In all honesty, I’ve never really been that big of a fan of bagels. That’s partly due to the fact that I tend to avoid most products that contain wheat because I find they make me feel rather bloated. And also because I usually prefer to keep my breakfast meals as low carb as possible because I find it helps with my mental clarity and energy levels throughout the morning. But then one day I stumbled upon this fantastic recipe for low carb almond flour everything bagels. They’re 100% wheat-free so they won’t cause any bloating or inflammation. As for the ingredients that DO go into them. Talk about yummy! The bagels themselves are made with a delicious blend of almond flour, cheese, and a few savory spices, while the everything seasoning features an amazing mix of seeds with garlic, onion, and salt flakes.
100% Grain & Gluten-Free Low Carb Everything Bagels
When making these bagels, it’s a good idea to get the everything seasoning out of the way first. Luckily, it’s super easy to make as you’ll simply need to combine all of the ingredients together in a small bowl. It’s made with a tasty mix of sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and coarse salt flakes. I’m fairly certain that the everything seasoning is the main reason why I’m such a fan of these bagels.
I love garlic and onion to begin with and the garlic and onion flakes add a TON of flavor to this recipe. On top of the flavor they provide, garlic and onion are both known to provide some great cancer prevention properties as well. (1)
Set the seasoning bowl to the side, and then put your mozzarella cheese and cream cheese in a small bowl and microwave them for 90-120 seconds before adding the mixture into a food processor (you can also use a stand mixer, but I prefer making the bagels using a food processor). Next, add in the garlic powder, onion powder, Italian seasoning, almond flour, baking powder, and a single large egg. Almond flour can easily replace refined wheat flour when making low carb baked goods. It’s also much more nutrient-dense, offering a good mix of dietary fiber, protein, vitamins, minerals, and quality fats. Almond flour also helps to reduce your risk of heart disease by helping to lower your cholesterol and blood pressure while also relieving inflammation. (2)
Process all of the ingredients until the mixture is nice and smooth, and then grease a donut pan with some coconut oil before dusting with a bit of coconut flour. Divide your batter equally into six portions and then spread them into the donut pan. Finally, brush them with your beaten wash and sprinkle your prepared everything seasoning over top of them. After baking them for about 15 minutes, allow them to cool off before serving. These bagels are amazing when enjoyed with either a grass-fed butter or almond butter spread for a delicious and healthy low carb breakfast.
More Low Carb Recipes:
Low Carb Almond Flour Everything Bagels (Try these!)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 1x
1 1/2 cup shredded low moisture mozzarella cheese
1 oz cream cheese
½ tsp garlic powder
½ tsp onion powder
½ Italian seasoning
1 large egg
1 ¼ cup almond flour
1 tbsp baking powder
For everything seasoning:
1 ½ tsp toasted sesame seeds
1 ½ tsp poppy seeds
1 ½ tsp dried onion flakes
1 ½ tsp dried garlic flakes
½ tsp coarse salt flakes
For egg wash:
1 egg, beaten
- Preheat oven to 400°F.
- To make the everything seasoning, combine all the ingredients in a small bowl. Set aside.
- To make the bagels, in a microwave safe bowl place the mozzarella cheese and cream cheese and microwave for 90- 120 seconds.
- Transfer the mixture into a bowl of stand mixer or food processor.
- Add the remaining ingredients and mix until smooth.
- Grease a donut pan with coconut oil and dust with coconut flour.
- Divide the batter into 6 portions and spread smoothly into the greased donut pan.
- Brush the bagels with beaten egg and sprinkle with seasoning.
- Bake in preheated oven for 12-15 minutes or until golden brown.
- Allow to cool in the pan and then serve.
- Store in the refrigerator in an airtight container for about 5 days or freeze.