Low Carb Almond Flour Bagels
Delight in these nutty, chewy bagels that are low in carbohydrates, perfect for breakfast or snacks on a ketogenic diet.
Ingredients
Dry Ingredients
- 2 cups almond flour Finely ground for the best texture.
- 1 tablespoon baking powder Essential for helping the bagels rise.
- 1/4 teaspoon salt Enhances flavors.
- 1 tablespoon ground psyllium husk Thickens the dough for chewiness.
Wet Ingredients
- 2 large eggs Provide structure and moisture.
- 2 tablespoons melted butter Adds richness and moisture.
- 1 tablespoon apple cider vinegar Contributes tang and helps with rising.
- 1/4 cup warm water Needed for combining ingredients.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, baking powder, and salt. Stir until fully blended.
- In a separate small bowl, whisk the eggs until the yolks and whites are completely mixed.
- Add the melted butter and apple cider vinegar to the egg mixture. Whisk until smooth.
- Gradually pour warm water into the egg mixture while whisking gently.
- Slowly add the egg mixture to the dry almond flour mixture, stirring until well combined.
- Add the ground psyllium husk to the dough and mix thoroughly until the dough thickens.
- Let the dough sit for about 5 minutes.
Shaping and Baking
- Divide the dough into 6 equal portions and roll each into a ball.
- Shape each dough ball into a round bagel, poking a hole through the center and expanding it gently.
- Place the shaped bagels onto the prepared baking sheet.
- Bake for 25 to 30 minutes until golden brown on top.
- Remove from the oven and cool on a wire rack for at least 10 minutes.
Notes
Serve warm with cream cheese, avocado, or as a base for bagel sandwiches. These are also great for brunch gatherings. Allow cooling before slicing to maintain texture.