Bagels with lox and cream cheese is one of those meals that feels deeply satisfying and deeply off-limits once you go paleo. The bagel is the obvious problem. But honestly? The cream cheese is the part most people don't think about, and it's just as important to get right. So here's what I did. The bagel is built on blanched almond flour and a little tapioca for chew, baked until it's golden and firm with a real crust. It slices beautifully and holds up under toppings. The cream cheese is soaked raw cashews blended until completely silky with lemon, garlic, and chives. It is tangy, rich, and spreadable. You would not look at it and think 'compromise.' Wild-caught smoked salmon goes on top with capers, red onion, cucumber, and fresh dill, and suddenly you have the whole thing. Same flavors, same experience, no grain, no dairy. That's the goal every time.

Nutritional Benefits

Wild-Caught Smoked Salmon

  • One of the richest whole-food sources of omega-3 fatty acids, which support brain function, heart health, and the body's inflammatory response.
  • Provides high-quality complete protein to keep you full and energized through the morning.
  • A natural source of vitamin D and B12, two nutrients that a huge portion of people are low in without realizing it.

Almond Flour

  • Made from blanched whole almonds, it brings fiber, vitamin E, magnesium, and healthy monounsaturated fats into what would otherwise just be empty starch.
  • Lower in carbohydrates than conventional wheat flour, making this a much more blood-sugar-friendly base for your morning.
  • Naturally gluten-free and grain-free with no additives or fillers.

Cashew Cream Cheese

  • Raw cashews are packed with magnesium, copper, and zinc, minerals that support energy production and immune function.
  • Completely dairy-free, making this accessible for anyone dealing with dairy sensitivity or following an elimination protocol.
  • The lemon juice adds a genuine tang that mimics the sharpness of cream cheese while also supporting digestion.

Capers and Fresh Dill

  • Capers are a surprisingly good source of quercetin, a plant compound with antioxidant and anti-inflammatory properties.
  • Fresh dill contains flavonoids and has historically been used to support digestion.
  • Both add big flavor for essentially zero carbohydrates, which means you're seasoning your food and feeding your body at the same time.

FAQs

Can I make the cashew cream cheese ahead of time?

Yes, and I actually recommend it. Make it the night before and store it in a sealed jar in the fridge. It gets even thicker and more spreadable after chilling. It keeps well for up to 5 days.

Do the bagels taste like real bagels?

They taste like a very good grain-free bagel, which means the flavor is spot on and the crust is real, but the interior is denser and a little softer than a traditional boiled New York bagel. Once you load them with lox and cream cheese, you are not going to be sitting there mourning wheat.

Can I freeze the bagels?

Absolutely. Let them cool completely, then freeze in a zip bag with a piece of parchment between each one. Thaw at room temp or toast straight from frozen. They reheat really well.

What if I don't have a high-speed blender for the cream cheese?

A regular blender works if you soak the cashews long enough, at least 6 to 8 hours. Just blend longer and scrape the sides frequently. A food processor can also work, though the result will be slightly less silky. Still totally delicious.

Is smoked salmon (lox) always paleo?

Wild-caught smoked salmon in its natural form is paleo. Just check the label on packaged lox and make sure there's no added sugar, soy, or artificial smoke flavoring. Most good-quality brands are clean, but it's worth a quick read.

Can I make these bagels without the everything seasoning?

Of course. Plain with just sea salt is great. You can also do just sesame seeds or poppy seeds on top if you want to keep it simple and classic.

If you make these, I want to see them. Seriously. Snap a photo and tag me, because a grain-free bagel with lox deserves to be celebrated. And if you have been missing this kind of breakfast since going paleo, I hope this brings it back for you in a way that feels completely right.

How did your Almond Flour Bagels with Lox and Cashew Cream Cheese turn out? Tag @ThatPaleoChick and share it! #paleobreakfast #grainfreebagel #paleobagelwithlox #cashewcreamcheese #dairyfreebreakfast #smiledsalmon #wholefoods #thatpaleochick

Almond Flour Bagels with Lox and Cashew Cream Cheese

Grain-free almond flour bagels topped with silky cashew cream cheese, wild-caught smoked salmon, capers, and red onion. All the classic bagel-with-lox flavors you love, completely paleo.

  • Prep time:
  • Cook time:
  • Total time:
  • Servings: 4 bagels (4 servings)

Ingredients

  • 2 cups blanched almond flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon grain-free baking powder (such as Bob's Red Mill or Hain brand, made without starch fillers)
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 tablespoon apple cider vinegar
  • 1 egg white, beaten (for egg wash)
  • 2 tablespoons everything bagel seasoning
  • 1 cup raw cashews, soaked in water 4 hours or overnight then drained
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons full-fat coconut milk
  • 1 small garlic clove
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon fresh chives, finely chopped
  • 6 ounces wild-caught smoked salmon (lox)
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons capers, drained
  • 1 small cucumber, thinly sliced
  • Fresh dill, for serving
  • Lemon wedges, for serving

Instructions

  1. Soak the cashews: If you haven't already, cover the raw cashews with cold water and soak for at least 4 hours or overnight. Drain and rinse well before using.
  2. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  3. Make the bagel dough: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt. Add the 2 whole eggs and apple cider vinegar. Mix until a firm dough forms. It should hold together when pressed. If it feels too sticky, add a small additional spoonful of almond flour.
  4. Shape the bagels: Divide the dough into 4 equal portions. Roll each portion into a rope about 7 inches long, then press the ends together to form a ring. Place each ring on the prepared baking sheet.
  5. Brush and season: Brush each bagel generously with beaten egg white, then sprinkle everything bagel seasoning evenly over the tops.
  6. Bake for 22 to 25 minutes, until deep golden brown and firm to the touch. Let them cool on the pan for at least 10 minutes before slicing. They firm up significantly as they cool.
  7. While the bagels bake, make the cashew cream cheese: Add the drained cashews, lemon juice, coconut milk, garlic clove, and salt to a high-speed blender. Blend on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth and creamy. Stir in the chopped chives. Taste and adjust salt or lemon to your liking.
  8. Assemble: Slice each cooled bagel in half. Spread a generous layer of cashew cream cheese on both cut sides. Layer the smoked salmon over the bottom half, then top with red onion, capers, and cucumber slices. Finish with fresh dill and a squeeze of lemon. Place the top half on or serve open-faced.

Nutrition per serving

  • Calories: 480
  • Total Fat: 38g
  • Carbohydrates: 18g
  • Protein: 22g
  • Dietary Fiber: 4g
  • Sugar: 3g
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