Everything bagel flavoured almond flour bread – a savoury, garlic and onion seasoned paleo loaf topped with a medley of toasted seeds. Get your bagel fix while low carb without going through the hassle of making your own bagels! Only 3 net carbs per slice | Gluten Free + Paleo + Low Carb
Sometimes being lazy pays off and right now, this is one of those times.
As much as I love sitting down with a bagel topped with a generous smear of cream cheese I don’t enjoy going through the rigamarole of making bagels from scratch. At least, not often. Which leads me right to this ‘Everything Bagel’ Almond Flour Bread – all the flavours and textures of an everything bagel with a fraction of the effort. Why haven’t I thought of this before?
Making this bread is dead easy and can be broken up into a handful of steps:
- Mix and lightly toast the seeds.
- Whisk the dry ingredients together. (Save some sees for the end.)
- Mix in the wet ingredients.
- Transfer to a loaf tin & top with remaining seeds.
Altogether this recipe makes a for an easy, delicious and low carb bread you can make in no time!
Tips Substitutions on Other Questions
What’s the difference between Almond flour and Almond meal?
Though almond flour and almond meal are made from essentially the same thing (ground almond) there are a couple of key differenced between the two.
- Almond flour is typically made with blanched (skinless) almonds into a more fine flour.
- Almond meal is usually made with un blanched (skin on) almond into a more coarse flour.
Can I use almond meal instead of almond flour?
In many cases you cannot swap out almond meal/almond flour interchangeably but with this you can.
Can I use coconut flour or another type of Flour?
I tested this recipe multiple times using almond flour/meal. I can’t guarantee the same results if you use any other types of flours. That being said, if you felt comfortable playing around with this recipe you’d probably have the best success if you were to substitute with another type of nut flour. Coconut flour will not work though.
Can I use another type of oil?
Yes. Coconut oil and avocado oil will work here if needed. While avocado is neutral flavoured keep in mind that coconut oil might impart a slightly sweet taste to your bread.
Is baking powder Paleo?
- Technically no. Baking powder is usually contains corn starch which makes it not technically paleo friendly. Fortunately, it’s really easy to make your own baking powder at home by mixing together a small amount of arrowroot starch, baking soda and cream of tartar. I include the amounts needed in the recipe below if you’re interested in making it.
- That being said – if you’re not bothered about following a strict paleo diet this recipe only needs 1 1/2 teaspoons so it’s not much at all.
Let me know if you try this almond flour bread out! Hope you enjoy!
- 3 tablespoons toasted hulled pumpkin seeds (pepitas)
- 3 tablespoons toasted sunflower seeds
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 2 cups | 192 grams almond flour
- 3 tablespoons ground flax seed
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoon baking powder (see notes for paleo baking powder)
- 1 tablespoon nutritional yeast (optional)
- 1/4 cup | 60 ml olive oil
- 4 eggs
- 1/2 cup | 120 ml warm water
- Preheat oven to 350°F/180°C. Line a 9x5 inch loaf tin with a paper liner and set aside.
- Add the pumpkin seeds, sunflower seeds, poppy seeds and sesame seeds to a dry, medium skillet and mix together with a wooden spoon. Warm the skillet over a medium-low heat for 3-4 minutes until the seeds become fragrant, begin to brown slightly and you start to hear small popping sounds. Remove from the heat.
- In a large mixing bowl: Add the almond flour, ground flaxseed, salt, garlic powder, onion powder, nutritional yeast (if using) and baking powder and whisk together until combined. Stir in about 3/4 of the seed mixture you toasted earlier. Save the remaining 1/4 seeds for topping later.
- Whisk in the eggs and oil until combined. The batter should be thick and pasty at this point. Stir in the warm water until fully mixed in.
- Transfer the batter your lined loaf tin and smooth out evenly. Sprinkle the remaining seed mixture over the batter.
- Place in the oven and bake for 50-60 minutes until cooked through.
- Remove from the oven and let cool at least 5 minutes before slicing.
- Make your own paleo baking powder by mixing: 1/2 teaspoon baking soda + 1/2 teaspoon arrowroot starch + 1 teaspoon cream of tartar. Even though the recipe calls for 1.5 teaspoons baking powder, you can use the full 2 teaspoons that this paleo one makes.
- Bread will keep, stored in an airtight container for 3-4 days.
Serving Size:1 slice (out of 9) Calories: 272Total Fat: 24gSaturated Fat: 3gUnsaturated Fat: 15gCholesterol: 82mgSodium: 372mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 10g
More Gluten Free Bread Recipes You Might Enjoy
- Gluten Free Bread
- Gluten Free + Vegan French Bread
- Paleo Zucchini Bread
- Paleo Banana Bread
- Gluten Free Flatbread (made with Cassava Flour)