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
Annie Casais
0These were awesome! Can I sub the cream cheese with anything?
Maya | Wholesome Yum
0Hi Annie, Mascarpone will definitely work instead of cream cheese. Ricotta might also work. They might even be okay with a little more mozzarella and omitting the cream cheese, but the texture will be a little different.
Sarah
0Oh thank you for this! This was my issue too. I tried the fathead dough by melting in a pan but it wasn’t great, never thought of the double boiler. Bagels are being made tomorrow!!!
Maya | Wholesome Yum
0You’re welcome, Sarah! Hope you like them!
Olivia
0OMG!!! I TOTALLY SOLD MYSELF SHORT THEN! I was thinking maybe each half was 5g net carbs – so would only eat one half or half of a half!! I make a yummy bagel dip to go with them! It’s mayo, dill seasoning and corned beef chopped up and mixed all together. Refrigerate it until ready to use. Thank you for this AWESOME bagel recipe!!
Maya | Wholesome Yum
0Haha, enjoy! That dip sounds really good!
Olivia
0I made these a week ago! SUPER YUMMY!!!! I don’t do well with grams though–so my question is– is one serving”2 halves” or is it just “1 half” did I cut myself short last week by only eating 1 halve thinking it totaled 5g Carbs?!?! Thanks!!
Maya | Wholesome Yum
0Hi Olivia, One serving is a whole bagel (two halves). The nutrition info (5g net carbs) is for one serving.
Jared
0They look great. How do they freeze?
Maya | Wholesome Yum
0Hi Jared, Yes, they do freeze well!
Lydia
0Hi, i want to try out your recipe but currently only have ground almonds rather than almond flour. Will this still work? I dont really understand the difference. Thankyou.
Maya | Wholesome Yum
0Hi Lydia, Almond flour is *very* finely ground blanched almonds. Regular ground almonds (not blanched and/or not as finely ground) are almond meal. This will still work, but the texture won’t be as good.
Michael
0Hm, no it was still sticky. But looking at some of your other comments… I need to knead this dough while the cheese is really hot? I will look at the video and see what other adjustments I can make.
Maya | Wholesome Yum
0Hi Michael, Yes, the cheese needs to start to mix with the other ingredients while still hot, but can continue to mix as it cools.
ReadingsWithRose
0Much better than cloud bread! The dough was very sticky so I opted for buns instead of bagels. DELISH~ Will be using these as hamburger/sandwich buns too! Thank you so much for this perfect recipe. PS: I also had one with butter, like a biscuit! YAY on that one too!
Maya | Wholesome Yum
0Thank you, Rose! I have some tips in the other comments about the stickiness, but I’m glad they still worked out for you!
Angela
0Can you use regular dough flour? Or oat flour?
Maya | Wholesome Yum
0Hi Angela, Yes, you can! I haven’t tried those particular flours with this recipe, but think it should work. The bagels wouldn’t be low carb, though.
April
0Also, can they be toasted in the toaster?
Maya | Wholesome Yum
0Hi April, Yes, you can toast them, but toasting usually takes longer than regular bagels. Another option for toasting would be to pan fry them lightly, which makes them more crispy on the outside.
April
0How do you store these?
Maya | Wholesome Yum
0Hi April, Store them in the refrigerator. They should last at least a week that way.
Shermin
0Hi! So mine fluffed up in the oven and went flat when I took them out. Any idea why?
Maya | Wholesome Yum
0Hi Shermin, Sorry to hear that! It’s hard to say for sure without being in the kitchen with you. Possible reasons could be altitude, the amount of baking powder, or not incorporating the dough fully. I hope they still taste good!
Robbie
0After 15 minutes of kneading, the dough never stopped being overly sticky. I had more on my hands than in the bowl. Suggestions?
Maya | Wholesome Yum
0Hi Robbie, This was asked a few times before, but like I mentioned it means the cheese cooled down too much before it was incorporated with other ingredients. Try reheating the dough a bit and wash your hands, then knead more.
Nancy
0I just made mine and they baked perfectly tasking great! I am very surprised because many recipes I have tried don’t turn out like the pictures and as tasty as they sound. These are amazing! The dough is very sticky and I found putting a little almond flour on my hands helped. They aren’t chewy though. Does this happen as they cool?
Thank you for sharing this yummy recipe. I look forward to trying different seasonings and toppings.
Maya | Wholesome Yum
0Thank you, Nancy! The almond flour tip is a good idea. They do get more chewy as they cool.
mandoughlay
0Made the bagels today then made bagel pizza for dinner. These are awesome! I overbaked them a tad, I checked them at 10 minutes and wanted them a little more golden brown and put them in for two more minutes and they got quite a bit darker. Also, mine flattened a bit more than the picture but still great though. I will use these for sandwiches and burgers. The best part is they are so easy!
