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
Deborah
0I have just made these and eaten one. Yum. I did put some salt in the mix which worked out well. The dough was sticky but I squished it thoroughly with my oiled hands. The dough was nice to work with and formed easily into the bagel shape. Baked as instructed and very tasty. Will do this recipe again.
Christine
0Can I use a low carb flour such as CarbQuick instead of almond or coconut flour?
Wholesome Yum D
0Hi Christine, I believe it should work but I am not positive of the conversion as I do not test using CarbQuick so I am not 100% sure of the outcome.
Linda Ridenhour
0These bagels are so good! I made Everything bagels. They were easier to make than I thought they would be. I will be trying the fathead dough for tortillas and pizza crust next. Your instructions are so easy to follow. I am really enjoying your Keto cookbook.
Linda McMahill
0Using this recipe, my bagels turn out bitter tasting. I can barely eat them, they are so bitter. Any suggestions on making them taste better?
Maya | Wholesome Yum
0Hi Linda, Did you by chance use baking soda instead of baking powder? That can be the cause. Or sometimes, if your baking powder contains aluminum, that can contribute as well, so I recommend an aluminum-free baking powder.
Eman
0My husband is diabetic and so for him to be able to eat and enjoy a bagel once again was exciting for him so thank you!!
I used Asiago cheese in place of mozzarella and added fresh jalapeños too. They were delicious.
Susan
0I baked these yesterday afternoon, for breakfast today. I wasn’t sure I’d have the energy to bake them, given that I’d spent the morning working in the yard, but they were soooo easy! This fathead dough went together very easily, which is unlike the pizza crusts I’ve made. They looked gorgeous coming out of the oven and this morning they tasted great. I toasted them for avocado toasts. I am very happy with this recipe – good texture, good flavor, not dry like so much bread. It’s a definite keeper. Thank you!
Antonetta
0Where can I find the zucchini bagel recipe? Am I substituting cheese for grated zucchini?
Wholesome Yum M
0Hi Antonetta, That recipe is now exclusive to my Easy Keto App. You can get it free on Apple here or Android here.
Barbara
0Instead of calling them bagels, I call them cheese rolls. They are good, particularly toasted with butter. Mixing with the food processor dough blade was great and I also refrigerated the dough for 30 minutes for ease of handling.
Elaine Hubbard
0Taste like a regular bagel! Yum!!!!!!!
Carol
0I added a little sweetener, vanilla, and cinnamon. Made it a sweet bagel and it was so good!!
Nicole
0How do you store these and how long are they good for?
They are delicious by the way!!!
Wholesome Yum M
0Hi Nicole, These bagels can be stored at room temperature for a few days. After that, they will need to be moved to the fridge or the freezer for longer-term storage.
Caroline Storr
0I made them and they were good but did not raise real high and did not taste like the store ones. yours are fresher tasting.
Wholesome Yum M
0Hi Caroline, Glad you enjoyed the recipe! Baking powder is usually the biggest culprit with this recipe. Make sure yours is fresh and within its expiration date. Enjoy!
Leah
0I’ve made these twice now as smaller bagels so I get 8 in the end. They’re delicious! I can’t get mine to puff up and are quite deflated even though my baking powder is brand new. So not sure what I’m doing wrong. I am cooking them in my toaster oven since my big oven is currently not working. Not sure if that’s the issue. But either way I love them. I don’t miss carbs so much as I miss the “vehicle” to get yummy ingredients into my mouth! Haha! These are great for egg sandwiches.
Wholesome Yum M
0Hi Leah, I haven’t tried baking these in a toaster oven, but could affect the final bagel. Make sure that temperature is consistent and that you are giving the bagels enough space on the baking tray. Best wishes!
Judith Z
0These turned out very yummy. I didn’t bother forming them into bagel shape. Too much trouble. Crisp outside, chewy inside. Reheated one from the freezer this morning in the toaster oven. The only thing I did wrong was add too much Everything But the Bagel. No problem. Just scraped it off before I toasted.
