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 the ones I use.
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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. 🙂
1,890 Comments
Bonnie Nehlich
0Could you substitute coconut flour? If so how much would I use?
Maya | Wholesome Yum
0Hi Bonnie, You can make it with the same ratio as my fathead pizza recipe that uses coconut flour, add baking powder, double it, and make bagels with it.
Marisela
0I tried other keto bagel recipies and this one is the best!!!! So yummy! I added some jalapeño on mine and wow! Thanks!
Maya | Wholesome Yum
0Oooooh, I love that you added jalapeno, Marisela! YUM!
Laura
0Excellent and easy!!
Maya | Wholesome Yum
0I love to hear that, Laura! Thank you!
Jolene
0Omg! These are SO good! Thank you for the helpful tips as well- my dough was not coming together so I put it in the stand mixer with the paddle, came together perfect. My dough was too sticky, popped it in the fridge for 20 minutes and oiled up my hands- worked perfectly! Thank you!!
Maya | Wholesome Yum
0I am so happy you liked them, Jolene! Have a nice day!
Sheree Newman
0How do you store these bagels and can you toast them?
Maya | Wholesome Yum
0Hi Sheree, Store them in the fridge or freeze them after slicing. I actually prefer them toasted, just keep in mind they take a little longer to toast.
kara
0This recipe is SO good, and not too hard to make at all. I feel like a lot of keto recipes are hit or miss, this is a hit! Thank you so much for sharing!
Maya | Wholesome Yum
0I am so happy you enjoyed the bagels, Kara! Thanks for stopping by!
Carole
0Hi, The bagels are great! Thank you
What is their carb count?
Maya | Wholesome Yum
0Hi Carole! There are 8 total carbs and 5 net carbs per bagel. I am glad you liked them!
Cheryl
0Omg! Totally in love!!!!
Since starting keto your recipes have been most successful!
Thank You!!
Maya | Wholesome Yum
0Yay! I am so happy to hear that, Cheryl!
Laurie
0Thank you for being so thorough in your tips for the recipe they came out perfect. Very yummy making me not miss regular bagels
Maya | Wholesome Yum
0Hi Laurie! I love hearing that! Thanks for stopping by!
Liza Shaw
0I can’t wait to make these. Has anyone ever used hazelnut flour instead of almond flour? I have a sensitivity to almonds, plus hazelnuts have fewer carbs. Just wondering!
Maya | Wholesome Yum
0Hi Liza, I haven’t tried that before. Hazelnut flour is a little more grainy so the texture might be a bit different, but otherwise would work ok if you like the flavor.
Kim Sawyer
0Would you know how many Weight Watchers points there are in each?
Maya | Wholesome Yum
0Hi Kim, Sorry, I don’t have that information. You’d need to use an online calculator that supports Weight Watchers.
Cris
0I just love the bagels! I always bake them now. Even my non-keto family and friends love them.
Maya | Wholesome Yum
0I am so happy to hear that, Cris! Thank you!
Dawn
0Where do you store these? Do you have to store them in the fridge or can they be kept out?
Maya | Wholesome Yum
0Hi Dawn! You can store these in an air tight container in the refrigerator. Thanks for stopping by!
cheryl burke
0SO easy to make! They came out way better than I expected and were DELICIOUS! I topped mine with sesame seeds and Maldon sea salt flakes
Maya | Wholesome Yum
0I am so happy you liked them, Cheryl! Have a great day!
Joan H.
0I make these all the time, sometimes as a filled roll with reindeer sausage and cream cheese; sometimes with an egg wash topped with everything bagel mix or sesame seeds, sometimes as a Danish. But this week, I tried a variation that’s amazing. Slice a large jalapeno (thin slices) then chop some of it to get about a tablespoon chopped. Incorporate the chopped pepper into the dough before shaping. Sprinkle the shaped bagels with grated cheddar, top with jalapeno rings, then more cheddar. Bake a minute or two longer, until the cheddar is just the way you like it. So good.
Maya | Wholesome Yum
0I am so happy you liked them, Joan! I love all of your new additions too!
Jessica
0I was wondering can I use coconut flour instead of almond, and if so would the measurement be the same?
Maya | Wholesome Yum
0Hi Jessica, You can but the measurements would be different. Use the ratios in this fathead pizza crust recipe with coconut flour, double it, add baking powder, and use the instructions for bagels.
Rose
0Came out so good, I put onion n garlic powder on top b4 I baked
Maya | Wholesome Yum
0Great idea, Rose!
Kiley Gafner
0Hi,
Could normal baking powder be used? If so how much would it change the net carbs ? Thanks!
Maya | Wholesome Yum
0Hi Kiley, Yes, you can use any kind. No changes to the carb count.
Heather Ann
0Thank you so much for this! These are DELICIOUS! Nicely done.
Maya | Wholesome Yum
0I am so happy you liked them, Heather!
