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. 🙂
1,889 Comments
Nicole Dawson
0I’ll have to pass this on to my friend who is doing lowcarb. She’ll love these. I’d love them too but we don’t do eggs…maybe an egg replacer would work?
Wholesome Yum A
0Hi Nicole, you can use a flax egg, but they are less sturdy and the texture is different. It’s doable, though.
Laura Dickson
0I was wondering if you could make this with blueberries or would that just make it taste weird?
Wholesome Yum
0Hi Laura, I don’t think it would be a flavor issue but you’d have a hard time mixing the berries in without crushing them.
Adriana Gutierrez
0You might have better luck using Trader Joe’s dried blueberries. All the flavor without excess moisture.
Laurel
0Can regular baking powder be used or only gluten free?
Wholesome Yum A
0Hi Laurel, you can use regular if you don’t have a gluten intolerance.
Lynda
0I’ve made these twice and I love them! First time with hand mixer and second with food processor…definitely easier and less messy with food processor. Both times the came out of the oven nice and plump, but flattened as they cooled. Is this normal? Still taste great, just wondering if I am doing something wrong.
Wholesome Yum L
0Hi Lynda! Sometimes the keto bagels just spread instead of rising. Unfortunately, it’s not always avoidable. One culprit to double check is your baking powder – make sure it’s extra fresh.
Marie-Josée Trempe
0Very nice and easy, topped with smoke salmon, red onions and capers the best Keto meal!
Simera
0I really love how these bagels turned out but I can’t seem to get them to toast in the toaster they just end up getting more soft. Any suggestions? Thanks!
Wholesome Yum
0Hi Simera, these do take longer to toast than traditional bagels. Try giving them more time in your toaster.
Andrea
0Tried these. Added 1/2 tsp flax seed. Turned out great!
Patricia
0I tried the fathead bagel and it was so good. Thank you.
Cheryl Sonnen
0Can the bagels be frozen?
Wholesome Yum
0Absolutely, Cheryl!
Mark Roth
0The wife and i love these bagels! To tell the truth, i’ve been low carb for so long (before going Keto) that i’ve pretty much forgotten what a “real bagel” tastes like! But, these are delicious themselves! Fabulous with smoked salmon & cream cheese, butter, etc
Since I keep them in the fridge, just 15 seconds in my microwave warms them nicely! I’ve never toasted them because of this, but worth a try
Jmrs
0So yummy!
Bri
0This seem delicious, but I halved the recipe and they seemed undercooked in the middle. Covered and out them in a bit longer. They look beautiful, hope I get them to cook correctly!
Melonie Sebro
0Just made these… Turned out perfectly!!!! Sooo delicious
Stefanie Pierce
0Love this recipe. Works to perfection!
Vicki
0These were amazing! Easy, and turned out better than perfect- just one question. Do you store in fridge ?
Maya | Wholesome Yum
0Thank you so much, Vicki! Yes, store them in the fridge or freeze them.
Sue
0Look just like store-bought bagels! So happy with the way they turned out. I had to add 1/4 cup of cheddar as I didn’t have enough mozzarella. After mixing, I put the dough in fridge for 15 min and then oiled my hands. Worked beautifully. Best Keto bagel recipe ever. Thank you!
Dominika Mathis
0I made this today and it was amazing. Although I put it in my carb manager and it’s saying 8 carbs and 2 grams of fiber. So I’m confused on how you came up with the calculations.
Wholesome Yum
0Hi Dominika, we use the USDA Food Database to calculate macros. Individual food brands and calculators may vary, though.
Wendi B
0THIS!!! Incredible!! I made this over the weekend and didn’t change a thing. It turned out incredible. My husband is not typically a fan of any keto bread but we found a keeper in this recipe. I am now using it for hamburgers as well!
Sam
0I made these for the first time. I used the bowl of my mixer as a double boiler so it would stay warm while mixing. Took about 5 mins mixing to combine. Not sticky at this point and warm but not hot to touch to roll. The didnt rise but I figured out the problem. It’s a tablespoon of baking power in the recipe not a teaspoon. Its unusual to see this much and I’m used to seeing tablespoon as Tbsp. So at a glance I only put in a teaspoon. Taste fantastic!