Leslie Powell
0These were so good, My husband and daughters even liked them. they put a scrambled egg and sausage patty on them.
Mj
0Mine didn’t rise too well, but I think it was due to older baking powder, however the taste was scrumptious. I bought the 10 ingredients cookbook and so far everything has tasted incredible. The bell pepper nachos and chicken Alfredo are to die for!
Jenniffer LaCroix
0Hi, my husband and I really enjoyed the bagels. Just wondering if I can freeze them, and if so, for how long. Thanks.
Wholesome Yum M
0Hi Jenniffer, Yes, you can freeze these bagels. Make sure they are tightly wrapped and they will keep for 3-4 months.
Beth Cady
0Loved these bagels! So needed as I begin this low carb journey!!
Jennifer
0We loved these bagels so much that I make them all the time now! They are perfect!
Lynette Sutton
0I cooked these this morning they were great can I freeze them for later
Tess
0I love these bagels & so does my husband, who was recently diagnosed with diabetes. Your recipes are the best low carb recipes I’ve found!! Thank you so much!!
Deborah
0Hi! I am new to Keto and this channel. I tried the Fat Head dough for pizza. I added parchment paper to my pan and the dough still stuck to it? Am I supposed to do something else? I want to try these bagels but I am afraid of them sticking to the parchment paper as well. It stuck really bad.
Wholesome Yum M
0Hi Deborah, If the dough is too sticky, then try refrigerating it for 15-20 minutes. This should make it more workable and less likely to stick to pans or liner paper.
Gayani
0Thank you so much for this recipe . I have been on keto only for a few months and these bagel helped me stay on keto. It’s delicious and easy to make. The looked amazing I wish I could share a picture of my first try.
Wholesome Yum M
0Hi Gayani, We would love to see pictures on the Facebook Support Group!
KELLY MOORMANN
0What is the best way to store these?
Wholesome Yum M
0Hi Kelly, You can store these bagels at room temperature for a few days. Any longer than that and they will need to be moved to the fridge or the freezer. Enjoy!
Ali
0Can you post the link for the 6 ingredient low carb zucchini bagels? When I tap the link from Pinterest it brings me to the recipe for Keto Low Carb Bagels Recipe with Fathead Dough – Gluten Free. I assume you just add shredded zucchini but I wondered if the liquid needs to be squeezed out and approx how much zucchini you need.
Maya | Wholesome Yum
0Hi Ali, That recipe is now exclusive to my Easy Keto App. 🙂 You can get it free on Apple here or Android here.
Eden G.
0This recipe is AMAZING!! Delicious! Even my teen boys are fans. Baking is not my forte, like for real, so if I can do it…. I am so excited to start my keto journey now. I recently paid for a keto challenge and I only get a weeks worth of recipes at a time. They are overwhelming to make, and don’t taste very good. No judgement, it’s because I got covid last year and it has destroyed my sense of smell and my taste is very distorted. I appreciate finding wholesome yum so that I am free to find what works for me on my journey. Also, I was gifted a donut/bagel pan and it works great with some olive oil cooking spray! So excited to try more recipes and I intend to purchase ebooks! 5 stars handsdown.
miriam grunwald
0These bagels came out yummy I got full from eating only a half and its incredible to see that with such random ingredients emerge bagels.
I Ate it for lunch was full until dinner
Do you have any other cheese free rolls or bagels sine I dont eat milk and meat together
I froze them in ziploc bags and they lasted a whole week just make sure to defrost it fully if you dont want a freezer taste
Thank you for all your amazing recipes.
Wholesome Yum M
0Hi Miriam, I’m so glad you enjoyed the bagels! Here is a recipe for Keto Almond Flour Biscuits, which can be made dairy-free. Enjoy!
Robin
0I have yet to make this recipe. Just a thought- If the baked bagel is golden on the outside and raw in the middle, perhaps the baker chilled the dough and baked before it had a chance to return to room temperature?
