Free Printable: Low Carb & Keto Food List
Get It NowThese bagels… these golden, beautiful keto bagels. I will make this recipe forever and ever, no matter how my eating lifestyle evolves. I love them that much, for so many reasons. Because they have only 5 (clean) ingredients. Because I can make them in 30 minutes. Because I can always keep a stash in my freezer. But the biggest reason I adore these low carb bagels is that they have all the chewy texture of real bagels — without the carbs or wheat.
Why You’ll Love My Keto Bagel Recipe
- Perfectly chewy – I’ve made many bread swaps, from keto English muffins (my first ever) and cloud bread to buttery almond flour biscuits and my most popular fluffy white keto bread. But the dense, chewy texture in these low carb bagels… Once you try them, you’ll see why I can’t stop talking about it!
- Tall and puffy – I’ve been making this keto bagel recipe for years (based on the dough from my keto pizza recipe), but sometimes they would come out kind of flat. Not anymore! Follow my tips below to make these nice and thick.
- Quick and easy – 5 ingredients. 30 minutes. My top tips to help you through it all. You got this!
- Choose your flour – You can make these as coconut or almond flour bagels! If you don’t have a dietary restriction, check my comparison below to decide which ones to make.
- Keto friendly, low carb, and gluten-free – It goes without saying that my keto bagels are… well, keto. 😉 These have only 5g net carbs (and 8 grams total carbs) each. But they are also gluten-free, unlike the ones you might see popping up in stores!
- Go with everything – You can use these in all the same ways you would a regular bagel. Toast them. Top them. Make a sandwich. It all works.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Almond Flour Or Coconut Flour – You can use either, but in different amounts. Since coconut flour absorbs more moisture, you need to use less. Keep in mind that many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way to support a blogger. 🙂
- Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not soft fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will not be as neutral. Dairy-free mozzarella substitutes are fine, too. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
- Cream Cheese – I recommend a full fat variety, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so that it melts more easily.
- Eggs – Readers have also told me they had success using flax eggs and other egg substitutes.
- Baking Powder – I like this brand, and you’ll notice that my keto bagel recipe uses a lot. This is needed to lift the heavy dough, so don’t use less! Also, don’t confuse this ingredient with baking soda, which is different.
How To Make Keto Bagels
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Process the dry ingredients. In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform.
- Add the eggs. Process again until uniform. Set aside.
- Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
- Mix the dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)
- Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet lined with parchment paper. Repeat with the remaining dough.
- Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
- Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
- Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.
Tips & Troubleshooting
The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are the 4 most important things you need to know:
Handling Sticky Dough:
This is the most common issue, and it’s most noticeable if your kitchen is warm or humid, or your hands are very warm. (My photo in the food processor above shows what sticky dough looks like!) Here’s what to do:
- Chill the dough. This is my favorite trick! Popping the dough in the fridge for 30 minutes will help a lot. The freezer for 10 minutes also works if you’re in a rush.
- Cover your hands in oil. Wash your hands first if they are already sticky, then add a little oil (I like neutral avocado oil) and you can work with the fathead dough much more easily.
- Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.
Bagels Not Cooking Through:
If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:
- Tent the top with foil. If the top browns but they still don’t feel firm, just cover with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
- Cool before slicing. Keto bagels will seem raw if you cut (or bite) into them immediately, so letting them cool is important! The bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so wait at least 15 minutes. (You can still reheat or toast them afterward if you want them warm — I usually do!)
Bagels Coming Out Flat:
Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they are flat! But, here is what you can do:
- Use a food processor. I used to knead the dough for these keto bagels by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
- Use fresh baking powder. It loses effectiveness over time.
- It depends on your flour. I find that the coconut flour version is slightly more prone to spreading than the almond flour one.
- Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.
Choosing Which Flour To Use:
If you’re not sure which to use, the main difference I notice between the 2 flours is the texture. You can decide based on my comparison:
- Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
- Coconut flour bagels are lighter and fluffier. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.
Variations & Toppings
I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!
Try different add-ins, like fresh blueberries, sugar-free dried cranberries, nuts, caramelized onions, minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.
Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)
Storage Instructions
- Store: Keep them in an airtight container in the refrigerator for up to 1 week.
- Freeze: I always just meal prep a double (or triple) batch of these keto bagels at once and freeze them — they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
- Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers this way.)
Serving Suggestions
Need ideas? Here are some of my favorite spreads and sandwiches to go with these low carb bagels:
- Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly. My personal fave is a layer of mascarpone topped with my sugar free strawberry jam!
- Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe), and cucumbers, red onions, or capers. So good!
- Breakfast Sandwich – Stuff eggs, sausage or bacon, and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
- Lunch Sandwich – Try my keto chicken salad, tuna egg salad, or even a keto BLT. Or keep it simple with some sliced turkey, lettuce, and homemade mayo.
More Keto Breakfast Recipes
Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes! Try some of these — they feel like they’re full of carbs, but they’re not:
My Tools For This Recipe
- Baking Sheet – My favorite that you might notice in many of my recipe photos. Their non-stick surface lasts and lasts!
- Food Processor – For taller, fluffier keto bagels! Mine will even fit a double batch of the dough.
Keto Bagels (Low Carb, Chewy, Easy!)
These keto bagels are chewy, thick, and just 5g net carbs! Make them with almond flour or coconut flour — just 5 low carb ingredients total.
Ingredients
Tap underlined ingredients to see where to get them.
Almond Flour Version:
Coconut Flour Version:
Optional:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
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Add the eggs to the food processor. Process until uniform. Set aside.
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In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
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Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms.
(Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.)
No matter what method you use, it's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
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Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
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If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
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Bake keto bagels for about 15 minutes, until firm and golden brown.
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Let the bagels cool for at least 15 minutes, or preferably completely, to improve their inner texture.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 bagel
Recipe is from my Easy Keto Cookbook. The book includes my complete guide to working with this dough, as well as 100 easy low carb recipes with 10 ingredients or less! I also have more tips about it in my keto pizza post.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,885 Comments
Cammi
0I’m currently in the land of Mozzarella (Italy), LOL, and fresh mozzarella is way too wet for these kinds of recipes. Block or shredded works best.
Maya | Wholesome Yum
0Thank you, Cammi! I haven’t tried it with fresh mozzarella. I used pre-shredded, but shredding a block yourself would also work the same way. I assumed that fresh mozzarella would work as well, but you’re right that it could be too much moisture. If you absolutely wanted to use fresh, one possible option would be to increase the coconut flour a bit, which would absorb more of the moisture.
Nina A.B.
0Fabulous flavor! I followed a few tips after reading all the comments so I hope my comment reaches at least one person.
1.) add 2 cups of almond flour.
2.) use a Ninja or food processor
3.) The dough is very sticky even after kneeding for an absurd amount of time. So when it comes to molding put into dallops on a baking sheet. Then spray with cooking spray or coconut oil. Then you can mold very easily into bagel shape with the help of the extra lubrication.
Awesome recipe!!
Maya | Wholesome Yum
0Thank you for the tips, Nina! Adding that much more almond flour would definitely make the dough more sticky. I’m glad you enjoyed the bagels!
Scott Butler
0Absolutely fantastic!!! As others have said, a game changer. Very satisfying, flavor, texture you name it.
I used whole milk mozzarella. I don’t know if this makes any difference over low fat. Do you think that this dough could make a loaf style bread?
Thank you soooooooooo much!
Maya | Wholesome Yum
0Thank you, Scott! Either part-skim (2%) or whole milk mozzarella will work. I don’t recommend fat-free. I do think it would work as a loaf too, but you’d need to bake it for longer. I need to try that!
Dina
0Mine looked great before they went into the oven, but flattened out. I know I kneaded it long enough, as it was not sticky and pretty easy to handle. Not sure why they flattened out, but I am going to buy some new baking powder to see if that was possibly the issue. The taste is pretty good, although I might add a bit of salt next time.
