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Carnivore Bagels

Who wants to come over for Carnivore Bagels?

My easy recipe for Carnivore Bagels will blow your mind!


To make my Carnivore Bagels, I used Further Food Gelatin!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious Carnivore Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my carnivore bagels have a chewy bread texture! It also makes dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!

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Carnivore Bagels

5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Beef and Lamb, Carnivore, Dairy Free, Nut Free, Poultry
Cuisine American, CARNIVORE
Servings 8 servings
Calories 182.4


  • 8 ounces 95% lean ground beef
  • 8 ounces boneless skinless chicken breasts cut into small cubes
  • 2 tablespoons Nutritional Yeast (or powdered Parmesan cheese)
  • 1 tablespoon Further Food gelatin (use code MariaMindBody to save)
  • 9 large eggs
  • 2 tablespoons baking powder
  • 2 teaspoons Redmond Real salt


  • Preheat oven to 350 degrees F. Grease 2 (4-hole) bagel pans and set aside.
  • Place the beef and the cubes of chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink.
  • Place the cooked beef mixture into a blender. Add the rest of the ingredients and puree until smooth.
  • Divide the mixture into the prepared bagel pans and bake in the oven for 16-22 minutes or until the bagels are cooked through. Remove from the oven and allow the bagels to cool in the pan before removing. NOTE: if you underbake them, they will shrink.
  • Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month.



Calories: 182.4 | Fat: 8.3g | Protein: 24.9g | Carbohydrates: 0.9g | Fiber: 0.3g | P:E Ratio: 2.8


“Emmerich Keto has changed my life forever. The list of my previous medical concerns ranged from cancer to gall bladder, to celiac, osteopenia, GERD, and on and on and on. 
I came across Maria Wojcik Emmerich (or my pixie angel as I refer to her), three years ago this month. With her books, website blog and personal health assessment, I was able to lose 86 pounds (and counting) and heal all of my ailments. 
My energy has skyrocketed, I learned how to cook as well as eat, and my health is better now at 53 than it was 20 years ago!!!! 
There are lots of ‘keto’ groups out there, but the truly magical one, is the one hosted by Maria and Craig.” Leisa

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Jeanie says:

    These Carnivore Bagels are the bomb!!!! Just can’t get over the bread like consistency! So awesome!

  • Alci ` says:

    I think you may have possibly made a mistake with the 2 TB of baking soda? That seemed really high to me at the time.

    Mine came out inedible because of saltiness and taste from the BS.

    Really I think I have to throw them out. And I was so looking forward to them.

    Texture and look is fine though.

  • Diane says:

    The link for the donut pans is for an ice cream maker. Help

  • Valerie says:

    These were great and so easy to make, but were too salty for my taste. I will make them again but with less salt.

  • Amber says:

    Can you use ground chicken instead of chicken breast?

  • Lisa Bander says:

    I’m excited to make these. Is the weight measurement of meat before or after cooking? Thanks!

  • Anonymous says:

    Do you always use a convection oven setting to bake? Totally different results I was learned in cooking class please?

    • Maria Emmerich says:

      I don’t. It depends on what I am baking. For example I do not use a convection oven to bake cheesecake because it causes cracks 🙂

  • Anonymous says:

    Oops sorry for the autocorrect.

  • Linda says:

    They are delicious, but they do not feel like bagels to me 😞 But I will continue to make them because they are yummy!!! I too will cut the salt back a bit. I know salt is key and I have no issue using it, but it was a bit salty for me and I love salt!

  • Gee Cee says:

    oh my goodness Maria, you are a magician! Never in a million years would I have thought something like this could be even edible. They are fantastic! I don’t have a bagel pan, so made a half batch in a tiny cake pan. So, so good.

  • Darling says:

    Congratulations to your baby’s becoming a USA citizen. your story always get me😢❤️ the carnivore Bagels are the bomb that’s what my daughter said. . They are so delicious and not salty at all I made e them with baking powder. Now you gonna have to write book in how to stop eating them . Yum yum
    Thank you so much!

  • Barb Hunt says:

    Hi Maria,
    How do you know they are cooked through. I used avocado oil to grease pan, baked 22 minutes, They shrank a lot. I would say they turned out dense, not bread like. Could it be the avocado oil? Thank you for such creative recipes. They keep me going in the WOE.

  • Taz says:

    I very seldom post anything online, but I just had this time. I made these into chocolate muffins with a choc frosting and they are incredible. My husband thought it was a “regular” choc muffin. The texture is really like a brownie. Finally, finally, finally, a totally guilt-free treat. Thank you so much for sharing all your wonderful recipes and knowledge.

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