If you’re craving a delicious, homemade bread option that fits perfectly into a low carb lifestyle, you have to try this Low Carb Almond Flour Bagels Recipe. These bagels are soft, flavorful, and come with the perfect chewy texture you expect from a traditional bagel—all without the carb overload. They bring together nutty almond flour, a hint of tang from apple cider vinegar, and the unique binding power of psyllium husk to create a bread alternative that’ll have you reaching for seconds. Whether you’re managing your carb intake or just diving into gluten-free baking, this recipe is a total game-changer you’ll want to keep in your kitchen arsenal.
Ingredients You’ll Need
This recipe highlights a handful of simple but essential ingredients that each play a key role in making these bagels both tasty and low carb. From the almond flour that provides a tender crumb to the psyllium husk that adds that signature chew, every ingredient works together harmoniously.
- 2 cups almond flour: Gives a moist, slightly nutty base that’s naturally low in carbs and gluten-free.
- 1 tablespoon baking powder: Helps the bagels rise just enough for a light texture without fluffiness overpowering.
- 1/4 teaspoon salt: Enhances all the natural flavors and balances the sweetness of almond flour.
- 2 large eggs: Bind the ingredients and add richness and structure to the dough.
- 2 tablespoons melted butter: Adds moisture and a subtle buttery flavor to the bagels.
- 1 tablespoon apple cider vinegar: Brightens the dough and helps with the rise by reacting with baking powder.
- 1/4 cup warm water: Hydrates the psyllium and allows a pliable dough texture.
- 1 tablespoon ground psyllium husk: The secret to chewy, bready-like texture that mimics traditional bagels.
How to Make Low Carb Almond Flour Bagels Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This sets the stage for perfectly baked bagels that won’t stick and ensures even cooking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, baking powder, and salt. Stir them thoroughly until the mixture is uniform. This step ensures even distribution so every bite has balanced flavor and texture.
Step 3: Whisk the Eggs
In a separate bowl, whisk the two large eggs until completely mixed. This creates a smooth liquid base that will bind everything nicely later.
Step 4: Add Butter and Vinegar
Stick with the eggs and add the melted butter and apple cider vinegar. Whisk together until the mixture is silky and well blended, sealing in flavor and improving the dough’s rise.
Step 5: Incorporate Water
Slowly whisk in warm water to the egg mixture. This helps hydrate the ingredients and prepares the psyllium husk to work its magic for texture.
Step 6: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir well using a spoon or spatula. You want everything fully combined, but avoid over-mixing to keep the dough tender.
Step 7: Mix in Psyllium Husk
Sprinkle in the ground psyllium husk and mix until the dough begins to thicken noticeably. This fiber absorbs liquid and creates the classic chewiness associated with bagels.
Step 8: Let the Dough Rest
Allow the dough to rest for about 5 minutes. This gives the psyllium husk time to absorb moisture fully, letting the dough firm up enough to shape easily without falling apart.
Step 9: Divide Dough
Separate the dough into six equal portions. Rolling each into a ball creates consistent sized bagels that bake evenly and look picture-perfect.
Step 10: Shape the Bagels
Shape each dough ball into a round bagel by poking a hole through the center with your fingers, then gently stretching the hole to the desired size. This authentic shape is crucial for that classic bagel feel.
Step 11: Arrange for Baking
Place the formed bagels on your parchment-lined baking sheet, spacing them well apart. This prevents them from sticking together as they expand during baking.
Step 12: Bake Until Golden
Bake the bagels in your preheated oven for 25 to 30 minutes, or until they turn a lovely golden brown and feel firm to the touch. The aroma in your kitchen will start to hint at the delicious treat about to be enjoyed.
Step 13: Cool Before Serving
Remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes. Cooling ensures the bagels finish setting, making slicing smooth and easy without crumbling.
How to Serve Low Carb Almond Flour Bagels Recipe
Garnishes
These bagels are a perfect canvas for your favorite toppings. Try sesame seeds or everything bagel seasoning sprinkled on top before baking for extra crunch and flavor pop. After baking, classic cream cheese, avocado slices, or smoked salmon elevate this simple bagel to an indulgent bite.
Side Dishes
Pair your low carb almond flour bagels with fresh salads, scrambled eggs, or a bowl of soup for a wholesome, low carb meal. Their neutral flavor makes them surprisingly versatile with both savory and sweet sides.
Creative Ways to Present
Turn your bagels into little sandwich masterpieces with fillings like turkey and cheese or cucumber and herb cream cheese. For brunch, slice and toast them lightly, then serve open-faced with nut butter and fresh berries for a fresh, colorful presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the bagels tightly in plastic wrap or place them in an airtight container to keep them fresh. Stored properly, they will stay good for up to three days at room temperature, making them great for quick snacks.
Freezing
These low carb almond flour bagels freeze beautifully. Pop them in a sealed freezer bag after cooling completely. When you want one, simply thaw at room temperature or toast directly from frozen for an easy, grab-and-go breakfast.
Reheating
Reheat by toasting or warming them in the oven at 350°F for 5 to 7 minutes until heated through. This restores their fresh-baked flavor and chewy texture, making them just as delightful as when they came out of the oven.
FAQs
Can I substitute the almond flour with another type of flour?
Almond flour is key to keeping this recipe low carb and gluten-free. Alternative flours like coconut flour have very different moisture and texture properties, so swapping may require significant adjustments. For best results, stick with almond flour.
What role does psyllium husk play in this recipe?
Psyllium husk is essential as it absorbs moisture and gives the bagels their chewy, bread-like texture which is otherwise hard to achieve with low carb flours. Without it, the bagels might turn out crumbly or dense.
Can I make these bagels vegan?
This recipe relies on eggs and butter for structure and moisture, so making it fully vegan would require a different approach and substitutions like flax eggs and plant-based fats. However, that would change the texture quite a bit from this version.
How do I know when the bagels are done baking?
Look for a golden brown color on top and a firm feel when you gently press them. If you want to be certain, insert a toothpick into the thickest part—it should come out clean without wet batter.
Can I add flavors or mix-ins to the dough?
Absolutely! Adding herbs like rosemary or dried garlic powder creates savory twists, while a little cinnamon and sweetener could turn these into a low carb breakfast treat. Just fold mix-ins in before shaping the bagels.
Final Thoughts
I genuinely hope you fall in love with this Low Carb Almond Flour Bagels Recipe as much as I have. It’s a delightful way to enjoy bagels without leaning on high carb flours, and it’s surprisingly easy to make from scratch. Give it a try soon—you deserve to treat yourself to a bread option that satisfies both your cravings and your health goals!
