Low Carb Almond Flour Bagels are about to become your new breakfast bestie. Whether you’re cutting carbs, ditching gluten, or just trying to sneak more protein into your morning routine, these chewy little miracles check all the boxes. With only 6 net carbs per bagel and just three main ingredients, they’re a no-fuss, high-reward kind of recipe.
Oh, and did I mention they’re deliciously versatile? Think breakfast sandwiches, bagel pizzas, or the classic schmear with cream cheese. You don’t need to be a pro baker—or even a morning person—to whip these up. And if your fridge looks like a barren wasteland most weekdays, these bagels are a pantry-hack dream. Low carb almond flour bagels aren’t just a recipe, they’re a life upgrade (with extra everything seasoning on top).
Table of Contents
What is Low Carb Almond Flour Bagels?
Low carb almond flour bagels are a gluten-free, high-protein take on your classic New York-style bagel—but without all the carbs or fuss. Made with almond flour, Greek yogurt, and baking powder (yes, really), these bagels come together in just about 30 minutes and bake up golden and chewy like the real deal. They’re perfect if you’re following a keto, paleo, or just generally health-conscious lifestyle.
The almond flour gives them a rich, slightly nutty flavor while keeping things low in carbs and high in fiber. And thanks to the Greek yogurt, they’ve got just the right amount of tang and moisture, holding together like a dream. No yeast, no boiling, no complicated rise times—just mix, shape, bake, and snack. They’re the kind of thing that makes you feel like you’ve got your life together, even if your dishwasher is full of sippy cups and last night’s dinner.
Reasons to Try Low Carb Almond Flour Bagels
First off, low carb almond flour bagels are the breakfast MVP if you’re watching your carbs but still crave something warm and chewy in the morning. Let’s be honest—scrambled eggs get old real quick. These bagels are easy to make (we’re talking one bowl, five minutes of prep kind of easy) and way cheaper than the fancy ones at the store that taste like cardboard. Plus, they’re freezer-friendly, which makes them a total win for meal prep queens.
They’re also super versatile—top ’em with avocado and chili flakes for a trendy brunch vibe, or slice them up for mini pizzas when you’re too tired to cook dinner. And let’s not forget: they only take about 30 minutes total. That’s less time than it takes to scroll Pinterest for healthy breakfast ideas. These bagels are your shortcut to a cozy, carb-conscious breakfast that doesn’t feel like a compromise.
Ingredients Needed to Make Low Carb Almond Flour Bagels
- 2 cups fine blanched almond flour
- 1 cup plain Greek yogurt
- 1 tablespoon baking powder
- Pinch of salt
- 1 large egg
- Everything seasoning or seasoning of choice
Instructions to Make Low Carb Almond Flour Bagels
Ready to bake your own low carb almond flour bagels at home? Follow this step-by-step guide for chewy, golden perfection every time. Whether you’re new to low-carb baking or just want a quick win in the kitchen, this walkthrough will help you nail it on your first try. Plus, we’ll share helpful tips and internal links to make things even smoother (and tastier).
Step 1: Preheat Your Oven and Prepare Your Pan
Start by preheating your oven to 375°F. This ensures your bagels bake evenly and achieve that gorgeous golden crust. While the oven is heating, line a baking sheet with parchment paper. This not only prevents sticking (almond flour can be a little clingy) but also makes cleanup a breeze. If you’re out of parchment, a silicone baking mat will do the trick.
Need help organizing your prep space? Check out our kitchen prep tips for faster cooking—they’ll make baking more enjoyable and efficient.
Step 2: Mix the Dough
In a medium-sized mixing bowl, add 2 cups of fine blanched almond flour, 1 cup of plain Greek yogurt, 1 tablespoon of baking powder, and a pinch of salt. Use a sturdy spoon or silicone spatula to combine the ingredients until they form a sticky, wet dough.
