Low Carb Bagel Recipe (2024)

These low carb bagels are a great alternative to your standard bagel, but rather than using refined flour, they’re made with almond flour! Not to mention, there are only five ingredients and they taste so much more fluffy and fresh when you make them yourself! {gluten-free, keto, & vegetarian}

I’ve been seeing all of these recipes for homemade bagels floating around the internet lately and it has definitely piqued my curiosity.

Now don’t get me wrong.

I’m all for carbs, but also love testing out lower carb options every once in a while too.

ESPECIALLY when they involve almond flour.

There’s something about baking with almond flour that gets me every. single. time.

I love the fluffy texture and nutty flavour that it lends, and this low carb bagel recipe is no exception!

Ingredients for low carb bagels {keto bagels}

Who would’ve thought that homemade low carb bagels would only require five simple ingredients?!

Here’s what you’ll need to create these fluffy bagels:`

• Blanched Almond flour
• Baking powder
• Cream cheese
• Mozzarella cheese
• Egg
• Everything but the bagel seasoning

Is your mind officially blown?

So. Simple.

How to make this low carb bagel recipe

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix together the almond flour and baking powder.

In a separate medium bowl, add the cream cheese and mozzarella cheese. Microwave for 1-2 minutes until melted. Stir to combine the two cheeses together. It should be nice and creamy.

Scrape the cheese mixture into the bowl of a food processor using a spoon or a spatula.

Add the egg and blend until smooth.

Add the almond flour mixture and blend until combined. A sticky dough should form.

Place some oil on your hands to prevent your hands from sticking to the dough. Evenly divide the dough into six equal mounds.

Pick up one serving of the dough and roll between your hands so that it resembles a snake. Form the “snake” onto a circle, attaching the two ends together on the baking sheet. Repeat with the remaining mounds of dough.

Top with the “everything bagel” seasoning. I found that the best way to do this was to pour a bit of the seasoning into my hand and press it into the surface of each bagel using my fingers. When I sprinkled it on from the jar, it just bounced off.

Don’t want to waste all of the goodness in that seasoning!

Bake the bagels for 12 minutes or until lightly browned on surface and no longer doughy.

The bagels will still be a little soft when fresh out of the oven. Allow them to cool before removing from tray.

What if I don’t have a food processor?

If you don’t own a food processor, no worries. You can still make these bagels happen using your hands instead!

The hand method: The first few steps will be similar process to the one we used with the food processor. Start by melting the cheese in the microwave or over the stove. Mix in the egg until thoroughly combined. Add the almond flour and baking powder mixture and stir until combined. The dough should be mixed thoroughly.

At this point, you may wish to place the dough in the fridge for a bit if you have time. By cooling it, it can help to reduce some of the stickiness and make it easier to handle. Before handling the dough, make sure that you rub some oil over your hands.

Divide the dough into six even portions and roll between hands. Form a circle with the dough and press the ends together. Place on the baking sheet lined with parchment paper and bake.

How to prevent the dough from sticking to your hands

So when you’ve mixed the dough in the food processor or by hand, you may notice that the dough is super sticky. Nothing is more frustrating than having a bunch of dough stick to your hands.

The solution?

Rub a bit of oil over the surface of your hands before handling the dough.

I just put a small drop of olive oil on my hands and smeared it around. It worked like magic! You could also try a coconut oil or vegetable oil if you prefer.

Say buh-bye to sticky dough.

Do these low carb gluten-free bagels taste like regular bagels?

These bagels look similar to regular bagels, however you’ll notice a slightly different taste and texture. Regular bagels tend to be more doughy while I found that these low carb bagels have more of pretzel-like consistency. I also found these to be much more flavourful.

Definitely not identical in taste to your everyday bagel, but these make a great option if you’re looking for a lower carb option without the refined flour.

Do I need a special pan to make these bagels?

You may have seen those bagel pans,and wondered if you should add them to your kitchen collection, but a special pan is definitely not required to make homemade bagels.

All that you really need is a baking sheet, parchment paper and your hands to roll the dough.

Doesn’t get much easier than that!

How to store these almond flour bagels

Once cool, you can store these bagels in an air-tight container in the fridge for 4-7 days. Beyond that, you may wish to freeze them in a ziplock bag.

To reheat, place in the microwave for a minute or so. You can also slice in half and place in the toaster.

Serving suggestions

There are so many options for serving up these delicious bagels!

Try out the following options:

• Toasted and topped with cream cheese
• Along with Oven Baked Eggs
• Topped with some peanut butter or almond butter (or preferred nut or seed butter)
• As a breakfast sandwich with Creamy Scrambled Eggs and mashed or sliced avocado
• With chicken salad (like this Cranberry Walnut Chicken Salad)
• As a tuna sandwich (try this Mayo-free Creamy Tuna Salad)
• With egg salad (try this easy Avocado Egg Salad)
• Topped with this Chickpea Avocado Feta Salad
• As a lower carb bun option served up with a burger (try these Chicken Caprese Burgers).

Okay now I’m totally craving a bagel.

More similar recipes

• Healthy Freezer-Friendly Breakfast Burritos
• Pesto Breakfast Sandwiches
• Paleo Waffles

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