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.

Almond flour Greek yogurt Bagels on a platter with cream cheese and everything bagel seasoning in bowls.

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, egg, Greek yogurt, everything bagel seasoning, baking powder, salt.
  • 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.

Recipe Tip

I tried to make bagels using only 2 ingredients: almond flour and Greek yogurt, but they ended up lacking flavor and rise. Although the idea of two-ingredient bagels may seem appealing, they won’t be flavorful. Thus, it’s crucial to add salt and baking powder.

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!

Step by step process how to make almond flour bagels with Greek yogurt.

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!).

Recipe Tip

If you don’t want to use the egg wash, you can spray bagels with cooking spray instead or brush with milk, cream or melted butter and then add toppings.

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.
Sliced in half bagel in container with other bagels.

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.


What is the texture and taste of these bagels?

These almond flour Greek yogurt bagels have a bread-like texture rather than the chewiness of traditional ones. Add your favorite seasoning and spread, and they’re perfect for breakfast or lunch topped with cream cheese or made into delicious bagel sandwiches!

Can I use dairy-free Greek yogurt?

Yes, you can use dairy-free Greek yogurt just make sure it’s not the regular dairy-free option.

Can I double or triple the recipe?

Absolutely! These low carb, gluten-free bagels are perfect for meal prep, so feel free to double or triple the recipe.

How do I know when Greek yogurt almond flour bagels are ready?

Greek yogurt almond flour bagels are ready once they’re browned, golden on top, and puffy.

More Greek Yogurt Recipes to Try

More Almond Flour Recipes

6 almond flour Greek yogurt bagels. Some with everything bagel seasoning on top. Cream cheese in a bowl.
Almond flour Greek yogurt Bagels on a platter with cream cheese and everything bagel seasoning in bowls.

Almond Flour Greek Yogurt Bagels

These low carb Almond Flour Greek Yogurt Bagels contain 14 grams of protein, taste delicious, and are easy to make with 6 ingredients!
5 from 3 votes
Servings 6 bagels
Calories 351
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 25 minutes
Total Time 1 hour


  • 2 2/3 cups superfine almond flour (9.2 ounces), more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt any fat %, I used 2%
  • 1 egg beaten
  • Everything bagel seasoning, sesame seeds, onion flakes, poppy seeds for topping


  • Preheat oven to 375 degrees F and line large baking sheet with parchment paper. In a large bowl, add almond flour, baking powder and salt; whisk well to combine.
  • Add Greek yogurt and stir with spatula to combine until a ball of dough forms. Knead it with a spatula about 20 times. Dough will be a bit sticky.
  • Transfer dough on a counter sprinkled with almond flour, form a log and cut into 6 even pieces. Roll each piece into a short rope and then form a bagel shape, pinching the ends together. Place on a baking sheet and repeat with remaining dough.
  • In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds or onion flakes.
  • Bake for 23-25 minutes or until golden brown and puffy. Remove from the oven and let rest for 25 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.



  • Store: Keep in an airtight container in a cool dark place for 3-4 days.
  • Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
  • Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.


Serving: 1 bagel | Calories: 351kcal | Carbohydrates: 13g | Protein: 14g | Fat: 29g | Saturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 316mg | Fiber: 4g | Sugar: 5g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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    1. There is no egg in this dough recipe except for brushing on top. You can omit it and spray tops of bagels with cooking spray and then add toppings.

    1. Yes as long as it’s very thick Greek yogurt. If you are not sure let it strain in a cheesecloth or linen towel in a sieve over the bowl overnight.

5 from 3 votes (2 ratings without comment)

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