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
Kai Sullivan
0Fresh mozzarella puts off a lot of liquid. I used fresh mozz and ended up having to bench knead about another .5 c of almond flour.
I will reserve my fresh mozz for salads and use block mozz in the future. Mine are in the oven now topped with TJ’s Everthing Bagel mix!!
Maya | Wholesome Yum
0Thank you, Kai. I agree, fresh mozzarella has too much moisture for these. They work best with block or pre-shredded mozzarella.
Julie Biswas
0I tried it last night with the almond mozzarella and vegan cream cheese from Trader Joe’s. It was very sticky and I added extra almond flour. They were hard to form and didn’t rise as much as I would like, but they tasted so good (my kids said like a cheddar bay biscuit). I didn’t get a picture before they were gone. Yum! Next time I will also add more baking powder.
Maya | Wholesome Yum
0Thank you, Julie! Good to know they work with vegan cheese options.
Holly
0Mine flattened out a bit… but they were still so dang good with the TJ’s seasoning. In the video, it looks like you use more than 1 tsp of baking powder. Should I have to keep them from flattening out?
Maya | Wholesome Yum
0Hi Holly, I’m glad you liked them. Yes, the recipe calls for one tablespoon (not one teaspoon) of baking powder. It may seem like a lot, but low carb/gluten-free recipes typically need more than regular wheat flour ones. Hope that helps!
Karen Johnston
0Oh my goodness! Thank you so much!!! I just made these and they’re so yummy! SO much better than cloud bread!!!! Thank you, thank you, thank you!
Maya | Wholesome Yum
0You’re very welcome, Karen!
Jen
0Costco has a 3lb pound bag for 12 or 13 bucks if you have any around you.
Maya | Wholesome Yum
0Thank you, Jen!
Linda
0Hi Maya, I am brand new to keto, so happy to find your site. I didn’t have your ingredients, but thought I could sub and try your recipe. I used almond meal, 4-cheese Mexican blend, and cottage cheese. I panicked a little with the almond meal comments, so thought I would just chop it finer in my Bullet. WRONG… it formed almond paste instead of fluffy fine flour, but the cheese was melting over the double boiler, so I forged ahead. Mixed 1T coconut flour with the baking powder and sprinkled it over the almond paste along with a small handful of sunflower kernels, followed by tons of black pepper and some chipotle chile powder. Then I stirred in whipped cottage cheese instead of the cream cheese along with the eggs into the flour mix AFTER waiting for the cheese to melt. This was a shaggy mess for sure, but I kept kneading with my bread spatula for a couple of minutes. I put it back over the double boiler a couple of times, and it reminded me so much of sourdough bread dough when I felt it was done… still a little sticky, but well incorporated. The dough rested while I was preparing the pan. Formed into rolls, and thought, why not put chopped pickled jalapeños on top instead of sesame? Chopped them up and patted them very dry, then pressed onto the top of a few rolls. I baked in my convection oven 400 for about 12 minutes, then turned them over and cooked for 2 more minutes. They were nice and brown and, surprisingly, not flat bread! I only have small pans so my 2nd tray was the broiler tray. The 2nd tray was baked for same time on the slotted broiler tray and these rolls puffed up way more than the first rolls baked in the flat pan. Per MyFitnessPal, macros for mine were 400 cal, 33g fat, 20g protein, 2.9g fiber with 7.5g net carbs. They are rustic and tasty, and I would make this way again, but promise to try it your way next time.
Maya | Wholesome Yum
0Thank you for sharing, Linda! I’m glad they worked out for you.
Dana Lewis
0May I ask, what brand of mozzarella do you use? I’m wondering if what I’m using has too high of a moisture content. I’ve made these at least eight times. I love the flavor but the texture just isn’t right yet. I’ve made slight changes with almost every batch, tweaking to try and get the texture right…. I’ve read the previous comments and used advice offered there, to no avail. Hence my thought about my mozzarella. Thanks so much!
