Almond Flour Bagels – Easy, Low-Carb & Chewy Like the Real Thing

Introduction

Craving that chewy, satisfying bite of a bagel—without the carb overload? These Almond Flour Bagels are the perfect keto-friendly, gluten-free alternative to traditional bagels. With just 3 main ingredients, they come together quickly and bake up into golden, dense-yet-soft rounds that are ideal for toasting, sandwich-making, or enjoying warm with cream cheese.

Whether you’re new to low-carb baking or a seasoned keto home cook, this is a recipe you’ll return to again and again. Each bagel has just 6 net carbs, making them perfect for breakfast, lunch, or meal prep. Plus, they freeze beautifully, so you can have fresh bagels on hand all week.

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Ingredients Overview

These bagels rely on a genius shortcut that mimics the chewy texture of traditional dough—without the gluten or long rise time.

Almond Flour

• The base of the dough: use blanched almond flour for a light, fine texture.

• Avoid almond meal, which is too coarse and results in crumbly bagels.

Mozzarella Cheese

• Melted cheese gives the dough stretch and chew—key for replicating that bagel bite.

• Use low-moisture shredded mozzarella for best results.

Cream Cheese

• Helps bind the dough and adds richness.

• Softened cream cheese mixes easily and balances flavor.

Baking Powder

• Gives the bagels a little lift during baking.

• Check that your baking powder is aluminum-free and fresh.

Eggs

• Used to help hold the dough together and brush on top for shine.

Optional Toppings

• Everything bagel seasoning

• Sesame seeds, poppy seeds, or coarse salt

• Cinnamon and sweetener for a sweet variation

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Step-by-Step Instructions

Making these bagels is quick and straightforward. The dough is easiest to work with while warm, so move quickly during shaping.

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

2. Melt the Cheese

• In a microwave-safe bowl, combine:

  • 1½ cups shredded mozzarella cheese

  • 2 tbsp cream cheese

• Microwave in 30-second intervals, stirring in between, until melted and smooth (about 1–1½ minutes total).

3. Mix the Dough

• In a separate bowl, mix:

  • 1 cup blanched almond flour

  • 1 tbsp baking powder

• Add 1 beaten egg to the dry ingredients and stir.

• Pour the melted cheese mixture into the almond flour bowl.

• Mix well using a spatula, then knead with clean hands until a smooth dough forms.

Tip: If the dough is too sticky, wet your hands slightly or chill for 5–10 minutes before shaping.

4. Shape the Bagels

• Divide the dough into 6 equal portions.

• Roll each into a rope about 6–8 inches long.

• Pinch ends together to form a circle and place on the prepared baking sheet.

5. Add Toppings (Optional)

• Brush the tops with an additional beaten egg for shine.

• Sprinkle with everything seasoning, sesame seeds, or whatever you like.

6. Bake

• Bake for 15–18 minutes, or until golden brown and firm on top.

• Let cool for 5 minutes before slicing or serving.

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Tips, Variations & Substitutions

Pro Tips:

• Work with warm dough—it’s easier to shape while the cheese is still soft.

• Wet hands or gloves help prevent sticking when forming the bagels.

• Let bagels cool slightly before slicing to avoid tearing.

Variations:

• Sweet Bagels: Add 1 tbsp powdered erythritol and ½ tsp cinnamon to the dough.

• Garlic & Herb: Mix dried garlic, oregano, or rosemary into the almond flour before combining.

• Mini Bagels: Shape into 8 smaller rounds and bake 2–3 minutes less.

Substitutions:

• Dairy-Free: Use dairy-free mozzarella and cream cheese alternatives (look for meltable vegan options).

• No Microwave? Melt the cheese mixture gently on the stovetop over low heat.

• Nut-Free: Try sunflower seed flour as a 1:1 almond flour replacement (note it may turn green due to a chemical reaction with baking powder—harmless but noticeable).

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Serving Ideas & Occasions

These bagels are as versatile as they are delicious.

Perfect With:

• Cream cheese & smoked salmon

• Avocado & poached egg

• Turkey, cheddar & spinach for a low-carb sandwich

• Almond butter & keto jam for a sweet twist

Ideal For:

• Keto breakfasts or brunch spreads

• Meal prepping (they store and freeze well)

• Low-carb sandwich lovers

• Bagel pizza night with the kids

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Nutritional & Health Notes

These bagels are high in protein and fat, low in carbs, and naturally gluten-free—ideal for keto and low-carb lifestyles.

Estimated Per Bagel (6 bagels):

• Calories: 260–280

• Fat: 20g

• Carbs: 7g

• Fiber: 1g

• Net Carbs: ~6g

• Protein: 14–16g

Why They’re a Healthy Choice:

• Almond flour provides healthy fats, vitamin E, and magnesium.

• Cheese adds protein and helps you stay full longer.

• No grains, gluten, or added sugars.

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FAQs

Q1: Can I freeze these bagels?

A1: Yes! Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven or toaster before serving.

Q2: Why is my dough too sticky?

A2: If the cheese is too hot or you didn’t mix enough, it may get sticky. Let it cool slightly or chill before shaping. Wet your hands to prevent sticking.

Q3: Can I use coconut flour?

A3: Not directly—coconut flour absorbs more liquid. If substituting, use only ¼ cup and increase the eggs or add moisture.

Q4: How do I reheat them?

A4: Toast in the oven at 350°F for 5–7 minutes, or slice and toast in a toaster or skillet with butter.

Q5: Can I double the recipe?

A5: Absolutely. Just melt cheese in batches and mix quickly so the dough stays warm and pliable.

Q6: Are these chewy like real bagels?

A6: Yes! Thanks to the melted mozzarella, they have a surprisingly chewy, bready texture that’s very close to traditional bagels.

Q7: What toppings are keto-friendly?

A7: Try everything seasoning, sesame, poppy seeds, shredded cheese, cinnamon “sugar” (erythritol + cinnamon), or just sea salt.

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