In the bowl of a stand mixer, using the whisk attachment or a large bowl and use an electric hand mixer with beaters attached, beat the three eggs until light and frothy, about 5 minutes.
To the egg mixture, mix in the greek yogurt and 1 ¾ cups almond flour to blend. Add in an additional ¼ cup if the dough is too sticky and not forming a ball.
Once the dough forms a ball. Divide the dough into 6 pieces and shape into bagel form or place the dough into a donut pan.
Press the dough into an un-greased donut mold and bake for 12-16 minutes, until golden brown.
For everything bagel seasoning, brush butter on the baked bagels and dip the bagels into the seasoning.
Let cool slightly and enjoy.
Notes
Note 1: Start with 1 ¾ cups of flour, if the dough doesn't form a ball, add a little more almond flour at a time. Note 2: I prefer using the butter on the bagels for a crispy texture. Note 3: The baking time can vary depending on how much batter is in each dough mold and oven sizes can vary. Begin checking the bagels at 12 minutes. I stick a toothpick into the baked bagel and it should come out clean when finished baking. Storage Tips: Like most bagel recipes, these bagels are certainly at their best on the day of baking. They can keep in a storage bag in the fridge for about 3-4 days. Mine never last that long. The bagels can be frozen after they are baked. I take them out the night before we want to eat them and let them defrost in the fridge.The recipe nutrition is including the melted butter.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.