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
Alka Tandan
0Hello! Love these with everything seasoning but get a slight taste of marzipan – I guess it’s the almond flour? Funny, never tasted it in other recipes. Any ideas? Thank you so much!
Maya | Wholesome Yum
0Hi Alka, I’m glad you love them! I haven’t noticed an almond flour taste. You could try adding a little more salt if they are not salty enough for you? Marzipan is usually sweet, but I don’t find these to be sweet due to all that cheese.
Susan
0I’ve been making these weekly….they are wonderful. I just had one fresh from the oven with Kerry butter, cinnamon and swerve….I’m in heaven!
Maya | Wholesome Yum
0I love to hear that, Susan! Thanks for stopping by!
Dana
0Amazon sells a silicone mixing bag that is ideal for making this dough. Nothing sticks to it and it works really well for kneading dough.
I love this recipe but had a terrible time with the sticky dough. Finding the silicon mixing bag was the answer.
Maya | Wholesome Yum
0Hi Dana, Thank you for the tip! I’ve never tried a mixing bag like that. I did add some other tips to the post in case you need them for the sticky dough.
Stefani
0I want to try this recipe but I’m allergic to nuts. Do you have a version that uses a nut free flour?
Maya | Wholesome Yum
0Hi Stefani, I don’t right now, but you can probably use sunflower seed flour, if you don’t mind the flavor. It will be muted anyway due to the cheese.
Cathy
0We thought these tasted awful. If you eat Keto and like it, these are probably good. They have a nice consistency and toast well. However if you are truly gluten free or have Celiac, you are most likely used to mixing flours and using alternatives. As such, if you eat purely GF like us, they are not for you.
Maya | Wholesome Yum
0Hi Cathy, Sorry that you didn’t like them. I hope you’ll find another recipe you like better.
Deb Bodnar
0Almond meal/flour or super fine almond flour?
Maya | Wholesome Yum
0Hi Deb, You want super-fine blanched almond flour for these.
Sara
0HI, I am NOT having luck with these. I just put them in the oven and within a couple min my oven had the parchment and the bagels BURNED. My oven is 400 degrees. Any thoughts from ANYONE on what may have gone wrong???
Maya | Wholesome Yum
0Hi Sara, I’m sorry that happened to you. I’ve never had the bagels burn so quickly. Was the parchment paper hanging over the sides? Maybe that triggered it to burn. I don’t understand what would cause the bagels to burn so quickly – they should brown but not burn. I suppose one possible reason could be if the dough wasn’t mixed very well, in this case if there was separate mozzarella on top, it might burn fast. I added some tips to the post about the dough itself and maybe that can help.
Fre
0Maya, These were great! The hubby and I had them for breakfast and they were delicious and satisfying! I took pictures but don’t know how to post them here.
Maya | Wholesome Yum
0Thank you so much! I don’t have a way to upload pictures here but if you have Instagram, you can post it there and tag me @wholesomeyumblog or use hashtag #wholesomeyum.
Patt
0I followed to recipe exactly – however my dough stayed to sticky to roll. What did I do wrong? I ended up just putting a blob of dough and making a bagel shape. Tasted great, it looked odd.
Maya | Wholesome Yum
0Hi Patt, Sorry you had issues with them! I updated the post with some tips that can help.
Lori S
0When I had my Cafe, I would spray a little cooking spray on my hands to keep doughs from sticking!
Maya | Wholesome Yum
0That’s a great tip, Lori! Thanks for stopping by!
Misty
0I can’t find cream cheese without carrageenan and other additives and I would prefer to avoid these ingredients. Can I swap the cream cheese for sour cream, crème fraîche or full-fat Greek yogurt? I read some people make oopsie bread using one of those options instead of cream cheese and it turned out fine.
If you omit the cream cheese and use more shredded mozzarella instead, how much mozzarella do you have to use? Thanks!
Maya | Wholesome Yum
0Hi Misty, I haven’t tried those versions but it might work. Maybe use a little less instead of the cream cheese since sour cream, creme fraiche, and yogurt are not as dense as cream cheese. Please let me know how it goes if you try it!
misty
0Good to know about the density adjustment! Thanks for letting me know. I wish I could find ‘cleaner’ cream cheese where I live but there is not a single brand that doesn’t have unwanted ingredients, and I check the labels of all the cream cheese brands I come across. Greek yogurt, crème fraîche and sour cream, on the other hand, contain just the ingredients that they should
Donna
0I have just made these for the first time, I sprinkled some fresh rosemary on the top and they are amazing.The texture is perfect, thank you for such a tasty recipe
Maya | Wholesome Yum
0Oooh, great idea adding the rosemary, Donna! Thanks for stopping by!
