The Best Low Carb Almond Flour Bagels: 3 Main Ingredients

There are some recipes I make because they’re genuinely impressive, and then there are recipes I make because they solve a very specific problem. These low carb almond flour bagels are definitely the second kind.

I wanted something that felt like an actual bagel without needing regular flour, a long list of ingredients, or a complicated bread-making process. After experimenting with the texture, I settled on this simple version made with three main ingredients: almond flour, Greek yogurt, and baking powder.

The result is a soft, lightly chewy bagel with a golden outside that you can slice, toast, and cover with cream cheese just like a traditional bagel. I especially love adding everything bagel seasoning because it gives these a much more familiar bagel flavor.

They’re also incredibly easy to customize. Make them plain, add everything seasoning, use cinnamon and a little sweetener for a sweeter version, or turn them into breakfast sandwiches.

And although I call them low carb, they’re not completely carb-free. Almond flour and Greek yogurt still contain carbohydrates, so if you’re following a specific low-carb or keto plan, check the nutrition information on the exact brands you use.

Why You’ll Love These Almond Flour Bagels

The biggest reason I keep coming back to this recipe is how uncomplicated it is.

You don’t need yeast, proofing, kneading for ten minutes, or waiting around for dough to rise. The baking powder gives the bagels some lift while the Greek yogurt adds moisture and helps create a soft interior.

Here’s what makes them especially useful:

• Only 3 main ingredients
• No yeast required
• No rising time
• Naturally gluten-free when using certified gluten-free ingredients
• Lower in carbohydrates than traditional wheat bagels
• Soft enough to slice and toast
• Easy to customize with different toppings
• Great for breakfast or meal prep

The dough is also forgiving. It doesn’t need to look perfect before it goes into the oven. In fact, slightly imperfect homemade bagels are part of their charm.

What You Need

You only need three main ingredients for the dough.

Almond Flour

Use fine blanched almond flour, rather than almond meal.

Fine almond flour gives the bagels a smoother texture and lighter appearance. Almond meal contains the almond skins and tends to produce a coarser, heavier result.

Plain Greek Yogurt

I recommend thick, plain Greek yogurt.

Greek yogurt provides moisture and helps bind the almond flour together. Because different brands contain different amounts of moisture, you may need a tiny adjustment to the amount of almond flour depending on how wet your yogurt is.

Full-fat or reduced-fat Greek yogurt can both work.

Baking Powder

Baking powder gives the dough some lift while the bagels bake.

Make sure your baking powder is fresh. If it has been sitting in the cupboard for a very long time, it may not provide the same rise.

Optional Ingredients

These aren’t part of the three main ingredients, but they’re worth having if you want to customize the bagels.

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds
• Shredded cheese
• Egg for brushing the tops
• A pinch of salt, if your almond flour and yogurt are unsalted

For a sweet version, you can also add a small amount of cinnamon and your preferred granulated sweetener.

How to Make Almond Flour Bagels

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper. This makes cleanup much easier and helps prevent the bagels from sticking.

Step 2: Mix the Dry Ingredients

Add the almond flour and baking powder to a mixing bowl.

Whisk them together until the baking powder is evenly distributed throughout the almond flour.

This small step matters because you don’t want one bagel getting a concentrated pocket of baking powder.

Step 3: Add the Greek Yogurt

Add the Greek yogurt and stir everything together with a spatula or wooden spoon.

At first, the mixture may look crumbly. Keep mixing until the ingredients come together into a soft dough.

If the dough feels extremely sticky, add a little more almond flour, one tablespoon at a time.

Don’t add a large amount all at once. Almond flour absorbs differently depending on the brand and how finely it is ground.

Step 4: Divide the Dough

Once the dough comes together, divide it into six roughly equal portions.

You can make fewer, larger bagels if you’d rather have a substantial breakfast bagel, or divide the dough into smaller portions for mini bagels.

Step 5: Shape the Bagels

Roll each portion gently between your hands into a short rope.

