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.
-
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
-
In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform. (Alternatively, you can mix them together in a bowl if you want to make the bagels by hand, without a food processor. However, you’ll get taller, fluffier bagels using the food processor method.)
-
Add the eggs to the food processor. Process until uniform. Set aside.
-
In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
-
Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms.
(Alternatively, you can knead with your hands if not using a food processor. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.)
No matter what method you use, it's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of flour. (See tips in the post above if you have trouble with sticky dough.)
-
Form the dough into a ball and divide it into 6 parts. Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet. Repeat with the remaining dough.
-
If you want to add toppings, such as sesame seeds or everything seasoning, spray the bagels lightly with cooking spray first. Then, sprinkle the toppings over the bagels and gently press into the dough.
-
Bake keto bagels for about 15 minutes, until firm and golden brown.
-
Let the bagels cool for at least 15 minutes, or preferably completely, to improve their inner texture.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 bagel
Recipe is from my Easy Keto Cookbook. The book includes my complete guide to working with this dough, as well as 100 easy low carb recipes with 10 ingredients or less! I also have more tips about it in my keto pizza post.
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
Becky
0The next batch I will be adding a slice of Asiago on top of each. I miss the Asiago cheese bagels from Panera Bread. Thanks for an awesome recipe!!
Maya | Wholesome Yum
0Thank you, Becky! Adding Asiago cheese on top sounds delicious!
Jennifer
0Ok….. So this is the best thing I have made hands down since I started keto almost 3 months ago. Period! I topped my bagel with a low carb cream cheese “icing” I made for a previous recipe because I had a sweet tooth this morning, I wanted to cry because I have missed bagels more than anything. I’m at best an amateur baker and these bagels could not have turned out any better! Thank you so so much for this recipe as this will now be a breakfast staple. Can’t wait to make breakfast bagels, or even use as a pizza bagel!
Maya | Wholesome Yum
0Thank you, Jennifer!
Anika
0They smell soooo good and look good (although they are kinda flat) but for me it tastes way too much like cheese. I tried to eat one with cream cheese and it was like cheese overload. But I kinda liked the texture so I tried to eat another one as a bun for a bacon cheese burger. it was better. I am so happy for sites like this that allows me to try new recipes in finding a cool substitute for old favs (like bread). This wasn’t a hit for me but I’m glad it was a hit for others. Other comments wrote about a bagel seasoning… if it helps cut done on the mozz cheese flavor, that might actually make this work much better.
Maya | Wholesome Yum
0Hi Anika, Sorry that they were too cheesy for you! I’m glad you liked them with a burger. I do think the bagel seasoning helps, so hope you’ll try it!
Dee N
0These are the instructions I sent to my daughter.
* Test your baking powder-make sure it’s active.
* Use 1 3/4 cup almond flour- not the 1 1/2 the recipe calls for.
* 2 ounces of cream cheese is 4 tablespoons.
After cheese is in microwave for 1 minute, using a spoon – be sure to incorporate the cheeses as much as possible. Do the same after the second microwave. Mix the cheeses really well.
I sprinkled Mrs. Dash on them-, then lightly patted into the dough. On 1/2 of them, I added pickled jalapeno peppers, again lightly pushed down into the dough. Then I sprinkled all with Himalayan sea salt. (There’s no salt in the recipe).
Bake until the tops are toasty brown (ignore the recipe – everyone’s oven is different).
To store, let them completely cool, then place in zip locks and put in fridge. They should last up to a week.
You can toast them in toaster oven, oven or toaster. *Don’t nuke them*
When baking, ALWAYS use exact measurements, unlike cooking, baking is more of a science. That’s it!
I assembled everything I needed in advance. Whipped them out in about 8 minutes from start to finish, maybe even less time. They’re YUMMY!!!
Maya | Wholesome Yum
0Thank you for the feedback, Dee! I’m glad you liked them.
Sharon
0I just made these, I used the exact recipe but they came out dense and quite heavy, more bread like. They look great, just like bagels though. I did mix the well, even though it was still a little sticky when rolling them out, maybe mix them for longer so the stickiness is gone? (Don’t even know if that’s a word, lol.) I do want to make them again though but they just turned out like any other almond low carb recipe. If you have any idea what could be the problem, I could maybe avoid it next time. Thank you.
