These low carb Almond Flour Greek Yogurt Bagels contain 14 grams of protein, taste delicious, and are easy to make with 6 ingredients, no resting, and no boiling!

Other no yeast bagels we love to bake are cottage cheese bagels and Greek yogurt bagels with self-rising flour.

I love baking with almond flour because we love its taste and extra nutrition. With all the bagels recipes on the rise, I wanted to try almond flour Greek yogurt bagels.

They turned out pretty good. While they don’t quite match the taste of regular bagels, they certainly do the job, especially if you add cream cheese or other toppings.

Both my husband and I liked them as a nice alternative to bread. The kids weren’t as keen on them, which was expected. Nonetheless, they make a good healthy breakfast or snack.

Why You’ll Love This Recipe

• High protein and low carb: Each bagel has 14 grams of protein and way fewer carbs than your typical bagel.
• Gluten-free: Another alternative for those who prefer or need to avoid gluten in their diet.
• No yeast or resting time: Most bread recipes require some resting time but not this bagel recipe!
• Quick and easy: Made in one bowl with 10 minutes of prep time. Perfect for all baking levels.

Ingredients for Almond Flour Greek Yogurt Bagels

You’ll need to gather 6 simple ingredients, including your favorite topping, for this almond flour Greek yogurt bagel recipe.

• Almond flour: Make sure to use super fine blanched almond flour. You can also make your own homemade almond flour in as little as 5 minutes.
• Greek yogurt: Feel free to use 0% or any fat percentage Greek yogurt, but make sure it’s a thick variety. I used 2% Oikos Greek yogurt.
• Baking powder: Ensures the bagels rise and have the perfect texture.
• Salt: Boosts the flavor of the dough.
• Egg: Whisking one egg creates an egg wash to add color and help toppings stick.
• Toppings: Don’t skip! Otherwise bagels might taste bland. Choose from everything bagel seasoning, sesame seeds, onion flakes, poppy seeds, and more listed below.

How to Make Almond Flour Greek Yogurt Bagels

Here’s a quick overview of how to make almond flour Greek yogurt bagels in just 1 hour.

Full recipe card is below which also includes instructions for using an air fryer!

Preheat your oven to 375 F and line a large baking sheet with parchment paper.

• Prepare self-rising flour: In a large mixing bowl, add almond flour, baking powder and salt and whisk well until combined.
• Make the dough: Add the Greek yogurt and give it a good stir with a spatula until the dough forms into a ball. Then, use the spatula to knead it about 20 times. It will be a tad sticky, that’s perfectly normal.
• Form 6 bagels: Shape dough into a log, slice into 6 equal pieces and roll each piece into a short rope. Mold it into a bagel shape, pinching the ends together. Place on a baking sheet, brush with an egg wash and sprinkle your favorite topping.
• Bake: Bake bagels for 23-25 minutes until golden brown and puffy. After let them rest for 25 minutes (important!).

Tips for Best Results

Here are my trusty secrets for baking the best almond flour bagels with Greek yogurt!

• Don’t use regular yogurt: Regular yogurt adds moisture to the batter, making it too wet, sticky, and tricky to handle.
• Don’t use other flour: If you don’t have almond flour try Greek yogurt bagels with all-purpose or gluten-free flour instead.
• Measure flour correctly: Spoon the flour into your measuring cup and level it with a knife. Avoid dunking the cup into the bag to prevent excess flour, resulting in a dry, crumbly texture.
• Shaping the bagels: Since almond flour doesn’t contain gluten, the dough won’t be as stretchy. So make logs short and holes in the middle small. I also shape bagels into bagel form right on a baking sheet and smooth out the edges.
• Dough too wet after kneading: Each brand of Greek yogurt has different amount of extra moisture. Add a bit more almond flour but not too much.
• Dough breaking when rolling out: Add a bit more yogurt so dough is pliable.
• Let them cool: This tip is super important! If you try to slice them right away, the texture inside will be mushy and lose fluffiness.

Toppings Ideas

• Use seasonings: I recommend not to make plain bagels because they will taste more like bread. Pick from everything bagel seasoning, onion flakes, garlic flakes, or go for a sweeter twist with cinnamon and sugar.
• Add seeds: Sprinkle them with sesame seeds, poppy seeds, chia seeds, sunflower seeds, or pumpkin seeds for texture and flavor.
• Cheese: Grate cheddar, mozzarella, Parmesan, or asiago cheese on top for perfect melting as they bake.
• Dried herbs: Delicious on their own or paired with cheese! Try oregano, basil, thyme, or chives.
• Dried fruit: Press raisins, cranberries, or blueberries onto the surface before baking.
• Add heat: You can add sliced jalapenos on top for a spicy kick.

How to Store and Reheat

Store: Transfer leftover bagels into an airtight container and keep them in a cool, dark corner for 3-4 days.

Freeze: These almond flour protein bagels can chill out in the freezer for up to 3 months in a resealable Ziploc bag. Don’t forget to squeeze out as much air as you can.

Reheat: I like toasting mine for a crispy edge. Alternatively, you can quickly heat them up in the microwave. For frozen ones, thaw on the counter or heat directly in the toaster or microwave when in a hurry.