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!

Basket full of almond flour bagels with a linen inside, ready to eat.

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 Iโ€™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!

Letโ€™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!

Cutting board with everything bagels on top and one smeared with cream cheese. Plants in the background and a butter knife with cream cheese.

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 ยฝ cups almond flour and ยฝ 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. 

Everything Bagel Seasoning in a small bowl, mixed up and ready to use.

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

Large mixing bowl full of dry ingredients. Another mixing bowl to the side with eggs, waiting to be whisked together.

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

Mixing bowl full of dry ingredients and a mixing bowl of wet ingredients to the side.

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

Mixing bowl full of wet ingredients with dry ingredients poured on top, ready to be mixed in.
Everything bagel batter in a bowl, stirred up and ready to bake

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

Silicon bagel mold full of bagel batter, sprinkled with everything seasoning.

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

Cutting board with homemade everything bagels on top, one sliced in half and toasted.

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, Iโ€™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.
Keto Everything Bagels with Goat Cheese and Smoked Salmon

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 – Iโ€™d love to know your favorite toppings!

Basket full of almond flour bagels with a linen inside, ready to eat.

Almond Flour Bagels

4.67 from 36 votes
Low-carb keto everything bagels made with almond flour are so easy to bake! This grain-free bagel recipe is easy to prepare and easy to customize too! Plus, it happens to be paleo-friendly.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bagels

Equipment

Ingredients

Almond Flour Bagels:

Everything Bagel Seasoning:

Instructions

Make the Everything Bagel Seasoning:

  • Stir together the ingredients for the everything bagel seasoning in a small bowl until well-combined. Set aside until ready to use.

Make the Keto Bagels:

  • Preheat the oven to 350 degrees F and set out your donut mold.ย 
  • 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, baking soda, and sea salt 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, filling the holes all the way up. Sprinkle liberally with additional everything bagel seasoning.
  • Bake on the center rack of the preheated oven 20 to 25 minutes, until bagels have risen quite a bit and are nice and golden-brown.
  • Allow bagels to cool at least 15 minutes before releasing them from the mold.
  • Slice in half, toast, and add your favorite toppings!

Nutrition

Serving: 1of 6 ยท Calories: 298kcal ยท Carbohydrates: 10g ยท Protein: 14g ยท Fat: 25g ยท Fiber: 5g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: almond flour, gluten free, grain free, keto, low-carb, paleo
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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 youโ€™re ready to eat one, thaw it at room temperature or in the refrigerator. Toast to your heartโ€™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.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Bowls, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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Questions and Reviews

  1. I made these in a regular size muffin pan (yield 12 little muffins). They are a perfect snack or meal replacement with a good spread. Tasty plain, too! I made them for my low carb paleo version of the Dash diet.

  2. Dear Julia, I am so happy to see this recipe, but until I can get that Navy Blue glittered silicone muffin tin, do you know if it’s possible for me to use an 8X4-inch loaf pan? Have you ever tried it> If not I will take the plunge. :).
    I am so excited, Thanks and take care…

    1. Hi Laura! I love the idea of turning this into a loaf of bread! I haven’t tried it myself, but I imagine it will work great. I would think baking it at 350 for 45 to 60 minutes would work. Let me know how it turns out! ๐Ÿ™‚

  3. Do we have to use the everything seasoning? If I wanted to make some plain bagels what would I substitute that with?

    1. Hi Lauren!

      You could just omit the Everything seasoning, or you can sprinkle the bagels with coarse sea salt if you like your bagels with a little salt ๐Ÿ™‚ Hope you enjoy!

  4. Just made these with mods! Substituted 1/2 cup of almond flour with Tapioca as suggested and since we didnโ€™t want all the seeds, made these with cinnamon!
    Smells great and taste great!

    1. I’m so happy to hear it, Lulu!! Cinnamon sounds amaaaaazing!! Thanks for the sweet note! ๐Ÿ˜€

  5. Do you need a bagel mold? Is the batter sticky? Could I mold into a bagel shape and cook on a cookie sheet?

    1. Hi Kate! The batter is pretty sticky, so I don’t think it would work well if you tried molding them into bagel shapes. You could use a muffin pan, though!

    1. Hi Janice,

      I haven’t tested the recipe without eggs yet, so I can’t be too sure. My guess is it would work, but that the bagels will turn out pretty dense. If you’re okay with that, I’d either go with Bob’s Red Mill’s egg replacer or flax eggs ๐Ÿ˜€ Let me know how it turns out! Hope you enjoy!! xo

  6. I just made these! The house smells amazing, the recipe (once I acquired the ingredients) went together quickly, the silicone doughnut pans are perfect and easy (no prep!). I think making them in a muffin tin would work as well.
    NEXT MORNING: Ok, my husband just ate his first one (he is the Keto diet guy) and while it’s nothing like a bagel (chewy, bready) he says it’s savory and filling and definitely would satisfy the bagel urge. So SUCCESS!

  7. Delicious. Just made them today. Thank you for sharing your recipe ?
    I’m certain I will make them again.
    What’s the breast way to store these just for a day or 2? Is room temp ok? Tightly or loosely sealed. Sorry to be a pest but gluten free stuff is so tricky sometimes.I
    Again, many thanks!

  8. Do you usually use all almond flour or do you use the combo of almond flour and tapioca starch? My donut pans are arriving today from Amazon and I’m anxious to try these. ?

    1. Hi JoAn! I use all almond flour and the bagels turn out great! If you aren’t following a keto diet and are going for a fluffier bagel that’s closer in texture to a regular bagel, you can replace some of the almond flour with tapioca for sure! Hope you enjoy!

    1. Hi Nancy,

      They don’t taste eggy. I would recommend adding an additional tablespoon of the everything bagel seasoning to the dough to be sure no egg flavor comes through. xo

  9. Hey there this recipe looks amazing, I will definitely give it a try as soon as I can. Iโ€™d probably make a few batches and store it the freezer, does these freeze well?

    1. Hi Yanis,

      The bagels freeze very well! I keep mine in a zip lock bag and simply thaw one out when I have a craving for one. Then I just slice it in half and toast it. Hope you enjoy!