Low Carb Almond Flour Bagels
Deliciously soft and perfectly chewy, these low carb almond flour bagels are the guilt-free breakfast you’ve been craving!
The aroma of freshly baked bagels wafts through the kitchen, filling the air with that irresistible scent that makes you feel right at home. These Low Carb Almond Flour Bagels have the perfect balance of crispy on the outside, soft on the inside – just like a classic bagel, but without the carbs. The almond flour gives them a slightly nutty flavor, which complements the subtle saltiness and richness of the dough. It’s the kind of treat you can enjoy without any guilt, whether you’re on a low-carb journey or simply craving something that’s both wholesome and indulgent.
Ingredients
2 cups almond flour
1 teaspoon baking powder
1⁄4 teaspoon salt
2 large eggs
2 tablespoons melted butter
1 tablespoon apple cider vinegar
1⁄4 cup warm water
1 tablespoon sesame seeds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
Whisk the dry ingredients together thoroughly to ensure they are evenly distributed.
In a separate bowl, crack open 2 large eggs and whisk them together until fully blended.
Add 2 tablespoons of melted butter to the eggs and mix well.
Pour 1 tablespoon of apple cider vinegar into the egg and butter mixture, stirring to combine.
Slowly pour in 1/4 cup of warm water while continuing to mix, ensuring all wet ingredients are well incorporated.
Pour the wet ingredients into the dry ingredients and stir everything together until a dough forms.
Once the dough has formed, divide it into 6 equal portions.
Roll each portion into a ball and then shape each ball into a bagel by pressing your finger through the center to create a hole.
Place each shaped bagel onto the prepared baking sheet, spacing them evenly.
If desired, sprinkle 1 tablespoon of sesame seeds on top of each bagel for added texture and flavor.
Gently press the sesame seeds into the dough to ensure they stick.
Place the baking sheet in the preheated oven and bake the bagels for 20-25 minutes, or until they are golden brown on top.
Once baked, remove the bagels from the oven and allow them to cool on a wire rack for at least 10 minutes before serving.
Enjoy your low-carb almond flour bagels!
Note
Make sure the almond flour is finely ground for the best texture in your bagels.
If you don't have apple cider vinegar, lemon juice can be used as a substitute.
For a richer flavor, you can substitute the butter with ghee or coconut oil.
To prevent the dough from being too sticky, lightly wet your hands while shaping the bagels.
For variety, try adding herbs like garlic powder or onion flakes to the dough for extra flavor.
Serving Suggestions for Low Carb Almond Flour Bagels
– Classic Smoked Salmon & Cream Cheese
There’s nothing quite like the combo of smooth cream cheese and rich smoked salmon on a warm bagel. Top your low-carb almond flour bagel with a generous spread of cream cheese, a few slices of smoked salmon, and maybe a sprinkle of fresh dill for that perfect savory bite. It’s a simple, yet elegant, breakfast or lunch that’s bound to make you feel fancy.
– Avocado & Egg
For a protein-packed breakfast, spread mashed avocado on your bagel and top it with a perfectly fried or poached egg. A dash of hot sauce or a sprinkle of everything bagel seasoning adds that extra flavor kick. It’s like a healthy twist on the classic bagel with egg and avocado, but without the carbs!
– Cinnamon Sugar Delight
If you’re in the mood for something a little sweeter, try spreading a bit of butter on your warm bagel and dusting it with a low-carb cinnamon sweetener blend. The warmth of the bagel melts the butter, creating a rich, cozy treat that’s perfect for those moments when you just need a little indulgence. Paired with a hot cup of tea or coffee, this one’s a winner!
These bagels are so versatile, you’ll find endless ways to enjoy them! Feel free to get creative and experiment with your favorite toppings, but whatever you choose, they’re guaranteed to be a hit.
How to Store Low Carb Almond Flour Bagels
To keep your Low Carb Almond Flour Bagels fresh, the key is to store them properly. After baking, allow the bagels to cool completely on a wire rack. This helps prevent moisture from building up inside the bagels, which can make them soggy or overly soft.
If you plan to enjoy them within a few days, simply store your bagels in an airtight container at room temperature. They’ll stay fresh for about 2 to 3 days this way. Just be sure not to stack them too high in the container to avoid smooshing, especially if you’ve topped them with sesame seeds or other delicate toppings.
For longer storage, these bagels freeze beautifully. Once they’ve cooled, wrap them individually in plastic wrap or parchment paper, and then store them in a zip-top freezer bag. When you’re ready for a bagel, just pop it in the toaster or oven, and you’ll have a warm, crispy treat in minutes, just like the day they were baked.
If you prefer to enjoy them throughout the week without freezing, consider slicing the bagels before storing them. This makes for easy grab-and-go breakfasts or snacks. You can then store the sliced bagels in the same airtight container, and when you’re ready, toast them for that freshly baked taste.
Conclusion
There you have it – the perfect Low Carb Almond Flour Bagels that are just as delicious as they are easy to make! Whether you’re enjoying them with a creamy layer of smoked salmon and cheese or opting for a sweet cinnamon delight, these bagels offer something for every craving. They’re the ideal balance of crispy, chewy, and oh-so-satisfying, all without the carb overload. And let’s not forget, they’re freezer-friendly, so you can always have a batch ready for whenever the bagel cravings hit.
I hope you enjoyed this little journey to bagel heaven with me, and if you give the recipe a try, I’d love to hear all about how they turn out for you! Any tweaks you made, or new toppings you tried? Let me know in the comments – your feedback means the world to me. And of course, if you run into any questions or need a hand with the recipe, I’m always here to help. Happy baking, friends!
0 Comments