Bring the ends together and press them firmly to form a ring.

Try to keep the hole fairly generous because it will shrink slightly as the bagels bake.

Don’t worry if your bagels aren’t perfectly symmetrical. Homemade bagels often look much more natural when they’re slightly different from one another.

Step 6: Add Your Toppings

Place the shaped bagels onto your prepared baking sheet.

If you’re using an egg wash, lightly brush the tops before adding your seasoning.

Sprinkle generously with everything bagel seasoning, sesame seeds, poppy seeds, or another topping of your choice.

Step 7: Bake

Bake for approximately 20 to 24 minutes, or until the bagels are puffed and lightly golden.

The exact baking time will depend on the size and thickness of your bagels.

Let them cool for several minutes on the baking sheet before transferring them to a rack.

Step 8: Slice and Serve

Once the bagels have cooled enough to handle, slice them horizontally.

They’re delicious with cream cheese, butter, avocado, eggs, smoked salmon, or your favorite breakfast toppings.

For an even better texture, slice and toast them before serving.

The Trick to Getting the Best Texture

The biggest thing I’ve learned with almond flour baking is that the dough should be soft, but not wet.

If your yogurt is particularly thin, the dough may be too sticky to shape easily. Instead of adding lots of flour immediately, give it a minute to sit.

Then add almond flour gradually if necessary.

On the other hand, adding too much almond flour can make the finished bagels dry and crumbly.

You’re looking for dough that can be handled and shaped without sticking excessively to your hands.

How to Shape Perfect Bagels

You have two easy options.

Rope Method

Divide the dough into six pieces, roll each piece into a rope, then connect the ends.

This gives you a classic bagel shape.

Hole-in-the-Middle Method

Roll each piece into a ball and use your thumb to press a hole through the center.

Gently stretch the hole until it’s approximately the size you want.

I actually prefer this method when I’m making these quickly because there’s less chance of the seam coming apart while baking.

Everything Bagel Version

The everything seasoning is my favorite way to make these.

After shaping the bagels, brush the tops lightly with egg wash and sprinkle generously with everything bagel seasoning.

The combination of sesame seeds, poppy seeds, dried garlic, dried onion, and salt gives the almond flour bagels much more of that classic savory bagel flavor.

If you’re watching sodium, use a lower-sodium seasoning blend or simply sprinkle on a smaller amount.

Ways to Serve Almond Flour Bagels

These aren’t limited to cream cheese.

Classic Cream Cheese

Slice the bagel, toast it, and spread generously with cream cheese.

For something extra, add sliced cucumber, tomato, or smoked salmon.

Avocado Breakfast Bagel

Toast the bagel and top it with mashed avocado, a fried or scrambled egg, and a little salt and pepper.

Egg and Cheese Breakfast Sandwich

Add scrambled egg and melted cheese between the two toasted halves.

You can also add turkey sausage or bacon if you want a more substantial breakfast.

Turkey and Cream Cheese

Spread cream cheese on the toasted bagel and add turkey, cucumber, lettuce, and tomato.

This makes a quick lunch when you don’t want a complicated sandwich.

Smoked Salmon Bagel

Cream cheese, smoked salmon, cucumber, red onion, and a sprinkle of everything seasoning make an especially good combination.

Cinnamon Bagel

For a sweeter variation, leave out the savory seasoning and add cinnamon with a small amount of your preferred sweetener.

Serve warm with cream cheese or nut butter.

Common Mistakes to Avoid

Using Almond Meal Instead of Fine Almond Flour

Almond meal is coarser and usually contains the almond skins.

It can work in some recipes, but for these bagels, fine blanched almond flour gives a smoother and more bagel-like texture.

Adding Too Much Almond Flour

This is probably the easiest mistake to make.

A sticky dough can make you want to keep adding almond flour, but too much can leave the finished bagels dense and dry.

Add it gradually.

Making the Bagels Too Thick

Remember that the dough will puff as it bakes.

If you make very thick rings with tiny holes, you may end up with something closer to a round bread roll than a bagel.