Maya | Wholesome Yum
0Hi Dana, I usually use Kirkland low-moisture part-skim mozzarella (pre-shredded) from Costco. The brand shouldn’t matter too much as long as it says “low moisture” and not “fresh mozzarella”. Other than that, the texture might be off if the dough isn’t mixed well enough before baking.
Tami Fries
0Thank you for your recipe! They turned out great! I didn’t have any mozzarella on hand, so I used pepper jack instead. I made a bagel egg sandwich with avocado. This will become a regular in my home! Thanks again!
Maya | Wholesome Yum
0Thank you, Tami! I love them for egg sandwiches, too.
Lisa
0I am not a baker and try to keep my keto foods as simple as possible, but I am having some serious carb cravings this week. These bagels turned out great and they taste as good as they look. I wanted something a little sweet to go with my coffee so I topped one with a tbsp of natural peanut butter…delicious! Thank you for sharing your talents!!
Maya | Wholesome Yum
0Thank you, Lisa!
Lisa Warren
0Wow! I loved these! I followed the recipe exactly, with the exception of one bagel, as I added some fresh blueberries to the last one I put together. I really miss blueberry bagels! They were a bit sticky to mix but I worked through it. And like another person said, I rolled them into logs on parchment paper and finished kneading them in the 6 individual portions. Anyways, they turned out phenomenal! I’d post a pic if I could! I will make these again for sure! I kept one for another day and froze the rest! Thanks for the great recipe!
Maya | Wholesome Yum
0Thank you, Lisa! Blueberry bagels sound yummy. I’d love to see pictures – if you have Instagram, you can post it there and tag me @wholesomeyumblog. 🙂
Katie
0Do you use part skim or whole milk mozzarella?
Maya | Wholesome Yum
0Hi Katie, I used low moisture part skim mozzarella. The “low moisture” is the important part (don’t use fresh – too much moisture), otherwise it doesn’t matter if it’s whole or part skim. Hope that helps!
Cynthia
0Thank you for this recipe! I have not been able to get this type of dough to turn out just right before. I subbed 1/3 cup of a low carb/low fat baking blend for the almond flour. I mixed the dough in my Kitchen Aid for about 5 minutes and then used a little butter on my fingers when first working with the dough. The dough texture is great. It toasted up nicely as a bagel and it made a good bagel dog too. Now I am off to make cinnamon rolls with it!
Maya | Wholesome Yum
0Thank you, Cynthia!
Pam James
0Could you use soy flour instead of almond flour? It is also low carb?
Maya | Wholesome Yum
0Hi Pam, It might work but I haven’t tried it. I avoid soy because it’s estrogenic, often GMO, and not very low carb (though not as high in carbs as white flour). Let us know how it goes if you try it!
Ogechi
0I can’t say enough about these bagels! After reading all the comments, after the mix was incorporated (still very wet, I weighed it out and split it into 6 equal parts. I kneaded each part separately with a little bit of olive oil between my hands. Worked like a charm. These are about to be a weekly staple. So versatile. I can use them for sandwiches (which I am very excited about), bagel pizzas… just plain bagels! I will definitely add some stevia and cinnamon next time for something a little sweet. My whole body thanks you to the moon and back.
Maya | Wholesome Yum
0Thank you, Ogechi! Great idea with the olive oil.
Tracy H
0Clabber Girl is gluten free.
Lissa
0I used coconut flour instead. They look similar but didn’t rise to the proper bagel size. Should I add apple cider vinegar or more baking powder next time?
Maya | Wholesome Yum
0Hi Lissa, I’d use less coconut flour next time. It absorbs a lot more moisture than almond flour. Try 1/4 of the amount of coconut flour.
Colleen
0Do you find it necessary to allow them to fully cool so the interior texture stiffens? Mine we’re beautifully golden and seemed fully cooked but some of them were quite gooey in the middle.