Maya | Wholesome Yum
0Hi Dina, I haven’t had them flatten before, so it may be the baking powder. The shelf life is usually 9-12 months, and you can test it by stirring some into hot water – if it fizzes, it’s still good.
crownmadeaustin
0I just made this and have to say: Mind. Blown. This is going to change my whole low-carb game! Thank you for this recipe!
Maya | Wholesome Yum
0Thank you! That’s great to hear!
Kris
0I tried doing the baking soda wash on one and it disintegrated into the water. So that’s a huge NO to the washing, lol…
Maya | Wholesome Yum
0Haha… Thank you, Kris! Good to know! I think a better option for a harder exterior would be to just bake a little longer. 🙂
Darleen Peddie
0In the oven now!!
Maya | Wholesome Yum
0Enjoy! 🙂
Anita Walters
0These are awesome and more cost effective than the ones I buy online. I am surprised though, when I put your recipe in the Very Well recipe calculator, ithey came out with the following counts. Nutrition Facts:
Servings: 6
Per Serving % Daily Value*
Calories 133
Total Fat 10.6g 14%
Saturated Fat 4.1g 20%
Trans Fat 0g
Cholesterol 79mg 29%
Sodium 127mg 6%
Potassium 286mg 6%
Total Carb 3.5g 1%
Dietary Fiber 0.8g 3%
Sugars 0.4g
Protein 7.6g
So 2.7 each and that is wonderful! Thank you.
Maya | Wholesome Yum
0Hi Anita, I’m glad you like them! Those nutrition facts seem off, though. The almond flour alone has 160 calories and 2g net carbs per serving (each bagel has 1/4 cup almond flour), and the other ingredients add more. The nutrition info is listed at the bottom of the recipe card.
Marsha
0Do you think you could make these and shape them the night before and then bake them in the morning?
Maya | Wholesome Yum
0Hi Marsha, It might be okay but they won’t rise as much. I haven’t tried that, but baking powder starts to react right away so will have reduced efficacy by the next morning. I usually just make the bagels for the week in advance, put them in the fridge, and pop one in the toaster in the morning (or whenever!).
Evelin
0They definitely don’t stay around long… seeing as they came out of the oven half an hour ago and I have 2 left, since my 2 year old has claimed 2.5 of the 6 so far. LOL.
On a serious note, I am really liking these. I’m still new to low carb and bread is one of the things I’m missing most. These will be very nice subs for when the sandwich itch strikes. Only trouble I had was the dough sticking to my hands quite a bit (possibly not enough kneading, but it was starting to cool down and the mozzarella hardening up), so I ended up making buns instead of bagels.
Maya | Wholesome Yum
0Thanks, Evelin! My two year old loves them, too. I have a couple tips for the stickiness in a couple of other comments above, but buns work just as well anyway!
Bobbie
0Thank you so much for all your work. Finally a low carb bread that actually tastes good!! I will be making this my go to bread.
Maya | Wholesome Yum
0Thank you, Bobbie! It’s one of a couple go-to’s for me, too.
Cristina
0Just made these and forgot to shape the 6 rounds, just baked like that. Didn’t look as pretty as yours, but still good! Also I think I should have kneaded them more. Can they be frozen on baggies? I don’t eat a lots of bread like items. So delish!
Maya | Wholesome Yum
0Hi Cristina, I sometimes skip the shaping too if I want to be lazy – they work as “rolls”, too. 🙂 Yes, you can freeze them! If you do, they are best toasted.
Carm
0These are heavenly! Amazing flavor & texture. Easy to throw together. They are hands down the best low carb bread I’ve had. Thank you so much for sharing your wonderful creations 🙂
Maya | Wholesome Yum
0Thank you! These are tied for my favorite low carb bread, too.
Cheryl Fuller
0Does this make sense? My almond flour is 4g carbs per 1/4 cup and 3g fiber per 1/4 cup. So it’s 1 net carb per 1/4 cup. I used 2 cups, so 10 one-quarter cups, or 10 net carbs. Divide between 6 bagels and it’s 1.5 net carbs per bagel. Hmmmm? In oven now.
