These are slightly different from the yeasty, chewy bagels you'd find in a New York deli, but they're  an excellent, low-carb fix for a bagel craving. It's key to let them cool down almost. I split them in half, toasted them and served them with my lox, cream cheese and onion slices. They'd also make a great base for a sandwich or even a burger.

Ingredients

1 1/2 cups almond flour, plus more as needed  

2 tbsp flax seed meal

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt, plus more for sprinking

3 tbsp very cold butter or use coconut butter

2 eggs, lightly beaten 

1/2 medium onion, diced finely (reserve a little for topping)

2 tbsp poppy seeds

Preparation

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, combine almond flour, flax seed meal, baking powder and soda and salt. Stir well. 
Use 2 forks to cut the butter into the dry ingredients, working until it resembles small peas. Stir in the eggs until a very sticky dough forms (you may need to add a bit more almond flour to be able to handle it). Gently stir in the onions and 1 tbsp of the poppy seeds. This may all also be done in a food processor.

Wet your hands lightly (this will make it easier to touch the dough without it sticking to you) and divide the dough into 6 (for medium-size bagels) or 12 (for mini bagels) equal pieces.
Use wet hands to very gently shape the pieces into bagels and arrange them on the prepared baking sheet. Flatten them to about 3/4" (they will rise in the oven). 

Place in the freezer for 20 minutes, to set.

While the bagels are in the freezer, bring a medium pot of lightly salted water to a boil. Drop a bagel into the boiling water for 30 seconds, then remove it with a slotted spoon and return to the parchment paper. Repeat with remaining bagels.

Top the wet, boiled bagels with a sprinkle of salt, a pinch of poppy seeds and a pinch of chopped onions. Bake for 13-15 minutes, until slightly puffy and golden-brown on the edges.

Makes 6 regular or 12 mini bagels.