Maya | Wholesome Yum
0Hi Colleen, No. Most likely this means the dough wasn’t mixed well enough before baking. (It should be uniform.) Otherwise, check your mozzarella – it should be low moisture mozzarella (I used pre-shredded), not fresh mozzarella.
Lisa
0I just made these and had a few issues:
1) Didn’t realize the difference between almond meal flour and blanched almond flour, I do wish the ingredient list clearly stated blanched almond flour not just “almond flour”.
2) Same consistency of dough issues. I was kneading and kneading forever, and it seemed it would never turn into dough like consistency. So I washed my hands and prepared my baking sheet and sort of left the dough alone for a bit, only then did it sort of turn to proper consistency, but I was frustrated at this point and went ahead and put them on sheet in round circles instead and into oven.
Maya | Wholesome Yum
0Hi Lisa, Thank you for the feedback. I have the almond flour I used linked from the recipe card. Almond meal isn’t quite the same thing, but I’ve had people tell me they used it for these and they turned out okay. The texture is better with almond flour, though. Regarding the stickiness, I addressed this in several comments above.
Stephanie
0I have the same question. I kneaded forever and it stayed super sticky the whole time.
Maya | Wholesome Yum
0Hi Stephanie, Sorry to hear that – please refer to my responses to some of the other comments about this.
Cynthia
02 cups should be eight 1/4 cups
Maya | Wholesome Yum
0Yep, that’s correct – thanks for pointing that out!
Ashley
0I split the dough in half and used one half to make cinnamon rolls. While not fluffy like a typical cinnamon rolls, they turned out amazing. I added cinnamon and Swerve to the dough, then melted butter, added more cinnamon and Swerve, mixed up and brushed it on the inside of the flattened dough. Rolled them up, grouped them together, brushed with more butter and baked alongside the bagels. Thanks for the recipe!
Maya | Wholesome Yum
0Thank you, Ashley! Those cinnamon rolls sound incredible!
Christine
0Oh my! I just made these and they were fantastic and easy! Thank you , thank you , thank you! Finally something I made myself that I didn’t totally goof up and I can actually eat. I put cream cheese on it and ate it absolutely guilt free!
Maya | Wholesome Yum
0Thank you, Christine!
Jenn
0I am gluten-free and have an issue with almonds as well. Any other nut flours on the market that would still be low carb? Thanks!
Maya | Wholesome Yum
0Hi Jenn, Absolutely! Pretty much any nut flour would be low carb (the carbs will vary slightly depending on what kind of nuts, but all are pretty low carb). One of the lowest carb flours is macadamia nut flour and I love it. I haven’t tried it in this recipe though, let me know if you do! Sunflower seed flour often makes a good almond flour replacement, but just be aware it can turn bake goods green in color. In general, any nut flour you like should work, but I’d recommend pulsing it in a food processor (not too much to avoid making nut butter!), so that it’s a finer consistency. Let me know if you try an alternative – I’d love to know how it turns out!
Brenda
0Can you use coconut flour in place of almond flour?
Maya | Wholesome Yum
0Hi Brenda, 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. Let me know if it works.
Shannon Winchester
0I did try with coconut flour… it did not rise as well. I think I’ll stink to almond flour! This is a staple recipe for me. I love your site!
Maya | Wholesome Yum
0Thank you, Shannon! Good to know! Coconut flour does tend to make denser baked goods compared to almond.
Hannah Kennedy
0I kneaded mine by hand for awhile and it stayed really very wet and sticky. Should I have just kept kneading? Added more flour? I ended up dropping them as lumps on the baking sheet and baking them more like biscuits. They seemed like they could have baked for a little longer but were still very tasty. I will try again. I used Just Almond Meal from Trader Joe’s, is that different from almond flour?
Maya | Wholesome Yum
0Hi Hannah, Please check my responses to some of the other comments about the stickiness. If the dough is still sticky before baking, the texture will be different. Also, almond meal is different from almond flour – it’s more coarse and will affect the texture of the bagels. I recommend a finely ground blanched almond flour like this one or this one.