Kathleen
0My husband is new to keto and he doesn’t like any of the keto “bread” that I”ve made him…until I made him these bagels. WIN! Thank you so much for the recipe! I’ve been keto for a long time and can’t digest mozzarella so I make these with old cheddar and they’re amazing. Question: If I added fiber to these, would that lower the carb count?
Maya | Wholesome Yum
0Thank you so much, Kathleen! I’m so glad to hear that. Adding something wouldn’t lower carb count unless you increase the number of servings, but it would also affect the consistency. Either way, fiber doesn’t change net carbs but is included in total carbs. I’ve heard about some people using oat fiber in them (if you are not grain-free), if that is what you are referring to. You may be able to swap out some of the almond flour with that, which would lower carb count, but not entirely sure about how the texture would turn out.
Paula
0Hi, can other shredded cheeses be used instead of mozzarella and if yes, what amount?
Maya | Wholesome Yum
0Hi Paula, Mozzarella works best. It has the mildest flavor and melts more smoothly than others. You could try cheddar if you want but the texture will be a little different and they will have a fairly strong cheddar flavor.
Lori DeCrow
0A littleness help please. My dough was super sticky. My cheese had previously been frozen. Maybe that’s the issue? I’m super excited for these so if you could help me I’d greatly appreciate it
Maya | Wholesome Yum
0Hi Lori, Sorry you had sticky dough! I’ve used previously frozen cheese before without an issue, but there are still other ways to remedy this for next time. I added some tips to the post above.
Kristen Walck
0I just made these and it was such a sticky mess. I must have done something wrong because no one else seems to have a problem with them. I did half the recipe though because I tend to try new recipes and then don’t care for them so I figure less food waste. How did you get yours so smooth and “bagel-like”? Mine look like lumpy blobs that really want to be a bagel, but didn’t do the homework right! It was nearly impossible to transfer them to my baking sheet! Help!
Maya | Wholesome Yum
0Hi Kristen, I’m sorry you had issues with the sticky dough. I updated the post above to add some tips to address this. I hope you’ll try them again!
Kristen
0Let me preface my comment first with letting you know I am a trained chef and new to low-carb baking. I am not a pastry chef but I do have culinary training in baking breads and pastry.
I was seriously nervous trying any Fat Head type doughs but thought I had to try yours because it was highly rated. I have tried some other recipes for other low carb items that failed miserably. I don’t like wasting time and money throwing away ingredients, plus my ego was bruised.
I absolutely had 100% successful results with this recipe! They came out beautifully rich with a brown crusty exterior. I put garlic salt in the dough and Parmesan as a topping.
The professional secret I used to make these succeed was to heat the almond flour in a dry skillet over low heat until warm to the touch before melting the cheeses and also make sure your eggs are room temperature. Mix your baking powder into the warmed almond flour, dump into the melted cheeses then throw in your beaten eggs.
Wonderful recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Kristen! They might look intimidating, but they really are easy to make. Have a great day!
Kristina
0Holy Moly!! Thank you! I had been missing bagels… I can see myself using these as my go-to bread recipe as well! Recipe is 10 stars! xo
Maya | Wholesome Yum
0I am so happy to hear that, Kristina! Thanks for stopping by!
Carol Dees
0The best bagels that are grain free! Not hard, followed the recipe exactly. Baked 14 minutes. Planning on making more!!
Maya | Wholesome Yum
0I am so happy you liked them, Carol! Thank you for stopping by!
Kristi
0Before I try this recipe I would like to ask about the type of mozzarella cheese used. I buy preshredded low moisture part skim mozzarella that lists an anti caking ingredient on the package. This sometimes does hinder the melting of the cheese I have noticed on pizza and casseroles. Is this a good cheese for this recipe?
Has anyone rinsed their cheese in cold water to remove the anti caking agent?
I want to have success on the first try!
