Free Printable: Low Carb & Keto Food List
Get It NowThese bagels… these golden, beautiful keto bagels. I will make this recipe forever and ever, no matter how my eating lifestyle evolves. I love them that much, for so many reasons. Because they have only 5 (clean) ingredients. Because I can make them in 30 minutes. Because I can always keep a stash in my freezer. But the biggest reason I adore these low carb bagels is that they have all the chewy texture of real bagels — without the carbs or wheat.
Why You’ll Love My Keto Bagel Recipe
- Perfectly chewy – I’ve made many bread swaps, from keto English muffins (my first ever) and cloud bread to buttery almond flour biscuits and my most popular fluffy white keto bread. But the dense, chewy texture in these low carb bagels… Once you try them, you’ll see why I can’t stop talking about it!
- Tall and puffy – I’ve been making this keto bagel recipe for years (based on the dough from my keto pizza recipe), but sometimes they would come out kind of flat. Not anymore! Follow my tips below to make these nice and thick.
- Quick and easy – 5 ingredients. 30 minutes. My top tips to help you through it all. You got this!
- Choose your flour – You can make these as coconut or almond flour bagels! If you don’t have a dietary restriction, check my comparison below to decide which ones to make.
- Keto friendly, low carb, and gluten-free – It goes without saying that my keto bagels are… well, keto. 😉 These have only 5g net carbs (and 8 grams total carbs) each. But they are also gluten-free, unlike the ones you might see popping up in stores!
- Go with everything – You can use these in all the same ways you would a regular bagel. Toast them. Top them. Make a sandwich. It all works.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Almond Flour Or Coconut Flour – You can use either, but in different amounts. Since coconut flour absorbs more moisture, you need to use less. Keep in mind that many brands of almond flour are too coarse, leaving a grainy texture, which is why I created and recommend using my Wholesome Yum Blanched Almond Flour if you’re making these keto bagels with almond flour. I also use Wholesome Yum Coconut Flour for the coconut flour version, but this is less critical — just a way to support a blogger. 🙂
- Shredded Mozzarella Cheese – This is the key to making the bagels chewy and actually forms the bulk of the dough. Make sure to use low-moisture part-skim mozzarella, not soft fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will not be as neutral. Some dairy-free mozzarella substitutes are fine, too, but some kinds might not work well. If you want an extra chewy result, you can also add 1/4 teaspoon xanthan gum to the dough, but I don’t find it necessary.
- Cream Cheese – I recommend a full fat variety, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so that it melts more easily.
- Eggs – Readers have also told me they had success using flax eggs and other egg substitutes.
- Baking Powder – I like this brand, and you’ll notice that my keto bagel recipe uses a lot. This is needed to lift the heavy dough, so don’t use less! Also, don’t confuse this ingredient with baking soda, which is different.
How To Make Keto Bagels
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Process the dry ingredients. In a food processor, process the almond flour (or coconut flour) and baking powder, until uniform.
- Add the eggs. Process again until uniform. Set aside.
- Melt the cheeses. In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave until melted and well incorporated. Stir halfway through, and again at the end. (Alternatively, you can heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
- Mix the dough. Transfer the cheese mixture into the food processor, positioning it so that the blade is sticking into the cheese. Working quickly while the cheese is hot, pulse until a uniform dough forms, with no streaks. (You can also knead with your hands instead of using a food processor, but the low carb bagels turn out taller if using the food processor — see my tips below!)
- Shape the bagels. Form the dough into a ball and divide into 6 equal portions. Form or roll a long log with each section, then press the ends together to make a bagel shape and place onto a baking sheet lined with parchment paper. Repeat with the remaining dough.
- Add (optional) toppings. If you want anything on top, spray the bagels lightly with cooking spray, or sometimes I use an egg wash for extra color. Sprinkle on your toppings and gently press into the dough.
- Bake until golden. Place the keto bagels in the oven. Bake them until they are firm and golden brown.
- Let them cool. Allow your bagels to cool for at least 15 minutes on the pan to firm up. If you can, cool completely for the best inner texture.
