Low-Carb Almond Flour Bagels
Dense, chewy bagels made with almond flour and melted cheese dough, no yeast required.
Dietary
Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts
These bagels rely on the fathead dough technique, melting mozzarella and cream cheese together with almond flour to create a chewy, bread-like texture without the carbs. They bake up golden with a slightly crisp exterior and are ready in under an hour, making them a practical option for low-carb breakfasts or sandwich bases.
Ingredients
- 2 1/4 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 1/2 cups almond flour
- 2 tablespoons ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 tablespoon water
- 1 tablespoon everything bagel seasoning
Method
-
Preheat the oven to 400°F and line a baking sheet with parchment paper.
-
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth, about 90 seconds total.
-
In a separate bowl, whisk together the almond flour, ground flaxseed, baking powder, and salt.
-
Add one egg to the melted cheese mixture and stir quickly to combine, then mix in the almond flour mixture until a thick, sticky dough forms. If the dough cools too much to mix, microwave for 10 seconds and continue.
-
Knead the dough briefly with lightly oiled hands until smooth and uniform, then divide into 6 equal portions.
-
Roll each portion into a ball, then poke a hole through the center with your finger and shape into a bagel ring on the prepared baking sheet.
-
Whisk the remaining egg with the water to make an egg wash, then brush over each bagel.
-
Sprinkle the tops evenly with everything bagel seasoning.
-
Bake until deep golden brown and firm to the touch, 18 to 20 minutes.
-
Cool on the baking sheet for 10 minutes before slicing and serving.
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Low-Carb Almond Flour Bagels
These bagels rely on the fathead dough technique, melting mozzarella and cream cheese together with almond flour to create a chewy, bread-like texture without the carbs. They bake up golden with a slightly crisp exterior and are ready in under an hour, making them a practical option for low-carb breakfasts or sandwich bases.
40 min 6 bagels 285 cal
Ingredients
- 2 1/4 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 1/2 cups almond flour
- 2 tablespoons ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 tablespoon water
- 1 tablespoon everything bagel seasoning
Method
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth, about 90 seconds total.
- 3
In a separate bowl, whisk together the almond flour, ground flaxseed, baking powder, and salt.
- 4
Add one egg to the melted cheese mixture and stir quickly to combine, then mix in the almond flour mixture until a thick, sticky dough forms. If the dough cools too much to mix, microwave for 10 seconds and continue.
- 5
Knead the dough briefly with lightly oiled hands until smooth and uniform, then divide into 6 equal portions.
- 6
Roll each portion into a ball, then poke a hole through the center with your finger and shape into a bagel ring on the prepared baking sheet.
- 7
Whisk the remaining egg with the water to make an egg wash, then brush over each bagel.
- 8
Sprinkle the tops evenly with everything bagel seasoning.
- 9
Bake until deep golden brown and firm to the touch, 18 to 20 minutes.
- 10
Cool on the baking sheet for 10 minutes before slicing and serving.
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