Keto Recipes - Created Date : 25.11.2019

Low Carb Croissant Bagels

Low Carb Croissant Bagels

Low Carb Croissant Bagels

Low Carb Croissant Bagels

Low carb croissant bagels are grain free and primal. A marriage of a buttery croissant and a sturdy bagel. These are an adaptation of the Revolution Roll recipe in Dr. Atkin”s Diet Revolution (1972). I like the recipe in the book but wanted to make the rolls more sturdy and less delicate.

I added butter for a croissant-like flavor, and coconut flour to make it denser. Just not as dense as my coconut flour bagel experiment. That one could have been used as a doorstop, lol. I was trying to get somewhere in between delicate and brick. Awe, the joys of grain-free baking!

The kids said it does taste like a croissant but without the flakiness. I’m happy with that review. Definitely closer to a croissant than a bagel. However, the kids were sad when They found out I was not making donuts. They saw the donut pan out and got excited.This is where I bought the bagel donut pan: Bagel Pan

Thank you for this recipe! I messed up and added 1.5 tbsp of erythritol (instead of 1.5 tsp), purely my own mistake, but they still turned out great. Since they were a bit sweeter due to my error, I mixed up some whipped cinnamon cream cheese to top them and they turned into a great slightly sweeter treat!

First off, I want to meet you and hug you. This recipe was GREAT. I’m on a Keto diet and I kept falling off because I was craving and eating bread. I searched and searched and your recipe was THE BEST. I will be making this weekly. I definitely will reach my weight loss goals now. Thank you so much.

I didn’t change anything, I followed it exactly. I posted it on my Instagram @bellies2barbells

Made these tonight for the first time, as recipe indicated. They were awesome! I had one with veggie soup and it went soooo well together. I’m just learning low-carb and trying new recipes to decide if I’m able to do it… and these sure are a step in the right direction!

I’ve made these twice since I found the recipe 2 weeks ago. Fantastic toasted with my sausage and eggs in the morning, and just as great for a tuna or chicken salad ‘sandwich.” Will definitely be making over and over. So happy I finally found a recipe that allows me to have GOOD bread for my low carb lifestyle!

Oh. My. Goodness! These were awesome. My son and I were walking past a French bakery this morning when he saw a dog eating a croissant (true story). We talked about what they are and how to say the word until we got home and I knew I had to make some for him. I made the recipe almost exactly as posted, but after reading some comments and knowing I wanted the classic crescent shape, I added 4-5 tablespoons of Honeyville Almond four (not instead of the coconut flour, but in addition to) to really firm them up. Being super careful not to unfluff my egg whites, I put all the batter into a pastry bag and pipped them out on a silpat. So perfect. Rave reviews fromthe family. I made most of them into pimento cheese sandwiches for my husband and I and put honey on a couple for my son. Thank you so much for this awesome recipe and for answering all the comments so I could play in confidence. A couple pictures on my instagram: and

Hi Gigi, it yields about 7 bagels. 2 tbsp of coconut flour is equal to 1/2 cup regular flour. Coconut flour is dense and concentrated, but also the egg whites are what makes up the volume of this recipe.

Hi! Thanks for all of your recipes, as well as the variations you provide in each! My question is…is the bagel/donut pan necessary, or can we use small muffin tins / other shapes? Is the shape necessary for the recipe to succeed? Thanks a bunch! — Nicole from New Orleans ??

Well I tried this just freeformed on a greased baking sheet, and it did not turn out at all. they all smooched to gether into one big piece which is completely stuck to the pan and paper thin. Not sure what I did wrong, but I feel I followed the recipe exactly ??

Hi Tonya, I am sorry that they did not turned out well for you. It is a little tricky making them free form, but can be done as long as the batter is thick enough and they are pretty far apart on the pan & the pan is lined with parchment paper. But if the batter is over folded it won’t work out. It is much easier to use a muffin or bagel pan to keep them from spreading while baking.

I made this recipe this morning but without a bagel pan, I used a muffin pan instead…so I had little biscuits. I thought they were really delicious and very close to real biscuits! The only other thing I did different was omit the sweetener. Just a question – there was an eggy flavor to mine and I wasn’t sure if this is because I didn’t mix the egg yolks enough or is this normal? Thanks a million for this recipe!!

I’ve been making oopsies for years now and I find if I add whey protein or cheese it diminishes the eggy flavor. If you make savory oopsies, the garlic/onion/parsley, etc., will override the eggy flavor too!

Flora, I think freezing them would work. Either in a container or ziplock bag with parchment paper between each one. Then defrost as needed in fridge overnight, and reheat as desired. Just be careful not to reheat for too long. I’ve never had enough leftover to actually freeze them, but I think it’s a great idea. Sincerely, Stacey

Shelia, I did have extra batter and I baked another one, but now I have two pans. I tried to get it an even 6 but it had excess, and I just did not want to do the math to reconfigure the entire recipe, lol. I think it could depend on the how much the egg whites fluff up too. ~Stacey

Thank you very much for this recipe! A big hit with my children who also were bored of oopsie rolls. I didn’t have any cream of tartar so just missed that out. Also didn’t have a donut tin so used a baking sheet and dolloped them on in round shapes like oopsie rolls. Worked fine – delicious!