Tips & Troubleshooting
The dough I use for these keto bagels is called fathead dough, a.k.a. the best there is for chewy textures in low carb baking! It does take some practice to get used to it. If you want a full guide, you’ll find it in my Easy Keto Cookbook (which also includes this low carb bagel recipe). But here are the 4 most important things you need to know:
Handling Sticky Dough:
This is the most common issue, and it’s most noticeable if your kitchen is warm or humid, or your hands are very warm. (My photo in the food processor above shows what sticky dough looks like!) Here’s what to do:
- Chill the dough. This is my favorite trick! Popping the dough in the fridge for 30 minutes will help a lot. The freezer for 10 minutes also works if you’re in a rush.
- Cover your hands in oil. Wash your hands first if they are already sticky, then add a little oil (I like neutral avocado oil) and you can work with the fathead dough much more easily.
- Make sure the dough is completely uniform. You shouldn’t have streaks or pieces of cheese separate from areas of flour — not only does this make the dough sticky, but it also totally ruins the texture of the bagels if you don’t fix it. If the cheese starts to solidify before the dough forms, microwave it for about 30 seconds to soften it again, so that it mixes better. (Be careful not to overheat to avoid cooking the egg.) Once it’s warmer, process again until uniform. The dough will seem sticky again when it’s warm, so just use my 2 tips above afterward.
Bagels Not Cooking Through:
If you find that the bagels brown on top but remain raw inside, here are some reasons this may happen and how to avoid it:
- Tent the top with foil. If the top browns but they still don’t feel firm, just cover with foil and continue baking. They won’t feel totally firm until they cool, but you can remove them from the oven when they no longer feel “doughy”. Which brings me to my next tip…
- Cool before slicing. Keto bagels will seem raw if you cut (or bite) into them immediately, so letting them cool is important! The bagels actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so wait at least 15 minutes. (You can still reheat or toast them afterward if you want them warm — I usually do!)
Bagels Coming Out Flat:
Not rising properly is the hardest issue to troubleshoot, but usually not a deal breaker. Your low carb bagels will still taste pretty amazing even if they are flat! But, here is what you can do:
- Use a food processor. I used to knead the dough for these keto bagels by hand, but my food processor (with a dough blade or S knife blade) has been a game changer! It’s way less work and introduces more air bubbles, so the bagels end up taller and puffier. A stand mixer will also work.
- Use fresh baking powder. It loses effectiveness over time.
- It depends on your flour. I find that the coconut flour version is slightly more prone to spreading than the almond flour one.
- Form the rings tall to start. I recommend making the dough shapes tall and skinny to account for some spreading.
Choosing Which Flour To Use:
If you’re not sure which to use, the main difference I notice between the 2 flours is the texture. You can decide based on my comparison:
- Almond flour bagels tend to be taller, denser, and more chewy. They also hold together better and are less likely to crumble. I prefer my keto bagels made with this flour!
- Coconut flour bagels are lighter and fluffier. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.
Variations & Toppings
I usually just make these keto bagels plain or with sesame seeds, as they are more versatile that way. But you can also change it up!
Try different add-ins, like fresh blueberries, sugar-free dried cranberries, nuts, caramelized onions, minced garlic, cinnamon with a few tablespoons of sweetener, or just top with everything bagel seasoning (my favorite savory flavor) or poppy seeds.
Keep in mind that adding sweetener does make the dough more sticky, so you’ll definitely need to chill it if you add any. (See my tips above for details.)
Storage Instructions
- Store: Keep them in an airtight container in the refrigerator for up to 1 week.
- Freeze: I always just meal prep a double (or triple) batch of these keto bagels at once and freeze them — they last 6 months in the freezer! Let them cool first, then freeze in zip lock bags with parchment paper between them to prevent sticking together.
- Reheat: Use the toaster for the fastest, easiest method. I use the bagel setting on mine, along with the frozen setting if they’re right out of the freezer. You can also microwave them, but they come out very soft. (My daughter prefers this way.)