Maya | Wholesome Yum
0Hi Sharon, They aren’t completely identical to bagels but the closest I have found. The real bagels I’ve had were pretty dense, so these were similar to me in that regard. I do think the fathead dough is quite different from other almond flour recipes. I hope you still like them!
Bertha
0Just curious if this can be made in a bread maker or will the texture change too much.
Maya | Wholesome Yum
0Hi Bertha, I don’t have a bread maker so have never tried that. Let me know how it goes if you try!
Ray
0Made these yesterday and they are yummy!
Very easy to make. Thank you!
Maya | Wholesome Yum
0Thank you, Ray!
Diane
0Can these be frozen and re-heated?
Maya | Wholesome Yum
0Hi Diane, yes they can! I would recommend using a toaster for reheating.
Robin
0Made these this morning and they are fantastic! Definitely going to be a staple. Have you made them in larger batches? Wondering if they turn out as well. Sometimes doubling isn’t always successful. Can’t wait to try the Park biscuits next! Thanks for working these out for everyone!!
Maya | Wholesome Yum
0Thank you, Robin! Yes, large batches work just fine. You’ll need a larger pan, or you can bake them in batches.
Cindy
0The dough never became dry enough to roll into a log. Not sure what I did. Cheese melted in a minute and a half so just poured it into the bowl of my KA and started it mixing with the almond flour mixture and poured in the eggs. It blended together great and I wanted for it to turn into a dough that I could roll into logs. It never made it. I made 2 pizza crusts and 3 sort of bagels by spaying my hands with oil and forming as best as I could. Kept oiling my hands to keep them from sticking. Does the fat content of cheese matter? I use full fat mozzarella and full fat cream cheese. About how much weight does your mozzarella come out to. Wondering if my measuring the mozzarella was off. Any thoughts?
Maya | Wholesome Yum
0Hi Cindy, Sorry that you’re having trouble with the dough. I hope the pizza and “sort of bagels” were still good! Did you by chance use fresh mozzarella? It has to be the low-moisture (hard shredded) kind. The weight should be 10 oz.
Jennifer
0I don’t know if this would make a difference but I combined the eggs first and added the almond flour gradually and it came together perfectly for me.
Janet
0If you use a donut pan for these you will get 12 bagels.
Maya | Wholesome Yum
0Great idea to use the donut pan!
Rebekkah
0These are amazing and a regular recipe of ours at this point! ❤️❤️❤️ Thank you so much! Quick question – can you help me troubleshoot making a sweet version? I used the exact recipe, which I have had nothing but success with – but when I add sweetener (about 1/3c Erythritol/monkfruit blend) and cinnamon and a few raisins ( very few – chopped) the dough becomes very, very sticky and almost impossible to shape, and they just flatten out completely in the oven. Any ideas?
Maya | Wholesome Yum
0Hi Rebekkah, Thank you! I haven’t tried a sweet version of these yet. That’s so strange that adding sweetener has this effect. I would guess that since you are adding more of a dry ingredient (sweetener), you’ll need a little more cheese to balance that out and reduce the stickiness. Let me know if that helps!
Jennifer
0I’ve tried a few keto bread recipes and this is by far the best one yet! I’m going to make more and get the Trader Joe’s seasoning! Yum! Yum!
I cannot wait to try more of your recipes! Thank you!!!
Maya | Wholesome Yum
0Thank you, Jennifer! It means a lot to hear that!
Lissa
0I used 1/4 cup and 2 tablespoons of coconut flour (just made them a second time now), and still no rise at all. Super flat; can’t slice them in half for a sandwich.
Maya | Wholesome Yum
0Sorry that they were flat, Lissa. It may be that the recipe just doesn’t work as well with coconut flour? I haven’t tried that yet.
Adriana
0Did you remember to add 1 tablespoon of baking powder?
I just made them, but whipped the eggwhites separately and then folded them into the cheese, flour, egg mix. (Tricky). The bagels and buns came out beautifully light!
Gina Hatt
0Do you think other flours might work i.e. sweet potato flour, cassava flour, breadfruit flour? Would it be the same ratio as the almond flour?
