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.
-
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
-
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.)
-
Add the eggs to the food processor. Process until uniform. Set aside.
-
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.)
-
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.)
-
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.
-
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.
-
Bake keto bagels for about 15 minutes, until firm and golden brown.
-
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
Kelley
0HI! I am curious if these have to be refrigerated or frozen after making? How long do they last? I would love to make a batch and stick some in a zip lock when I travel to make sure I have a Keto “go-to”. Let me know and thanks!
Wholesome Yum M
0Hi Kelley, These bagels will keep best in the refrigerator for one week, but will do fine at room temperature for a couple days.
Laura
0I love this recipe but I have struggled with getting actual bagel shapes because the dough always is too soft. Today I (finally) followed your tips AND put my baking sheet with silicon liner in the freezer while the dough chilled. I was able to roll perfect bagel shapes quickly on the cool tray and they look (and taste) wonderful!
Melissa C.
0So I was geared over here from YouTube. My husband and I just began low carb and he’s very skeptical of anything not “normal” but these blew him away. Thanks for such a simple recipe to help us begin!
Lee
0Absolutely amazing! They were so quick and easy to make and soooo delicious!
Polly McKee
0My husband and I just started keto. How do you make these like cinnamon rolls? Sounds delicious! Also, can you use this same recipe for pizza crust?? Thank you!
Wholesome Yum M
0Hi Polly, In case you are interested, here is a recipe for Keto Cinnamon Rolls and one for Keto Fathead Pizza Crust. Enjoy!
Kathy Pratt
0This same dough makes great tortilla’s, bread sticks, sandwich buns, and even cinnamon rolls!
Mel
0Didn’t change a thing and they were amazing!!! You have to toast them a little longer than traditional bagels if you like them a little crispy. Just perfect!!
Nicole
0I made this bagels today and they are pretty great! I am wondering if the nutrition facts are for all 6 bagels total or for each individual bagel.
Wholesome Yum M
0Hi Nicole, Nutrition Facts are listed for each individual bagel.
Leonor Chacon
0I live in México and i tried this recipe and Let me tell you something: IT WAS AMAZING !!!
Very soft, Keto friendly, delicious and perfect size for breakfast
Adriana
0Brushing them with beaten egg whites before sprinkling the toppings helps to keep them secure.
Wing
0I tried making my first batch of bagels using your recipe. I have to admit I was worried about getting the cheese melted and eventually mixed into the almond flour. But it was actually very manageable. 🙂
I wish we have not pressed them too hard when we were trying to get some sesame seeds onto the bagels. Hahaha… but every bagel turned out fine. The bagels are very yummy especially when warm.
Highly recommend for bagels lovers like me !
Gail Wood-Keating
0Hi these are delicious. 2nd time I made them by using my breadmaker to knead them. It worked really well and they came out perfect.
Anna
0Hello there, I love the idea of these keto bagels but I’m in the UK and having a trouble converting cups to grams. I tried a few sites and they are giving me different amounts, very confusing!! Can you please help me? Please, please.
Maya | Wholesome Yum
0Hi Anna, Just tap the metric link on the recipe card and it will change all the ingredients to weights.
Jessi
0These are so darn good!! I used a cream cheese with herbs in it to give it more flavor and man are these delish!!! I toast one every morning to have as a bacon, egg and cheese bagel sandwich. In case anyone wonders, I use soy free Veganaise. I’m thrilled to see that I am down almost 5 lbs this week!! Thank you! I look forward to trying more of your recipes. I haven’t searched yet, but was wondering if you have one for Italian Wedding Soup?
Adriana
0I’m in love with these bagels. A newly-keto friend has severe Gastrointestinal issues with cream cheese. Has anybody tried to make Fathead dough with ricotta cheese or sour cream instead? (Looking at Philadelphia cream cheese ingredients, Carob Bean Gum looks like the only “odd” ingredient).
Susan Hutchings
0Brilliant recipe I make them for my husband all the time he loves them. He’s fav is toasted cheese taste like cheese on toast and they stop his crave for bread as that’s the hardest part to stop the crave for bread on keto
Cynthia
0Let me begin by saying that I made these and they were good. They looked like fat, perfect bagels. The flavor was good, however, neither the taste or the texture is like a real bagel (not that I expected them to be). I also found them to be rather salty. Still, they are good keto breakfast food. I wanted to comment on the execution: I have made fathead dough many times, usually mixing the almond flour in with the cheese before I nuke it. This time I kept the cheese and almond flour mix separate, and decided to use my stand mixer. Well, trying to incorporate the two was one BIG mess. If I hadn’t made the dough before I would have thrown it out, but I just kept heating it and getting into the remarkably sticky dough with my hands. I then threw it in the mixer and it did a great job of really mixing it well. Thanks for all your work on these recipes!
