Chewy Low-Carb Keto Bagels Made with Almond Flour and Just 3 Ingredients

Benefits and Advantages of Low Carb Almond Flour Bagels

Low carb almond flour bagels provide numerous benefits that make them an excellent choice for health-conscious individuals. One major advantage is their simplicity requiring only a few ingredients and easy steps, these bagels are accessible even to beginner bakers. These bagels are tailored for low carbohydrate diets, supporting weight management and stable blood sugar levels. Almond flour contributes healthy fats and protein, offering sustained energy and promoting fullness, while being naturally gluten-free, perfect for those with gluten intolerance or celiac disease. Compared to traditional wheat bagels, they contain fewer calories without sacrificing the beloved chewy texture and rich flavor. Their nutty taste and pleasant consistency make them a delicious, wholesome alternative ideal for breakfast, snacks, or sandwiches. By integrating this recipe, you benefit from a nutritious, diet-friendly bagel option that supports your overall wellness goals.

Essential Ingredients for Low Carb Almond Flour Bagels

• 2/3 cup (150g) thick Greek yogurt (plain, whole-fat, low-fat, or nonfat; use thick or strained yogurt)
• 1 cup (112g) blanched almond flour (fine ground preferred; can substitute with oat flour, cassava flour, or gluten-free/all-purpose flour with adjusted baking powder)
• 1/4 cup (30g) tapioca flour (or arrowroot flour or a suitable gluten-free flour mix)
• 1 ½ teaspoons baking powder (adjust if using different flours)
• 1/4 teaspoon garlic powder (onion powder can substitute)
• 1/4 teaspoon salt (sea salt or pink Himalayan salt acceptable)
• Everything bagel seasoning (homemade with sesame seeds, poppy seeds, dried garlic, dried onion, and salt) for topping
• Olive oil or light oil (for shaping and brushing, especially for egg-free variations)
• 1 egg white (or 1 large egg whisked with a splash of water for egg wash; oil brushing can replace for egg-free)

This ingredient list balances flavor and texture, ensuring moist, chewy, and flavorful low carb bagels suited to ketogenic, paleo, gluten-free, and low-carb diets.

Dietary Substitutions to Customize Your Low Carb Almond Flour Bagels

Adjusting this recipe for various dietary needs is straightforward and offers flexibility:

• Egg-free/vegan: Use flaxseed meal or chia seeds mixed with water as an egg replacer for binding properties.
• Nut-free alternative: Substitute almond flour with coconut flour, noting that coconut flour absorbs more liquid adjust moisture accordingly.
• Dairy-free: Replace Greek yogurt and cream cheese with coconut yogurt or plant-based alternatives, mindful that dairy-free Greek yogurt is less tested.
• Sweeteners: Substitute erythritol with monk fruit or stevia for personalized sweetness while keeping carbs low.
• Toppings and flavors: Customize with herbs, spices like Italian seasoning, or cheeses like shredded cheddar to vary taste without affecting overall texture.

These substitutions allow everyone, regardless of dietary restrictions, to enjoy flavorful and satisfying low carb almond flour bagels.

How to Prepare the Perfect Low Carb Almond Flour Bagels: Step-by-Step Guide

1. Preheat: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Mix dry ingredients: In a large bowl, combine the almond flour, tapioca flour, baking powder, garlic powder, and salt. Whisk thoroughly to blend leavening evenly.
3. Prepare wet ingredients: In a separate bowl, mix the thick Greek yogurt until smooth.
4. Combine: Add wet ingredients to the dry mixture and stir with a spatula, mixer, or food processor until a slightly sticky dough forms. Adjust consistency by adding more yogurt if too dry or additional flour if too sticky.
5. Shape bagels: Lightly oil your hands to prevent sticking. Divide dough into four portions, roll into balls, then create holes in the center to form bagels. Gently stretch the holes as desired.
6. Arrange and top: Place bagels spaced about 2 inches apart on the prepared sheet. Brush tops and sides lightly with egg white or oil, then sprinkle everything bagel seasoning evenly.
7. Bake: Cook for 20-25 minutes, or until golden brown and firm. For thicker bagels, extend baking time slightly.
8. Cool: Let bagels rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely (10-15 minutes) to finish cooking and develop firmness.
9. Serve: Slice and enjoy immediately, or optionally toast for extra crispiness.

Incorporating substitutions during ingredient mixing makes this method flexible for vegan or allergy-friendly versions, maintaining the chewy texture and rich flavor.

