The Beginner’s Guide to Baking with Almond and Coconut Flour for Bagels

If you’re new to gluten-free baking, almond and coconut flour can feel intimidating. They behave very differently from wheat flour, but once you understand their unique properties, you can create soft, chewy bagels that rival traditional ones. Whether you’re following a keto diet or simply avoiding gluten, these flours open up a world of possibilities.

In this guide, we’ll walk through the basics of baking with almond and coconut flour, share essential tips for success, and show you how to adapt a classic bagel recipe. You’ll also discover how to use these flours in products like our NY Style Bagels - Everything for a quick, satisfying option when you don’t have time to bake from scratch.

Why Almond and Coconut Flour Are Great for Gluten-Free Bagels

Almond flour is made from finely ground blanched almonds. It adds moisture, richness, and a subtle nutty flavor to baked goods. Because it contains healthy fats and protein, it helps create a tender crumb without the need for gluten. Coconut flour, on the other hand, is highly absorbent and high in fiber. It gives structure and a light texture when combined with enough eggs or liquid.

Together, these flours can mimic the chewiness of traditional bagels. Almond flour provides fat and tenderness, while coconut flour absorbs excess moisture and adds structure. The key is balancing their ratios—too much coconut flour can make bagels dry, while too much almond flour can make them dense. Start with a 3:1 ratio of almond to coconut flour for best results.

• Almond flour is low in carbs and high in healthy fats, perfect for keto bagels.
• Coconut flour is very absorbent—never substitute it 1:1 for almond flour.
• Always sift coconut flour to remove lumps and ensure even distribution.

Essential Tips for Baking with Almond and Coconut Flour

When using almond flour, remember that it browns faster than wheat flour. Keep an eye on your bagels during the last 5-10 minutes of baking, and tent with foil if needed. Coconut flour requires more liquid and eggs—typically 1 egg per 1/4 cup of coconut flour. Let the batter rest for 5 minutes after mixing to allow the flour to fully hydrate.

Another important tip: don’t overmix. Overworking the dough can lead to dense, tough bagels. Mix just until combined, then shape gently. If the dough feels too sticky, add a tablespoon of almond flour; if too dry, add a teaspoon of water or egg white. These flours also benefit from a binder like xanthan gum or psyllium husk to improve elasticity.

• Use room temperature eggs for better emulsification with coconut flour.
• Add a pinch of salt to enhance flavor and balance sweetness.
• For extra chew, add 1/2 teaspoon of apple cider vinegar to the dough.

Simple Keto Bagel Recipe Using Almond and Coconut Flour

Here’s a basic recipe to get you started. Combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk 4 large eggs, 2 tablespoons melted butter or coconut oil, and 1 teaspoon apple cider vinegar. Mix wet into dry until a dough forms, then let rest for 5 minutes.

Divide the dough into 6 equal portions. Shape each into a ball, then poke a hole in the center and gently stretch to form a bagel shape. Place on a parchment-lined baking sheet. Brush with an egg wash and sprinkle with sesame seeds, poppy seeds, or everything seasoning. Bake at 350°F for 20-25 minutes until golden brown. Let cool completely before slicing.

• For a sweeter bagel, add 2 tablespoons of erythritol or monk fruit sweetener.
• Try our Lil Kneads - Chocolate Chip for a ready-made sweet treat.



• Store homemade bagels in an airtight container for up to 3 days, or freeze for longer.

Common Mistakes to Avoid

One of the biggest mistakes beginners make is not measuring flour correctly. Scoop and level almond flour—don’t pack it. For coconut flour, spoon it into the measuring cup and level off. Too much flour leads to dry, crumbly bagels. Another mistake is skipping the resting period. Coconut flour needs time to absorb liquid, so don’t rush.

Also, avoid substituting almond flour for coconut flour or vice versa without adjusting the liquid and egg ratios. If you’re short on time, consider using our Soft Pretzel Nuggets - Everything as a quick, low-carb snack that delivers similar flavors without the baking effort. They’re perfect for dipping in cheese sauce or enjoying on their own.

• Always preheat your oven fully for even baking.
• Use a kitchen scale for precise measurements—especially with coconut flour.
• If bagels crack on top, your dough may be too dry; add a splash of water next time.

Baking with almond and coconut flour opens up a world of delicious, low-carb possibilities. With these tips and a little practice, you’ll be making perfect bagels in no time. For those days when you want a quick, no-fuss option, explore our NY Style Bagels - Everything for a classic everything bagel that’s already baked to perfection. Happy baking!