> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Lox and Whipped Avocado Cream on Cassava Flour Bagel Thins - URL: https://thatpaleochick.com/lox-whipped-avocado-cream-cassava-bagel-thins/ - Published: 2026-10-11T22:39:15.000Z - Updated: 2026-10-11T22:39:15.000Z - Description: Cassava flour bagel thins with whipped avocado cream, wild-caught lox, capers, and fresh dill. All the flavor of the classic, none of the grain or dairy. - Author: Krista Wade - Tags: Recipe, Paleo, Breakfast, Gluten-Free, Grain-Free, Nut-Free, Pescatarian, Mediterranean, Sugar-Free, Anti-Inflammatory, Lox, Smoked Salmon, Avocado, Cassava Flour, Bagel, Capers, Red Onion, Dill, Seafood, Celiac-Friendly, Low-Purine Every bagel-with-lox craving I have ever had starts with the same thing: that chewy, slightly dense base that holds up under a pile of toppings without going soggy in thirty seconds. The cream cheese is the other half of that equation. It has to be thick, tangy, and rich enough to actually taste like something. Those two problems kept me from even trying to make a paleo version for a long time, because most grain-free 'bagels' are either too eggy, too cakey, or they collapse the second you pick them up. And most dairy-free cream cheese swaps taste like nothing or, worse, like a project. So here is what actually works. Cassava flour is the bagel swap. It is the one grain-free flour that behaves like a real starchy dough instead of a nut-flour pancake in disguise. Otto's is my go-to brand. The texture is genuinely chewy and slightly dense, the crust has some structure, and when you load on the toppings, these hold together. They are thin by design, which means a better topping-to-base ratio and they bake up faster. For the cream cheese, I went with whipped avocado cream instead of cashew cream. Avocado gives you that same fatty, silky richness, and with coconut cream, fresh lemon, garlic, and chives, it lands somewhere that feels both fresh and indulgent. Nothing one-note about it. Pile on wild-caught lox, capers, red onion, cucumber, and fresh dill, and this is everything a bagel with lox is supposed to be, just without the wheat, the dairy, or the processed everything. --- ## Nutritional Benefits ### Cassava Flour - Cassava flour is made from the whole root of the cassava plant, making it naturally grain-free and gluten-free. - It contains resistant starch, which research suggests may support a healthy gut microbiome by serving as a prebiotic fiber source (Baxter et al., 2019, Cell Host & Microbe). - It provides a source of complex carbohydrates for sustained energy without the blood sugar spike associated with refined wheat flour. ### Wild-Caught Smoked Salmon (Lox) - Wild-caught salmon is one of the richest dietary sources of long-chain omega-3 fatty acids (EPA and DHA), which research links to cardiovascular and brain health (Rimm et al., 2018, Circulation). - It delivers high-quality complete protein to support muscle maintenance and satiety. - Cold-smoked salmon (lox-style) retains more of its omega-3 content than heat-cooked fish. ### Avocado - Avocados are rich in monounsaturated fatty acids, particularly oleic acid, which the FDA recognizes as a fat that may reduce the risk of coronary heart disease when replacing saturated fat. - They provide nearly 20 vitamins and minerals per serving, including potassium, folate, and vitamins K, C, and B6 (USDA FoodData Central). - The healthy fat content in avocado may help increase the absorption of fat-soluble nutrients from the other toppings, like the carotenoids in dill and cucumber. ### Capers and Fresh Dill - Capers are a concentrated source of quercetin, a flavonoid antioxidant that research suggests may help protect cells from oxidative stress (Boots et al., 2008, European Journal of Pharmacology). - Fresh dill provides vitamin C and small amounts of manganese, and has been used in traditional food culture worldwide as a digestive herb. - Both capers and dill bring big flavor with negligible calories, making them nutritional overachievers as toppings. --- ## FAQs ### Can I make the cassava bagel thins ahead of time? Yes. Bake them, let them cool completely, then store in an airtight container at room temperature for up to 2 days, or freeze them (unsliced) for up to a month. Toast lightly before assembling. ### My avocado cream turned brown before I served it. What went wrong? The lemon juice in the recipe slows oxidation significantly, but air is the enemy. Press plastic wrap directly onto the surface of the whipped avocado cream (not just over the bowl), and refrigerate it. Make it as close to serving time as you can. It keeps well for about 4 hours this way. ### Can I use hot-smoked salmon instead of cold-smoked lox? You can. Hot-smoked salmon has a flakier, cooked texture and a smokier, bolder flavor compared to the silky, delicate quality of lox. It works and it is delicious, just a different vibe. Both are great choices. ### Is this recipe Whole30 compliant? The toppings and avocado cream are Whole30 compliant, but technically bagels are a baked good and