Maya | Wholesome Yum
0Hi Cheryl, That sounds right for the almond flour, except 2 cups is eight 1/4 cups, not ten. The mozzarella and cream cheese also add some carbs. The nutrition info for the bagels is listed on the recipe card – they are 5g net carbs per bagel. They’re quite filling, so sometimes I even have half at a time if I top it with something.
Alma
0I cannot wait to try these and sprinkle them with some ‘Everything but the Bagel’ seasoning from Trader Joe’s. They look delicious! On my way to prep now. These are definitely on the prep list for the week!
Maya | Wholesome Yum
0Thank you, Alma! I love that seasoning. The bagels are on my prep list this week, too!
Joanna
0My daughter begs me to buy bagels every time we go to the store. Making them by hand seemed like too much effort, but she finally wore me down. I made these this morning for brunch and they were a lot of work, but they’re really good and worth it! Next time I’ll mix with a fork as long as possible. I wound up with dough all over my hands. I might even chill for a minute or two before kneading. I found the best way to work it was keeping my hands flat and the dough ball moving. If it sat and warmed up in my hands it got sticky again. My kitchen is pretty warm this time of year, so being in a cooler environment may have been better. In the end, mine wound up more like bagel shaped english muffins, but they were delicious. I’ll definitely be making them again! I’m sure the more I make them, the easier they’ll get. I want to try cheddar and garlic for a nice sandwich bagel. Thanks!
Maya | Wholesome Yum
0Thank you, Joanna! The dough does get less sticky as it incorporates better. I don’t chill it because the mozzarella doesn’t really want to mix with the almond flour/egg once it cools down – it has to be melted to mix well. As I mentioned to another reader, I found that it helps to knead for a bit (it will be sticky), reheat a little more, then knead more… and as it mixes more, it will become less sticky.
Lisa
0I’m not a huge cream cheese fan. Would ricotta or mascarpone work?
Maya | Wholesome Yum
0Hi Lisa, You can’t taste the cream cheese in these. But, mascarpone should also work. (Not sure about ricotta.) Let me know if you try a variation!
Asmaa
0Amazing bagels! I just made these for my son who is in gluten free direct. Thank you so much
Maya | Wholesome Yum
0You’re welcome, I’m glad to hear that!
Amanda Grant
0I used goat cheese instead of cream cheese, poured melted butter over them before baking, and baked for a couple extra minutes. They are golden brown and smell AMAZING. Can’t wait to make pizza bagels with these bad boys!! P.S. The melted cheese is super hot, please be careful!!
Maya | Wholesome Yum
0Thank you for sharing, Amanda! Pizza bagels sound perfect… I just might have to make one today.
Bill Johnson
0Is it possible to boil them first like traditional bagel making?
Maya | Wholesome Yum
0Hi Bill, I haven’t tried that, but don’t think boiling them would be a good idea. In traditional bagel making, the water doesn’t penetrate very far into the bagels because the starches create a barrier pretty quickly and set the crust right away. Since these are low carb and don’t have that starch, I don’t think that would happen in this case. If you do decide to try boiling, I’d be curious to hear the results.
That being said, the bagels do come out pretty dense and chewy anyway (which is one of the goals of boiling in traditional bagel making). The other thing that boiling usually accomplishes is making the outside crusty, which you can also do with this recipe by just baking them for a little longer instead.
Gillian Wilk
0I just made these now, they are in the oven. My dough was very sticky and hard to work with. Maybe I needed to let it cool down a little. I used dairy-free cheese and dairy-free cream cheese.
Maya | Wholesome Yum
0Hi Gillian, I haven’t tried it with dairy-free cheeses. I hope they turned out for you! The dough does get very sticky at first (even with regular cheese as in the recipe), but gets less sticky as you knead it. If it’s really sticky, I’ve noticed that sometimes it helps to knead it some to partially incorporate, reheat a little bit (not too much to avoid cooking the egg), then knead some more. It gets less sticky partly due to cooling and partly due to the ingredients incorporating better (the almond flour and eggs mixed together are very sticky, but once they’re incorporated well enough with the mozzarella, the stickiness is reduced).