Serving Suggestions
Need ideas? Here are some of my favorite spreads and sandwiches to go with these low carb bagels:
- Spreads – Cream cheese is the obvious choice, but you can also use butter, peanut butter, or even my sugar free Nutella or sugar free jelly. My personal fave is a layer of mascarpone topped with my sugar free strawberry jam!
- Bagel & Lox – One of my go-to lunches is a keto bagel with a smear of cream cheese, smoked salmon (or my lox recipe), and cucumbers, red onions, or capers. So good!
- Breakfast Sandwich – Stuff eggs, sausage or bacon, and cheese between your bagel slices, and heat. You can also replace the pancake layers in my keto breakfast sandwich with layers of these bagels.
- Lunch Sandwich – Try my keto chicken salad, tuna egg salad, or even a keto BLT. Or keep it simple with some sliced turkey, lettuce, and homemade mayo.
More Keto Breakfast Recipes
Breakfast is my favorite meal of the day, so I have lots of low carb breakfast recipes! Try some of these — they feel like they’re full of carbs, but they’re not:
My Tools For This Recipe
- Baking Sheet – My favorite that you might notice in many of my recipe photos. Their non-stick surface lasts and lasts!
- Food Processor – For taller, fluffier keto bagels! Mine will even fit a double batch of the dough.
Keto Bagels (Low Carb, Chewy, Easy!)
These keto bagels are chewy, thick, and just 5g net carbs! Make them with almond flour or coconut flour — just 5 low carb ingredients total.
Ingredients
Tap underlined ingredients to see 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. 🙂
1,889 Comments
Aleks
0Hi, I made these last night and had one today and they taste amazing but I can’t seem to figure out why my bagels have 12 grams of carbs each (10 net) vs yours which have 8 grams of carbs (5 net). That’s a HUGE difference. I used a different brand almond flour but I compared the two and the flours have the same amount of carbs in them so that’s not it. Any ideas? Thank you!
Maya | Wholesome Yum
0Hi Aleks, I’m glad you like the taste. It’s hard to say where the discrepancy came from without seeing your calculations, but we double check the nutrition info here. It is likely due to a rounding difference – we count actual macro amounts, whereas some labels round up or down, which can make a big difference when using a lot of something in a recipe.
Aleks
0Hi,
I’m sorry, I forgot to updated. It was the almond flour I was using! My info was entered incorrectly into MFP and once I switched to the almond flour you guys recommended (which is amazing btw) the macros are right on track! Thanks!
Noemi
0Can you use cream cheese spread vs the block cream cheese? Wondering if it makes a difference since I only have the spread.
Maya | Wholesome Yum
0Hi Noemi, It depends on what’s in the spread. If it’s whipped, it might not work. If it’s the same consistency as the block, then it will work the same.
Yvonne
0Just made these, read wrong and added 3 eggs. The dough was very sticky so I added more flour and more baking powder to compensate. Really hoping they’ll turn out. They’re in the oven now.
Maya | Wholesome Yum
0Hi Yvonne, let me know how they turn out!
Yvonne
0They turned out pretty good, considering! We actually like them a lot! I can’t wait to do them right next time. Even my husband likes them and has been eating them!
Maya | Wholesome Yum
0That is wonderful! So glad you both liked them!
Patti
0I just made these today, they are delicious!! I used a donut pan, they turned out perfect, the texture is soft, will be making these weekly! I added the ‘everything but the bagel seasoning’, sprinkled on the top before baking. I put tuna salad on the cut halves, my husband used just butter!! I am looking forward to toasting them for breakfast in the toaster oven. If I had a place here to add pictures I would!!
Maya | Wholesome Yum
0Thank you so much, Patti! I love those ideas for using the bagels. They do toast well, though sometimes it takes a bit longer. If you have Instagram, you can post photos there and tag me @wholesomeyumblog or use hashtag #wholesomeyum.
Gerri Lynn
0Love these bagels! They turn out perfect and were so delicious! I will make again and again.
Maya | Wholesome Yum
0Thank you, Gerri!
