Low Carb Almond Flour Bagels (Print-Friendly Format)
Soft, low carb almond bagels with a tender crumb and nutty flavor—simple to prepare and perfect for healthy meals.
# Required Ingredients:
→ Dry Ingredients
01 -
2 cups almond flour
02 -
1 tablespoon baking powder
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1 teaspoon salt
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2 tablespoons ground psyllium husk
→ Wet Ingredients
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2 large eggs
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2 tablespoons unsalted butter, melted
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1 tablespoon apple cider vinegar
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1 cup warm water
# How to Make It:
01 -
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, whisk together the almond flour, baking powder, salt, and ground psyllium husk until evenly combined.
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In a separate bowl, beat the eggs thoroughly until yolks and whites are fully blended. Whisk in melted butter and apple cider vinegar until smooth.
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Gradually add the warm water to the wet mixture, whisking to fully incorporate. Pour the wet mixture into the dry ingredients, mixing with a spatula until a thick dough forms.
05 -
Allow the dough to rest for 5 minutes so the psyllium husk can absorb the liquid and thicken the texture.
06 -
Divide the dough into 6 equal parts. Roll each portion into a ball, then create a hole in the center with your finger and gently stretch to form a classic bagel shape.
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Place the shaped bagels onto the prepared baking sheet, spacing them evenly to allow for expansion during baking.
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Transfer the tray to the oven and bake for 25 to 30 minutes, or until the bagels are golden brown and set.
09 -
Remove the bagels from the oven and cool them on a wire rack for at least 10 minutes before slicing and serving.
# Additional Information:
01 -
Almond flour is more delicate than wheat flour, so handle the dough gently.
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Allowing the dough to rest ensures proper thickening from psyllium husk, improving texture.
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If dough is excessively sticky, lightly dampen your hands or use a small amount of additional almond flour for shaping.
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Top with sesame or poppy seeds before baking for added flavor and texture.
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Allow bagels to cool completely before slicing to prevent a gummy crumb.