Low Carb Almond Flour Bagels

These Low Carb Almond Flour Bagels fill your kitchen with a nutty aroma and deliver chewy comfort without the carb-heavy feeling of regular bagels. They are my go-to when I want a breakfast that feels special but fits a low carb lifestyle. I love slathering them in cream cheese or loading them up with smoked salmon for a brunch that everyone can enjoy.

I first whipped up these bagels when I needed a bread fix but wanted to keep things low carb. They quickly became a family favorite and now I bake them almost every Sunday.

Ingredients

• Almond flour: Adds nutty richness and keeps things gluten free Look for superfine almond flour for the best texture
• Baking powder: Makes the bagels rise and feel light Use aluminum free for better flavor
• Salt: Boosts the flavor and balances sweetness Sea salt is preferred for a cleaner taste
• Large eggs: Help the dough hold together pasture raised if possible are my favorite
• Melted butter: Gives richness Browning the butter adds nutty notes if you like
• Apple cider vinegar: Activates the baking powder Choose raw unfiltered for more depth
• Warm water: Helps combine everything Just warm to the touch not hot
• Ground psyllium husk: Gives bagels their classic chewy bite look for a fine light-colored powder for best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit and line a baking sheet with parchment paper This ensures an even bake and keeps the bagels from sticking

Mix the Dry Ingredients:

Combine the almond flour baking powder and salt in a large bowl Use a whisk to break up clumps and get a uniform blend

Prepare the Wet Ingredients:

In a separate small bowl whisk the eggs until fully blended with no streaks Add the melted butter and apple cider vinegar Whisk again until smooth

Incorporate the Warm Water:

Slowly whisk the warm water into the wet mixture This helps the dough stay moist and workable

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients Stir well with a spoon or spatula Make sure there are no hidden pockets of almond flour

Add Psyllium Husk:

Sprinkle in the ground psyllium husk and mix thoroughly The dough will start to thicken almost immediately but keep mixing for even distribution

Let the Dough Rest:

Allow the dough to sit for around five minutes The psyllium husk will absorb moisture making the dough easier to handle

Shape the Bagels:

Divide the dough into six equal portions Roll each into a ball Using your finger make a hole in the middle Stretch gently to form a bagel shape

Arrange on the Baking Sheet:

Place the shaped bagels on your prepared sheet Give them a little space to rise and crisp up

Bake the Bagels:

Slide the baking sheet into the oven Bake for about twenty five to thirty minutes They should be golden brown and firm when ready

Cool Before Slicing:

Remove the bagels from the oven and place on a wire rack Let cool for at least ten minutes Slicing too soon can make the centers gummy

Save

My favorite part is how the psyllium husk gives that authentic chew You would not believe how many weekend breakfasts these have saved when my gluten free friends dropped by unexpectedly

Storage Tips

These bagels keep best in an airtight container at room temperature for two days If you want to store longer refrigerate for up to a week or freeze for a month Slice before freezing for easy toasting

Ingredient Substitutions

If you are out of butter try coconut oil for a dairy free option Flax eggs sub well if you avoid eggs though the texture will be less chewy Sunflower seed flour can replace almond flour for those with nut allergies

Serving Suggestions

Try them toasted with whipped cream cheese Layer with tomato and avocado or turn them into mini sandwiches My favorite is a classic lox and capers breakfast with lots of fresh dill

Cultural and Historical Context

Bagels have a rich Eastern European heritage Traditionally made with wheat these almond flour versions keep the signature texture but cater to today’s gluten free trends It is fun to connect the old with the new in my kitchen

Frequently Asked Questions About Recipes

→ How do I make these bagels less crumbly?

Ensure you mix the psyllium husk thoroughly and allow the dough to sit for five minutes before shaping. This absorbs moisture and creates a firmer dough for easier handling.

→ Can I use an egg substitute?

Yes, a flaxseed or chia seed egg can work, but the texture may change slightly and become less airy. Mix one tablespoon ground seeds with three tablespoons water per egg.

→ What toppings work best before baking?

Sesame seeds, poppy seeds, or everything bagel seasoning can be sprinkled on top of the shaped dough for added crunch and flavor.

→ Are these suitable for freezing?

Absolutely. Once cooled, slice bagels in half and store them in an airtight bag or container in the freezer for up to a month. Toast directly from frozen for best results.

→ Why let the baked bagels cool before slicing?

Cooling helps set the crumb and prevents the interior from becoming gummy or misshapen when cutting.