients in there. Delicious!

    Reply
    • Denise

      March 14, 2016 at 7:40 pm

      Thanks Caroline.

      Reply

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