Bev
0Hi Gillian, I was wondering if using the non dairy cheese in these bagels worked for you? I would like to try these but to have enough non dairy cheese to try would cost me around $20.
Lynne
0When do you know you are done kneeding? Is the mixture still sticky after kneeding?
Becky
0Where does the 1 gram of sugar come from in the nutrition info?
Maya | Wholesome Yum
0Hi Becky, You’re not the only one that asked this question. 🙂 Almond flour actually has 1g sugar per 1/4 cup, so that is providing the small amount of sugar as shown on the nutrition label. There is no sugar added to these bagels. You’d have the same effect when baking anything else with almond flour.
Linda
0I made these twice. The second time I used 2 cups of almond flour and they came out much better. Much fluffier and rose a lot more. The first time I made them I used the 1.5 cups and they were very flat and eggy tasting. I still liked them but I like my second batch better.
Margie
0What type of mozzarella are you using? Pre-shredded, fresh mozzarella, or the block mozzarella? I’m assuming fresh mozzarella since it’s more of a rubbery consistency…
Maya | Wholesome Yum
0Hi Margie, I just used pre-shredded mozzarella. You could also shred a block of mozzarella yourself, too. I haven’t tried it with fresh mozzarella, but it might also work.
LJ
0These are so good I almost want to cry. These saved me from quitting on my diet. I love that I can have a sandwich that actually tastes super close to the real thing. Thank you so much for this recipe I’ll be eating a ton of these!
Maya | Wholesome Yum
0Thank you so much! I’m so glad it helped you.
Susan
0Is the net carb count for a whole bagel or a half? I’m trying to keep carbs around 5g for a meal and wondering if I can make a bagel sandwich or just have half? Either way I’m incredibly excited to try these today!!
Maya | Wholesome Yum
0Hi Susan, The nutrition info (and net carbs) is for a full bagel.
Debbi
0Mine didn’t rise they went flat, still taste good. I wet my hands because the dough was sticky maybe that was my problem?
Maya | Wholesome Yum
0Hi Debbi, I haven’t had this issue before, but I suspect it’s probably due to the dough not being mixed well enough. I would knead it more to make sure it’s completely uniform. As for the stickiness, it does start out as sticky. But, just keep kneading it and it will become less sticky as it gets mixed better and as it cools down.
Sandra
0Do you have to melt the cheese in the microwave? Can it be melted in the oven or on the stovetop?
Maya | Wholesome Yum
0Hi Sandra, Yes, you can do it on the stovetop using a double boiler. Place the cheeses in a metal bowl resting over the edges of a saucepan containing boiling water. Heat, stirring frequently, until the cheeses melt and are easy to stir together.
Lynne
0They didn’t stay in a donut shape for me, any idea why?
Maya | Wholesome Yum
0Hi Lynne, I haven’t run into this issue, but would be happy to help you troubleshoot. Did you mix the dough well first, and press the ends together firmly before baking? Did they come apart during baking, or was it right away before baking?
Laura Heath
0Hubby can’t eat almond anything. Any subs?
Maya | Wholesome Yum
0Hi Laura, Golden flaxseed meal or sunflower seed flour would probably make a good 1:1 replacement in the same quantity as almond flour. (The bagels may come out green if you use sunflower seed flour, but they are just fine to eat!) Otherwise, you could also try replacing the 1 1/2 cup almond flour with 1/4 cup + 2 tablespoons coconut flour. Let me know how it goes if you try one of these options!
Jess
0I just made these and substituted with tapioca flour and coconut flour. They turned out great!
Maya | Wholesome Yum
0I’m glad that worked for you, I’ll have to try it sometime!
Heather
0What was the measurements for each please?
Jess
0Sub for 1.5 c almond flour with equal parts tapioca and coconut flour. That’s 3/4 c each. Also, because of the coconut flour, I increased the amount of cream cheese to 8oz.
Lyn
0From what I’ve read Tapioca starch is very high carb although some sites claim it’s mostly resistant starch (therefore not absorbed in the gut) What is your opinion Jess? I’d love to be able to use Tapioca starch in several low carb recipes but I’m trying to stay under 20gms carbs daily.