Maya | Wholesome Yum
0Hi Gina, I haven’t tried any of those flours but they wouldn’t be low carb. I do know cassava flour can usually replace almond flour 1:1 without a problem from a consistency standpoint, so out of those options I’d try that first.
Rachel
0Mine tasted amazing but had more of a cornbread/crossant texture. Any idea what I may have done wrong?
Maya | Wholesome Yum
0Hi Rachel, It could be that the dough wasn’t mixed very well, or the almond flour wasn’t the finely ground blanched kind. I’m glad they were still amazing!
Kendra
0I just made these bagels!! Besides being easy to make, they are so good!!! Even my toddler loves them!!! Thank you for sharing!!!!!
Maya | Wholesome Yum
0Thank you, Kendra! I’m glad they worked out well for you!
Peter Hazelton
0I’m relieved to see you address storing the bagels. I made them tonight, but was not sure how to store them myself. With just my wife and I it will last us a few days! We did try Cheddar Cheese on the top of 2 of them, but instead of bagels rising, they stayed flat. Still had a good taste though. Thanks for coming up with this recipe!
Maya | Wholesome Yum
0Thank you, Peter! In my experience they do rise, but less than traditional bagels would. Was it only the cheddar ones that were flat? I’m glad they still tasted good!
Jennifer
0I used my stand mixer to mix and even after several minutes it was still a sticky mess. Reheated and tried again….still sticky. Any thoughts?
Maya | Wholesome Yum
0Hi Jennifer, It’s hard to tell what went wrong without being in the kitchen with you. Was the dough completely uniform? (It should be.) Once it’s uniform, it should become less sticky as it cools. It could be more problematic if your kitchen is very warm during the summer months. Working with oiled hands can also help.
Kristen
0I couldn’t even form a bagel shape it was so stuck to my hands. I hope they still come out like a roll.
Maya | Wholesome Yum
0Hi Kristen, I have some tips about this throughout the other comments.
Tara
0Can anyone confirm exactly how long to mix it in the mixer with the dough hook? I used my kitchen aid mixer with the dough hook for several minutes but it still came out too wet and gooey that I couldn’t make logs and then bagel shapes as it was too wet to handle. Could it also be that I used part skim mozzarella and light cream cheese? Thanks!
Maya | Wholesome Yum
0Hi Tara, I don’t have a Kitchen Aid yet, but have tested it in a food processor using a dough blade. You just have to mix long enough for it to be completely uniform. It shouldn’t be sticky after this, but if it still is, it will become less sticky as it cools down a bit. The only other reason I can think of is if your kitchen is pretty warm. Another reader suggested using oiled hands to work with the dough, so that may help.
Sue Driscoll
0These bagels are the best. I am thinking I could use this in place of a hamburger bun!
Maya | Wholesome Yum
0Thank you, Sue! That’s a great idea!
Sue
0I just made these and they were yummy, but FLAT… and suggestions on making them hold their shape enough to cut them in half?
Maya | Wholesome Yum
0Thank you, Sue! Sorry they came out flat for you. It could be that they didn’t bake long enough, the baking powder was older, or the dough needed to mix better. I’m glad they were still yummy. 🙂
Liljager
0These are very good! Love them! So how do you store them? In the fridge?
Maya | Wholesome Yum
0Thank you! Yes, refrigerate them for up to a week (though sometimes they only lasted a few days for me before going bad). You can freeze them for much longer.
Rachel
0I wish I could post a picture!!! These came out amazing and so fluffy looking like a real bagel!! I’m so excited to try them!
Maya | Wholesome Yum
0Thank you, Rachel! I’m glad you like the recipe!
N. Hope Parry
0I have no way to do Instagram. I’ll send you the picture. They really do look weird. Thanks.
Jessica
0I just made these and they came out looking great! I adjusted the recipe for 4 bagels, and I didn’t have sesame seeds, so I put garlic powder on two and diced onion on the other two for garlic and onion bagels. I’m eating an egg, cheese, and avocado sandwich with one now!