Maya | Wholesome Yum
0Hi Kristi, Yes, pre-shredded low-moisture part skim mozzarella is the same kind I use. No issues with melting for this recipe and it works great! I have never tried rinsing it, but let me know how it goes if you try that. And of course, tell me how you like the bagels once you make them!
Jurg
0Hi Maya, thanks for the recipe. Taste great but something went wrong. They did not grow but stayed flat and went horizontal 🙂 Maybe too much mozzarella?
Maya | Wholesome Yum
0Hi Jurg, I’m glad they taste great! Based on the picture you sent, it looks like you needed to make bigger holes in the bagels and leave more room between them. Also, sometimes the age of the baking powder can affect how much they puff up versus spread.
Anna
0These were great! However, my bagels flattened out a little more than anticipated. Any suggestions?
Maya | Wholesome Yum
0Hi Anna, I’m glad you liked them. Unfortunately they do flatten sometimes, but I added some tips to the post above that might help.
Diana
0Thank you so much for this recipe!
I made the bagels a couple of times and then I remembered I still had a few 4.5” paper molds around and the bagels became BURGER BUNS!!!
Best burger I’ve had in a long time. The bred holds up beautifully, and there’s nothing like picking up a burger with both your hands and taking a big bite. I’d missed that.
Once again, than you
Maya | Wholesome Yum
0Hi Diana! I am so happy you like them! Thanks for stopping by!
Anita
0A-m-a-z-i-n-g!!!! Thank you so much for this recipe, mine turned out incredible and I can’t believe how great they taste!!!
Maya | Wholesome Yum
0Thanks so much, Anita! I am so happy you liked them!
Melissa
0Can I freeze these? I can’t wait to try!
Maya | Wholesome Yum
0Hi Melissa! Yes, you can freeze the remaining bagels. I would slice them before freezing and toast them straight from the freezer. Thanks for stopping by!
Aaron
0When you say toast them, do you mean in a toaster? I’ve been nervous about putting them in a normal toaster.
Maya | Wholesome Yum
0Hi Aaron, Yes, in a toaster. It works fine, but takes longer to toast than regular bread.
Sue
0How would I substitute coconut flour instead of using almond flour? I don’t have any almond flour but lots of coconut flour and I am very new to using this. THANKS!
Maya | Wholesome Yum
0Hi Sue, The recipe would need other modifications to work with coconut flour. You can try using the Fathead pizza crust recipe here to make the dough, and form it into bagels instead. You’d probably want to double it to make bagels.
Linda
0Just made these for the first time today, awesome beyond belief! Prefer these over ‘regular’ bagels. Had one for breakfast with tons of butter, another for lunch with tuna salad. These are the best hands down!
Maya | Wholesome Yum
0Hi Linda! I am so happy you loved them. Thanks for stopping by!
Jodie
0Hi. Thank you so much for this recipe! Just made it and waiting to try. I added this recipe to the Loseit! App and it didn’t show any fiber. I used Bobs red mill and low moisture mozzarella. Also aluminum free baking powder. Did I do something wrong?
Maya | Wholesome Yum
0Hi Jodie, I’ve seen information all over the place in apps – some accurate and some not so much. Almond flour has fiber, so the bagels have it too. The nutrition info is on the recipe card. I hope you liked the bagels!
Nancy Haley
0My dough is so sticky and doesn’t come out like your dough in your video. Am I doing something wrong?
Maya | Wholesome Yum
0Hi Nancy, It’s hard to tell what’s wrong without being in the kitchen with you. If you can describe where it seems to diverge I can try to help. I will also be adding tips to the post soon to help with troubleshooting!
Sandra
0I substituted chive flavored cream cheese. It’s perfect. I will try a sweet flavor next time.
Maya | Wholesome Yum
0Hi Sandra! Great idea, I can’t wait to try that. Have a great day!
Kirtida
0I made 3 bagels with its proportion, but it’s not soft as bread. It’s very hard and heavy.
Maya | Wholesome Yum
0Hi Kirtida, They are bagels so they come out more dense, not really fluffy. If you want a bread recipe, I have lots in the low carb bread recipe index.
