Low Carb Almond Flour Bagels
A delightful and wholesome alternative to traditional bagels, these Low Carb Almond Flour Bagels are perfect for anyone looking to reduce their carbohydrate intake without sacrificing flavor or texture.
Ingredients
Main Ingredients
- 2 cups almond flour Provides a lovely base without the carbs found in traditional flour.
- 1 tablespoon baking powder Gives the bagels that perfect rise.
- 1/4 teaspoon salt Enhances flavors.
- 2 large eggs Adds protein and binds the dough.
- 2 tablespoons melted butter Brings rich creaminess.
- 1 tablespoon apple cider vinegar Adds subtle tang.
- 1/4 cup warm water Helps activate the ingredients.
- 1 tablespoon ground psyllium husk Thickens the dough and adds fiber.
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, stirring gently until thoroughly mixed.
- In a separate bowl, whisk the eggs until they shimmer. Add the melted butter and apple cider vinegar, whisking until smooth.
- Gradually add warm water into the egg mixture while whisking until cohesive.
- Slowly add the egg mixture to the dry ingredients, mixing until well combined.
- Mix in the ground psyllium husk until the dough thickens.
- Let the dough rest for about 5 minutes.
- Divide the dough into 6 portions and shape each into bagels.
- Place the bagels on the baking sheet and bake for 25 to 30 minutes until golden brown.
- Allow the bagels to cool on a wire rack for at least 10 minutes before slicing.
Notes
For elevated flavor, consider adding toppings like sesame seeds or experimenting with flavored butter. Keep these bagels in an airtight container at room temperature for up to three days or freeze for up to three months.