Tamara
0Hey! I use Cronometer to track my macros, and when I put this recipe into it, it’s coming back as 9.26 carbs with no fiber. Any ideas why?
Maya | Wholesome Yum
0Hi Tamara, I don’t know what numbers Cronometer is pulling, but can tell you in this case it has to be incorrect because almond flour always has fiber (3g per 1/4 cup). The nutrition labels on Wholesome Yum come from FatSecret. For popular recipes like this one, I also verify by hand.
Nelle
0Help!! My dough is just a sticky mess!! There’s no elasticity to it just a pile of sticky mess! What can I do to salvage this?
Maya | Wholesome Yum
0Hi Nelle, 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.
Bree r.
0Thank you for the recipe, Maya(:
I halved the recipe and made 6 mini bagels to be a bit more calorie conscious. They turned out really yummy. ❤
Maya | Wholesome Yum
0Thank you, Bree! I’m glad you liked them. Minis are a great idea, too.
Sam
0Can you add blueberries to this recipe?
Maya | Wholesome Yum
0Hi Sam, You can, but you may need to adjust the recipe to add a little sweetener or something. As written, the recipe is savory, not sweet.
Helen
0I made these today and very carefully followed your instructions. Mine were not dense and chewy like a traditional bagel. I’m wondering where I went wrong.
Maya | Wholesome Yum
0Hi Helen, Sorry that they were not what you expected. I do think there is some difference from a traditional bagel, but they are far closer than any other low carb bread I’ve tried. It’s also possible that they needed to bake a little longer to firm up more.
Kim
0So yummy! How do you store them? Sit them out in a bag or fridge/freezer?
Maya | Wholesome Yum
0Hi Kim, they store well in the fridge for a few days. You can also freeze them.
Sharon
0When this or any other recipe is labeled freezer friendly, does that mean you freeze the dough or you freeze it after the recipe is done baking?
Maya | Wholesome Yum
0Hi Sharon, I usually freeze them after they are done baking, cut into halves before freezing. Then, you can pop them in the toaster when you want to eat. You may be able to freeze the raw dough also but have not tried that.
Alicia Shields
0Help!! Everybody seems to have had so much success with these, yet mine didn’t rise at all!! I followed the recipe exactly, should I try a different oven temperature? Still delicious, I will just use them as pizza bases this time but really want to know what I did wrong for next time. Thank you in advance!
Maya | Wholesome Yum
0Hi Alicia, Sorry that happened. Most likely this means either stale baking powder or the dough wasn’t mixed well enough. I hope you’ll give them another try!
Rosie
0I am new to low carb and I have to change my diet per doctor’s orders. I have followed many of your recipes and they have been all good so far. I loved these bagels and my hubby too! The dough was challenging to work with but I think it will get better as I continue to make them. I had no problems other than sticky dough. They came out perfect. Such a perfect option for me who loves bagels. They were absolutely delicious and my health has been improving since I have been following your blog. Thank you.
Maya | Wholesome Yum
0Thank you, Rosie!
Jimmy
0If you get your hands a bit wet before working with the dough it will make things a lot easier when forming the bagels and so on.
Jothy
0THANK YOU!!! I followed your recipe to the t and it turned out absolutely amazing!!
Maya | Wholesome Yum
0Thank you!
Carla Hobbs
0Well, praise be these are absolutely awesome. I made 1/2 recipe just to try them out. DEFINITELY will be making these again. They turned out perfect. I used McCormick’s grill mates garlic and herb seasoning on top with sesame seeds. Thanks for the recipe.
Maya | Wholesome Yum
0Thank you, Carla!
Sharon
0So my girlfriend and I experimented and divided this recipe into 8 bagels instead and made mini ones to get the calories and carbs lower and then WE ADDED SHREDDED CHEDDAR TO THE TOP AND PICKLED JALAPENOS. YOU’RE WELCOME. 🙂 <3
Maya | Wholesome Yum
0Thank you, Sharon! That sounds delicious!
Jennifer
0Sharon, With changing it to the mini bagels, how did that change cooking time, if at all? Thanks.