Give the center opening enough room.

Skipping the Cooling Time

I know it’s tempting to slice one immediately when it comes out of the oven.

Give it a few minutes first.

The interior continues to set as the bagel cools, so cutting into it while it’s extremely hot can make the center seem softer than it actually is.

Expecting Wheat-Bagel Texture

These are made with almond flour, so the texture won’t be identical to a traditional yeast-raised wheat bagel.

They’re softer and more tender, with a slightly nutty flavor.

That’s exactly what I like about them.

How to Store Them

Once completely cooled, store the bagels in an airtight container in the refrigerator.

Because they contain Greek yogurt and don’t contain the preservatives found in many packaged breads, I prefer refrigerating them rather than leaving them at room temperature for several days.

For longer storage, freeze them individually.

Slice them before freezing so you can put the halves directly into the toaster when you’re ready for one.

Can You Freeze Almond Flour Bagels?

Yes.

Let the bagels cool completely, slice them in half, and place them in a freezer-safe container or bag with parchment between layers if needed.

When you’re ready to eat one, toast the frozen halves until warmed through and lightly crisp.

I actually think they work particularly well this way because you can make a batch once and have an easy breakfast ready whenever you need it.

How to Make These Bagels More Filling

A plain bagel with cream cheese can be a quick breakfast, but you can make it more substantial by adding protein and healthy fats.

Try topping one with:

• Scrambled eggs and cheese
• Turkey and avocado
• Smoked salmon and cream cheese
• Egg and turkey sausage
• Cottage cheese and sliced tomato
• Peanut or almond butter for a sweeter option

If you’re specifically following a low-carb or keto diet, check the carbohydrate content of your toppings as well. The bagel itself isn’t the only part of the meal that contributes carbohydrates.

Are Almond Flour Bagels Keto?

They can fit into some keto or low-carb eating plans, but the exact carbohydrate count depends on the almond flour and Greek yogurt you use, as well as the serving size.

If you’re following a strict ketogenic diet, calculate the nutrition using the exact products in your kitchen rather than relying on a generic estimate.

Almond flour is naturally much lower in carbohydrates than traditional wheat flour, which is why it’s commonly used in low-carb baking.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferable because it’s thicker and contains less excess liquid. Regular yogurt may make the dough considerably wetter, so the amount of almond flour would need adjustment.

Why is my almond flour bagel dough sticky?

The most common reason is that your yogurt contains more moisture than the particular version used when developing the recipe. Add almond flour gradually until the dough becomes workable rather than adding a large amount at once.

Can I make these without everything seasoning?

Absolutely. Leave them plain, or use sesame seeds, poppy seeds, shredded cheese, cinnamon, or another topping you enjoy.

Can I make these dairy-free?

This particular recipe relies on Greek yogurt for moisture and structure, so simply replacing it with a random dairy-free yogurt may change the texture significantly. If you need a dairy-free version, the recipe would need to be adjusted specifically for the substitute.

Why did my bagels spread?

The dough may have contained too much moisture, or the bagels may have been shaped too loosely. Make sure the dough is soft but still sturdy enough to hold its shape before baking.

How do I get them more golden on top?

An egg wash before baking helps create a deeper golden finish. You can also bake them until they reach the level of browning you prefer, while watching carefully toward the end.

Final Thoughts

These 3-ingredient almond flour bagels are exactly the kind of recipe I like having around when I want something that feels a little more special than a basic piece of toast without spending an entire morning baking.

The dough comes together quickly, there’s no yeast to activate and no rising time to worry about, and once you have the basic recipe down, you can make them plain or change the toppings depending on what you’re craving.

My favorite is still the everything bagel version, toasted until the edges are lightly crisp and covered with cream cheese. But the egg-and-cheese version is probably the one I make most often when I need a breakfast that actually keeps me going.

If you’re looking for an easy low-carb breakfast, almond flour recipe, or gluten-free bagel alternative, this is a simple one to keep in your rotation.