Jess
0Hey Lyn, you are right about tapioca and carbs. I would say just use Cocount flour or use only a little tapioca. The great thing about this recipe is that you can play around with it. The original recipe is great! I was just looking for flours that would pair well with a cinnamon raisin bagel.
Lisa Carnahan
0These are Awesome!! I mixed it in my food processor and had no problem with the dough. I love them. I thought you could probably add flavors and they would probably be as good if not better than the wheat versions. Thank you so much for your work in trying to keep foods that are loved but are too high carb or not gluten free. :o)
Maya | Wholesome Yum
0Thank you, Lisa! Good idea to use a food processor since the dough can be a little hard to work with at first (definitely not necessary, but a great tip if anyone is struggling with it). I need to experiment with flavors, too.
Shiloh M Heckman
0Hey, did you use bread blade or regular blade?
Maya | Wholesome Yum
0Hi Shiloh, If using a food processor or stand mixer, use the dough blade.
KT
0I used the dough blade in my Ninja. Worked great!
Sandra LeBlanc
0How long did you mix? Mine were still very sticky, if kneading about how long?
Mary-Anne
0Yes, mine came delicious but they were a “trip” to get the dough out of the food processor….very, very, sticky. Is there something you can do to make the dough less sticky and easier to handle?
Maya | Wholesome Yum
0Hi Mary-Anne, Usually the dough gets less sticky as it cools. You could stick the food processor into the fridge for a bit, and/or use oiled hands to handle it. Both will help with any remaining stickiness.
Sarah
0I would actually recommend kneading your dough with a small amount of tasteless oil. This makes the dough smoother and easier to handle. It also gives the dough a nice, bread-like shine. I use grapeseed oil! Hope this helps!
Jill Hildebrandt
0Made these this AM and they came out excellent! I stirred it all by hand and melted the cheese in a microwave but used part-skim mozzarella and light cream cheese that was in a container. It was very sticky but I just used a spatula to form a ball then divide. Baked in my convection toaster oven. I had garlic/pepper I used. Yum, thanks so much for the recipe!
Maya | Wholesome Yum
0Thank you, Jill!
Wendy
0What if one only uses the cream cheese, as I don’t have any mozzarella?
Maya | Wholesome Yum
0Hi Wendy, I haven’t tried it, but don’t think it would work. There is a lot of mozzarella in the recipe and it acts as a binder for the dough. If you have another type of shredded cheese, that might work better in place of the mozzarella, but the bagels would taste more cheesy (since mozzarella is more mild than other cheeses).
Olga
0Hi! Looks great and I’d like to give it a try! Could you help me to measure the ingredients weight, I don’t really understand how much it is in “cups”. Thanks
Maya | Wholesome Yum
0Hi Olga, Sure! The weight equivalents for the recipe are 144g (~5 oz) almond flour, 12g (~0.4 oz) baking powder, 282.5g (~10 oz) shredded mozzarella, and 57g (~2 oz) cream cheese.
Susan
0These are in the oven as we speak. Just wondering about the consistency of the dough. Mine was wet and shaggy. Is it supposed to be like regular bread dough?
Maya | Wholesome Yum
0Hi Susan, The consistency is a little different from regular bread dough, but it shouldn’t be wet or shaggy after kneading. It does tend to be sticky in the beginning. It sounds like the dough needed more mixing with your hands to fully incorporate it. If this gets hard to do, you can reheat for another 10-20 seconds and try again. This will make it more wet/sticky again, but that will diminish as it cools down (which happens pretty fast), as long as it’s mixed well enough.
Lindalee
0Oh man! Mine stayed a little wet and sticky.
Maya | Wholesome Yum
0Sorry you’re having trouble! That should go away if you keep mixing.
ashwritenow
0I’m interested in your low carb plan, but I’m vegetarian. Is there a vegetarian version available?
Maya | Wholesome Yum
0Thank you for your interest! Unfortunately I don’t have a vegetarian version currently. I’ll add that to my list!