Yvette
0Omg, I was so sure I had made a disaster because my dough did not look anything like yours but this recipe is AMAZING! I even did a happy dance. Thank you for sharing!
Maya | Wholesome Yum
0Thank you, Yvette!
Elece
0Absolutely amazing recipe! First time making them and turned out perfect. The dough was easy to work with once it cooled slightly. I made 3 bagels and 3 pizza crusts.
Maya | Wholesome Yum
0Thank you, Elece!
Karyn Talmadge
0Any suggestions or instructions you can give for adjusting the keto bagel recipe for higher altitude baking would be appreciated. I followed all the given instructions and read all the comments to be sure I didn’t make the mistakes that you said I might be prone to as a novice keto baker. My bagels only rose a bit and the 14-minute cooking dried them out a bit and caused some overcooking on the bottom. I baked them in the middle of the oven and usually, my oven is pretty close to spot for temps. I was thinking that the issue might be cooking at 5000 feet.
Am really impressed with the site and enjoy trying and sharing the recipes with my friends.
Thank You.
Maya | Wholesome Yum
0Hi Karyn, Sorry you had issues with the recipe at high altitude. I don’t live at high altitude so cannot do any testing there, but based on the issues you described, I’d recommend trying a lower oven temperature with longer baking time.
Lisa
0Our family just started the Keto Eating Plan. I have been trying so many recipes. I just made your bagels this evening with shredded triple cheddar. I bought a donut pan as a few suggested which I believe kept the bagels shape. We waited as long as we could as the smell was teasing us. They were FANTASTIC!!!! The Keto bread recipes I have been making cannot even touch the flavour and texture of your bagels. Thank you so much for sharing this recipe.
Maya | Wholesome Yum
0Thank you, Lisa!
Aurelia
0Since I have stopped eating bread over a month ago I’ve been looking for a replacement to no avail until last week when I found your website. How excited I was when I found the recipe for low carb bagels. I made some yesterday, I love them. You know the feeling you get when you have a slice of freshly baked bread right out of the oven, delicious. I would give it a 10-star rating if I could. God Bless you.
Maya | Wholesome Yum
0Thank you, Aurelia!
Dorinda McCarthy
0Love these. I’m on a low carb, keto, paleo, no sugar, no grain diet. I make these for myself every week and they stop my craving for bread, which I miss. Thank you so much for posting and sharing!!
Maya | Wholesome Yum
0Thank you, Dorinda!
Jane Talley
0I loved these bagels. I have only made them once but I am anxious to make them for my sister when she visits!
Maya | Wholesome Yum
0Thank you, Jane!
Betty Jo
0I’ve made these twice and they are terrific! I wish the dough would be easier to work with, but that is my only issue. They taste fantastic and are better than any other bagel recipe I’ve tried keto-wise. I can never get the dough rollable so I just shape some of it into a bagel shape on my silicone baking mat. Works great!
Maya | Wholesome Yum
0Thank you, Betty!
Kelly
0These low-carb, gluten-free bagels are amazing. Even my husband likes them and he can eat whatever he wants, whereas I need to avoid wheat. I’ve tried some other recipes for bread-like things and they always turned out very “eggy” in flavour, which was not something I enjoyed. But these bagels are lovely. Definitely worth a try. Very filling, and very satisfying due to the “good mouth-feel” they offer. I’ve had them fresh out of the oven, reheated in the microwave, and even toasted (both in the toaster and with a little butter in a pan on the stove). They are delicious. I can’t wait to experiment with flavourings like garlic, herbs, etc.
My only issue was that even pressing the sesame seeds into the dough before baking did not keep them on the bagels once they were handled out of the oven, but honestly, that is such a minor issue and I don’t care THAT much if they have sesame seeds or not. 🙂
If you’re looking for low-carb options or are avoiding wheat, you’ve got to try these.
Maya | Wholesome Yum
0Thank you, Kelly!
RacheaL
0Sesame seeds are easily knocked off of any type of baked dough. Using a spray bottle of egg wash on your dough will help.
Rosemary
0I thought these hit the spot. I much preferred them toasted.