Kelly
0These are amazing! I will definitely make these again. How should these be stored and how long will they stay good?
Maya | Wholesome Yum
0Hi Kelly, I’m so glad you like them! The storage instruction details are in the post above, but the short answer is refrigerate or freeze them.
Chantelle Weiss
0Just made a batch of these and they are delicious! Just not sure how to store the extra ones, do they go in the fridge and can they be frozen?
Wholesome Yum M
0Hi Chantelle, The bagels can sit out at room temperature for a couple of days. Any longer than that and they should be moved to the fridge or the freezer for later use.
Hekmari
0I doubled your baking soda amount and my bagles puffed up twice the size! Just a recipie suggestion
Adriana
0The recipe calls for 1 tbsp baking POWDER. Did you use 2 tbsp baking SODA?
Christina
0Hi Maya, I made these this morning and they came out delicious. Mine turned out a little under-cooked on the inside so I followed your tips and put them back in the oven at 375 for another 10 minutes and covered with foil. It seemed to help a little.. they smelled so good I ended up eating one although I probably could have left them in the oven for a bit longer. Recipe is so easy and I love how it only requires a few ingredients. I used the Trader Joe’s seasoning too. YUM. Thank you!!
John
0Made these today, Nov 2, 2019. AWESOME! I used half almond flour and half sunflower seed meal. They rose beautifully, and I used a donut pan. Thanks for the work n perfecting this. Chewy texture, GREAT!!!
Coffeenut
0I made these bagels and LOVED them. They really curbed that bread craving. They were so good I kept going back for more. They toasted beautifully in the toaster oven when I needed to freshen them up after the first day.
Mine fell a little flat so I didn’t really cut them in half but I think I screwed up my measurements a little bit. I’m about to try a second batch…this time with some duck eggs I got from a local guy.
The best thing about this recipe is how quickly you can make them. Regular bagels from scratch take HOURS. These you can whip these right up and no boiling!
Karen
0I’ve been wanting to try these. This morning I said let’s try. We may probably laugh at my attempt. LOL
They were easy, and delicious. Looked bakery presentable Too. I read comments and went with the advice of using a food processor. So much easier than getting sticky hands. I even transferred out of processor with spatula to eliminate sticky hands. It was a breeze.
Wondering if adding asiago cheese would work in addition to mozzarella? Nothing beats an asiago cheese bagel from Panera.
Thank you Wholesomeyum for sharing your recipes.
Wholesome Yum A
0Karen, I think extra cheese would taste fabulous on top!
Shannon Crane
0Thank you so much for this recipe! I made them for the first time today, and they are wonderful! #LoveThem
Kayla
0Could I use my donut baking tray instead of forming these by hand?
Wholesome Yum M
0Hi Kayla, I’m not so sure a donut pan is necessary, but you could definitely use one if you like!
Helen manick
0Love it
Melody
0Can you work with different cheese? Like a sharp cheddar or Colby jack
Wholesome Yum A
0Hi Melody, I haven’t tested that but others have had success with it. Let me know if you try it!
Meriwether Pool
0These are amazing!!!! I have a question though how long will these bagels last for?
Wholesome Yum M
0Hi Meriwether, They will last for about a week. If you don’t plan to eat them within that time, then they will keep nicely in the freezer.
Linette
0Please help! I made them and they taste amazing, but because I have to use non-dairy cheese I am not sure if that is why they are not chewy like a bagel.
Wholesome Yum M
0Hi Linette, Yes, the non-dairy cheese will change the texture of these bagels.
Michelle
0Hi Maya,
I’m new to Keto and love your website!!!! Already made many recipes and every one has been delicious 🙂 One question about storing these bagels…I’m guessing the fridge since they are mostly cheese, is that right? And can they be frozen?
Thanks again,
Michelle
Wholesome Yum A
0Yes to both questions, Michelle!
Julie
0I love these! Just made them for the first time and they are so good. The instructions were perfect. I don’t know what i was afraid of trying this recipe out. I rolled out the dough (and yes it was a bit sticky at first) and before i knew it I had a long roll and made a bagel shape. I love how they smooth out on the top and dont look like a mess coming out of the oven. Next time though i will put them in my doughnut pan and they will be even more perfect.
Krissy w
0I just made these. They turned out awesome! I added Italia; herbs in mine and the smell in the kitchen is unbelievable! Can’t wait to have one for dinner with salmon and avocado, thanks.
Jenn
0Hi! New to keto here, made these today and they were SO good!
I meal prep every Sunday and these were the perfect morning recipe.
Can these be frozen and toasted later?