Maya | Wholesome Yum
0Thank you! Pizza bagels are the best!
Michelle Detwiler
0So how long are we talking here? I kneaded for definitely 15 minutes, and they were still a sticky mess.
Maya | Wholesome Yum
0Hi Michelle, It shouldn’t take that long. If it’s still sticky after a few minutes, that means the cheese cooled too much before incorporating with the other ingredients. You can reheat the dough a bit (about 15 seconds if using the microwave), then continue to knead again. Washing your hands in between can also help.
Amy
0I tried twice and can’t seem to get past the sticky stage. How long do you knead it for? I ended up just baking mine in bun shapes. My hubby liked them.
Maya | Wholesome Yum
0Hi Amy, Sometimes you need to reheat the dough and wash your hands before continuing to knead. If the cheeses cool too much before they mix well with the flours, it will be harder to incorporate. Once they incorporate better (but only after they do), the dough becomes less sticky as it cools. I’m glad your hubby enjoyed them!
Katherine
0Mine was wet and shaggy, too, but baked up just fine. I think that my almond flour is not fine enough so until its baked, nothing really wanted to stick together. The process was interesting, but the outcome was AMAZING and I will definitely be making these again!
Maya | Wholesome Yum
0Hi Katherine, These do work well with fine blanched almond flour. If you’re having issues with stickiness, sometimes reheating the dough a bit and washing your hands before continuing to knead can help it incorporate. I’m glad you liked them!
Nancy
0Hi Maya! I made these for the 3rd time today, and I only have the use of my right hand! Had carpal tunnel surgery last week on the left… but I was SO WANTING these bagels that I made bagel sticks!!! Haaaaaahahahahaha! They were a bit flat, but still sooo delicious. I topped half of them with “everything” mix and salt, then misted with EVOO. ❤️ It is amazing what you can do one-handed when you have to, like typing a message on your iPhone for instance!
Maya | Wholesome Yum
0Hi Nancy, That’s awesome! I’m glad you found a way to make these work! Hope you have a quick recovery from your surgery.
Patti
0Nina, thanks for the tips. I tried the recipe today (before I found out about your tips) and just dolloped them on the baking sheet. They came out delicious just in a different shape! I call them by bagel baubles! Easy on the go treats. I will try your tips next time I make these.
Maya | Wholesome Yum
0Thank you, Patti! Yes, I think they are still delicious even if they’re a different shape!
Bethann
0Thank you for your recipe. Mine came out more like bread and less “dense” like a bagel. Any suggestions?
Maya | Wholesome Yum
0Hi Bethann, Sorry to hear that! It could be that the dough wasn’t mixed enough, the cheese had too much moisture, or they weren’t baked for long enough. It’s hard to know for sure without being there, though. I hope you still enjoyed them!
Cindy Cirolla
0I have noticed mine comes out more like that depending what brand of mozzarella cheese I use. I’ve had the best luck with the 365 brand from Whole foods for the right consistency. But of note when the dough comes out too runny to shape I drop it on the parchment paper in balls and it make delicious biscuits.
Barbara Wetteland
0I don’t own a microwave and don’t intend to buy one. Can you help me with changing the recipe without a microwave? Thanks
Maya | Wholesome Yum
0Hi Barbara, You don’t have to use a microwave. Just use a double boiler on the stove to melt the cheeses.
Andrea DeMuth
0OMG! These are amazing. Instead of sesame seeds I found an Everything Bagel Topping at Trader Joe’s. They are so tasty. I will definitely make these again.
Maya | Wholesome Yum
0Thank you, Andrea! I’ve heard many people like that seasoning on these bagels, and now I’m hooked on it, too.
Jeanne
0Just made these and they are delicious…Just need some cream cheese and lox to put on it!
Maya | Wholesome Yum
0Thanks, Jeanne! That’s one of my favorite combinations, too.
Kelechi
0These are awesome! Thanks so much Maya
Maya | Wholesome Yum
0Thank you, Kelechi!
Jane Rice
0I just made these and used fresh mozzarella. Unfortunately they did not rise or keep their shape. I have large, flat circles. They are also doughy in the middle and I am having to cook them forever. I will try again with the pre-shredded mozzarella.
Maya | Wholesome Yum
0Hi Jane, Thank you for the feedback. The recipe does use either pre-shredded mozzarella or block mozzarella that you use yourself. Some people have commented that they used fresh mozzarella as well, but I can see how it can cause issues due to the higher moisture content. This would be the reason for flattening and having to bake them longer. I hope you get the chance to try these again with a firmer (not fresh) mozzarella!
Stacy Miller
0OMG I sprinkled cinnamon and splenda on them before baking, they taste sooooooo good!