Don’t be alarmed if the dough looks soft—this is normal. The Greek yogurt is what keeps the bagels moist and chewy. Be sure you’re using Greek yogurt specifically, as regular yogurt is too runny for this recipe.
Tip: If your dough feels too sticky to manage, sprinkle in up to ¼ cup more almond flour, a tablespoon at a time, until it becomes workable.
Step 3: Knead and Divide the Dough
Transfer the dough onto a well-floured surface. Because almond flour lacks gluten, it won’t behave like traditional wheat dough—but that’s okay! Lightly dust the surface (and your hands) with rice flour or even coconut flour to reduce sticking. Knead the dough gently for about 1 to 2 minutes. You’re not building gluten here—just bringing it together and reducing tackiness.
Then, divide the dough into six equal portions. If you’re aiming for precision, feel free to use a kitchen scale. Otherwise, eyeball it or use a dough scraper or knife.
Looking for more low-carb flour options? Our guide to ingredient swaps for gluten-free baking has great suggestions for almond flour alternatives.
Step 4: Shape the Bagels
Now comes the fun part: shaping your bagels. Roll each dough portion into a ball. Press it into a round disk about ¾-inch thick, then use your thumb to poke a hole in the center. Gently widen the hole with your fingers to get that iconic bagel shape. You can also use the handle of a wooden spoon if you’re feeling fancy.
Place each shaped bagel onto your lined baking sheet, spacing them at least 2 inches apart. They’ll puff up as they bake and need room to spread.
Step 5: Brush with Egg Wash and Add Toppings
Crack a large egg into a small bowl, add a splash of water, and whisk it with a fork to make an egg wash. Brush this mixture lightly over the tops and sides of each bagel. This gives your bagels that beautiful shine and helps the toppings stick.
Sprinkle each bagel with your choice of topping—we love a generous dusting of everything seasoning, but feel free to go sweet with cinnamon and monk fruit or savory with garlic flakes and sesame seeds.
Love seasoning blends? Check out our roundup of must-have spice mixes for quick meals.
Step 6: Bake to Golden Perfection
Slide your baking sheet into the center rack of the preheated oven and bake for 22 to 25 minutes, or until the tops of the bagels are golden and slightly firm to the touch. Almond flour browns quickly, so keep an eye on them after the 20-minute mark.
Resist the urge to open the oven door too often. Each peek drops the temperature and may affect baking time.
Step 7: Cool Before Slicing
Once your bagels are perfectly baked, transfer them immediately to a wire cooling rack. This step is non-negotiable. As they cool, they continue cooking internally—about 5% more. Cutting into them too early could result in a soft or slightly undercooked center.
Let them rest for at least 10–15 minutes before slicing. Use this time to dream up your toppings, or start prepping your next breakfast. These also pair beautifully with a warm bowl of chicken noodle soup if you’re feeling cozy.
What to Serve with Low Carb Almond Flour Bagels
The best part about low carb almond flour bagels? They’re like a blank canvas for flavor. Keep it classic with cream cheese and smoked salmon, or go big with turkey, avocado, and spinach for a satisfying lunch bagelwich. Want something sweet? Add almond butter and a drizzle of sugar-free maple syrup for a cozy weekend treat. If you’re doing brunch, pair them with soft scrambled eggs and crispy bacon. Or keep it simple and serve with your favorite soup—like this comforting chicken and cabbage soup—for a warm, satisfying combo. They’re also a fantastic base for low-carb bagel pizzas if you’ve got picky kids (or midnight cravings). Basically, if you can dream it, these bagels can carry it.
Key Tips for Making Low Carb Almond Flour Bagels
- Use fine-blanched almond flour. It gives the smoothest texture—no one wants a gritty bagel.
- Greek yogurt is your glue. Don’t sub with regular yogurt; it’s not thick enough and the dough won’t hold.
- Don’t skip the knead. A quick 1-2 minute knead helps make the dough less sticky and easier to shape.