Karen
0Hi Maya, I was hoping you could please tell me which type of mozzarella to use? I have seen two different types at the store; part skim, which is more of a pulled mozzarella, and full fat, which looks and feels like white cheddar. Thank you for your help 🙂
Maya | Wholesome Yum
0Hi Karen! I used low moisture, part skim mozzarella cheese in this recipe. Full fat is also fine, just make sure it’s low moisture. I wouldn’t use fresh mozzarella, it would be too wet. I hope that helps. Have a great day!
Eylem
0I would be really grateful if you give recipe with metric measurements. It’s so difficult to understand with oz and cups. I tried the recipe today, only needed to use more almond flour. I think because I tried to get gr and ml from google, and measurements were not quite right. It was delicious. Thanks
Maya | Wholesome Yum
0Hi Eylem, Thank you for the feedback! I promise I will be adding metric measurements soon. I’m glad you still liked the bagels!
Carrie Gilreath
0These are so awesome! And I have to reiterate… the EVERYTHING Bagel seasoning is a MUST. The bagels are delish…but that seasoning along with cream cheese on top…plus a little sprinkle of seasoning on top of the cream cheese …lol… it’s SOOO GOOD! I don’t miss real bagels at ALL!!!
Maya | Wholesome Yum
0Hi Carrie! I am so glad you liked them. I agree, that Everything Bagel seasoning is a must! Thanks for stopping by!
Pulp
0We make these babies all the time, and have some alternative suggestions!
First of all, for a fluffier bagel, we always add 1 tsp of xanthan gum. Secondly, for those who are allergic to eggs, we’ve made this recipe with both flax egg and gelatin egg replacements. The gelatin egg (1 pkt gelatin + 1 tbsp room temp water + 2 tbsp boiling water, mixed til frothy) works best for us. And shape them big and fluffy! They seem to always flatten out a bit, so ultra fat works best for us when they go in.
Maya | Wholesome Yum
0Hi there! Thanks for sharing your tips with us! Have a great day!
Marsha Kohan Ghadosh
0What is the best way to store them?
Maya | Wholesome Yum
0Hi Marsha! You can store them in an air tight container in the refrigerator. Thanks so much for stopping by!
Jennie
0This morning I almost jacked in my keto diet, two weeks in and doing ok – up until this morning. I woke up full of cold and feeling miserable, desperately craving a bacon roll.. This recipe saved the day!! Flicking through my morning emails, I spotted this on a pinterest email of recommended pins.
I decided it sounded simple enough to give up half an hour, promising myself to go to the bakery if it didn’t work. Success!! Just made the most delicious diet saving crispy bacon roll with your keto bagel recipe, topped with poppy seeds. Just magic. So soft, light and warm from the oven. Just amazing. Cannot thank you enough for sharing this recipe and for not only keeping me on track but making me feel excited by something a little healthier. Now I just have to be good and not eat the entire batch!!
Maya | Wholesome Yum
0I am so glad you liked them, Jennie! They are definitely a favorite in my house too!
Kerri Morrison
0Just made these and they were so sticky. Couldn’t form them, they were stuck to my hands…
Maya | Wholesome Yum
0Hi Kerri, Sorry to hear that! I updated the post to add some tips that can help avoid this next time.
Jaci graul
0The first time I made these, they were wonderful! Chewy, great texture and delicious. The 2nd and 3rd time however they had a very acrid, bitter taste, I did accidentally use 2 TBSP of baking powder instead of one TBSP, has anyone else has this happen?
Maya | Wholesome Yum
0Hi Jaci! Doubling the baking powder might change the taste. I am glad you liked them otherwise!
Mary Rose Pullo
0I have tried this recipe three times in the last two days. Each time, I have ended up with a very thick batter rather than a firm “dough”. To bake, I have just divided batter into six “piles” on baking sheet resulting in rolls that my family loves. I, however, would still like to be able to make “dough”. I have been careful to incorporate all ingredients as soon as cheese is removed from microwave and I have tried reheating. I hand knead for up to five minutes trying to get the right consistency. I use whole mild mozzarella that I shred myself, block cream cheese, clobber girl baking powder, Anthony’s almond flour, and beaten eggs. What am I doing wrong?
Maya | Wholesome Yum
0Hi Mary, Sorry you had issues with the recipe. I’m glad your family likes the “rolls”! I suspect that the mozzarella might be the culprit – is it “low moisture”? If it isn’t, that may affect the consistency. Other than that, chilling the dough can also help it firm up and make it easier to shape. That might be necessary if your kitchen is warm.