Jan Ross
0First try and YUMMY! I couldn’t’ wait till tomorrow morning with a cup of coffee — had to have one as soon as they were cool enough to eat! Great recipe and easy to make. I made the everything bagels (I love spices) and will definitely do again. I didn’t wait to toast my first one because the smell in the house made me so hungry! One question: Do they need to be stored in the refrigerator and, if so, do you bag them or wrap them in saran wrap?
What works best? I’d hate to think any of these would spoil before I could eat them! 🙂
Gotta try the fathead pizza crust next! Thanks for sharing!
Maya | Wholesome Yum
0I am so happy you liked the bagels, Jan! I would store them in an air tight container in the refrigerator. I hope you enjoy the pizza crust just as much!
Alissa
0These are ABSOLUTELY delicious, but when I put them through my fitness pal it gave me closer to 500 calories a bagel than 360. Are there certain brands your using that are lower calorie? How are you getting your calorie information?
Maya | Wholesome Yum
0Hi Alissa, I’m glad you liked them. I am not using low calorie brands, but have frequently seen numbers in MFP be off depending on what versions of ingredients you select there. You can check the carb counts of individual ingredients I use in calculations in this low carb food list, which has values directly from the USDA.
Nichole
0Hi there! Do these need to be refrigerated post baking? Thank you! Can’t wait to try them tomorrow morning!
Maya | Wholesome Yum
0Hi Nichole, Yes, definitely refrigerate them. They will go bad on the counter pretty fast due to the cheeses. Otherwise, freezing also works. Either way, a toaster works best for reheating.
Marie O.
0Hi! How would you suggest storing these? I only ate one and want to enjoy the rest throughout the week. Can they be refrigerated and/or frozen? I added rosemary, parmesan and italian spcies – SO GOOD! Thanks for this amazing recipe!
Maya | Wholesome Yum
0I love all of the seasonings you added, Marie! I would store them in an air tight container in the refrigerator. Thanks for stopping by!
Joy
0Yum. They turned out great. I was worried I would struggle, but honestly they weren’t hard. Your tips were great. I used my stand mixer with a bread hook. I refrigerated for a short time before making them. They aren’t perfect looking , but I LOVE them Thank you.
Maya | Wholesome Yum
0I am so happy you liked them, Joy! Have a great day!
Vanesa
0Love the recipe! Thank you.
Now, how long can they be stored for? And do they have to be refirgated?
Maya | Wholesome Yum
0Hi Vanessa! You can store them in an air tight container in the refrigerator or freezer. Thank you!
Kayla
0Can you heat/toast the bagels? They look good. Will try them in the morning. Thanks.
Maya | Wholesome Yum
0Yes, you can absolutely toast the bagels, Kayla! I hope you like them!
Diana
0Just wondering if you ever tried to make the dough the day before and kept it in the fridge for next day baking? Thanks!
Maya | Wholesome Yum
0Hi Diana, That should work ok, but the bagels probably won’t rise quite as much as they would if the dough is made fresh.
Ifeoma
0This was great feasting for sure just made it and love the look of it. Not sure I got the texture 100% right though. One question please, how do I store them?
Maya | Wholesome Yum
0Hello Ifeoma! You can store them in an air tight container in the refrigerator or even the freezer. Thank you!
Cecilia Walcott
0Hi
I would love to try your bagels, but cannot use eggs, can I use Aquafaba? (Chick pea brine)
Thank you
Maya | Wholesome Yum
0Hi Cecilia, I haven’t tried that. Let me know how it goes if you do!
Cherissa
0I made these once before and they came out quite dense but pretty tasty. I want to try the recipe again, but I did have a few questions first. Do you think adding a bit of vital wheat gluten to these would give them a chewier texture? (I saw a comment that said they used xanthan gum to achieve this.) Also, do you think I would I need to adjust the other ingredients due to the addition? Thanks for the great recipe!
Maya | Wholesome Yum
0Hi Cherissa, I’ve never tried using vital wheat gluten since we are gluten-free, but it would probably work to make them more chewy. You’d probably need only a tiny bit so I don’t think you’d need to alter any other ingredients. I’m glad you tried and liked them already!
C
0Are any high altitude adjustments needed? I live in Colorado, 5000 feet elevation.
Maya | Wholesome Yum
0Hi there, I don’t live at high elevation to test, but most likely you’ll need to decrease the oven temperature, possibly reduce baking powder a little bit, and check on them as far as cooking time.
Roselyn
0Hi! I would love to try making this. When you measure the shredded mozarella, do you pack them in the cup? Thanks very much.
Maya | Wholesome Yum
0Hi Roselyn! Yes, simply measure the shredded mozzarella in a measuring cup. I do pack it in there but not too tight. I hope you like them!
Jen
0THE best fathead bagels, hands down.
Maya | Wholesome Yum
0Thank you, Jen!
