Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Made with almond flour, these gluten-free bagels are easy, chewy, and delicious! They even stay fresh in the refrigerator and can be enjoyed several days later. They can be used as a bagel, a roll, or an alternative to a hamburger bun. Enjoy!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Mix almond flour, baking powder, and garlic salt together in a bowl.

  • Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.

  • Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.

  • Bake in the preheated oven until bagels are golden, 10 to 14 minutes.

Cook's Notes:

If you don't want to use the microwave, heat the cheeses in a double broiler on the stove over low heat, stirring frequently, until completely melted.

If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can reheat for 15 to 20 seconds to soften it. In that case, wash your hands and knead again. It is important for the dough to be completely uniform. You shouldn't have pieces of cheese separate from areas of almond flour. Keep kneading.

Nutrition Facts

364 calories; protein 20.9g; carbohydrates 9.7g; fat 27.9g; cholesterol 102.5mg; sodium 919.8mg. Full Nutrition