Sandy
0I just made these – they taste fantastic and were incredibly easy to make! Thank you for sharing!
Maya | Wholesome Yum
0I am so happy you loved them, Sandy! Thank you!
Angela Reeder
0I’ve made these three times in two weeks and I think I’ve shared a total of three with my husband/child. These very well may be my favorite food!!
Maya | Wholesome Yum
0Thank you, Angela!
Wholesome Yum A
0Omg! I almost cried when I tried these! I know that seems strange but I didn’t have high hopes and these are amazing. Most low carb bread recipes call for so much egg that it’s all I taste and I can stand eggs. This not only has a good bread texture it actually has a bready taste. Seriously if anyone is hesitant to try this please do. I have been holding on to this recipe for a while now and I wish I had tried it sooner. Seriously amazing. I can’t wait to have lunch tomorrow. Heck, maybe I’ll even have breakfast.
Maya | Wholesome Yum
0Thank you, Amanda! Glad you liked them!
Alicia
0Why! Why! Why!!! So glad I actually have all the ingredients. Now I’ll have to try this, this weekend. I sure miss bread!!!! Ty for the recipe.
Maya | Wholesome Yum
0Hope you like it!
Annamaria
0I made these yesterday and they are amazing!!! They are the best keto thing I’ve baked so far. <3 I have a question though – how long will these keep in the fridge?
Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Annamaria! They can last up to a week in the refrigerator, if they last that long! 😉 Thank you!
Karen
0Everyone gobbled these up. We followed the recipe exactly and they were perfect! We like them best warmed up, or fresh out of the oven. Really, really delicious. Easy to make as well.
Maya | Wholesome Yum
0Thank you, Karen!
Cheryl C.
0I followed this recipe to the letter today. I used a lower-moisture mozzarella and the regular cream cheese, not the whipped sort. After ten minutes of kneading, the “dough” was still a sticky mess and I had to add more almond flour (no, I did not use meal). The bagels did not rise, were dense and dark yet raw inside despite a few additional minutes (yes, my oven works correctly), and I had to throw the whole works out. All these happy replies by others make me feel worse, I bake a lot. 🙁
Maya | Wholesome Yum
0Hi Cheryl, I’m so sorry they didn’t turn out for you. I do think adding more flour might have made it worse. If the dough was very sticky, the easiest ways to remedy it would be either chilling it in the fridge or using oiled hands (or both). On the other hand, reheating a little might help, if the cheese cooled off too much (before mixing with the flour mixture). If they brown too much before the inside is done, you can try covering them to continue baking, though I usually don’t find it necessary. It may depend on how thick you made them.
Laura
0Finally something close to bread and low carb that I can stomach. I tried a Flaxseed focaccia the other day and thought I was gonna vomit. These bagels I can stomach and now I can satisfy my bagel with cream cheese craving. The dough is a little sticky while mixing, but I found it rolls better when it’s a little cooler. I can’t wait to try a bacon and egg on it tomorrow! Thank you for this recipe.
Maya | Wholesome Yum
0Thank you, Laura!
Susan
0Just made these bagels for Sunday Brunch! Wow!!! They are awesome. I followed the directions, except I used one egg and 1 egg white and beat so they were fluffy before I added to the other ingredients. I wanted to see if that would make them rise more. they looked like your picture. I also used the everything but the bagel seasoning. I brushed a bested egg wash on the tops of the bagels and the seasoning stuck nicely and didn’t fall off! Thanks so much for sharing this awesome recipe!!!!
Maya | Wholesome Yum
0Thank you, Susan!
Nicole johnson
0Hi, is it possible to use coconut flour instead of almond flour? I understand the ratio is less coconut flour to almond. Wasn’t sure if it would mix the same?
Maya | Wholesome Yum
0Hi Nicole, I wouldn’t recommend using coconut flour for this recipe.
Amy
0Do you have another alternative to almond flour? Allergies….sigh
Maya | Wholesome Yum
0Hi Amy, Possibly sunflower seed flour could work, but you would probably detect a little of that flavor in there. Otherwise, it depends on your allergies – is it only almonds or all nuts? Macadamia nut flour (ground macadamia nuts) would also work great if you can tolerate that.