Linda, Thank you for trying this recipe and the great feedback. You don’t need to use the cream of tartar. I am just not the best with whipping egg whites, so it helps me a little. You can use a muffin tin or the baking sheet, and some viewers have even used a whoopie pan too. Sincerely, Stacey

I had your recipe for a while before I decided to try it out and while I was making it thougt that it may be like an oopsie and hoped that it wouldn’t be because I did not like oopsies at all. I must tell you that I scarfed down half of them and my dh who is very weary of low carb bready things helped finish the rest while making satisfying noises lol! . These were really great and I think this was the first time ever that my eggwhites did not fall! Thank you so much I will be trying out more of your recipes very soon ??

Estelle, thank you for giving these a try. So happy they turned out well, and your egg whites behaved themselves. I was tired of oopsies too, and decided to remodel them and try make them more sturdy and taste more buttery. Sincerely, Stacey

Hi Stacey, I wish that I could say these were a success, but they weren’t and I pride myself in being a good cook. The yolk mixture was very thick, and by the time I got it “folded” in the egg whites, I could tell, I had lost the “air”. I baked them anyway hoping that they might raise in the pan, but no. I was so disappointed after all the work to put these together. No one else seems to have had a problem. Any suggestions? They sounded so good, and I was really looking forward to a nice buttery bun. I have delicious buns for everyday, but wanted these for lobster rolls. I actually teach cooking classes, and have been doing grain free for the last few months, and people love my baking. I want to wow them with Croissants! I must have done something wrong, obviously, but not sure what. Thanks for listening to my rant, and if you can help I sure would appreciate it. Gail

Gail, it is hard for me to tell what went wrong. These are not flakey and puffy like croissants. They are more like a buttery bread texture. So, it is possible you expecting a more puffy, airy result? ~Stacey

I am having the same difficulty as well following the recipe exactly. I am no expert by any means, but I suspect that I should be folding the egg white mixture into the egg yolk mixture and not the other way around that is specified. I tried twice now putting the yolk mixture into the whites bowl. How do you do it, Stacy?

Tom, I do fold the yolk mixture into the egg white mixture. Make sure that egg whites have stiff peaks before you do this. And when you fold it in, make sure to be gentle. It does not need to be thoroughly folded in. When whipping the whites, if you lift the beater and it has a peak hanging from it that is stiff like a meringue then it is ready. The tricky part is not to under beat or over beat the egg whites. I’m sorry this recipe can be finicky because of the egg whites. Thank you for your patience. ~Stacey

I have a question about all this coconut stuff that’s better to use. I really don’t like the taste of coconut, when using the flours or oils do the foods have a coconut taste? That’s why I haven’t tried some of these things. Thanks for any help!

Jackie, coconut flour takes on the flavor of what you pair it with. There is not a strong coconut smell or taste to the flour. Coconut oil has a little more of the smell, but the taste is also very mild, unless it is in large doses. I use it often, for food and health/beauty applications. I hope you try it and enjoy it. Misty~

Hi Stacey, I just wanted to thank you for this recipe. I made it this weekend and it is deliciousness! ?? I had one bagel with warmed cream cheese, so it would spread easily, and that was superb. This morning I made my breakfast sandwich with it, simple egg and sausage and cheese. Who needs McDonald’s??!!

Thank you for sharing this, I plan on doing a blog/review about it and will be sure to link back to the full recipe. This is going to be one of my staples. Happy to have found you! Thanks again.

Hi Jessica, thank you for the feedback and trying the recipe! I went to your blog site and it is fantastic. You have lost an amazing amount of weight and are such an inspiration. Thanks for stopping by here. Sincerely, Stacey

You probably don’t need this info anymore, but for anyone else looking at this recipe…the cream of tartar isn’t necessary for the egg white part of the recipe (it helps to make the egg whites fluffier and prevents over-beating but isn’t required…letting your egg whites get to room temperature before whipping will help them have more volume)

For the other part of the recipe…you can substitute 3/4 tsp of baking powder for the baking soda/cream of tartar mixture or you can leave it out entirely. The bagels won’t rise as much, but based on other oopsie bread style recipes, the baking powder/soda isn’t required.

Jenifer, thank you so much for giving these a go. Yes, that whoopie pan would work perfectly too. It would be more of a bun shape, and probably be an easier removal with that pan too~ Sincerely, Stacey

Hi Alyssa, I love your site and recipes. I hope you enjoy the croissant bagel hybrid. My son said they need to filled with chocolate. But I think he is still trying to make a donut out of them. I have not used my donut pan to make donuts yet either. Let me know if the recipe needs any adjustments or tweaks. I’m going to try your Goat Cheese Ball recipe. Sincerely, Stacey

You are so right about my son, he is an evil, chocolate hoarding, genius! I called them balls, but they are croquettes. I’ve had a head cold that made me a little dopey. I will buy goat cheese next time I’m at the store, and will let you know. I’m sure I will love them and have a hard time sharing with the family. Sincerely, Stacey

These look great! I love croissants but they are a bit too unhealthy for an every-day breakfast. This could be a great in-betweener option with all the flavour and less fat. I don’t have a donut maker, but I’m sure they could be made a bit like crumpets?

Kristine, you don’t need a donut pan. Can just use an oiled, or lined baking sheet, and make them like crumpets or drop biscuits. They are not very bagel like anyway. My son thinks I should fill them somehow with melted chocolate. Really can’t go wrong with chocolate. Thanks for popping by. Love your site! ~Stacey

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