Cauliflower low carb bagels stuffed with egg, smoked salmon and arugula on a white plate over a white napkin
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4.67 from 3 votes

Cauliflower Low Carb Bagels

These cauliflower low carb bagels are going to be your new favorite low carb breakfast! Gluten free, grain free, paleo and Whole30 approved! 
Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: Breakfast
Cuisine: American
Servings: 4 bagels
Calories: 107kcal
Author: Samantha Rowland



  • Preheat the oven to 375F
  • Microwave the riced cauliflower (5 minutes) or steam it in a medium pot (7-10 minutes over medium heat), covered
  • Once the cauliflower is cooked, add the ground flax and coconut flour and stir well. 
  • Add the egg whites, salt and garlic powder, stir to incorporate the eggs
  • Spray the donut pan with non-stick spray. Divide the mixture to make 8 bagel halves, filling 8 of the donut molds (don't over fill, you want these to be pretty thin - about 2-3 tbs. per mold). Be sure to press down on the mixture, making sure well compacted in the mold
  • Bake in the oven at 400F for 25 minutes
  • Take out of the oven and allow to cool for 5 minutes. Flip the bagels (I placed a cutting board against the pan and carefully flipped it, keeping the cutting board pressed up against the pan until the pan was completely upside down)
  • Flip the bagels and place them on a baking sheet to bake for 5 more minutes to brown on the other side. You can spray them with a little non-stick spray and sprinkle them with Everything seasoning at this point. 
  • Take them out of the oven and allow to cool. 


Calories: 107kcal | Carbohydrates: 11g | Protein: 7g | Fat: 4g | Fiber: 6g | Sugar: 2g