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These almond flour bagels are the best easy low-carb bagels! They are chewy like traditional bagels and made with just 3 main ingredients. Enjoy them with cream cheese, for sandwiches, or even as a low-carb base for bagel pizzas. Gluten-free and only 6 net carbs per serving!
I received so many comments on whether you could make these 3 ingredients bagels with almond flour. So, I decided to create these NEW homemade almond flour bagels. They are made with the same combo of flour + Greek yogurt using similar steps except I replaced the regular flour with almond flour.
The result is these chewy, flavorful, low-carb bagels that are also gluten-free! And who doesn’t love bagels? They are so easy to make with just 3 clean, low-carb ingredients in about 30 minutes ( with most of the time being the baking time).
They make breakfast time even easier since you can make a batch and store and reheat them for quick meals or snacks all week long!
You may also love this healthy breakfast pizza that uses a similar dough and is so good!
Reasons to love these bagels
- Easy to make with just 3 main ingredients
- They store and reheat great!
- Best low-carb bagels with 6 net carbs per bagel!
- Chewy texture like regular bagels
- They go with so many things – use them for sandwiches, turn them into croutons or bagel chips, or just enjoy with cream cheese or butter!
Jump to:
- Reasons to love these bagels
- What kind of yogurt is best for homemade bagels?
- Do I need to boil these bagels?
- Ingredients For Almond Flour Bagels
- Recommended Kitchen Tools
- How To Make Homemade Bagels With Almond Flour
- Taste and Texture
- Expert tips for the best results
- Ways to serve these bagels
- FAQs
- More Healthy Bread Recipes
- Almond Flour Bagels
What kind of yogurt is best for homemade bagels?
Plain Greek yogurt is the best since it does not have much flavor and acts as a binding agent for the bagels but also keeps them moist and not dry. Not to mention the fact that Greek yogurt is low in carbs, sugar-free, and higher in protein. You can use whole-fat, low-fat, or nonfat plain Greek yogurt. Here are some of my favorite yogurt brands:
Do I need to boil these bagels?
No, this bagel recipe is so easy, it does not require any boiling and the bagels come out nice and golden brown. They are crusty on the outside with a delicious fluffy center.
Ingredients For Almond Flour Bagels
- Almond flour – blanched almond flour is best since it is nice and fine for more airy, fluffy bagels. I used super fine almond flour. Most almond flours should work but you may need to add more if your dough is too sticky.
- Greek yogurt – any plain Greek yogurt will work. I used Chobani nonfat plain Greek yogurt.
- Baking powder – acts as a leavening agent to help the bagels puff up as they cook.
- Egg – for the egg wash brush on the bagels to get them that nice golden outer crust.
- Toppings: everything seasoning, sesame seeds, poppy seeds, asiago cheese
Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.
Recommended Kitchen Tools
- Mixing bowls
- Measuring cups + measuring spoons
- Baking sheet
- Parchment paper
- Rubber spatula
How To Make Homemade Bagels With Almond Flour
Here is a summary of the steps for making these healthy, easy almond flour bagels with Greek yogurt.
- Add the almond flour, Greek yogurt, and baking powder to a medium mixing bowl. Add a pinch of salt for even more flavor.
- Mix to combine into a sticky wet dough.
- Pour the bagel dough onto a well-floured surface and use your hands to knead it for 1-2 minutes.
- Then divide the dough into 6 equal portions.
5. Roll each section of dough into a ball, press it into a circle shape, then press your thumb in the center to make a hole.
6. Place the formed bagels onto a lined baking sheet, brush them with egg wash, and top with your desired toppings.
Bake the almond flour bagels for 22-25 minutes at 375°F until golden, then let them cool for at least 10 minutes before serving.
Taste and Texture
These almond flour bagels are not as thick and fluffy as regular bagels but they do resemble bagels and are so delicious! The flavor is amazing and you can slice them and enjoy them smeared with cream cheese or butter or use them as a sandwich for bread. They would also make a wonderful base for low-carb bagel pizzas!
Expert tips for the best results
- Working with the bagel dough – this dough is wet and sticky so using a good amount of flour on your hands and the surface you are using to knead the dough is key. I didn’t need to use much flour but it was easier with it. Note: if your kitchen is more humid and your hands are warm then the dough will be stickier. I sometimes need to add a bit more flour, ¼ cup at a time until the dough gets less sticky and becomes easier to handle.
- Cooking time – ovens vary so I suggest cooking the bagels for 22-25 minutes then check them and continue cooking as needed.
- Do not skip the cooling time – as with my other easy bagel recipes the cooling time for these bagels is essential. They will continue to cook about 5% more while they cool. Cutting them too soon will result in undercooked bagels.
Ways to serve these bagels
We love to serve them with a generous smear of cream cheese or butter as a side for breakfast with eggs and bacon. I also love these bagels sliced and toasted to use for an avocado egg sandwich that is amazing! You can also slice them in half and use them as a base for pizza or cut them into bagel chips or croutons.
FAQs
Can you use dairy-free yogurt in this bagel recipe?
Although I haven’t tested a dairy-free version of this recipe, I believe plain, dairy-free Greek yogurt would work fine.
What do I do if my bagel dough is too sticky?
If you find that your bagel dough is sticky, add a bit more almond flour to the dough, in ¼ cup increments. I have had to add ¼-1/2 cups more flour a couple of times and other times 2 cups was enough. It depends on how humid your kitchen is at the time you are mixing the dough.
How do you store homemade almond flour bagels?
Leftover bagels can easily be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or air fryer until warmed through.
Can you freeze these low-carb bagels?
I do not recommend freezing them since they are likely to become dry and crumbly when frozen and thawed.
More Healthy Bread Recipes
Looking for other recipes like this? Try these:
Did you try this almond flour bagel recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
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Almond Flour Bagels
- 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
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Add the almond flour, Greek yogurt, baking powder, and salt to a medium bow. Mix to combine into a sticky, wet dough.
- 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. I like to use a knife or food mover to do this.
- 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. You can also use the end of a wooden spoon to do this. Lay the bagels 2 inches apart on the lined baking sheet. Continue until you have formed all 6 bagels.
- 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. 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.
- 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. Do not skip this step!!! They will continue to cook 5% more as they cool.
- 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 int 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
The recipe says you can use other types of almond flour, you absolutely can NOT use natural almond flour. What a mess, I added probably 1/4 cup of flour, still sticky and exretremly hard to work with. I probably had a bagels worth of dough left on floured surface.
Hi Rita, I am so sorry that this recipe did not turn out for you. I did test this recipe using several different types of almond flour and they all worked. I am not sure what type of natural almond flour you used but it should work with most types of almond flour, Blanched almond flour worked best of course.
Thank you! These were so easy to make and came out delicious! I love the texture too. I can’t wait to play around with different toppings.
Thank you, Martha! I am so glad you liked them!
I just made these and had a similar experience with it being too wet. I ended up adding about a half a cup of bronze chief flour that I bought from the Amish. Bronze chief flour is a hard red spring wheat. So it does contain gluten, but it is not the genetically modified gluten that we find in the over-processed American flour mills. They turned out really well. I scooped them out with an extra large cookie scoop, flattened them slightly, and then sprayed oil on my finger to make the bagel center. The texture is more biscuit-like than bagel-like but I really enjoyed the little sandwich I made with it.