- Cool your jets (literally). Let the bagels cool completely before slicing. They’re still baking internally even after you pull them from the oven.
- Customize the seasoning. Not feeling everything bagel vibes? Try garlic powder, poppy seeds, or even cinnamon sugar for a sweeter take.
- Batch it. Double the recipe and freeze the extras—you’ll thank yourself on those busy mornings when the toaster is your best friend.
Storage and Reheating Tips Low Carb Almond Flour Bagels
Once cooled, store your low carb almond flour bagels in an airtight container in the fridge for up to 4 days. They’re great for grab-and-go breakfasts or quick lunches. To reheat, pop one in the microwave for 20 seconds or toast it in the air fryer for a few minutes to bring back that warm, fresh-out-of-the-oven feel. Want to freeze them? Go ahead! Just wrap individually in plastic wrap and freeze in a zip bag. Defrost overnight in the fridge or toss in the toaster straight from frozen for a crispy edge and soft center.
FAQs
Are these bagels keto-friendly?
Yes! With only about 6 net carbs per bagel, they fit easily into most keto plans.
Can I use coconut flour instead of almond flour?
Not in a 1:1 swap. Coconut flour absorbs way more moisture, so you’d need to majorly tweak the recipe.
What if my dough is super sticky?
Add a little more almond flour (start with ¼ cup). Also, don’t skip the kneading—it helps a lot.
Can I make these dairy-free?
Try using a dairy-free Greek-style yogurt alternative, but results may vary.
How do I freeze these?
Wrap individually in plastic, toss them in a freezer bag, and freeze for up to 2 months.
Final Thoughts
If you’ve been missing bagels on your low-carb journey, these low carb almond flour bagels are about to change your mornings. They’re easy, fast, and surprisingly satisfying. Plus, they’re endlessly customizable, whether you’re in a savory sandwich mood or craving something a little sweet. Just a few pantry staples and 30 minutes stand between you and a warm, fluffy, gluten-free bagel that doesn’t wreck your carb count. Bookmark this one—you’ll want it in regular rotation.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
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Best Low Carb Almond Flour Bagels – Easy and Gluten-Free
- Total Time: 30 minutes
- Yield: 6 bagels 1x
- Diet: Gluten Free
Description
These are the best low-carb almond flour bagels! They are chewy like traditional bagels but made with just 3 main ingredients. Enjoy them with cream cheese, for sandwiches, or as a base for bagel pizzas. Gluten-free and only 6 net carbs per bagel!
Ingredients
- 2 cups fine blanched almond flour
- 1 cup plain Greek yogurt
- 1 tablespoon baking powder
- Pinch of salt
- 1 large egg
- everything seasoning or seasoning of choice
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Add the almond flour, Greek yogurt, baking powder, and salt to a medium bowl. Mix to combine into a sticky, wet dough.
3. Pour the dough onto a well-floured surface (regular flour or rice flour will work), and knead the dough using your hands for 1-2 minutes until it becomes less sticky and easier to handle. Then divide the dough into 6 equal pieces.
4. Form each section of the dough into a ball, then flatten each into a circle and press your thumb into the center to make a hole. Lay the bagels 2 inches apart on the lined baking sheet.
5. Crack the egg in a small bowl with a splash of water and whisk it lightly. Then lightly brush the egg wash on the tops and sides of each bagel.
6. Add a sprinkle of everything seasoning or topping of choice and bake on the middle rack of the preheated oven until golden and fluffy, about 22-25 minutes.
7. Once the bagels are done baking, remove them from the oven, transfer them to a cooling rack, and let them cool for 10-15 minutes.
8. Slice and serve!
Notes
Fine-blanched almond flour works best in this recipe.
If your dough is sticky, then add ¼ cup more flour as needed.
Do not skip the cooling time, it is essential for fully-cooked bagels.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, or the air fryer until warmed through.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Healthy Breakfast Recipes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