Dawn
0I tried using my standing mixer with a dough hook and I could NOT get them to be anything but sticky. As a result I made them as biscuits instead of bagels. They taste fine.. but I’m sad. What did I do wrong?!
Maya | Wholesome Yum
0Hi Dawn, I just added some tips to the post above that can help! I’m glad you liked the taste. Hope you’ll try them again.
Lacy
0Wow, these are so delicious!! I’m just starting my low carb lifestyle and this was one of the first I chose. So easy to make and the taste is wonderful! I did use the Everything seasoning. Will be making these again. Thanks so much for the recipe!! 🙂
Maya | Wholesome Yum
0Hi Lacy! I am so happy you liked the bagels!
Karen
0Loved these! Did half a batch topped with sesame, half topped with Asiago cheese…both were a huge hit with my family. Can’t wait to make these for Thanksgiving breakfast for extended family!! I know it’s April but we plan early.
Maya | Wholesome Yum
0I am so happy to hear that, Karen! Thanks for stopping by!
Cory
0Came out perfect on the first try! Thanks for the great recipe!
Maya | Wholesome Yum
0Awesome, Cory! Thanks for stopping by!
KetoNay
0I just made these. Your instructions are great. Just when I thought messed up I checked the recipe and kept kneading. They look great can’t wait to have one in the morning with coffee.
Maya | Wholesome Yum
0I am happy you liked them! Thanks for stopping by!
Aaron
0This is a great recipe. I scale it for 9 bagels because I bought a silicone doughnut mold to make my bagels. It works well for a great shape.
Maya | Wholesome Yum
0Hi Aaron! I am so happy you liked them!
Tami
0I have made these several times and they are delish!! Thank you for the recipe!
Maya | Wholesome Yum
0I am so happy you like them, Tami! Thanks for stopping by!
Tiffany
0I just made these and they look great!! My question is wjat do you like your baking sheet with? I used was paper and all my fore alarms went off oops!
Maya | Wholesome Yum
0Hi Tiffany! I line the baking sheets with parchment paper. It helps prevent them from sticking to the pan. Thanks for stopping by!
Emily Carlson
0I’m going to make these tomorrow. Has anyone used a kitchen aide stand-up mixer with a dough hook when making these? Does it work okay? Thank you so much!
Maya | Wholesome Yum
0Hi Emily! The stand up mixer should work fine. I hope you like them!
Carly
0Attempted this recipe with the mozzarella I had in the fridge, not low moisture. The dough did turn out quick very sticky from the food processor, so I added a couple tablespoons more flour and when that didn’t work I covered my hands in oil to roll it up and it worked! And they turned out really yummy, but I had to cook for quite a bit longer than listed, about 20 mins.
Glad I came across this recipe, I usually sacrifice a low carb day with a bagel every now and again and now I don’t have to!! Yay
Maya | Wholesome Yum
0I am so happy you liked it, Carly! It should be easier next time with low moisture mozzarella!
Mandy Herring
0Mine didn’t rise but they were delicious. The spread out flat. What did I do wrong?
Maya | Wholesome Yum
0Hi Mandy, I added some tips to the post. Sometimes this happens but I’m glad they were still delicious!
Myra
0My bagels were tasty but they did not rise ? They flattened out and the holes disappeared.
Maya | Wholesome Yum
0Hi Myra, The post has been updated with some tips that can help.
Tina
0I’m grating my own mozzarella. Recipe calls for 2.5 cups. What would that be in ounces? Thank you!
Maya | Wholesome Yum
0Hi Tina, 2.5 cups of shredded mozzarella would be 10 ounces.
Leah
0So excited to try these! Made them tonite but wondering why they didn’t rise much at all. We did ingredients and prep as instructed. Couple of things: eggs were cold (not sure if that makes a difference), also I wasn’t sure when to add the eggs because the cheese was hot and I didn’t want it to firm the eggs up… how do you add this? I incorporated flour with cheese adding little egg at a time. I kneaded well with my hands for a good 3-4min. Dough never really firmed up, just stayed kind of sticky. I had to use a little water on my hands in order to roll it. Any suggestions? Thanks a bunch!!
Maya | Wholesome Yum
0Hi Leah, Sorry you had some issues with them, but hope you still liked them! I added some tips to the post above the recipe card.
Heidi
0Can you sub THM baking blend for almond flour?
Maya | Wholesome Yum
0Hi Heidi, You could try but they might be a little dry. THM Baking Blend includes coconut flour, which is drying. Let me know how it goes if you attempt it.
Karen
0Hi! I want to try this recipe but I only have coconut flour. How much should I use? Excellent blog!! Keep it up!!!
Maya | Wholesome Yum
0Hi Karen, You can make the dough in the same proportions as this fathead pizza dough with coconut flour, double it, and make bagels out of it.
Mat Plantain
0Is the 360 kcal from the 6 bagels together or individually?
Thanks
Maya | Wholesome Yum
0Hi Mat! Each bagel has 360 calories. Thanks for stopping by!