Ester
0Vegetarians eat dairy. Perhaps you’re a vegan. There’s an almond cheese I’ve tried (There may be others) by Lisanatti Foods- The Original Almond, but I’ve only tried the cheddar and it’s pretty good. I saw an almond-based cream cheese at my local market, so there are options out there. For the egg part, some vegans use applesauce but you may have to use less than what the recipe calls for so it’s not too much liquid (research before you decide). You should test and let us know if it worked.
Terri
0Thanks!
Nancy
0Er meh GERD!!! If I had to talk to you right now, I COULDN’T! Because my mouth is CRAMMED FULL OF THIS SCRUMPTIOUS BAGEL!!!! Easy and SUPERCALIFRAGILISTICALLY DELICIOUS!!!
I sliced and toasted it and schmeared it with cream cheese… the taste is cheesy-esque, but plain bagely too. The TEXTURE!!! Oh MY, the texture… This is the first almond flour recipe I have made, and I have made a LOT, that actually gets CRISPY on the outside and softish chewyish in the middle! It doesn’t crumble apart AT ALL!!
THANK YOU THANK YOU THANK YOU!!! ❤
Maya | Wholesome Yum
0Thank you so much, Nancy! I agree, it’s amazing how crispy on the outside and chewy on the inside they are!
Tammy
0How did you get them to form? I followed the recipe to a T and the dough is so super sticky it is impossible to form them into any shape except a big glob on the pan.
Maya | Wholesome Yum
0Hi Tammy, The dough should get less sticky as it cools, once it’s fully incorporated. If that doesn’t help enough, you can refrigerate the dough, and use wet or oiled hands.
Lynden
0I had the same issue. I gave up and just plopped the dough on the baking sheet
Mindy M
0I made these today. How do I store them?
Maya | Wholesome Yum
0Hi Mindy, They are fine on the counter for a few hours, but are best stored in the refrigerator since they have so much mozzarella in them. I’ve kept them for several days before they were all gone, but they’ll probably last at least a week (maybe longer) refrigerated.
Michelle
0Can you freeze them?
Maya | Wholesome Yum
0Hi Michelle, Yes, you can! They are best toasted after freezing.
Sherry
0I made them and they came out great. Can they be toasted once refrigerated? How should I warm them?
Maya | Wholesome Yum
0Thank you, Sherry! Putting the bagel in the toaster would be the best way to warm it up.
Janice Melli Chrinko
0EXACTLY like they look in the photo is how they turn out!! My sister, her bestie and I spent the afternoon making low carb and keto food. These bagels are awesome! I’m not a big fan of the “cloud bread” at all and these are a solid, tasteful satisfying alternative. We even toasted them and added butter, melted into the holes, and it was delicious. Crispy and delicious! You won’t be sorry, we are THRILLED!! You will NOT be disappointed at all. Thank you sooooo much for sharing. Life on low carb is going to be a whole lot different now 🙂
Maya | Wholesome Yum
0Thank you so much, Janice! I do like cloud bread but agree with you, these bagels are much better (and sturdier)!
Stacy B
0What causes the sugar gram in them?
Maya | Wholesome Yum
0Hi Stacy, Almond flour actually has 1g sugar per 1/4 cup, so that is providing the small amount of sugar as shown on the nutrition label. Of course there is no sugar added to these bagels. You’d have the same effect when baking anything else with almond flour. Hope that helps!
monika
0Are they very cheesy in taste?
realfoodrabbit
0These sound absolutely fantastic!
Mindy
0Hi Maya. I love your blog. This recipe looks amazing and I can’t wait to make it. How do you store the bagels after they’re baked? Could I freeze them?
Terri
0Do you have to use gluten free baking powder? I don’t know if I can easily find that.
Maya | Wholesome Yum
0Hi Terri, Regular baking powder works just fine! If you’re not sensitive to gluten, there’s no difference. Often times even regular baking powder is gluten-free anyway, but not always – so I mention it just in case, since I labeled the recipe gluten-free.
Dita MacDonald
0These bagels look wonderful. Can’t wait to make them. Appreciate all your hard work.
