Almond Flour Bagels

Low-carb keto everything bagels made with almond flour. These tasty almond flour bagels are grain-free, packed with protein and healthy fats, and are so easy to bake!

One of my much coveted rituals when I was a kid was going to work with my mom during the summers to earn some extra money. We would stop at the local bagel shop before work and I’d get a toasted everything bagel smeared liberally with butter.

When I began eating gluten-free, it was not only difficult to find gluten-free bagels, but more importantly, good gluten-free bagels.

WELL.

Recently, the nostalgic need for revisiting that childhood experience hit so assertively that I made it my mission to make grain-free low-carb keto everything bagels at home!

So here we are, baking a batch of almond flour everything bagels that happen to be low-carb, a good source of healthy fats, fiber, and protein. Bagels with benefits!

Let’s discuss the main ingredients for keto bagels in detail.

Ingredients for Almond Flour Bagels:

Almond Flour: Taking the place of regular all-purpose flour, we use almond flour to make gluten free everything bagels. I recommend using finely ground almond flour for the best results.

Eggs: The batter holds together nicely with the use of eggs! One person reported back that flax eggs worked as a replacement, but I have not tested this myself.

Flax Seed: Ground flax seeds bring omega 3 fatty acids and also act as a binding agent, similar to eggs.

Baking Soda and Apple Cider Vinegar: The leavening agent here is baking soda, and cider vinegar activates it for the right chemical reaction.

Everything Bagel Seasoning: Use store-bought, or make homemade everything bagel seasoning. I doubled Natalie Perry’s recipe for Everything Bagel Seasoning to flavor these beauties, which leaves you with some extra seasoning.

It includes white sesame seeds, black sesame seeds, minced garlic, minced onion, poppy seeds, and sea salt.

You can use this seasoning for sprinkling on your avocado toast, scrambled eggs, roasted veggies, you name it!

Recipe Adaptations:

• This recipe has not yet been tested with other flours, so at the moment, I do not recommend any substitutions for the almond flour.
• For a more bagel-like texture, use 1 ½ cups almond flour and ½ cup tapioca flour or arrowroot flour.
• Omit the everything bagel seasoning to make these plain bagels. Use it as a base recipe for all your keto bagel recipes!
• For sweet bagels, add 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon to the batter.
• Use an egg wash for a lacquered bagel top.

Now that we have covered the basic ingredients, let’s make this paleo bagel recipe. I included step-by-step photos below to make it extra easy!

How to Make Almond Flour Bagels:

Preheat the oven to 350 degrees F and break out your donut mold. I use a silicone donut mold, which does not need to be sprayed or oiled prior to using.

Stir together the ingredients for the everything bagel seasoning. 

Whisk together the eggs and cider vinegar in a mixing bowl until well combined.

Stir together the almond flour, ground flax seed, everything bagel seasoning and baking soda in a separate mixing bowl.

Pour the beaten egg mixture into the mixing bowl with the flour mixture and stir well.

Transfer the bagel dough to the donut mold and sprinkle liberally with additional everything bagel seasoning.

Bake! Allow the bagels to cool at least 15 minutes before removing them from the mold.

Enjoy your bagels toasted with your favorite toppings!

Bagel Topping Ideas:

Personally, I feel like everything bagels are a savory affair. You could absolutely go with sweet toppings like almond butter, sliced banana, peanut butter and jelly, etc, but I prefer the salty approach. Here are some ideas:

• You can go traditional with your standard cream cheese, or do as I do and smear with ghee or goat cheese. Recently, I’ve been adding smoked salmon.
• Cheddar cheese, scrambled eggs and bacon.
• Avocado and sunny side up or fried egg.
• Goat cheese, sun-dried tomatoes, sauteed spinach.
• Gouda cheese, turkey, pesto sauce.

Storage Tips:

1. Room Temperature: Store bagels in a sealed container on the counter for up to 2 days.
2. Refrigerator: Refrigerate leftover bagels in an airtight container for up to 7 days.
3. Freezer: Freeze bagels for up to 2 months in a freezer bag.

And that’s it! These low-carb bagels are the perfect breakfast or grab-and-go snack.

If you’re into grain-free breads, try my Paleo Sandwich Bread or Paleo Cornbread!

Enjoy! Let me know what you do with your bagels – I’d love to know your favorite toppings!

Frequently Asked Questions

Can I make these bagels with coconut flour?

You would need to use an entirely different recipe for coconut flour bagels. Coconut flour absorbs four times more liquid and requires more eggs than almond flour, making it impossible to perform a 1:1 swap.

Can I Freeze Homemade Bagels?:

Yes, absolutely. Simply place them in a zip lock bag, seal them up, and freeze them for up to 1 month. When you’re ready to eat one, thaw it at room temperature or in the refrigerator. Toast to your heart’s delight and go from there.

Can I Bake These Without a Bagel Mold?

YES, absolutely! You can use a muffin tray instead. Just be sure to spray/grease it first. You won’t end up with a standard bagel shape, but you will still be able to enjoy these lumps as rolls.

As an alternative, drop mounds of dough onto a parchment-lined baking sheet and bake similarly to biscuits.