For further inspiration on making low-carb bagels, see this low carb bagels recipe.

Mastering low carb almond flour bagels: Advanced Tips and Variations

To make the perfect low carb almond flour bagels, try these advanced tips and variations for an improved texture and flavor.

• Fine almond flour: Use finely ground almond flour to create a smoother dough and less crumbly crumb.
• Whipped egg whites: Separate the eggs and beat the whites to soft peaks before folding them into the dough to achieve a fluffier, lighter bagel.
• Flavor additions: Customize your bagels by adding garlic powder, dried herbs like Italian seasoning, or warming spices such as cinnamon and nutmeg for sweet versions.
• Seed toppings: Sprinkle sesame, poppy, or sunflower seeds on top before baking to add crunch and boost flavor.
• Alternative nut flours: Experiment with hazelnut or pecan flour for unique flavors while keeping the bagels low carb and gluten-free.
• Moisture balance: Adjust the amount of cream cheese, Greek yogurt, or liquid ingredients depending on your flour choice to avoid dryness or density.

These subtle changes allow for a personalized bagel experience that fits dietary needs while keeping that chewy texture and rich taste.

How to Store low carb almond flour bagels: Best Practices

Proper storage preserves the freshness and texture of your low carb almond flour bagels so you can enjoy them over multiple meals.

• Room temperature: Store bagels in an airtight container at room temperature for up to 2 days, making sure they have cooled completely.
• Refrigeration: To extend shelf life, keep the bagels in sealed bags or containers in the refrigerator for up to 7 days.
• Freezing: For longer storage, wrap bagels individually in plastic wrap, place them inside a freezer-safe bag, and freeze for up to 3 months.
• Reheating tips: Thaw frozen bagels at room temperature or toast directly from frozen to revive their texture. Avoid microwaving as it may lead to a rubbery texture.

Following these storage and reheating techniques guarantees your low carb almond flour bagels will maintain their great taste and chewy texture every time.

Nutritional Value of low carb almond flour bagels

With balanced macronutrients and rich in micronutrients, these bagels fit well in gluten-free, paleo, and keto lifestyles. Learn more about the health benefits of almond flour.

FAQs: Frequently Asked Questions About low carb almond flour bagels

Chewy Low-Carb Keto Bagels Made with Almond Flour and Just 3 Ingredients

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🥯 Satisfy your cravings with these Chewy Low-Carb Keto Bagels made with almond flour and just 3 ingredients for a guilt-free treat.
🍽️ Enjoy this quick, low-carb alternative to traditional bagels, perfect for breakfast or a snack!

• Total Time: 27-30 minutes
• Yield: 4 bagels 1x

Ingredients

Scale 1x2x3x

2/3 cup (150g) thick Greek yogurt (plain, whole-fat, low-fat, or nonfat)
1 cup (112g) blanched almond flour
1/4 cup (30g) tapioca flour
1 ½ teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
Everything Bagel seasoning for topping
Olive oil or another light oil (for shaping and brushing)
1 egg white (or 1 large egg whisked with a splash of water for egg wash)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine the Greek yogurt, almond flour, tapioca flour, baking powder, garlic powder, and salt. Mix thoroughly until the dough is well combined and slightly sticky.
3. If dough is too dry, add a bit more Greek yogurt; if too sticky, add more flour gradually.
4. Oil your hands lightly. Divide the dough into four equal portions.
5. Roll each portion into a ball, poke a hole in the center and gently stretch to form a bagel shape.
6. Place the shaped bagels about 2 inches apart on the prepared baking sheet.
7. Brush the tops and sides lightly with egg white or oil. Sprinkle everything bagel seasoning evenly on top.
8. Bake for approximately 20-25 minutes, or until golden brown and firm.
9. Remove from the oven and cool on the baking sheet, then transfer to a wire rack to cool completely.
10. Slice and serve. Optionally, toast before serving for extra crispiness.

Last Step:

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Notes

🧄 Use thick, strained Greek yogurt to avoid runny dough.
🧂 Flour choice impacts baking powder amounts and dough texture; adjust as needed.
🥣 Dough will be sticky; flour your hands and surface lightly if kneading or shaping further.

• Author: Brandi Oshea
• Prep Time: 5-8 minutes
• Cooling time: 10-15 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Keto, Low-Carb
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 bagel
• Calories: 207
• Sugar: 2 g
• Sodium: 316 mg
• Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 2 mg