How long do these keep and how do you recommend storing them?
Thanks again!
Wholesome Yum M
0Hi Jenn, These can sit out at room temp for a few days. Any longer than a few days and they will keep well in the fridge or the freezer, depending on how long you would like to store them.
Carol W
0Just tried your recipe a success first attempt thank you
Relik
0Amazing recipe I have made it several times and each time perfection!!! Also created two 9 inch pizzas… Just turned up the heat to 425 and reduced the time a couple of minutes. Thanks for the use!
Mel
0So easy and sooooo good!!
Amit
0Hey! Those bagels look so good!
But unfortunately I can’t eat dairy so no mozzarella and cream cheese for me.. can I change it to something else?
Wholesome Yum M
0Hi Amit, Readers have noted successes with dairy-free cheeses. Perhaps those alternatives could work for you?
Amy
0If I use fat-free cheese and cream cheese will it still work? I’m having the sleeve surgery done. So I need the protein. Thanks.
Wholesome Yum M
0Hi Amy, Yes that will still work. Best of luck to you!
Suzette
0I was wondering how I could make this recipe with pumpkin?
Wholesome Yum A
0Hi Suzette, I haven’t tested that myself but I suspect that your bagels would get too “wet.”
Jillian
0These came out so great!!!! It was success on my first try!! My husband could not believe how good they were.
Question: What is the best way to store these?
Wholesome Yum M
0Hi Jillian, These can be stored at room temp for up to a week. If you have any leftover at that point, wrap and freeze them individually.
RoseAnn
0I’ve made these with everything but the bagel seasoning, they were absolutely amazing
Thank you for sharing this delicious recipe.
Sarah
0Made these for the first time tonight. Love them. Wondering could you add some cinnamon and sugar to the flour before mixing to add some flavor?
Wholesome Yum A
0I think you could do that, Sarah. Let me know if you try it!
Vicki
0I add a little sweetener and cinnamon to mine sometimes. They turn out so good!
Nichole Abdallah
0These came out so delicious and really tasted, and looked like a real bagel. I topped with Trader Joe’s everything but the bagel seasoning, and it was so yummy! I’ve been doing keto for a year now and a lot of recipes online suck or everything tastes like egg, but the wholesome yum.com recipes always come out so good! Thanks so much for sharing your recipes with all of us. Definitely making these again!
Nichole Abdallah
0These came out absolutely amazing! They are so delicious and look like real bagels. I topped with Trader Joe’s everything but the bagel seasoning. So yummy. I’ve been doing keto for a year now and wholesomeyum.com truly has the best recipes that never disappoint. Thank you for sharing your recipes!
Bindy
0Love your recipes. I want to make the bagels this weekend. Can I prepare the dough in advance and store in fridge the day before cooking?
Many thanks, x
Wholesome Yum M
0Hi Bindy, I would not do this. Refrigerating the dough after melting the cheese will cause the cheese to harden again, making it difficult to roll into bagels. If you would like to roll them into bagel shapes and then store them in the fridge, you will have better results, but they may need a few extra minutes to bake.
Patti
0Maya- First time I made these on acookie sheet and they were good but flattened out. Second time, I doubled the recipe and used a donut baking pan! Turned out very plump. adding a pic in FB page.
Beth Dykema
0This is an excellent recipe and the bagels are big and delicious. I meal prep for my family of 7 since we are very busy during the week. I want my children to be able to grab and go with delicious, good for them food that will keep them full for a long time. I usually split this into about 16 bagels to make it stretch further and fill them up with meat and cheese and eggs. I appreciate you sharing this recipe to make our lives easier and more healthy.
Heidi Attwood
0Is there any way one could come up with a keto bagel that DOESN’T use cheese?
Wholesome Yum A
0Hi Heidi, the cheese helps add to the chewy texture in the bagels. You might be interested in my other bread recipes if you’re looking for an alternative (many are cheese-free!).
Stephanie White
0These are SO yummy! They have hit the “bread” craving more than anything else I’ve made so far on keto. Was wondering what the best way to store them is? Fridge or Room temp?
Wholesome Yum L
0Hi Stephanie. Room temp would be fine but they would last longer in the fridge.
Heather
0I tried these twice. Not sure what I did wrong, but the dough would not mix together. I tried with a food processor first, then by hand following the video. I have read all the ratings, am I the only one?
Wholesome Yum A
0Hi Heather, fathead dough can cause problems for some people. I do have tips on dealing with it in my fathead pizza recipe, and a full tutorial in my upcoming cookbook.
Enjaypea
0Super yummy! Topped with everything bagel seasoning. Looked like bagel on outside. Inside was kind of a biscuit texture. No complaints at alll!