These amazing keto-friendly gluten-free Almond Flour bagels are super easy to make and don’t require any proofing. Perfect for breakfast and snacks. They are also great for Passover.
Almond Flour Bagels
Baking at home has never been easier with these delicious Almond Flour Bagels. No yeast, no proofing, and no kneading are required.
Just mix, shape, paint, and bake. In no time you’ll be enjoying fresh-baked bagels at home. Just the smell alone will have your whole family swarming around the kitchen to get a taste.
I love the fact that these bagels can be dusted with your favorite toppings: sesame seeds, poppy seeds, cheese, onion, garlic, a mix of everything, or if you prefer, just plain. Personally, I always go for sesame seeds.
This recipe is gluten-free, keto-friendly, and perfect for Passover. You can omit the cheese and they will be dairy-free as well.
You can eat them on their own, or with your favorite spread. I always go for cream cheese and smoked salmon.
The ingredients to make these are very easy to find in the supermarket:
-mozzarella cheese (optional)
-Sesame Seeds, Poppy Seeds, or your favorite topping
After your dough comes together you shape them by hand, just like playing with play-doh
This part is fun for kids to get involved in the process. Mine love shaping them.
Then they get brushed with an egg wash, sprinkled with your desired topping, and baked. How easy is that?
I have personally enjoyed making these on the weekends. Especially on Sunday when we get to sleep late and our breakfast becomes brunch.
I hope you can try these delicious Almond Flour Bagels at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
These amazing keto-friendly gluten-free Almond Flour bagels are super easy to make and don't require any proofing. Perfect for breakfast and snacks. They are also great for Passover.
- 1 3/4 cup Almond Flour
- 2 large Eggs
- 1 teaspoon Garlic Powder
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 1/4 cup Mozzarella Cheese, melted
- 1 tablespoon Olive Oil
- 1 tablespoon White Sesame Seeds
- 1 1/2 teaspoon Poppy Seeds
- 1 Egg, beaten
Pre-heat oven to 325 degrees Fahrenheit. Line a baking tray with parchment paper or a baking mat.
Beat eggs in a medium bowland add garlic powder, baking powder and salt. Set aside
Place mozzarella cheese in a saucepan with olive oil, place it over the stove and stir until is melted (this step can also be done in the microwave).
Place beaten eggs andmelted mozzarella in a highspeed food processor for the mozzarella to combinewith the eggs, this will result in a smooth batter
Transfer the butter to the medium bowl and add the almond flour. Stir until a soft dough
Form the bagels by shapinga ball, then press it down until it flattens a bit and finally makes a hole inthe middle
Set the bagels in the prepared baking tray
Beat the egg and brushedthem all. This will give them a pretty golden appearance
Sprinkle some poppy and sesame seeds all over the bagels (optional)
Bake them for 20 minutes oruntil golden brown
Let them cool before transfering
These bagels can be kept in the fridge for up to a week but they’ll lose their tenderness. To improve their texture reheat them before serving
You may also like:
My bagels looked like bagel crisps. What happened. I could only make 6 but they are small and did not rise. WhT happened.
Hi Christine, I am sorry that happened! Check the expiration date of your baking powder, that may have been the culprit. Also, use large eggs