Whole30 discourages grain-free bread and baked good recreations during the 30 days. If you are doing a strict Whole30, skip the bagel thins and pile the lox, avocado cream, capers, and veggies over thick cucumber rounds or into lettuce cups instead. ### What brand of cassava flour do you recommend? Otto's Naturals is the gold standard for cassava flour baking and what this recipe was developed with. Different brands vary significantly in texture and absorbency, so if you use another brand, you may need to adjust the water slightly to get the dough to come together. ### Can I make this nut-free? It already is. Cassava flour and avocado are both naturally nut-free. Just double-check your smoked salmon label for any added ingredients if nut allergies are a concern in your household. --- If you make this one, I really want to see it. Tag me on Instagram so I can admire your lox situation. And if you are new here and trying to figure out how to eat real food without feeling like you are giving everything up, this recipe is a good place to start. You are not losing a thing. How did your **Lox and Whipped Avocado Cream on Cassava Flour Bagel Thins** turn out? Tag **@ThatPaleoChick** and share it! #paleobreakfast #paleobagelwithlox #cassavaflour #dairyfreebreakfast #grainfreebreakfast #paleorecipes #smokendsalmon #realfoodbreakfast #thatpaleochick #glutenfreebreakfast ## Lox and Whipped Avocado Cream on Cassava Flour Bagel Thins Cassava flour bagel thins topped with silky whipped avocado cream, wild-caught lox, capers, red onion, and fresh dill. Every bite of classic bagel-with-lox flavor, completely grain-free and dairy-free. - Prep time: 20 min - Cook time: 18 min - Total time: 38 min - Servings: 4 servings (8 bagel thin halves) ### Ingredients - FOR THE CASSAVA BAGEL THINS: - 1 1/2 cups cassava flour, plus more for dusting - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon fine sea salt - 1 teaspoon garlic powder - 1 tablespoon poppy seeds, plus more for topping - 1 tablespoon sesame seeds, plus more for topping - 1 teaspoon dried minced onion, plus more for topping - 2 large eggs - 3 tablespoons extra-virgin olive oil - 1/3 cup warm water, plus more as needed - 1 egg, beaten (for egg wash) - FOR THE WHIPPED AVOCADO CREAM: - 2 ripe avocados, pitted and peeled - 3 tablespoons full-fat coconut cream - 2 tablespoons fresh lemon juice - 1 small clove garlic, minced - 1/4 teaspoon fine sea salt - 1/4 teaspoon white pepper - 2 tablespoons fresh chives, finely chopped - FOR THE TOPPINGS: - 6 oz wild-caught smoked salmon (lox-style, cold-smoked) - 3 tablespoons capers, drained - 1/4 small red onion, very thinly sliced - 1/4 English cucumber, very thinly sliced - Fresh dill sprigs, to serve - Lemon wedges, to serve - Flaky sea salt and cracked black pepper, to finish ### Instructions 1. Preheat your oven to 400°F and line a large baking sheet with parchment paper. 2. Make the bagel thins: In a large bowl, whisk together the cassava flour, cream of tartar, baking soda, salt, garlic powder, poppy seeds, sesame seeds, and dried minced onion until combined. 3. In a separate small bowl, whisk together the 2 eggs, olive oil, and warm water. Pour the wet ingredients into the dry and stir until a soft, pliable dough forms. If the dough feels crumbly, add warm water one tablespoon at a time until it comes together without sticking. 4. Divide the dough into 4 equal balls. Lightly dust your palms with cassava flour. Press and shape each ball into a flat disc roughly 4 inches in diameter and about 1/2 inch thick. Use your thumb or a finger to press a hole through the center of each disc, stretching it to about 3/4 inch so it holds its shape while baking. 5. Place the bagel thins on the prepared baking sheet. Brush the tops with beaten egg wash, then sprinkle generously with extra poppy seeds, sesame seeds, and dried minced onion. 6. Bake for 16 to 18 minutes, until the tops are golden and the edges feel set and firm. Do not overbake, cassava can dry out quickly. Transfer to a wire rack and allow to cool for at least 10 minutes before slicing. They firm up as they cool. 7. While the bagel thins bake, make the whipped avocado cream: Add the avocados, coconut cream, lemon juice, garlic, salt, and white pepper to a food processor. Process until completely smooth and fluffy, scraping down the sides as needed. Taste and adjust lemon juice or salt. Fold in the chopped chives by hand. Transfer to a bowl and press plastic wrap directly onto the surface to prevent browning. Refrigerate until ready to use. 8. To assemble: Slice each cooled bagel thin in half horizontally. Spread a generous layer of whipped avocado cream on each half. Layer with thin cucumber slices, then drape the smoked salmon over the top. Scatter capers and red onion over the salmon, then tuck in a few sprigs of fresh dill. 9. Finish with a small pinch of flaky sea salt, a crack of black pepper, and a squeeze of fresh lemon. Serve immediately. ### Nutrition per serving - Calories: 390 - Total Fat: 24g - Carbohydrates: 28g - Protein: 18g - Dietary Fiber: 5g - Sugar: 2g