Pam
0I had the same problem. I tried all of the suggestions and couldn’t get it to work. I used egg beaters instead of eggs. Could that have caused the problem?
Maya | Wholesome Yum
0Hi Pam, Sorry you had issues with it. Are you referring to stickiness or were they flat? I haven’t tried with Egg Beaters. I don’t think they’d cause any difference in stickiness, but the bagels probably wouldn’t rise as much (yolks are a leavener, and Egg Beaters contain very little yolk). If you’re having issues with sticking, try reheating enough for the cheese to be easily stirred, wash any stickiness off your hands, then knead again. Some people even use a spatula in the beginning of the process. (To incorporate well, the dough will be pretty hot when working with it.)
Michael
0Fresh mozzarella has too much moisture to work well with this recipe. I tried it the other day and it was so soupy that I had to add more almond flour to get the consistency thicker. Even then, it came out more like a drop biscuit than a bagel. But that’s not a bad thing. The light flavor of the fresh mozzarella and the extra water gave it a much more biscuit-like texture and flavor.
Maya | Wholesome Yum
0Thank you, Michael! That’s what other commenters have told me as well. The original recipe uses regular block mozzarella (either hand-shredded or pre-shredded).
CookingOnTheWeekends (@cookingweekends)
0I made these yesterday for my son who is GF, and we ALL devoured them. Really delicious! After they cooled, I toasted them and added a spread of butter. Perfect. THANK YOU! Sharing now on Pinterest!
Maya | Wholesome Yum
0Thank you! That’s great that you all liked them. Appreciate the share!
Kristina
0These were way better than I had originally thought! Problem, though: Mine came out pretty small, like donuts instead of bagels. I followed the recipe exactly and made six of them. Maybe I rolled the logs too thin? But I still think they’d come out small.
Also, what low carb flour would you recommend? Today is the first day of the keto diet for my hubby and I, and I purchased some bulk almond flour at Winco yesterday. However, my bagels came out looking multigrain-y due to the dark pieces in the flour. It didn’t taste bad! But I’m just curious! I’m not a fan of coconut, but if the taste was very mild I wouldn’t mind trying that.
Maya | Wholesome Yum
0Thank you, Kristina!
Sorry they turned out small for you – I’m not sure why. Mine are the same size as normal bagels (but not jumbo bagels). Are you sure you used the same amounts as the recipe? Or were you expecting them to come out the size of those jumbo bagels?
I usually use either this almond flour. Regardless of brand, make sure you get blanched almond flour that is a fine grind (check that second link to see what it should look like). It sounds like the kind you got is actually almond meal (which they sometimes label almond flour, but it’s different). Almond meal is more coarse, so you won’t get as good a texture with it. It’s possible that it may have affected the bagels’ ability to rise and that could be part of the reason they turned out on the smaller side. For coconut flour, you’d need to make other adjustments to the recipe.
Stacey Hainsey
0Morning! I just made these this morning. Very good. I couldn’t believe it. My daughters thought they weren’t too bad. Don’t know if they’ll eat any. Yes, the dough is very sticky, but I found rolling them into a log between your hands, rolling them on the parchment paper (carefully), and shaping them into a round, works great. I can’t wait to try other recipes.
Maya | Wholesome Yum
0Thank you, Stacey! I’m glad you liked them. I hope you get the chance to try other recipes, too!
Angela
0When making fathead pizza, I have noticed that a spatula (not a turner, but the kind you would normally use for baking) works really well for getting all the ingredients to incorporate. Might help some who are having consistency issues. But you really do have to work the dough in my experience 🙂 I’ve made crackers with fathead dough and pizza crusts, and I can’t wait to try these bagels!
Maya | Wholesome Yum
0Thank you, Angela! That’s a great idea. Mixing this dough works the same way as other fathead dough, so if you’ve made that before these bagels will be super easy.
