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Low Carb Almond Flour Bagels

These easy low carb almond flour bagels are made with just three main ingredients and bake up soft, golden, and lightly chewy. They're perfect toasted with cream cheese, avocado, eggs, or your favorite bagel toppings.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups 224 g fine blanched almond flour
  • 1 cup 240 g plain Greek yogurt
  • 2 teaspoons baking powder
  • 1 large egg beaten, optional for brushing
  • 1-2 tablespoons everything bagel seasoning optional

Method
 

  1. Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Mix the dry ingredients: Add the almond flour and baking powder to a medium bowl and whisk until evenly combined.
  3. Add the yogurt: Add the Greek yogurt and stir until a soft dough forms. If the dough is very sticky, let it sit for 2-3 minutes. If it is still difficult to handle, add almond flour 1 tablespoon at a time until workable.
  4. Divide the dough: Divide the dough into 6 equal portions.
  5. Shape the bagels: Roll each portion into a ball, then press your thumb through the center. Gently stretch the opening to create a bagel shape.
  6. Add toppings: Place the bagels on the prepared baking sheet. Brush the tops with beaten egg if using, then sprinkle with everything bagel seasoning.
  7. Bake: Bake for 20-24 minutes, or until the bagels are puffed and lightly golden on top.
  8. Cool: Allow the bagels to cool on the baking sheet for about 10 minutes before slicing.
  9. Serve: Slice and toast if desired. Serve with cream cheese, avocado, eggs, smoked salmon, or your favorite toppings.

Notes

  • Use fine blanched almond flour, not coarse almond meal, for the best texture.
  • Greek yogurt thickness varies between brands. If your dough is unusually wet, add a little extra almond flour gradually.
  • Don't add too much extra flour or the bagels can become dense and dry.
  • Make the center holes slightly larger than you want them because they will shrink as the bagels bake.
  • An egg wash is optional, but it gives the tops a more golden, bakery-style finish.
  • Let the bagels cool before slicing so the inside has time to set.
  • Toasting the cooled bagels gives them a better crisp exterior.