I have one question — the fathead pizza crust recipe I usually follow (the one called “holy grail”) calls for the shredded cheese to be mixed with the flour *before* microwaving it. I’ve found that everything combines much easier this way. I’m not sure if that would be possible in this recipe because of the baking powder, but I feel like it could help with the stickiness? I’d imagine you’d combine the shredded cheese, almond flour, and baking powder first, then add cream cheese, then microwave it. I did find that this dough was much stickier (though It did become manageable by the time I got to the log rolling part), and thought that might help.
Thanks so much for all your work figuring out these recipes! I don’t know how you do it!
Maya | Wholesome Yum
0Thank you, Jessica! That sounds delicious. Regarding your question, the baking powder might react prematurely if heating before baking like that. If you have issues with mixing, I recommend using a food processor instead of your hands. I recently added this to the recipe card.
jennifer yates
0I made these bagels today, amazing!!! I also decided to do a throwdown of fathead pizza vs your bagel recipe. OMGSH it is EXACTLY like pizza crust! It crisped up, tastes amazing, you can pick it up like any pizza and is now my go to recipe. I just added onion powder.
Maya | Wholesome Yum
0Thank you, Jennifer! Great idea to add the onion powder, I bet it’s wonderful!
MD
0The 12g/0.4oz baking powder is equivalent to 1 1/3 tbsp? Math is not my forte and I do not have 1/3 tbsp.
Maya | Wholesome Yum
012g/0.4oz baking powder is 1 tbsp. So if you’re not going by weight, just use a 1 tbsp measuring spoon. This is how the recipe is written, but I provided the weight for another commenter that requested it. Hope that helps.
Nance Hope Parry
0I’d like to send you a picture of how my bagels turned out. They don’t look at all like the picture above. Do you have an email address I can use? Thanks.
Maya | Wholesome Yum
0Hi Nance, Sorry yours turned out looking different. I don’t post my email publicly to avoid spam, but if you fill out the contact form on the website I can get back to you and you’ll be able to attach a picture from there. Otherwise, feel free to post the picture on Instagram and tag me @wholesomeyumblog!
Nance Hope Parry
0I just made the bagels. They didn’t look anything like the picture you show, and were rather small. I had trouble making the flax eggs – odd, because I’ve made them before with no trouble. I wonder if there are different kinds of flax seeds? Maybe I used the wrong kind?
Anyway, all of that said, the bagels were DELICIOUS!!! OMG! OMG! I don’t make a habit of eating the same thing twice in a day – no point in trying to be low carb if you’re eating the same (low) carb things over and over. Those carbs add up! But these were so good, I ate 2! (I had a cup of soup with them)
Thanks!
Next…pizza. 🙂
Maya | Wholesome Yum
0Thank you, Nance! I haven’t tried these with flax eggs but had people say it worked for them. Did you use flax seeds or flax seed meal? I don’t know if the whole seeds would work, I recommend using flax seed meal if replacing the eggs with flax eggs. I’m glad you liked the bagels so much!
Jamison
0Hi! I was just wondering if these have any flavor from the baking powder – I hate it when I can taste that in food.
Maya | Wholesome Yum
0Hi Jamison, No, you can’t taste the baking powder at all once baked.
Mrs N
0Is this supposed to be 1 1/4 cup coconut flour as a sub for the almond flour? How does that change the carb count?
Maya | Wholesome Yum
0Hi there, No, they would be too dry if you use 1 1/4 cup coconut flour. It would be around 1/3 to 1/2 cup. Coconut flour is a lot more absorbent, so without changing other ingredients you’d need about 3-4 times less of it compared to almond flour to maintain the same wet/dry ratio. But, you’d end up with fewer bagels. If you want to keep the # of bagels the same, you’d need to keep the coconut flour the same and instead multiply the amounts of all the other ingredients by 3-4 times. These are just estimates, as I haven’t tried them with coconut flour yet, so it’s just based on my experience working with coconut flour. To answer your other question, yes, the carb count would change with different ingredients.
Michelle Heston
0I wanted to share my use of these bagels. Caprese style… fresh sliced tomatoes, fresh basil and balsamic vinegar! Yum! I will experiment next time with some italian herbs added to the dough. Thanks for this great recipe.
Maya | Wholesome Yum
0Thank you, Michelle! That sounds amazing.