CookingOnTheWeekends (@cookingweekends)
0Definitely making these for my son tomorrow!!! He has Celiac and we’re always searching for good GF bagels! THANK YOU!
Maya | Wholesome Yum
0Thank you, I hope he likes them!
Jessica
0Want to try these. Am I not understanding the nutritional facts? One bagel has 28g of fat??? Or all the bagels have 28 grams of fat?
Maya | Wholesome Yum
0Hi Jessica, The nutrition info is for one bagel. They are low carb, not low fat. 🙂
Nancy
0My dough was wet and sticky for a long time. I finally let it sit after kneading for about 5-7 minutes. I only used 2 cups of mozzarella because I didn’t buy enough. I had it stuck to my entire hands and fingers while kneading, and consistently didn’t change. I was able to scoop out moist handfuls, and ball up to roll out my logs. After 10 min, there weren’t browned at all, so I went 15. When I ate them, they weren’t chewy, and kind of had a gritty texture. Is this right? I’ve never baked with almond flour before.
Maya | Wholesome Yum
0Hi Nancy, There are a few issues here:
1) Using less mozzarella caused an incorrect ratio in the recipe. That would definitely affect both texture and ability for the dough to come together.
2) If the dough was still sticky when you formed your bagels and put them in the oven, this is what caused the texture to be off. The dough has to be completely smooth first. If it’s still sticky after kneading a bit, reheating it some more, wash your hands and knead again.
3) Another thing that might cause the texture to be off is the type of almond flour used. Did you use fine blanched almond flour, or was it almond meal? Almond meal can lead to a gritty texture like you described.
Hope this helps.
Priscilla W.
0Have you tried freezing them? I’m also wondering if making a double batch is a good idea and freezing extras. I actually have all the ingredients to make these. If it wasn’t so hot outside, I’d be making these today.
Maya | Wholesome Yum
0Hi Priscilla, Yes, they freeze great – just toast afterward. I hope you get the chance to try them when it’s less hot!
Debbie
0I made these bagels they were very flat. Would adding another tbsp of baking powder puff them up? Do you mix the almond flour into the cheese til it is smooth? Mine was rough like not all flour was incorporated.
Maya | Wholesome Yum
0Hi Debbie, I don’t think the baking powder was the issue. The dough should be smooth. If it was rough, it wasn’t mixed well enough. I have some tips in other comments about this, but my #1 tip would be to reheat a little more if it stops incorporating after kneading. The dough needs to be completely smooth before putting in the oven, otherwise the bagels will be flat as you experienced and the texture will be off.
Nola Ryan
0How many calories are there in one bagel please? It says 350 a serving. Is that for the whole 6 bagels? A little bit confused.
Maya | Wholesome Yum
0Hi Nola, The nutrition info listed is for one serving, which is one bagel. They are a pretty large size, so often times half is enough. That being said, this recipe is low carb, not low calorie.
Dawn
0Good to know that. I was wondering, as I will probably use them for sandwiches. Thank you for sharing!
Jade
0This is the best LCHF bread recipe I’ve found! I use it for bread rolls and pizza bases. So quick and easy to make. I’m going to see if par cooking them and adding them to a stew will result in a dumpling like bread
Maya | Wholesome Yum
0Thank you, Jade! What an interesting idea – let me know how it turns out.
Nancy
0Thank you! Slow and steady wins the race…❤️
Patty
0I kneaded for about 30 mins and the stickiness never went away. I added a bit more flour, no help. Any tips?
Maya | Wholesome Yum
0Hi Patty, See my suggestions in response to Gail’s comment above. The amount of flour isn’t the issue in this case.
Celisse
0I have tried TONS of Keto bread recipes and this is the best by FAR!!!!!! It’s almost feels like eating a croissant! (I made a breakfast sandwich with it this morning.) THANK YOU!
Maya | Wholesome Yum
0Thank you, Celisse! Agree they are awesome as a breakfast sandwich!
