• Serves: 4
  • Prep Time: 00:15
  • Cooking Time: 00:15
  • * Air-fryer 15 mins or oven baked 25 mins

Using an air fryer is such an easy way to make paleo bagels. A friend asked me to create a low-carb bagel recipe that she could cook in her air fryer. I've also baked them in the oven, so don't worry, an air fryer isn't necessary. You only need a few basic ingredients and coconut yoghurt to make these delicious bagels. They can be topped with sesame or poppy seeds. You may also like to make them a little sweeter, just add some cinnamon and sultanas to the dry ingredients before mixing in the yoghurt. I find yoghurt helps bind and give a much lighter texture to grain-free baking.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 cup almond meal/flour
  • 2 Tbsp golden flaxseed meal (fine ground)
  • 2 Tbsp arrowroot flour, or tapioca
  • 2 tsp baking powder (gluten free)
  • 180g (3/4 cup) natural coconut yoghurt, (use a thick yoghurt)
  • 1 beaten egg(s), for glazing


If you are using an air fryer you will be cooking at 170c. For oven baking, preheat your oven to 170c (fan-forced) and line a baking tray.

Add the almond meal, flaxseed meal, arrowroot and baking powder to a large bowl. Stir well to remove any lumps.

Add the yoghurt and use the back of a spoon to push the yoghurt through the dry ingredients. Once all the ingredients are combined well it should start to form into a ball. Allow to sit for a 3 - 4 minutes to absorb some of the moisture.

Place a sheet of baking paper on your working space. Add 1 tablespoon of arrowroot flour in a corner of the paper to use for coating your hands.

Dust your hands with arrowroot and transfer the dough to the paper, flatten the dough a little and cut into 4 equal portions (the dough will be sticky).

Use lightly coated fingers to shape each portion into a neat sausage/log shape, approximately 20cm long. Bend them around to make a circle, overlapping the ends and pressing together firmly. Use your hands to neaten the outer circle and to puff the bagels up a little higher. Use a pastry brush dipped into the egg to coat the tops, the inner and outer sides of each bagel.

Dust a metal spatula with arrowroot and use to slide under the bagels and place them into the basket of an air fryer or onto the prepared tray.

Bake on 170c for 15 minutes in an air fryer or approximately 25 minutes in a fan-forced oven.

Allow to cool before slicing in half. Serve with mayo and mustard, your favourite nitrate-free cold cuts or salmon and salad. The bagels are also delicious served with organic jam and cream for afternoon tea.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

golden flaxseed meal (fine ground)

Golden flaxseed meal is finely ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

baking powder (gluten free)

Baking Powder is a rising agent for baked goods. If substituting for baking soda you will need 4 times the quantity. Ensure you purchase a gluten free, no aluminum brand. Alternatively, you can make your own baking powder; 1 teaspoon of baking powder is equal to 1⁄4 teaspoon of baking soda and 1⁄2 teaspoon of cream of tartar. Note, that they should only be combined when preparing your recipe.

coconut yoghurt

You will be able to find a recipe for cultured coconut yoghurt online using grass fed gelatin or tapioca starch for thickening. If purchasing a commercial yoghurt, read labels as many use vegetable gums and additives. Coconut yoghurt can be made in a yoghurt maker or a Thermomix machine. If you can tolerate some dairy natural organic Greek yoghurt can be used in it's place.


I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.