Almond Flour Greek Yogurt Bagels

introduction

Almond Flour Greek Yogurt Bagels are low-carb bagels made with almond flour and thick Greek yogurt. They bake fast and come out soft inside and a bit golden on the outside. They make a good breakfast or snack and pair well with eggs or spreads. For a simple egg side, try a Greek omelette recipe.

why make this recipe

This recipe is quick and easy. It uses few ingredients you may already have. The bagels are low in carbs and high in protein from the yogurt and egg. They bake in one pan and take about 30 minutes total.

how to make Almond Flour Greek Yogurt Bagels

Follow the steps below to make these bagels at home. Work with a bowl and a baking sheet, and shape the dough by hand.

Ingredients :

2 cups almond flour, 1 cup Greek yogurt, 1 egg, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 tablespoon sweetener (optional)

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine almond flour, baking powder, and salt.
3. Add Greek yogurt and the egg to the dry ingredients, and mix well until a dough forms.
4. Divide the dough into 4 equal parts and shape each into a bagel, making a hole in the center.
5. Place the bagels on a lined baking sheet.
6. Bake for about 20-25 minutes or until golden brown.
7. Allow to cool slightly before serving.

how to serve Almond Flour Greek Yogurt Bagels

Slice the bagels and spread cream cheese, butter, or avocado. Add smoked salmon, cucumber, or a fried egg for a fuller meal. Serve warm for the best texture.

how to store Almond Flour Greek Yogurt Bagels

Let the bagels cool completely. Store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a freezer bag for up to 1 month. Thaw at room temperature or warm in the oven.

tips to make Almond Flour Greek Yogurt Bagels

• Use thick Greek yogurt for a firmer dough.
• If the dough is too sticky, add a little more almond flour.
• Make the hole in the center wider to keep the shape while baking.
• Brush with a little oil or egg wash for a shinier top.
• Check at 20 minutes; ovens vary, so bake until golden.

variation (if any)

• Add everything bagel seasoning on top before baking.
• Mix in chopped herbs or garlic powder for a savory twist.
• Use a sugar substitute or honey if you want them sweeter.

FAQs

Q: Can I use regular flour instead of almond flour?
A: This recipe is made for almond flour. Regular flour will change the texture and baking time.

Q: Can I make more than four bagels?
A: Yes. If you make smaller bagels, bake a few minutes less and check the color.

Q: Can I skip the egg?
A: The egg helps bind the dough. You can try a flax egg, but texture may change.

Q: Are these bagels gluten free?
A: Yes. With almond flour and no wheat, they are gluten free.

Q: Can I use low-fat Greek yogurt?
A: Full-fat yogurt gives the best texture, but low-fat can work. The bagels may be slightly drier.

Almond Flour Greek Yogurt Bagels

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

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Description

Quick and easy low-carb bagels made with almond flour and Greek yogurt, soft inside and golden on the outside.

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Ingredients

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• 2 cups almond flour
• 1 cup Greek yogurt
• 1 egg
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sweetener (optional)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine almond flour, baking powder, and salt.
3. Add Greek yogurt and the egg to the dry ingredients, and mix well until a dough forms.
4. Divide the dough into 4 equal parts and shape each into a bagel, making a hole in the center.
5. Place the bagels on a lined baking sheet.
6. Bake for about 20-25 minutes or until golden brown.
7. Allow to cool slightly before serving.

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Notes

Use thick Greek yogurt for a firmer dough. Brush with oil or egg wash for a shinier top.

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Nutrition

• Serving Size: 1 bagel
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 55mg