Nance Hope Parry
0Thanks. I will make these bagels with my substitutions. I’m an expert on substitutions (I’ve been on this restricted eating regimen for 5 years, and I bake a lot). I’m writing a book! I’ve lost 60 lbs eating this way. People always want to know how, so they convinced me to share my eating regimen. One thing I’ve missed so much are bagels. I love Daiya cream cheese. If I can make a bagel with under 10 (or under 20!) carbs, Oh MAN! I’m a happy camper! This will be my next baking project.
Thanks. 🙂
Maya | Wholesome Yum
0You’re welcome! Good luck!
Nance Hope Parry
0I really miss bagels and want to make this recipe but for two things – I don’t microwave anything anymore, and I don’t eat eggs. Can I heat the non-dairy cheese in the oven? Can I use egg substitute? Can I make this recipe without cheese (I just want regular bagels)? Any reason I can’t use brown rice flour instead of almond flour? I’ve used almond flour in making pie crust, but I would think it would fall apart more easily in a bagel. Or, maybe not. I don’t know. Thanks.
Maya | Wholesome Yum
0Hi Nance, I’ll try to address each question, but can’t vouch for the results with substitutions, especially when changing so many things. You can definitely skip the microwave, but you’ll want to use a double boiler on the stove rather than the oven. (I’m 100% sure about this working well and I added this info to the recipe card.) Flax eggs might work in place of eggs, but I haven’t tried that. The recipe will not work without cheese, as it’s a main ingredient. I haven’t tried non-dairy cheese replacements myself, but there are people in the comments that said they had success with it. Brown rice flour is gluten free, but not low carb, so it depends on your preferences. I haven’t used it before (I only use low carb flours), but it might work. The almond flour definitely does not fall apart in these bagels, because the cheese holds them together well. Let us know how it goes if you make these with some of those substitutions.
Ann Roussel
0What can you use to replace the egg? I have an egg allergy.
Maya | Wholesome Yum
0Hi Ann, Flax eggs might work. For each egg, mix 1 tbsp ground flaxseed meal with 3 tbsp water, whisk, and refrigerate for 15 minutes before using in the recipe. Let me know how it goes if you try it!
Julie
0In a similar recipe, I’ve found it impossible to mix the flax (or psyllium) egg in thoroughly so now I mix the dry flax (or psyllium) into the dry and add the water with the liquid. Then it gets uniformly incorporated.
Robin
0Wow! I’ve made these twice. The second time I used 2 cups mozzarella, and 1/2 cup sharp cheddar. I also added 1 tsp. dried onion flakes, 1/2 tsp. garlic powder and Italian seasoning. They turned out perfect, and so much flavor. A++ Wish I could post a picture!
Maya | Wholesome Yum
0Thank you, Robin! Those spices sound delicious. If you have Instagram, I’d love to see your picture posted there – just tag @wholesomeyumblog and use the #wholesomeyum hashtag.
Joanna Beebe
0Looking forward to trying these. Sounds delicious. Does the cheese have to be mozzarella or could you use cheddar?
Maya | Wholesome Yum
0Hi Joanna, Cheddar should work! They will have a stronger cheese taste compared to mozzarella, but if you like cheddar that’s not a bad thing!
Tiffany
0Your baking powder could also be old. Make sure you use a whole tablespoon lol. I double checked and even tripled checked because that’s a lot!
Douglass
0Wow I made these yesterday, and they are really good! I dipped the tops in melted butter, then used the Trader Joe’s everything but the bagel sprinkle on top. They were beautiful coming out of the oven and then they fell. Any suggestions?
Maya | Wholesome Yum
0Hi Douglass, They may have needed to be baked longer. Sometimes baked goods fall if not cooked through enough. I’m glad you still liked them!
Carol Sanders-Sheehan
0Hi Maya … I just want to make sure that the measurement on he coconut flour isn’t a typo. Is it actually only 1/4 cup + 2 tablespoons of coconut flour in place of 1 1/2 cups of almond flour? Thanks!
Carol
Maya | Wholesome Yum
0Hi Carol, It’s not a typo, but it’s only an estimate since I haven’t tried it yet. Coconut flour is much more absorbent so you’d need a lot less… Usually a 1:3 or 1:4 ratio when converting between those two flours. You’d end up with smaller bagels, though.
