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. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. 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 the ones I use.
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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. 🙂
1,890 Comments
Kayden Deen
0I’m new to the Keto diet and haven’t figured out a way to curb my carb cravings…until now. I’ve tried other low carb bread options, but this recipe is a keeper for sure. I know nothing about baking, but this was so easy to make and my finished product was superb! Thanks for the good eats!
Tilly
0Best bread-like wheat free recipe I have tasted. I love bread so miss it a lot on keto/paleo. Thanks so much for this life changing recipe!
Doris Briscoe
0Hi there. These are delicious. Can I freeze them? have you tried? Wonder if it will defrost ok.
Thank you!
Maya | Wholesome Yum
0Thank you, Doris! Yes, you can freeze them.
Julie Fernandes
0After freezing, do you bake them again to reheat?
Maya | Wholesome Yum
0Hi Julie, No, you can just pop them in the toaster.
Honey
0Oh MY! This is the first fat head kind of anything I’ve had. There will be no need to compare to any others though. I have found the ultimate one on my first try. I do agree with the biscuit texture, but the visual and the crispish outside makes it even better than I remember bagels being. Thank you so much
Honey
0OK, so mine just went in the oven. So excited. If they taste half as good as the raw dough tasted (don’t judge) then these will be an frequent flyer on my food rotation! Have some smoked salmon (lox) and softened cream cheese ready to slather on… Can’t wait (I think I may be too excited about this!)
Ashlee
0These are amazing!! Thank you for sharing your wonderful recipe. I am fairly new at keto and I’m looking to know how can I add the macros into my fitness’s pal for 1 bagel? If you could share what I would add I would appreciate that.
Maya | Wholesome Yum
0Thank you, Ashlee! You can enter manually by copying the recipe card nutrition info or import the recipe ingredients.
Tracey
0Can’t wait to try this recipe, but I am wondering if I can use regular almond flour instead of blanched almond flour.
Maya | Wholesome Yum
0Hi Tracey, I don’t recommend the regular (speckled looking) almond flour. The texture won’t be good. You really do need blanched.
Tracey
0Thank you!
Kathy
0Just wanted to let you know that of all the low carb/Keto recipe bloggers I have looked at (and believe me, I’ve looked at lots) yours is my very favorite. It is the first place I go to find recipes when I want them.
I majored in Home Sciences so I know a bit about cooking and I’m not above tinkering with recipes. But yours don’t need tinkering!
One thing I want to mention, which you probably already know – I’m having great success replacing part of the almond flour in recipes, with finely crushed pork rind. Oddly, the pork flavor doesn’t really come through. I’ve even used them for crepes and they make amazing cheddar cheese crackers using half almond and half pork rinds. Thanks for writing great – and correct – recipes!
Irene
0Quick question…
I have an allergy to nuts. Could I try this with gluten free flour or coconut flour instead? If so, what would the substitution ratio be?
Maya | Wholesome Yum
0Hi Irene, Yes, you can use coconut flour but the ratio would be different – use the dough ratio from the fathead pizza recipe instead.
Jennifer
0I’m going to make the for my husband who is type 1 diabetic. Can they be frozen?
Maya | Wholesome Yum
0Hi Jennifer, Yep, you can freeze them!
Chris
0Hi! So when you say shredded mozzarella, not “fresh” shredded, does that mean out of the bag and not a chunk that I would grate?
Maya | Wholesome Yum
0Hi Chris, You can use either the kind in a bag or shred a chunk yourself. It just has to be hard mozzarella, as opposed to “fresh mozzarella” which is soft, completely white in color (as opposed to ivory) and has a higher moisture content.
Honey
0I’m thinking it needs to say “low moisture”
Mark Brown
0Fresh mozzarella is just that. It is fresh and has a shorter shelf life. You can buy hard mozzarella and shred your own. (There are six types) Mass produces is sold in most grocery stores in blocks or shredded. both of those work, fresh is sold in little ball individually wrapped, or in tubs of brine. If it just says mozzarella and is in the regular cheese aisle, it’s the right stuff. Fresh is more of a deli or specialty item. and it would not shred easily, it’s too soft.
Michele
0I made these exactly by the recipe. They are great. I sprinkled Everything seasoning for bagels & more. EXCELLENT
Mandy
0Hello! I’m just wondering if there’s a way to make these with a mozzarella substitute. My husband has to limit his salt a lot, so can’t have those cheeses. Cream cheese isn’t too bad.
Maya | Wholesome Yum
0Hi Mandy, Some readers have reported that vegan cheese substitute worked for them. You can check the sodium content on that.
Jes G
0This is AMAZING!! I have been craving bagels since I started Keto two weeks ago. I nailed the recipe the first try, and I’m in love!!