Julia David
0We love these. My husband also uses them like bread for sandwiches. The first time I tried to make them, they didn’t do very well. I tried again and used my mixer on the lowest setting and that worked great.
Cher vormwald
0The hubby absolutely flipped over these bagels. Smeared them after toasting with cream cheese and sprinkled sesame seeds on the cream cheese. Seven count them, seven times this a.m. he has told me how awesome they are. Thank you so much for this recipe. So close to a bakery bagel, not to mention so quick and easy to make.
Stacey
0My most fav fathead dough recipe for bagels. I added jalapeño and cheddar cheese this time to switch it up. I’ve also used the TJ Everything But The Bagel seasoning and it’s equally good. I can’t get them to rise but still amazing!
Janelle
0So YUMMY! Even my non keto hubby enjoyed them! Thank you for the great recipe!
Julie
0Made these today for 1st time. When I put them in the oven, I saw I forgot the eggs. Guess what ….they came out great. The dough wasn’t sticky.
Callie
0These are amazing! Thank you!
Jen
0I just made these, followed the instructions exactly and they came out absolutely PERFECT!! Newish to Keto and these will be a staple. Thanks so much for sharing!
Jenn
0My husband is allergic to almonds (any nut) for that matter. Anything besides almond flour I can use?
Maya | Wholesome Yum
0Hi Jen, You can make the dough using coconut flour using the ingredient ratios from the fathead pizza recipe here.
Christine
0Thank you for sharing your recipe it was a lifesaver! I was craving carbs and this hit the spot! This will be a staple in my house.
Mary-Anne
0Hello, I just found your site and just love it. I tried this bagel recipe because I loved the idea of the bagel to actually have a chewy texture. However, when I made mine, the flavor was wonderful, but it had absolutely no chewiness. Can you tell me what I am doing wrong?
Wholesome Yum
0Hi Mary-Anne, depending on your oven your bagels may need to bake for longer than the suggested cook time to get chewier — you can tent the top with foil if they start browning too much. Otherwise, you can add up to 1/4 teaspoon of xanthan gum to your dry mixture for an extra-chewy texture.
Mere
0So I don’t know what I’m doing wrong but I have made these twice now and my dough hasn’t come together either time. I have read and followed all the tips, rewarmed the dough, chilled the dough, kneaded and kneaded and kneaded some more. Well, squishing through my fingers. Like for half an hour. Waiting for it to get past the sticky stage and come together like in the pictures and the video. Never happened. Ended up saying screw it both times and shaped and baked it as it was. It tasted great and I ate it anyway but it didn’t get that texture illustrated and I don’t know what I’m doing wrong! Help please!
Wholesome Yum
0Hi Mere, I’m sorry to hear it’s not working! You may have better luck using a stand mixer or food processor. Also, try oiling your hands!
Jessica Clarke
0This recipe is a great base to build on. I’ve made these 4 times and this last batch I finally got PERFECT, with a couple modifications. I added a bit of garlic powder and italian seasoning for more flavor, about 1/2 tbsp of each. I also added 1/4 tsp of xantham gum. I feel like this gave it so much more bagel texture and rise.
Daphne
0These almond flour and mozzarella bagels came out amazing! What do you recommend for storing? Should they go in the fridge or are they okay on the counter? Thanks so much!
Maya | Wholesome Yum
0Hi Daphne, Storage instructions are in the post above. They go in the fridge.
KC
0Hi, I know it may be a lot to ask, but can you supply instructions for how to make these into cinnamon raisin bagels? Thank you in advance
Maya | Wholesome Yum
0Hi KC, I haven’t tried that yet! You could try to add in some cinnamon, raisins, and sweetener when making the dough. Keep in mind sweetener tends to make this dough more sticky, so I recommend no more than a couple tablespoons of sweetener.