Wholesome Yum M
0Hi Robin, It is possible. If you chill the dough, you only want to let it sit for about 30 minutes. This will help the dough to firm up, but should still be in a workable state. By the time your bagels are rolled, they should be close to room temperature once again. Chilling for too long will make the dough difficult to work with.
Susan
0I have a regular recipe for chocolate/chocolate chip bagels, and I’m thinking that I could use cocoa powder and dark chocolate chips to make this recipe. I’ve been using the fathead pizza crust for some time now (a friend turned me on to it), so I’m confident I’ll like these bagels.
MaeWest Judy
0For my low carb chocolate chip bagels, I use sugar-free mini chocolate chips, with a little cinnamon mixed with granulated monk fruit or other sugar sweetener…YUM!
MaeWest Judy
0For my low carb chocolate chip bagels, I use sugar-free mini chocolate chips, with a little cinnamon mixed with granulated monk fruit or other sugar-free sweetener…YUM!
April Harmon
0Wow wow wow! I just finished eating one fresh out of the oven. If you follow this exact, they will come out perfect! Now here is what happened to me. I didn’t want to run to the store to buy any parchment paper. I decided to lay down foil! Oops forgot to spray it! The bagels looked amazing. Sprinkled with everything seasoning and 2 even had my favorite cheese sprinkled on the top. I couldn’t wait for them to cool down. I decided a nice hot bagel out of the oven! I got my flipper and went to grab one off the pan!!! …… it stuck and Most was left on the foil….. as I fall on my knees, hands in air screaming “WHY.” ( Ok, I might be telling this with some drama added) ;). Don’t be an April, go get that parchment paper! 🙂 In the end, follow instructions because the taste is AMAZING! Thank you Ms. Maya
Jeni Raymond
0Made the bagels with coconut flour, what a nice treat!! Thank you for all the great recipes!! I was wondering because I used the coconut flour instead of almond flour, does it change any of nutritional information? Will definitely be making again!
Wholesome Yum M
0Hi Jeni, Yes, the nutrition will change using coconut flour. Feel free to enter the recipe into an online recipe calculator to get an accurate view of the nutrition using your substitutions. Enjoy!
Theresa Slavin
0Love this recipe!! Changing to a Keto diet, I miss sourdough bread the most. So having a protein packed, chewy bagel is wonderful 🙂 and they are easy to make.
Refrigerating the dough after it is well blended seems to help with the rising process when baking. Great flavor and texture.
Thank You!
Nicole B.
0I have to admit, I was a little hesitant to try this recipe. I’m so glad I did! These bagels are perfect!
Ebru Turner
0Can I add xtam gum to Make it taste more bready? If so how much?
Wholesome Yum M
0Hi Ebru, Xanthan gum will not give a bready texture to your baked goods. Psyllium husk creates the bready texture you are describing. I don’t actually recommend adding psyllium to this recipe, as the texture is very good as is. If you have made these bagels before and they turned out gummy, then they need to bake a bit longer to achieve the right texture. I hope this helps!
Jonathan Hawes
0I liked the recipe because of it’s ease, and loved the bagels! Makes a very nice quick breakfast sandwich for people on the go! I used the silicone “donut” baking pan I got from Amazon, and it makes six wonderfully delish bagels! Thank you!
Anne Rozema
0Excellent and sooo easy to make
Cass
0Great first try, thank you !
Ellen Wilson
0Made these yesterday using a donut pan to help keep the shape. The outside didn’t turn out very chewy and the inside seemed almost cake donut like. Is it because I used the donut pan?
Wholesome Yum M
0Hi Ellen, The pan can change the texture on the outside of the bagels whether you used silicone, aluminum, or cast iron, it can definitely make a difference. The internal texture should not be impacted by the pan. You may want to check that your baking powder is still within its expiration and giving your baked good the proper lift.
dennis allen
0haven’t tried the breads yet, but the bagels have a strong cheesey taste. any other cheese i can use that’s maybe sweeter. going to try adding cinamon and raiseon next time.
coconut cream pie came out excellent.
