These low-carb mini bagels deliver the familiar chew and flavor of a classic bagel without the heaviness of traditional wheat-based versions. With just four simple ingredients—almond flour, plain Greek yogurt, an egg, and baking powder—you can mix, shape, and bake fresh bagels in under 30 minutes. They’re a great option for anyone following a low-carb, keto-friendly, or gluten-free diet who still wants an easy bagel fix at home.
The recipe yields small, sandwich-friendly mini bagels. If you prefer a larger size, divide the dough into fewer pieces to make 3–5 bigger bagels instead of the smaller eight. These bagels toast nicely and pair well with cream cheese, smoked salmon, avocado, or any favorite spread. For a savory finish, sprinkle everything bagel seasoning, sesame seeds, or poppy seeds on top before baking.
Because the dough is simple and slightly sticky, chilling it briefly makes shaping much easier. After a short rest in the fridge, you’ll find the dough more manageable and less likely to stick to your hands. These are delicate compared to traditional yeast bagels, so slice them carefully with a serrated knife and handle gently after baking.
Recipe Tips and Suggestions:
- Chill the dough for about 30 minutes after mixing; this firms it up and makes shaping easier.
- Use any bagel toppings you like: everything bagel seasoning, sesame seeds, or poppy seeds all work well.
- On their own, these bagels have a neutral, slightly nutty flavor from the almond flour. They’re versatile and pair well with sweet or savory spreads.
- Store leftovers in the refrigerator to keep them fresh for several days. Reheat in a toaster or oven to restore some crispness.
- These bagels are more fragile than traditional bagels. Slice with a serrated knife and handle gently to avoid crumbling.
- If you want more servings, double the recipe. One batch typically yields about eight mini bagels; dividing the dough into fewer pieces will produce larger bagels.
Low-Carb Mini Bagels
Yield: 8 mini bagels
Prep Time: 5 minutes • Cook Time: 20 minutes • Total Time: 25 minutes
Ingredients
- 2 cups almond flour
- 2/3 cup plain Greek yogurt
- 1 large egg
- 1/2 teaspoon baking powder
Toppings (optional)
- Whisked egg or cooking spray (to brush the tops)
- Bagel seasoning, sesame seeds, or poppy seeds
Instructions
- In a mixing bowl, combine the almond flour, Greek yogurt, the egg, and baking powder. Mix until the ingredients come together, using a fork or clean hands. Knead gently for about 4–5 minutes until smooth and cohesive.
- Shape the dough into a log, wrap it, and chill in the refrigerator for about 30 minutes. Chilling helps the dough firm up and become easier to handle.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap. Slice the log into 6–8 even pieces depending on the size you want. Roll each piece into a small ball and flatten into a disc. Use your thumb to press a hole through the center to form a bagel shape.
- Brush the tops with a whisked egg or spray with cooking spray to help toppings adhere and to encourage browning. Sprinkle with your chosen seasoning.
- Bake for 15–20 minutes, or until the bagels are golden and set. Baking time can vary slightly based on thickness, so check for a light golden color.
- Allow the bagels to cool slightly, then slice carefully with a serrated knife. Serve warm or toasted with your favorite spread. Store leftovers in the refrigerator and consume within a few days for best texture.
Nutrition Information (per mini bagel)
Calories: 181 • Total Fat: 12g • Saturated Fat: 1g • Unsaturated Fat: 11g • Cholesterol: 38mg • Sodium: 127mg • Carbohydrates: 11g • Fiber: 3g • Sugar: 2g • Protein: 9g
