As someone who loves bread but often follows a grain free lifestyle on most days, I’m always on the lookout for low-carb, high protein alternatives that satisfy my cravings. While I keep a stash of wide-sliced Gluten free bread in the freezer for emergencies or recipes, I usually make quick breads or flat-breads when I want something fresh. One of my favorite discoveries has been these easy, grain-free bagels! My recipe is a bit different, though. With just four simple ingredients, they come together in no time, and the best part is that they’re low-carb, high in protein, and deliciously satisfying. As usual, I made a video demonstrating the process.
You can thank social media for inspiring this idea. However, I’ve made my own tweaks to make them even more bread-like. I usually start by trying recipes as they are. If they turn out great, I keep them as is, knowing they’re perfect. If not, I tweak and adjust until I get the results I want. The original almond flour bagels made with just yogurt were a bit too hard (despite appearing soft) and difficult to swallow. Adding an egg improved the texture, but I wanted to create an egg-free version.
(By the way, the cottage cheese and almond flour bagels turn out nice, but I rarely buy cottage cheese and didn’t want to use it.) That’s when I came up with this recipe, and they turned out just right—dense, chewy, and crisp on the outside. These bagels are smaller than traditional ones, about the size of baked donuts. While they aren’t as shiny due to skipping the egg wash, they’re still delicious and look pretty!
I used sugar-free, zero-calorie, and low-sodium Club Soda into the bagel dough to achieve a softer texture and a crisp crust on the outside. I add the soda as needed to the dough and drink the remaining can with lemon juice, ensuring that nothing goes to waste. I might also share another recipe where I use the leftover soda.
Ingredients
- 2 1/2 cup blanched almond flour
- 1 cup Greek yogurt or hung yogurt
- 2 tbsp psyllium husk
- 3/4 tsp salt
- 2 tbsp flax meal
- 1/2 cup low sodium, zero sugar club soda or carbonated water
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Grind the psyllium husk.
- In a bowl, add Greek yogurt, flax meal, ground psyllium husk, and salt. Mix well.
- Add the club soda and stir until combined.
- Gradually add almond flour. Start with 2 1/4 cups of flour and sprinkle the remaining 1/4 cup onto the Silpat sheet.
- Stir the dough well, then work it with your hands on the Silpat sheet until a soft dough forms. The dough will be a little sticky, which is perfectly normal.
- Shape the dough into a log, slice it into 6 equal portions, and roll each portion into a ball.
- Press each ball and create a 1-inch hole in the center with your finger. Place the shaped dough on the baking sheet.
- If desired, brush the bagels with an egg wash (though this step can be skipped).
- Add your favorite bagel toppings. I like to sprinkle everything bagel seasoning without salt, then slightly press down with your hand.
- Bake for 20-25 minutes. Flip the bagels after 15 minutes, once the bottom turns golden brown.
- Remove from the oven when the bagels are nicely baked.
Bringing these low-carb bagels to Angie’s Linky party @ Fiesta Friday.
Also linking to Esme Salon’ Linky Party @ SeniorSalonPitstop.
angiesrecipes
Easy, peasy and HEALTHY! I love these bagels.