Maya | Wholesome Yum
0Thank you, Stacy! Sounds delicious!
Jennifer Dominguez
0Love the ease and the low carbs on these, but does anyone have any idea how much sodium each has in it? Each ounce of cheese is 210, the cream cheese is high in sodium, and each egg has 70 mg. My husband is diabetic with a gluten allergy, but also has a valve replacement in his heart, so sodium is a major issue as well. Any info would be great. Thanks.
Maya | Wholesome Yum
0Hi Jennifer, Sorry, I don’t have the sodium info off hand but you can enter the ingredients with the brands you used into any online calorie calculator, which will also include the sodium. Maybe one of my other bread recipes (without cheese) might work better for you from a sodium standpoint. Thank you!
Michael
0Hey Maya, my bagels don’t look anything like yours. They also don’t taste like bagels. Is there a trick to mixing the dough, forming the bagels, or baking them that I might be missing?
Maya | Wholesome Yum
0Hi Michael, It’s hard to say what went wrong without being in the kitchen with you, but I’m happy to help you troubleshoot. Did you mix the dough very well, so that it was uniform and no longer sticky? The step-by-step video above the recipe card may help, too.
Melissa K Coppy
0I made these bagels tonight with what my husband calls a “healthy dose of skepticism”. Thus, the reason for my post. I am astonished at how easy the bagels were to make and they are absolutely delicious! I’m diabetic so carbs matter and I have not had bread of ANY kind in over 2 years! These will become a staple for me now. I just wanted to say THANK YOU for this recipe. Even my hubby, who can have all the carbs he wants, says they are delicious! Thank you, thank you, THANK you!!!
Maya | Wholesome Yum
0Thank you, Melissa! I’m happy to hear that they pleasantly surprised you!
Betsy
0This is the best low-carb bread recipe I have ever made. Thanks! My question – I can’t get them to really ‘toast.’ They get brown(ish) but I’ve not been able to make them get crispy, I think perhaps because they are very moist, from the cheese, I’m assuming. Any tips to get that yummy crunchy toast-like crunch? Thanks.
Maya | Wholesome Yum
0Thank you, Betsy! I do find that the bagels take longer to toast than most breads. They also toast better if you don’t make them too thick. Hope that helps!
Julie
0Hi! Would the Gluten Free 1:1 flour work – do you think? It’s by Bob’s Red Mill. Just curious if that would work as a sub for the almond flour. I haven’t worked with almond flour before.
Maya | Wholesome Yum
0Hi Julie, Bob’s Red Mill Gluten-free 1:1 flour is a combination of rice flour, potato starch, sorghum flour, tapioca starch, and xanthan gum. I haven’t worked with it since it’s not grain-free and is very high in simple carbs, despite being gluten-free. If you want to use it for this recipe, it might work, but I don’t know for sure since I haven’t tried it. Let me know how it goes if you do!
Wiletta Irene Dotson
0I am not a usual bagel eater, Do this have to be made with the hole in the middle?
Maya | Wholesome Yum
0Hi Wiletta, Not at all! You could make them into rolls, or even flatten them to make flatbread.
Samantha Evans Hicks
0I hope it’s okay that I’m answering and I’m not the author but I just made these and they turned out great! If they’re still readily sticky that means you need to knead longer. When I still saw clumpy parts and cheese parts it wasn’t done. Knead until there’s a smoother look and they won’t be so sticky anymore. This recipe is great. Thanks
Maya | Wholesome Yum
0Thank you, Samantha! That’s exactly right!
Carrie Zeller
0I got coconut flour instead of almond. Because of price difference. I will buy almond flour online, but couldn’t wait to try these. Are the amounts correct on the substitution? It is such a difference.
Maya | Wholesome Yum
0Hi Carrie, Coconut flour is a lot more absorbent, so you’d need much, much less. I would try 6 tbsp coconut flour to replace the 1 1/2 cup almond flour. Alternatively, you could increase the coconut flour a bit more than that, but then you’d need to add more eggs and possibly more cheese. Let me know how it goes if you try something with the coconut flour.
Carrie
0Can you use coconut flour? The best place I could find almond flour, it was $15 for a 1 lb bag. I will buy from Amazon, but for now want to try coconut?
Maya | Wholesome Yum
0Hi Carrie, They might work with coconut flour, but you’d need a lot less – try 6 tbsp coconut flour to replace the 1 1/2 cup almond flour. Otherwise, I buy almond flour here for about $29 for a 5 lb bag, which comes out to about $6/pound.
April
0I used Monterey Jack cheese as my mozzarella was pre shredded and I wondered if it would make my dough too stiff. I’m going to try it next time. The ones I just made were delicious! We put Trader Joes Everything seasoning blend on them! Better than the real thing for sure!!! Thanks. What do you think of adding psyllium husk powder 1-2 T to the recipe to add fiber?