Dawn Goodnough
0Oh, I could see putting shredded coconut and cinnamon on this! Although as I haven’t tried it yet, would that work with the mozzarella? Is the mozzarella very prominent for a taste in the bagel?
Maya | Wholesome Yum
0Hi Dawn, Great question! As is, the bagels do have a slight detectable flavor from the mozzarella, but it’s not strong. Since mozzarella is pretty mild, this can be hidden if you add a bit of sweetener to the dough prior to baking. (I haven’t tried it so don’t have an exact amount unfortunately.) I think the cinnamon and coconut should work great if you do that. Let me know how it goes if you try it!
Lisa J.
0I don’t taste the mozzarella at all. In fact, I fried one the other night and put cinnamon and a small sprinkle of sugar when I had a craving attack. It was actually pretty good. Tastes like a fritter. I didn’t taste cheese at all. Don’t judge me. 🙂
Maya | Wholesome Yum
0That sounds delicious, Lisa!
Sharon
0Could you use a donut pan? These sound fab. Love the Fathead pizza dough!!
Maya | Wholesome Yum
0Hi Sharon, You can, but it’s not needed – they stay in bagel shapes on their own without a mold, so a regular baking sheet works just as well.
Christine DeSimone
0Mine don’t look like bagels. They spread out and get very flat. Never thought of a donut pan. May try that next. If anyone can tell me what I may be doing wrong that is keeping them from rising for me, I would appreciate the help!
Maya | Wholesome Yum
0Hi Christine, They may need to be baked for longer. Baked goods fall flat if they don’t bake for long enough.
Desiree
0I use the donut pan! It works much better in my opinion and they are much easier to cut.
Jena
0If your baking powder is too old, it will not “work” to make bread or whatever you’re putting it into rise. I’ve unfortunately made this mistake before. 🙁
Rory
0You might want to check your baking powder too, it might be out of date? I lightly wet my hands to form into bagels, that worked well as dough was sticky. They turned out perfect and I just love them!
Lisa
0I’m going to try my donut pan next time. Thanks for the great idea. They would all be a uniform shape too.
Desiree
0You will love it! Comes out perfectly. 🙂
Judy
0The first time I made these, I used a silicone donut pan. The portion in the pan was undercooked. I dumped them onto a cookie sheet to finish cooking. So, I wouldn’t recommend the donut pan. I’ve made these several times; they’re easy To make and delicious. My husband is the bagel king, one of the reasons we had to cut carbs!
Stephanie Loomis
0Reply to Judy re: silicone doughnut pan
I used a metal muffin top pan–worked GREAT and the shape held.
Denise
0Can’t wait to try these! Sounds Yummy!
Thank you so much for sharing. 🙂
Patricia
0I have to be dairy free. Would the Mozzarella almond cheese by Trader Joe’s work in these bagels?
Maya | Wholesome Yum
0Hi Patricia,
I haven’t tried this crust with a dairy-free cheese alternative. I think it would probably work if it has similar properties (melts like regular mozzarella and holds together well). Let me know how it goes if you try it!
Otherwise, I also have a (dairy-free) paleo pizza crust recipe here.
Marika
0Can I use fresh mozzarella?
Maya | Wholesome Yum
0Hi Marika, I wouldn’t recommend it. It has too much moisture and the bagels will likely be too “wet”.
Catherine
0Can you use mild cheddar cheese instead?
Maya | Wholesome Yum
0Hi Catherine, Yes, you can, but the texture and flavor will be a little different.
Ann
0Can this be baked as a loaf of bread rather than bagels? Thanks for the recipe. Cant eat to try it.
Maya | Wholesome Yum
0Hi Ann, I haven’t tried that! Let me know how it goes if you get a chance to.
Adriana
0I used Fiesta Blend (Walmart brand) which has Monterrey Jack, Cheddar, Quesadilla and Asadero cheeses and they were delicious. It comes in a 5# bag.
Maya | Wholesome Yum
0Thanks for sharing with us, Adriana!
Tania
0That’s a great idea… Thanks for sharing that!