Preheat oven to 375°F.

Grease a baking/cookie sheet pan (or a doughnut pan), set aside.

Combine the flax seed meal, psyllium husk powder, baking soda, and salt in a mixing bowl and whisk until thoroughly combined.

Add the water to the dry mixture, and mix until all the water has been absorbed.

Add the almond butter, and vinegar, and mix until thoroughly combined.

Form patties by hand that are approximtely 4″ in diameter, and 1/2″ thick.

Lay on your baking pan and cut a small circle from the middle of each round.

Alternatively, if using a doughnut pan, press the dough uniformly into each cup.

Do not overfill; the doughnuts will rise in the oven.

Bake for around approximately 40 minutes, until firm.

Remove from the oven, and allow to cool enough to handle.

Cut each bagel in half, and serve with your favorite toppings.

Notes This recipe is essentially a rework of the Meat Free Keto’s Vegan Keto Bagel Thins, so go checkout that version! The original is made with tahini, but since I often find it is too bitter for my taste, I experimented with almond butter.

The baking powder in the original is problematic since it usually includes cornstarch, and I steer clear of corn and other grains.

Hope you enjoy this version!