Maya | Wholesome Yum
0Thank you, Rosemary!
Jacqui Hardy
0These are delicious, now don’t feel I’m missing out on bread. I make them into the shape of patties rather than bagels.
I’ve used sundried tomatoes in them with Italian seasoning – yum!
Made it like a flatbread and added ground pistachio nut, raisins, and coconut for an Indian feel.
Mixed onion powder & parmesan for a cheese ‘n’ onion variety.
Maya | Wholesome Yum
0All of those sound delicious! Thank you, Jacqui!
Terese
0Super easy and so good! I make a batch every week – they are perfect for a quick, easy and filling breakfast!
Maya | Wholesome Yum
0Thank you, Terese!
Terri Smethers
0Followed the recipe exactly and they turned out perfect! I love, love, love these! Thank you so much!
Maya | Wholesome Yum
0Thank you, Terri!
JoAnn DiDonato
0I made these many times for my daughter and her friends who are gluten-free. I made cheese, onion, and jalapeño. 1 dozen each! They all have the recipe but they like it if I make them. Almond flour is my go-to product. Made a thin crust pizza dough for veggie pizza. Yummy!!!
Maya | Wholesome Yum
0Sounds delicious!
Carol
0These were AWESOME!!
Maya | Wholesome Yum
0Thank you, Carol!
Julie
0So happy I found these!! They help me break up the eggs every morning! Absolutely love the bagels!
Maya | Wholesome Yum
0Thank you, Julie!
Caroline
0Best keto bagels!
Maya | Wholesome Yum
0Thank you, Caroline!
Branden
0These bagels taste great and we make them all the time. My son is a type 1 diabetic and does well on a keto diet. I was searching for creative lunch box ideas for school and these bagels have been a nice addition. They are easy to make and have available in the fridge for the rest of the week. Thank you for a bread alternative that can be turned into a creative sandwich.
Maya | Wholesome Yum
0Thank you, Branden!
Kay
0These are very good. Would make them again. Also the low carb cheesecake is fantastic!!
Maya | Wholesome Yum
0Thank you, Kay!
Kristen Martine
0These are so yummy! I love to make a sandwich with them or toasted with butter. They remind me of asiago bagels! Thanks for the delicious recipe.
Maya | Wholesome Yum
0Thank you, Kristen!
Adrienne
0Love Love this recipe! I so miss bread on Keto. Made this recipe with a everything bagel topping. Lox and Bagels are back in my home. This is an easy yet fabulous tasting recipe. My new go to bagel recipe !
Maya | Wholesome Yum
0Thank you, Adrienne!
Ronda L Harris
0These bagels are AMAZING!!!!! I love them so much and make them regularly. I was missing bagels for breakfast until I found these. I make everything bagels, rosemary and cheddar, sesame, poppy seed, and even cinnamon bagels. I highly recommend them!
Maya | Wholesome Yum
0Thank you, Ronda!
Kathy Pratt
0Wonderful replacement for bread! I make them all the time. Makes a great breakfast with some flavored cream cheese. And if you make them without the hole, you can use them as a bun! I also make them into breadsticks. Very versatile.
Maya | Wholesome Yum
0Now I want to make some breadsticks! Thank you, Kathy!
Kathy Pratt
0They are so easy! I can get 12-15 breadsticks from one batch of dough.
Kathy Pratt
0I also make cinnamon rolls and tortilla’s with this dough. Like I said, very versatile.
Tammy
0How do you do the tortillas, please?
Kristen Martinez
0Great idea to turn them into breadsticks!
Kelly
0I plan on trying these as buns for sandwiches and hamburgers. I can’t wait. (Maybe sausage buns, too?)
Kathleen
0These are just amazing! I have 4 kids and they all love these. I have to hide them for myself. I also made hamburger buns once with them by just leaving out the hole. Hmmmm! Follow the recipe exactly.
Maya | Wholesome Yum
0Thank you, Kathleen! Great idea to use them for hamburger buns!