Sarah
0I was under the impression that vegetarian simply meant no meat. If that’s the case, this is vegetarian. I know plenty of vegetarians who eat regularly baked products on a daily basis, which include eggs. If she’s talking about something that is “vegan” and not vegetarian, then you could try making a “flax egg” as a substitute for the actual egg.
Maya | Wholesome Yum
0Thank you, Sarah. I agree – these bagels would be vegetarian.
Corrine
0Just made these bagels. They are soooo yummy and easy to make… my bread replacement for sandwiches, burgers, sloppy joes, etc, etc…
Maya | Wholesome Yum
0Thank you, Corrine! Love all those ideas!
Karen Palmer
0I have them in the oven now, and it smells heavenly in here. I know why my dough was so sticky… I’m such a ding-a-ling! I put 1 1/2 cups mozzarella cheese instead of 2 1/2 cups. I had to add another cup to the mix and re-heat in the microwave. It then turned out to be a better dough consistency. It was all over my hands before adding that other cup! So make sure you’re measuring the correct amount of cheese or this will happen to you too! lol… ugh!
Maya | Wholesome Yum
0Thank you, Karen! I’m glad you figured out the issue and that they turned out well once you added more cheese.
Naomi
0Mine looked great to start with but flattened and spread out into each other as they baked 🙁
Maya | Wholesome Yum
0Hi Naomi, They do spread a bit so need enough space between them when baking. They shouldn’t completely flatten, though. Was the dough completely mixed well like in the video?
Carly
0You could probably use a combination of shredded coconut and coconut manna or something to switch to a “sweet” bagel type. The shredded coconut is a common ingredient to “hold things together.”
Maya | Wholesome Yum
0Thank you, Carly. Have you tried that yet? In this recipe the almond flour, cheeses, and eggs are all used to hold it together. You may need a sweetener for a sweeter bagel, even if using coconut, because the cheeses are salty.
Sara Katzoff
0Hi Maya and Patricia! I just made these with Diya dairy free mozzarella and instead of cream cheese, I used Forager cashew yogurt and a splash of unsweetened almond milk. (Though I imagine a dairy free cream cheese might work as well) I also didn’t have enough almond flour so I subbed about 1/2 cup cassava flour and they came out perfect! Thanks for the recipe!
Maya | Wholesome Yum
0Thank you, Sara! Good to know those substitutions work.
Kym
0Unsure how you got your nutrition info. Copy and pasted the URL into MyFitnessPal and the bagels were roughly 800 calories each.
Maya | Wholesome Yum
0Hi Kym, I’d recommend checking the amounts and ingredients that MFP interprets. I’ve seen it get a lot of things wrong when just pasting in a url. These bagels are definitely not 800 calories each. 🙂
Gail
0I have NO idea why mine are not turning out! I followed the recipe, watched the video, read all the comments… no idea! They rose a little better this time, but texture is off. They were very sticky and even after kneading for a long time, never got less sticky! Everything incorporated very well and I thought they may turn out. Nope! They are way too dense, not at all fluffy, puffy (teeny bit maybe from the baking powder) and chewy! I used pre-shredded mozzarella (Kraft) and Bob’s Red Mill super fine almond flour. The only thing I’m thinking is I should have used 2 cups of almond flour, not 1 1/2. Perhaps I overworked them, but they were SO sticky! Any other suggestions?
Maya | Wholesome Yum
0Hi Gail, Sorry they didn’t work out! The ingredients you used sound fine and 1 1/2 cups almond flour is correct. If the dough was still sticky, then it didn’t fully incorporate, which is more a matter of timing than amount of time kneading. The cheese probably cooled off too much before it incorporated well with the flour/egg. The flour/egg mixture is sticky on its own, and it only becomes less sticky when it mixes well with the cheese, which can only happen if the cheese is hot enough. If the dough is still sticky after a couple of minutes, I’d recommend reheating a bit, washing your hands, then trying to knead again. The dough should look like it does in the video before going in the oven, otherwise the texture will be off as you experienced. Hope that helps!