Laura
0Can you make this dough for ravioli? Maybe frying it with the stuffing?
Maya | Wholesome Yum
0Hi Laura, I haven’t tried that yet, but it sounds delicious. Let me know how it goes if you do it!
Dana Lewis
0Thanks. How does one determine “mixed well enough”? We love the flavor but they just spread out so much, when sliced and toasted are more like toast than a bagel.
Sign me Desperate For Bagel Consistency! ☺
Maya | Wholesome Yum
0Hi Dana, The dough is mixed well enough when it’s completely uniform (it shouldn’t have pieces of cheese separate from pieces of almond flour) and no longer sticky anymore (or just barely sticky). These are still not absolutely identical to a wheat bagel, but are closer than anything else I’ve tried. The texture is definitely worse if the dough isn’t mixed well. Hope that helps!
Marianne Kendall
0I tried this today and my results were bad too. I know part of the problem was probably caused by me because I tried to be innovative. I wanted a cherry flavor so I added 12 fresh cherries to the batter after processing them. I also added a bit of cherry extract. I put about 1Tbl more flour to counter act the extra moisture. Don’t know if that was the problem. I had a lot of trouble with the indexing, even reheating once. It finally looked well mixed so put them in my new silicone bagel mold. I know I over filled the cups and they came out more the shape of muffins with a hole in the center. They weren’t done so baked longer. They were very dense and heavy and still kind of gummy/moist, and not good tasting although I could taste the cherry. If I try again I’ll do them as written and use the processor or stand mixer with the bread/dough attachments. Any other suggestions you might have?
Maya | Wholesome Yum
0Hi Marianne, Sorry they didn’t work for you. I haven’t tried it with those changes, so can’t vouch for the results. It sounds like the bagels weren’t baked long enough if they were gummy/moist, but maybe the bagel mold contributed to that. Baking on a flat baking sheet, like the original recipe, creates more air flow. I’ve had some people say a food processor or stand mixer helped them mix the dough better, so that’s a good idea to try. It’s important for the dough to be uniform prior to baking. I have some tips throughout my responses to other comments, as well. Other than that, I’m not sure if part of the issue could have been the combination of cherry flavor with the saltiness of the cheeses. I’ve only made a savory version of the recipe so far, but have had others tell me they did cinnamon versions. You may want to add a sweetener if making sweet ones like cinnamon or cherry.
Jill
0They are in the oven as I type! I love fathead pizza, so I cannot wait to try these. My husband abhors cloud bread, so I’m hoping he will love these. He has always adored bagels. I know he misses bread. I’m a celiac, so giving it up wasn’t a big deal to me. Now that we are keto, I know he misses that more than anything. Praying he can have one for lunch tomorrow and sigh in total bliss while he eats it.
Maya | Wholesome Yum
0Thank you, Jill! I hope you both enjoyed the bagels!
Amy Ewalt
0These are seriously amazing and a huge game changer for me! I’ve made three batches and used them for so many things! I’ve used this recipe exactly as stated except I am now making it into 8 bagels instead of 6 to lower the macros per bagel. Size is honestly still decent! THANKS SO MUCH!!!
Maya | Wholesome Yum
0Thank you, Amy! Great idea to make them a little smaller to reduce the serving size.
Elle
0Great recipe. I made using a Kitchen Aid mixer and the “dough” hook, I also spread some almond flour on the cutting board before rolling the logs out, this helped cut the stickiness a lot. I’m trying to modify to make cinnamon raisin bagels this morning, adding Splenda, cinnamon and a few raisins, removing the salt. We’ll see if this works out
Maya | Wholesome Yum
0Thank you, Elle! Good tips! I’ve had others comment that they made cinnamon ones before and liked them.
Dalya Rubin
0Wow! I can’t get over how few ingredients are in this recipe! The bagels look amazing!
Maya | Wholesome Yum
0Thank you, Dalya!
Kelly
0I just tried this using coconut flour. I love bagels, but I have to use a lot of insulin to cover eating one. Thank you! These were easy to make and delirious!
Maya | Wholesome Yum
0Thank you, Kelly! You may want to reduce the amount if using coconut flour, since it absorbs more moisture than almond flour.