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
Tracey
0Love these!
Maya | Wholesome Yum
0Thanks, Tracey!
Amri
0Looking forward to trying out this recipe. Can I make this without eggs? A flax seed egg perhaps? We don’t eat eggs – but I am desperate to satisfy my bread craving!
Maya | Wholesome Yum
0Hi Amri, I haven’t tried making them without eggs. If you try flax eggs, please come back and let me know how it went!
Stephanie Loomis
0Update
Even though they collapsed, they were REALLY good. I’m thinking I will use them as bruschetta bases next time–cut them and toast them. YUMMY!!!!
Maya | Wholesome Yum
0That’s a great idea, Stephanie! YUM!
Shelly Amerine
0Thanks
Maya | Wholesome Yum
0Thank you for stopping by, Shelly!
Erica
0Can’t wait to try this recipe! A trick I’ve found with mixing fathead dough is to mix all ingredients except the egg together before I melt the cheese and then quickly mix the egg in at the end. I’ve had far better results this way, unfortunately I learned the hard way lol!
Maya | Wholesome Yum
0I am happy you liked it, Erica!
Theresa
0LOVE these! It was so hard not to eat all 6 at once. Do you think replacing some of almond flour with flax meal would work as well?
Maya | Wholesome Yum
0Thank you, Theresa! Yes, you can try that.
Stephanie Loomis
0They LOOK amazing–but are still too hot to eat! (How do you wait???) My oven must run hot, because they collapsed, so next time I’ll reduce the oven temperature and cook a bit longer. Still I love having an option for bready goodness when I get desperate!
Maya | Wholesome Yum
0Thank you, Stephanie! Waiting can be a challenge, haha. They are worth the wait. Definitely feel free to lower the temp and increase the time if your oven runs hot.
Ron
0Do they freeze well?
Maya | Wholesome Yum
0Hi Ron, Yes, you can freeze and reheat in the toaster.
Lin
0Can I use coconut flour? Maybe add extra eggs and butter??
Maya | Wholesome Yum
0Hi Lin, I added a note to the recipe card about how to make these with coconut flour.
Teena
0Best keto bagel I have made. They toasted just perfect. Thanks so much for this. It saved me from caving and eating a real bagel.
Maya | Wholesome Yum
0I am so happy to hear that, Teena! Have a great day!
Meghann
0How many ounces of cheese is in 2 1/2 cups? I used 20 oz since 2 1/2 c is 20 oz, but it is much more than what fits in 2 1/2 measuring cups…
Maya | Wholesome Yum
0Hi Meghann, 1 oz of shredded cheese is 1/4 cup, so 2 1/2 cups would be 10 oz, not 20 oz. Hope that helps.
Lita
0I love health and trying to stay healthy. I am a bread person and figure okay I will try this recipe. With all my respect they really taste horrible, is there another way the recipe can be modified to change the texture in bread? Just feel it needs something…my apologies
Maya | Wholesome Yum
0Hi Lita, Sorry that they weren’t for you. Without being in the kitchen with you or knowing any details about how the steps went for you, it’s hard for me to tell if something went wrong or if they just aren’t for you. There’s a video in the post above so you can check if one of the steps didn’t look the same when you made it.
Denise
0I have only ONE LARGE problem. I can only bake them for myself now and then because I’ll eat the 6 of them in 3 days. These are perfect!!
Maya | Wholesome Yum
0The struggle is real, Denise! I am so happy you like the bagels!
Sarah
0I love this idea! I’m about to make it right now.
Question: Do you think it would be possible to make fathead bagels with coconut flour? Like the fathead pizza dough with a little baking powder?
I know I’m just being stingy cuz coconut flour is easier to find where I am.
Maya | Wholesome Yum
0Thank you, Sarah! Yes, absolutely. You can follow the recipe for the fathead dough with coconut flour here, double the recipe, and add baking powder like you said. Then just follow the instructions for making the bagels like this almond flour one. I’m actually going to add that to the recipe notes!
Tara
0LOVE THESE!! I’ve made them plain, and also as hamburger buns, garlic bread sticks, soft pretzel with coarse salt on top. I have to lower the temp and lengthen the cook time, either because my oven is weird or my elevation, but they turn out great!! One question – Do you keep them in the fridge or out in a airtight container?
Maya | Wholesome Yum
0Thank you so much, Tara! Those all sound like amazing ideas for these. Keep them in the fridge. They will go bad pretty fast on the counter. You can also freeze them for longer.
Linda Wills
0These tasted too cheesy. I’ve made plenty of Keto breads before, fathead doughs. They look prettier than they taste.
Maya | Wholesome Yum
0Hi Linda, Sorry you didn’t like the cheesy taste. You can try this almond flour bread instead which has no cheese.
Zee
0Do these taste cheesy? I am not a big fan of cheese, only lightly on pizza sometimes. I am in desperate need of finding a way to make a delicious low carb bagel. But if these taste cheesy, I don’t know if I will like them. Thanks!
Maya | Wholesome Yum
0Hi Zee, They do taste a bit cheesy, though it’s pretty mild. If that’s not your thing you might like this low carb bread recipe without cheese better.
Liz McLeod
0do you need to have gluten free baking powder or can you use regular?
Maya | Wholesome Yum
0You can use regular baking powder, Liz. I hope you like them!
Sheila
0Fat head low carb bagels are fantastically delicious! Yum-my!!!!!
Maya | Wholesome Yum
0Thank you so much, Sheila!
