Almond Flour Bagels (Gluten-Free, Dairy-Free, Low-Carb)
These almond flour bagels are a low-carb and gluten-free alternative to traditional bagels. Protein-packed thanks to the almond flour, these bagels have a golden exterior and a tender interior. They’re perfect for starting your day without so many carbs – enjoy them sweet or savory, it’s up to you! Totally gluten-free and dairy-free too.
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Bagels for Breakfast or Brunch!
I love enjoying a freshly-baked bagel on a lazy morning – whether with salmon and cream cheese or butter and jam, it doesn’t matter.
And now that Juan and I are making an effort to eat a diet lower in carbohydrates, these almond flour-based bagels are a delicious yet low-carb option!
Why You’ll Love this Recipe:
- Few Ingredients: You only need a small handful of ingredients to make these delicious low-carb almond flour bagels, all of which can be easily found in the grocery store (nothing fancy required!)
- Easy to Make: No yeast or rising time required, a batch of these almond bagels is ready in just 30 minutes!
- Low Carb, Gluten-Free & Dairy-Free: The best part is that this almond flour bagel recipe is low carb, and also 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this low carb almond flour bagel recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Almond Flour: Make sure to use blanched almond flour (which is made by processing almonds without the skins) to ensure a lighter texture and color. If you don’t have blanched almond flour, you may also use almond meal (which is made by processing almonds with their skins on), but it will result in a denser texture and darker color.
- Baking Powder: Baking powder is the only leavening agent to help the bagel dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder. I recommend using aluminum-free baking powder so there is no aluminum taste.
- Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
- Egg: Brushing the bagel dough with the beaten egg creates a beautiful golden brown exterior once baked.
- Sesame Seeds: I like using a mix of sesame seeds (black, white, brown) for topping the bagel dough.
- Parmesan Cheese: I used dairy-free parmesan cheese to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular parmesan cheese instead.
How to Make Almond Flour Bagels:
Mix Dry Ingredients:Â In a bowl, mix the almond flour, baking powder and salt.
Add Yogurt:Â Add the dairy-free yogurt. Mix until a slightly sticky dough forms.
Form Round Disc:Â Shape the dough into a round disc.
Divide into Portions:Â Divide the dough into 6 equal portions.Â
Form Bagel Shapes:Â Roll each portion into a ball and then create a hole in the center to form a bagel shape.
Place on Baking Sheet and Brush with Egg:Â Place the bagel-shaped dough on the lined baking sheet and use a pastry brush to brush the top of the dough with egg wash.
Sprinkle with Seeds & Cheese:Â Sprinkle seeds and a bit of dairy-free parmesan cheese on top.
Bake Until Golden Brown:Â Bake in a preheated oven at 350F for 20 minutes or until golden brown.
Cool Before Serving:Â Remove from the oven and let cool slightly before serving.
Dish by Dish Tips:
- Change Up The Toppings: If you like, feel free to sprinkle your favorite toppings of choice, such as everything bagel seasoning, poppy seeds.
- Storing: To store, place the cooled almond flour bagels in an airtight container and store in the refrigerator. I recommend slicing the bagels into half length-wise and then toasting them before eating.
Other Gluten-Free Bagels to Make:
- Greek Yogurt Bagels (Gluten-Free)
- Soft, Fluffy Gluten-Free Bagels (Dairy-Free)
- Gluten-Free Vegan Bagels (Dairy-Free)
Other Almond Flour Recipes to Enjoy:
Gluten-Free Bread Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Almond Flour Bagels (Gluten-Free, Dairy-Free, Low-Carb)
- Total Time: 30 minutes
- Yield: 6 bagels 1x
- Diet: Gluten Free
Description
These almond flour bagels are a low-carb and gluten-free alternative to traditional bagels. Protein-packed thanks to the almond flour, these bagels have a golden exterior and a tender interior. They’re perfect for starting your day without so many carbs – enjoy them sweet or savory, it’s up to you! Totally gluten-free and dairy-free too.
Ingredients
- 2 1/2 cups blanched almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened dairy-free Greek-style yogurt
- 1 egg, for brushing
- 1/4 cup sesame seeds for topping (optional)
- 1/4 cup dairy-free parmesan cheese, grated (for topping, optional)
Instructions
- Preheat & Line: Preheat the oven to 350F and line a large baking sheet with parchment paper or a silicon baking mat.
- Mix Dry Ingredients: In a bowl, mix the almond flour, baking powder and salt.
- Add Yogurt: Add the dairy-free yogurt. Mix until a slightly sticky dough forms.
- Form Round Disc: Shape the dough into a round disc.
- Divide into Portions: Divide the dough into 6 equal portions.
- Form Bagel Shapes: Roll each portion into a ball and then create a hole in the center to form a bagel shape.
- Place on Baking Sheet: Place the bagels on the lined baking sheet.
- Brush with Egg: Brush each bagel with the beaten egg.
- Sprinkle with Seeds & Cheese: Sprinkle seeds and a bit of dairy-free parmesan cheese on top.
- Bake Until Golden Brown: Bake in a preheated oven at 350F for 20 minutes or until golden brown.
- Cool Before Serving: Remove from the oven and let cool slightly before serving.
Notes
Almond Flour: Make sure to use blanched almond flour (which is made by processing almonds without the skins) to ensure a lighter texture and color. If you don’t have blanched almond flour, you may also use almond meal (which is made by processing almonds with their skins on), but it will result in a denser texture and darker color.
Baking Powder: Baking powder is the only leavening agent to help the bagel dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder. I recommend using aluminum-free baking powder so there is no aluminum taste.
Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
Egg: Brushing the bagel dough with the beaten egg creates a beautiful golden brown exterior once baked.
Sesame Seeds: I like using a mix of sesame seeds (black, white, brown) for topping the bagel dough.
Parmesan Cheese: I used dairy-free parmesan cheese to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular parmesan cheese instead.
Storing: To store, place the cooled almond flour bagels in an airtight container and store in the refrigerator. I recommend slicing the bagels into half length-wise and then toasting them before eating.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Bread
- Method: Baking
- Cuisine: Western