Wholesome Yum M
0Hi Dennis, I have not personally tested this recipe with other cheeses, but other readers have had success using cheese blends or just cheddar. I hope this helps!
Valerie McCloskey
0I love my fat head dough bagels every morning. They help me keep sane as I am on a strict diet. I would like to make multiple batches in advance to save the trouble of spending too much time in the kitchen. How long can they they last in a sealed container on the counter and/or what would your storage recommendations be?
Thank you
Wholesome Yum M
0Hi Valerie, These bagels will keep in the fridge for 5-7 days. If you want a long-term storage option, place them in an airtight bag and store them for 3 months in the freezer. I hope this helps!
Rebecca Kinder
0Can you store these bagels
Wholesome Yum M
0Hi Rebecca, These can be stored at room temp for a couple of days. Any longer than that and you’ll need to put them in the fridge or freezer.
Natalie Price
0These are absolutes delicious. My 2 year old abandoned his store bought bagel to try and nab one. No chance son! The dough fell apart a bit rolling so I rolled two halves then onnected rather than than one long one. I used ground almonds rather than flour which may explain it but end result was perfect.
Wholesome Yum M
0Hi Natalie, Yes, that is likely the reason why the dough fell apart. I encourage you to try the recipe with fine ground almond flour next time, I think you’ll love the result!
Liz Cantu
0Easy to follow recipe, and it tastes fantastic!!!
Crystal Keck
0I love this recipe. I’ve used it so many times I nearly have it memorized. Great tips! Turns out great every time!
But gosh the ads are frustrating. So many pop ups it’s really difficult to view the recipe on a smart phone.
Jeannine
0These are so awesome!!! I used a silicone donut pan and they came out perfectly cooked and shaped. Sliced them, slathered some cream cheese on them and topped them with crisp slices of bacon. My absolute fave is now keto. THANK YOU!
Nk
0They didnt look cooked inside at all after 15 min. What is the inside supposed to look like? Wet or totally cooked?
I had to slice them and bake again for another 20 min then they were too dry. I really don’t know what im looking for when it comes to baking them.
Wholesome Yum M
0Hi NK, Your oven temp may be running a bit hot, which would cause them to be doughy on the inside. You can try covering them with foil (to prevent them from getting too brown) and let them bake a little longer. Check out the section of the post called, ‘Keto Bagels Not Cooking Through’ for more tips on this issue.
Susan Odiseos
0I’m dairy-free keto. Can this be made with a mozzarella substitute like Miyoko’s Creamery Fresh VeganMozz Artisan Cheese?
Wholesome Yum M
0Hi Susan, I have not personally tried this, but it should work as long as the cheese can melt similarity to traditional mozzarella. Also note, that using dairy-free cheese may change the nutrition.
Jenny Haidle
0I made these and they tasted SO GOOD–I am obsessed with the Trader Joe’s “everything but the bagel” seasoning, which went perfectly on these bad boys.
Just wondering if anyone has tried using sharp shredded cheddar cheese instead of mozzarella and if that would work??
Wholesome Yum M
0Hi Jenny, I have not personally tried that, but other readers have commented using different cheese blends with success.
Kelli
0I just wanted to say thank you for all that you did and do. This app is wonderful, the website and recipes are excellent. I appreciate all your effort and hard work. I am not a person who comments. But I use your app everyday. The recipes uhm I can’t name them all, but the bagels, muffins, cheesecake…basically almost all of the recipes are delicious!! Thank you.
Tamara Boeck
0Great but super sticky
I could not roll it.
Wholesome Yum M
0Hi Tamara, If it is too sticky to work with, try refrigerating the dough for 20 – 30 minutes. It should firm up a bit and be easier to work with.
Cathy Fischl
0I have a feeling this is THE go to recipe that’s going to keep me successful in losing weight and getting healthier. Amazing! One tip – used non-stick spray on my hands and rolled balls instead of ropes – then used my little finger to poke holes in the centers. Ended up looking perfect without the sticky roll up process. Love this recipe! Thank you!!!