Maya | Wholesome Yum
0Hi April,
I use pre-shredded mozzarella and it works fine (as would fresh shredded – both options work). Good to know that Monterey Jack works, too.
I’m glad you enjoyed them! I love that seasoning blend, too, and many people have told me they use it on these bagels.
I haven’t tried adding psyllium husk powder to these. They do have some fiber already from the almond flour, but that’s an interesting idea. I’d imagine you’d need to also add some water or other liquid to compensate for the moisture absorbing properties of the psyllium. Let me know how it turns out if you try something like that!
Engela Viss
0Love, love these. Made them for the first time yesterday, and all my girls (including some picky eaters) approved. They are delicious, and super easy to make! Thanks for sharing!
Maya | Wholesome Yum
0Thank you, Engela! It’s the best feeling when the kids approve, too. 🙂
Dawn
0I have made these 3 times already and am so grateful for this recipe. They are delicious and have a texture that satisfies the need for bread. I have just balled up the dough to make great rolls for sandwiches and burgers. I am obsessed!
If anyone is experiencing menopause, a keto diet has been a Godsend. For a while my body betrayed me and I was no longer in control. The belly weight was disturbing at best. But I have been faithfully keto for about 4 months now and I am getting my body back. Not to mention how calm I feel. Menopause is challenging enough mentally and physically and to self esteem, and the keto diet gave me hope for a post menopausal life. I don’t weigh myself anymore so I don’t know how much I have lost but I know I no longer delete pics of myself or wonder who that is when I see my reflection. I feel really good and for a while I didn’t think I was going to enjoy the rest of my life. Keto is very satisfying but it’s a little hard at first. Once you get past that uncomfortable feeling when going low carb, there is bliss on the other side. In fact, I sometimes have to make myself eat.
So give this delightful recipe a try. It is very happy and satisfying.
Thank you, Maya!!!!
Maya | Wholesome Yum
0Thank you, Dawn! I’m so glad you liked these enough to make them multiple times. That’s awesome that keto has helped you feel so much better, too. Keep it up!
Martha Sluder
0I just made them using a substitute cream cheese spread, and they were perfect!
Maya | Wholesome Yum
0Thanks, Martha! Good to know!
Jenna
0Can you use pizza mozzarella?
Maya | Wholesome Yum
0Hi Jenna, Yes, pizza mozzarella is just low-moisture mozzarella (versus fresh mozzarella which has higher moisture content).
Martina
0Can a Kitchen Aid mixer be used for the kneading or does it have to be done by hand?
Maya | Wholesome Yum
0Hi Martina, Yes, absolutely! I think that would be a lot easier, I just don’t have one yet.
H Flores
0Really the best low carb bread I’ve tried, thanks!
Maya | Wholesome Yum
0Thank you! Love hearing that!
Christine D Shotts
0Do you know of a way to make low carb pretzel bagels?
Maya | Wholesome Yum
0Hi Christine, It’s on my list to try making some!
Y destasio
0How should I measure the almond flour? Do you scoop and level, or pack it in the measuring cup?
Maya | Wholesome Yum
0Good question! I just scoop and level.
Joan Solitario
0Tried it. Loved it. Delicious! 🙂 Thank you!
Maya | Wholesome Yum
0Thank you, Joan!
Tanya
0Love, Love, Love!!! I added garlic and ate it with butter. Now I have to run out to buy more mozzarella cheese so I can try a cinnamon version! I was ready to throw in the towel with low carbs today. I miss my bread and crackers. I may be making these bagels every couple of days!
Maya | Wholesome Yum
0Thank you, Tanya! I love the garlic and cinnamon options!
Mindy
0Thank you. I’ve made these a few times already and stored them in the fridge. They are a very good substitute for a bagel type product. They taste great!
Kristen Fischer
0These look delicious! I’m wondering what the consistency of the almond flour needs to be. I’ve never really cooked with it before (new to low carb). Mine seems fairly coarse, but I’ve seen some that are fine. Does it matter? Thanks!
Maya | Wholesome Yum
0Thank you, Kristen! Finely ground blanched almond flour works best. (I have a link to the brand I use in the recipe card – just use the pink underlined links in the ingredients list.) It might work okay with a coarser flour (called almond meal), but the texture won’t be as good.
Teresa
0This is so ridiculously good. I used a freshly grated mozzarella ball. It was super easy and came out perfect. I used it as a hamburger bun and it held up better than standard white bread buns.
Maya | Wholesome Yum
0Thank you, Teresa! Good to know that a fresh mozzarella ball works, too. It sounds like people have had mixed results with those. I haven’t tried it with fresh mozzarella yet, only pre-shredded or by shredding a block.