Leslie Taylor
0These are a more flat, type of bagel. Gives me my bread fix, but the flavor is ok. I add “everything but the bagel” seasoning to give it more flavor.
Maya | Wholesome Yum
0Love these with everything bagel seasoning! Thank you, Leslie!
Susan
0I really liked the flavor and texture though both are unique to this recipe, not a typical bagel or bread. It was nice to have a decent portion of bread-like food without the carbs. It is good toasted too. I threw some shredded cheddar on top as it came out of the oven.
Maya | Wholesome Yum
0Thank you, Susan!
Don
0Hi. These are absolutely delicious, reminding me very much of a rich pastry in consistency. Thanks for developing and posting!
I just wish that there were some way to mix all the ingredients together before melting the mozzarella and cream cheeses. The mixing process is difficult because of the stickiness of the almond, baking powder, and egg vs. the imperviousness of melted cheeses. I heat it up the second part of the melt cycle for 1 minute 15 seconds, at which point the oil has just started to separate at the edge a small amount.
I have found oiling a silicone spatula makes the job easier than my hands. I found a couple of silicone dough cutters on Amazon, and hope they work better than the spatula.
Watching your video, I wondered how you kept your hands so clean. Didn’t notice any washing or oiling.
Best regards.
After looking at the video again, and reading through some of the comments, I think that even though I heat for the time you directed, definitely my cheese mixture is much firmer, than the mixture stirred so easily with your spoon, so maybe I should try heating for 3 minutes, or until the cheese stirs readily as yours does. Despite the stickiness, however, mine still turn out wonderfully, although they spread more than yours. The more I write and think about it, yours must end up much better blended, which is why they are taller.
I’ll try heating my cheese mixture longer, and see how things work in the stickiness department!
Maya | Wholesome Yum
0Hi Don, Thank you, I’m so glad you like them! Yes, the cheeses have to be melted enough to be easy to stir, and the bagels will be taller if the dough is mixed well. I do like that the recipe is not too fussy and still works even if not mixed perfectly, though. And, I do usually wash my hands after dealing with the dough, that part is just not in the video.
Georgia Jackson
0Do you have a way to print your bagel recipe w/o using copy and paste? The copy and paste method does not work well. It puts a lot of junk on the page. Thanks!
Maya | Wholesome Yum
0Hi Georgia, the best way to print the recipe would be to tap on the printer icon on the recipe card. That should take you to the printable version.
Heidi Johnson
0Anxious to try these. Was wondering how this dough would do dropping into boiling water then baking like regular bagels. I’m going to try both ways. I wondered if anyone has done this and if it made them even more like the real thing. Can’t wait to make a bunch and freeze them, besides the everything, I’m going to make cranberry orange – yum!
Maya | Wholesome Yum
0The boiling water step like regular bagels isn’t necessary for this recipe, but let me know how they turn out. Cranberry orange sounds amazing!
Sharon
0Thank you SO much for this! I’ve been low carb 6 years and never knew I could enjoy something like this! I cut it into 8 servings instead to get my numbers a little lower and they are just HEAVENLY! Life changing for sure. 🙂 I’m going to use them to make mini pizzas too for portion control. 🙂
You’ve literally made my life more enjoyable! Lol, THANK YOU! <
Maya | Wholesome Yum
0Thank you, Sharon!
Yazmin
0Omg, I just did this, love them and they taste so good. I use as seeds a mix of chia, hemp, and flax seeds.
Maya | Wholesome Yum
0Thank you, Yazmin!
Norma
0Hi Maya! Thank you for the recipe! I have made them a few times and I love them, they are very satisfying! Mine look like the picture! I just got them out of the oven! This time I use 1 Tbsp. Of butter with the cheeses and not stickiness!
Norma
Maya | Wholesome Yum
0Thank you, Norma!
Silas
0Made them and they weren’t that great. I really don’t like almond flour, too gritty.
Maya | Wholesome Yum
0Hi Silas, Almond flour should not be gritty – it sounded like what you used is almond meal. It needs to be finely ground, blanched almond flour, that’s ivory in color. Hope you’ll try again with that kind.