Jill
0THANK YOU times a million!! I think you just saved me. I am miserable on low carb, but this will make it bearable!! They’re delicious.
Montreal Mama
0Now a staple in this house. It is probably the one thing that was really missed the most before our family went keto. We always had Montreal style bagels. Now we make our own. I have not had any issues making them and this is my 4th double batch. I will say that it works better when I make the batches separately and not double the recipe.
I am also going to play around with the recipe and see what different bagels I can make. I have made a garlic bagel ( added 1.5 tsp garlic powder and did a wash with garlic & butter) , cheddar bagel ( added 1.5 cup aged cheddar instead) and the sesame & poppy seed bagels thus far.
Thanks for the great recipe.
Rhyan
0I topped mine with shredded Asiago Cheese. Its great with smoked salmon cream cheese. I also have mixed some cranberries before and it was great with plain cream cheese.
Shanika
0Is there any way this or any of your other bread recipes can be made vegan?
Maya | Wholesome Yum
0Hi Shanika, Sorry, I don’t have a vegan bread recipe. You can use vegan cheeses, but the eggs are necessary.
Rebecca Lawyer
0Oh my word! These are AMAZING! I made them this morning and just toasted one with some butter. I live in Canada and VERY unfortunately, we don’t have Trader Joe’s. I found a recipe online for the everything bagel seasoning, so I made it myself and whoooooa nelly! Talk about flavour punch! I’ll definitely be making these again. Thanks so much!
Wholesome Yum A
0So excited to make these! When I put the recipe into carb manager I got 12 carbs per bagel, maybe it’s the mozzarella and almond flour I’m using. Either way I’m just going to cut them in half and have 12 servings! Looking forward to having an everything bagel cream cheese salmon and capers for breakfast .. and maybe lunch tomorrow!!
Mimi
0How do I store the bagels without having them get hard.
Maya | Wholesome Yum
0Hi Mimi, Just refrigerate or freeze them in an airtight container or plastic bag, then toast in the toaster.
Lesley
0Can you substitute with hard cheddar cheese shredded?
Wholesome Yum
0Hi Lesley, I haven’t tested it myself but others have been successful with it. Keep in mind the texture may be slightly different. Let me know if you try that!
Loretta
02 questions…can you toast these? Has anyone put bacon pieces in their dough?
Maya | Wholesome Yum
0Hi Loretta, Yes, you can toast them. They take a bit longer to toast than normal bagels. I haven’t tried bacon pieces but you could do that!
Danielle
0Omg thank you so much these are AMAZING. Totally satisfied my bagel craving. Does anyone know how long you can store these for?
Jenna
0Just made a batch of these. They look and smell amazing!! Cant wait to try one. I was beginning to struggle with lunch as I have been having salads a lot! This will be a game changer. Thank you
Sharon Blake
0These are a total life saver! Easy to make and taste delicious! Thank you so much for the tips!
Jodi
0Just made a double batch! I used my silicone mini donut pans so I got 24 bagels from doubling the recipe. I topped half with everything but the bagel seasoning. My daughter makes these all the time so I knew they were wonderful! I didn’t have the finely milled almond flour so I used the rough ground instead. The bagels came out amazing! Great texture like a regular bagel. Browned nicely too. I think I may stick to the courser ground flour for these now. I’m bagging them in 2’s and freezing because it’s not keto if you eat them all in one sitting lol 🙂
Courtney
0Soooo good! This is just what I have been craving!
Dianna
0I love your recipes! I can find anything. Keep up the GREAT job!
Perla P
0Hello, Quick Question? Can you substitute Egg for Flax Egg?
Maya | Wholesome Yum
0Hi Perla, You can, but they are less sturdy and the texture is different. It’s doable though, if you can’t have eggs.
Mike Slater
0Works great, they aren’t as puffy as a regular bagel, but they have good flavor and texture. I like them as hamburger rolls. This is the best quick keto bread recipe I’ve tried.
Javier
0Best bagels in the whole world!!!
I just made them, and they are amazing!!
Thanks!!!