Paleo Bagel with Lox and Cream Cheese
Elevate your breakfast or brunch game with this delectable Paleo Bagel with Lox and Cream Cheese recipe—perfect for those following a grain-free, dairy-free lifestyle without sacrificing flavor. These gluten-free bagels are crafted using a wholesome blend of almond flour, arrowroot, and coconut flour, yielding a soft yet sturdy texture. Topped with a creamy, entirely plant-based "cream cheese" made from cashews, lemon juice, and nutritional yeast, this dish delivers pure indulgence while remaining Paleo-friendly. Layer on velvety smoked salmon, briny capers, crisp red onion, and fresh dill for a classic flavor profile that's irresistibly fresh. Ready in under an hour including baking, this nutritious meal is as beautiful as it is balanced—a perfect centerpiece for a healthy breakfast spread or mid-day pick-me-up.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1/4 cup Arrowroot flour
- 1/4 cup Coconut flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3 large Eggs
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 1 cup Raw cashews
- 2 tablespoons Lemon juice
- 1 cup Water
- 1 tablespoon Nutritional yeast
- 1/2 teaspoon Garlic powder
- 6 ounces Smoked salmon
- 2 tablespoons Capers
- 1/4 small Red onion
- 1 tablespoon Fresh dill
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, arrowroot flour, coconut flour, baking soda, and salt.
In a separate bowl, beat the eggs and then stir in the apple cider vinegar and honey.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Let the dough sit for 5 minutes to thicken.
Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten it slightly. Use your fingers to create a hole in the center to form a bagel shape.
Place the bagels on the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Allow them to cool on a wire rack.
While the bagels are baking, prepare the dairy-free cream cheese. In a blender, combine raw cashews, lemon juice, water, nutritional yeast, and garlic powder. Blend until smooth and creamy. If needed, add more water one tablespoon at a time until desired consistency is reached.
Thinly slice the red onion and set aside.
Once the bagels are cool, slice them in half horizontally.
Spread the cashew cream cheese generously on each half of the bagel.
Layer smoked salmon on top of the cream cheese. Add a few capers and slices of red onion to each bagel half.
Garnish with fresh dill and serve immediately.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 32.6 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 32.2 mcg | 161% | |
| Calcium | 418 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