Anne
0Awesome, easy and satisfies that hunger for bread. Loved it
Deb
0These were so amazing and the best bread like food I have cooked since beginning my Keto journey!! and believe me I have cooked a lot! and every recipe claims they are the best in the whole wide world, but I beg to differ with the majority of them.
I used my homemade almond flour so they were most likely a bit more dense but more natural I felt and delicious. I put plain old Vegemite on them and being an Aussie that made my day! I love your site and your recipes, you are the main source of all my recipe experimentations at the moment.
Thanks so much for sharing all your knowledge : ) Deb
Alyssa
0These came out great! At first I was worried when the dough was very sticky but I kept squishing through my fingers and it eventually came together. Love this recipe since I’ve been craving a bagel since starting keto 2 weeks ago!
Maya | Wholesome Yum
0Yay, I love that you liked them! Squishing through your fingers is a great way to describe one of the ways that works to make them come together. Best of luck on your new keto journey!
Lizzy
0These came out so delicious! I wish I could post a picture of my results. I did end up using a donut mold because I had purchased one a few weeks back. These are going to be perfect for a grab and go breakfast this week! I have reposted this recipe in a few keto groups and my ig account I loved it so much.
Tish Walshe
0Delicious and very easy to make. Thanks!
Tina
0I tried this tonight but my dough was sticky all the way through – no where near what your video looks like – any suggestions?
Maya | Wholesome Yum
0Hi Tina, Yes, please check the tips in the post above.
Amy
0Similar to a couple of the comments, my bagels were not chewy at all and had the texture of a moist biscuit. Tasted great and ate them all anyway. But want to try again for “chewy”. What to do differently? Thanks.
Maya | Wholesome Yum
0Hi Amy, If they were moist it sounds like they needed to bake for longer. If the top is too golden before they are cooked through inside, you can tent with foil and bake a bit longer.
Ashley
0I just made these and subbed cream cheese and mozzarella for goat cheese and a non-dairy mozeralla substitute. I ran out of almond flour so I also subbed in a little coconut flour and put some on my hands when shaping the dough. They turned out great! Definately will be making again and experimenting with seasonings!
Deb
0The taste was great but the texture was more like a cheesy biscuit instead of a bagel. Where did I go wrong?
Adriana
0Last week I followed a recipe on another site for focaccia. It was awful! I will be making Fathead Foccacia
Anext. That dough is a proven winner!
Katie
0My daughter and I made these together and we both loved them!!
Rachel
0This recipe is on my list of things to make…been wanting a low carb “everything” bagel. I have the seasoning, so I just need to make the bagels now! Thanks!
Tamara
0This is the 3rd bagel recipe I’ve tried and it’s been the best by far! I’ll be making these more often. I used your tips to chill the dough and oiled my hands. I also added ice into a metal pan on the button to help them rise. They came out perfect! Thank you!
Michelle
0Can you explain the ice in a metal pan trick?
Georgianna Leonard
0So amazing! I just made and I am obsessed. Can’t wait to have with breakfast tomorrow!
Paul Lue
0Hi Maya, I found a recipe to make your own almond flour on a different site. Going to try it before making the bagels.
Maya | Wholesome Yum
0Hi Paul, You can try that, but it would have to be blanched, finely ground almond flour. That can be a challenge to make at home but if you have a recipe for that particular kind, go for it!
Ani
0These are great! Glad I’ve found something else to have for breakfast besides eggs on the Keto diet. Thanks so much!
Karen
0Fabulous bagel recipe, and it gives me hope I can stick to a reduced carb diet. I made a batch and sprinkled dough rounds with onion powder before popping in oven. Very nice! Thanks for the recipe.
Amee Estevez
0These are a weekly staple for me. I make a batch every weekend except I shape them into buns, not bagels (they’re terrific as bagels too!). They’re deliciously savory, so I use them as bread for a sandwich or as a hamburger bun. I don’t have issues with gluten so I use regular baking powder. I top them with sesame seeds or nothing at all. Perfectly yummy and a must have every day!
Courtney Adkins
0These are SOOOO incredibly good!! BLT bagel sandwiches, egg sandwich, with butter, sugar-free jelly, almond butter…the possibilities are endless! Thank you for this amazing recipe!
Elle
0I made these for breakfast this morning and they were so good!!! Not hard to make at all. It’s nice to finally find a bread that doesn’t taste like eggs. Thank you!!
Danielle
0Holy Cow that dough was soooooo sticky!!! I didn’t get it into a log formation so I just created them into little circles lol.. two of them. They are baking right now. I’ll let you know how they turn out!
Maya | Wholesome Yum
0Hi Danielle, There are some tips about this in the post above!
Lynn
0I would like to try these using a donut pan. Your instructions call for parchment paper so not sure if greasing the pan will alter the bagels.
Maya | Wholesome Yum
0Hi Lynn, Greasing won’t alter them, but they might still stick.
Laura Sampson
0I’m going to brush egg on them before adding the everything bagel seasoning.
Karen
0Do bagels need to be refrigerated or room temp and how long are they good for?
Maya | Wholesome Yum
0Hi Karen, Yes, keep them in the fridge for around a week or freeze for up to a few months. They are best toasted to reheat.
Lori
0Super yummy!!! Thanks so much for doing all the hard leg work to get this recipe just right. Tried it for the first time today with no issues at all. I followed the recipe with a couple of small exceptions. I didn’t have mozzarella cheese so shredded Romano cheese instead. I also used herb flavoured spreadable cream cheese insteead of the bricks. I chilled the dough for about 10 mins in the fridge and had no problems managing the dough and shaping into bagels. Enjoying a fresh warm one with butter as I write. YUM!!
Maya | Wholesome Yum
0I am so happy to hear that, Lori! Thank you!
Justin
0This recipe was awesome! The only thing I want to note is that mine ended up having the consistency of a biscuit more than a bagel. Is this normal? Either way I would still use the recipe 🙂 It is a great substitute for breakfast biscuits or even for buns on a burger! If this is not normal, is there a way to improve this recipe to ensure it has the bite of a bagel?
Chris L
0So I have tried to make these 5 times and all they do is flip and sink in the oven. Pretty much just melts and I’m stuck with these paper thin melted cheese almond flour things. Any help????
Maya | Wholesome Yum
0Hi Chris, Sorry to hear you had issues with them. It’s hard to say what went wrong without being in the kitchen with you. What do you mean by they “flip”? If the cheese melts, it sounds like the dough wasn’t mixed together enough before placing in the oven. Did you watch the video? At what point did yours start to look different? I’m happy to try to help more if we can pinpoint what went differently for you.
Allison Johnson
0I have a suggestion……dont roll them. Just grab a handful and put on the pan. It will look like a biscuit….they don’t taste like bagels anyway. They are delicious and really satisfy a craving for bread!
Katarina
0Just confirming 1 bagel is 8g of carbs or is it 6 bagels is 8g of carbs.
Maya | Wholesome Yum
0Hi Katarina, The nutrition info is per bagel.
Lindsey
0I made this today. It was excellent! I had to sub cheddar for the mozzarella because it was what I had on hand. I used my stand mixer with the bread hook attached and let it go. It came together beautifully. I also used an ice cream scoop so they look more like biscuits than bagels. But the end result was amazing. These will be part of my sandwiches this week for lunch. Absolutely exceptional.
Maya | Wholesome Yum
0I am so happy you liked them, Lindsey! Have a great day!
Pam
0Have you tried using any oat fiber in this recipe?
Maya | Wholesome Yum
0Hi Pam, No, I haven’t. Let me know how it goes if you try it!
Sue Ray
0Hello
I was concerned about the Calories per bagel. I measured out the dough and divided by 8 qty instead of 6 qty, and with my ingredient brands I got 260 calories per bagel. 62 grams of dough per bagel. I used a donut/bagel pan and this amount of dough comes to the top of baking area. I converted the cups to grams for the mozz. and the almond flour. Using a weight scale is more accurate. I am happy, Thanks for the recipe.
Victor
0Hello, Can you add instant yeast? If so, how much should I add?
Maya | Wholesome Yum
0Hi Victor, I haven’t tried that, but keep in mind yeast needs sugar to feed off of.
Jennifer Lewis
0LOOOOOVEE this recipe! By why does your website have so many ads?
Maya | Wholesome Yum
0Hi Jennifer, I’m so glad you love it. The ads on my website allow me to create the content that you get for free. I’d much rather have ads pay to support this site than make readers pay. 🙂
Donna
0Yummy!! I made these today and they were great. I used pepper jack cheese. Will make again.
Maya | Wholesome Yum
0Thank you so much, Donna! Pepper jack cheese sounds delicious.
Marcy
0Is there any way to make these dairy free but still low-carb? I’m dairy and soy-free. I was so excited to find this recipe but bummed when I saw the dairy.
Maya | Wholesome Yum
0Hi Marcy, I haven’t tried it, but some readers have told me they’ve used this recipe with vegan cheese substitutes, which are dairy-free.
Paula
0I made this last night and they were amazing — thank you for the recipe. I almost gave up – I am a baker – bread, cookies, etc. – and I was convinced I could not make any breads I liked with Keto – I threw out so many that I tried so I thought – let me try bagels – I can use them for sandwiches – and these were perfect — I added some garlic and onion powder to the mix for flavor – and I will definitely be doing this again!! I cannot thank you enough!!
Maya | Wholesome Yum
0I am so happy you liked the bagels, Paula! Have a great day!