Eileen
0Love these bagels. Made them over the weekend. So easy and delish. I toasted and put either butter or cream cheese on them. Both options were great. I also used the everything but the bagel seasoning and have found my favorite seasoning
Maya | Wholesome Yum
0I love to hear that, Eileen! I also love that seasoning!
Julia
0Can the bagel dough be made the night before and refrigerated until morning to bake?
Maya | Wholesome Yum
0Hi Julia, The baking powder will react once you mix the ingredients, so I wouldn’t recommend that. It’s better to just bake the bagels and refrigerate them after. You can then reheat them in the toaster in the morning, or even the oven if you want.
Meg
0Hi, I just made them but I’m wondering what the texture should be on the inside? Mine looked the slightest bit raw on the inside but I wasn’t sure if they were cooked and just seemed that way because of the cheese content? Thank you!
Maya | Wholesome Yum
0Hi Meg, They should be chewy but not raw. You could bake them a little longer, and if they brown too much on the outside, tent them with foil.
Monica
0My bagels turned out really good. My daughter who isn’t Keto was very excited to try one. I have been wanting a hot dog so I decided to use some of the dough to make a couple of buns for my hot dogs. They turned out pretty good just might try shaping them different next time.
Maya | Wholesome Yum
0I am so happy you and your daughter enjoyed the bagels, Monica! Thanks for stopping by!
Sasha
0This was a fun experiment! I was very worried about the dough consistency at first, it looked like a hot mess of separated ingredients. I kept kneading and finally got a nice uniform dough! And they were delicious. Thanks for the recipe!
Maya | Wholesome Yum
0Thank you so much, Sasha! I’m glad the dough worked for you and that you liked them.
April
0These were delicious!!!! I was missing bagels, and these definitely work to help fill that void! Thank you so much!
Maya | Wholesome Yum
0I love to hear that, April! Thanks for stopping by!
Karen
0I made the bagels today. I used coconut oil on my hands to keep them from sticking. Very quick and easy. Beautiful and delicious right out of the oven. Looking forward to having one toasted with cream cheese for breakfast tomorrow. I think this bread would also make nice panini sandwiches. Next time:)
Maya | Wholesome Yum
0Panini sandwiches sound delicious, Karen! I am so glad them!
Jolanta Jacobs
0Hello, could you tell me, for measuring the mozzarella shredded cheese, is there a weight conversion for the cups stated? Or do you push the cheese in until it reaches the stated volume? or do you melt it and get that required volume?
Maya | Wholesome Yum
0Hi Jolanta, Measure before melting, packed lightly into the measuring cup (not packed tightly). If you want to go by weight, the conversion is 1 cup shredded mozzarella = 4 oz.
Michelle
0Your website has been a life saver! I’ve made both your white and wheat bread and the bagels. I’ve liked all of them but especially the bagels. Absolutely yummy. One question, though. How do you store them? In frig it out? In plastic bag or glass container?
Maya | Wholesome Yum
0Thank you so much, Michelle! That really means a lot. The storage info is in the post above the recipe card. Keep them in the fridge or freezer.
NICOLE
0THESE CAME OUT SO SO GOOD AND DELICIOUS WITH A HALF OF A BULLETPROOF COFFEE.
THANK YOU SO MUCH FOR THE AMAZING RECIPE.
Maya | Wholesome Yum
0I am so happy to hear that, Nicole! That’s a great idea to pair it with bulletproof coffee!
Crystal
0The bagels were delicious. I am wondering how to reheat them? Can you put in a toaster?
Maya | Wholesome Yum
0Thank you, Crystal! Yes, using a toaster is the best way to reheat them.
Kelley Allen
0How do you use hot cheese and eggs without cooking the eggs?
Maya | Wholesome Yum
0Hi Kelley, If you try it like the recipe is written, you’ll see it works as long as you mix it all quickly. 🙂
Ma
0I neutralize my eggs by adding a little bit of the cheese mixture stir a bit then throw all in the food processor
Colleen
0In this recipe, you link to a “gluten free” Bob’s Red Mill baking powder. It lists cornstarch as an ingredient! Is there another version to use that is keto approved?
Maya | Wholesome Yum
0Hi Colleen, You can use any kind of baking powder. Some people prefer to make their own, too.
Kerri
0Could this recipe be converted to egg free and dairy free? (Could nutritional yeast be test in place of the cheese?)
Maya | Wholesome Yum
0Hi Kerri, Sorry, I don’t think that would work. The cheese in this recipe functions as a binder, and nutritional yeast would not do that. I have several other bread recipes on the website that are dairy-free, but don’t have one yet that is egg-free.
Kerri
0Cannot see the video. Screen just goes black.
Maya | Wholesome Yum
0Hi Kerri, Sorry you’re having issues with the video. If you can use the contact form in the navigation menu, please send what device you are on, and browser, and I can try to help.
Robin
0How can I use this dough to make a keto naan? I see a picture linked to your site but can’t find the instructions/recipe. Thank you.
Maya | Wholesome Yum
0Hi Robin, I haven’t tried that, are you sure it was this site? I suppose you could shape this dough like naan and bake it though!
Gabby Alonso
0Hi Maya! I made them today! They came out perfect! Thank you so much for the recipe! How do you recommend to store them? And for how long? Since it’s only me eating them…
Maya | Wholesome Yum
0Thank you, Gabby! I’m glad you liked them. Store them in the fridge for up to a week or freeze for longer. I prefer the toaster for reheating.
Emily
0Do you think you could add blueberries or something into the dough? My daughter loves blueberry bagels but we are working on being a low carb family!
Maya | Wholesome Yum
0Hi Emily! Yes, you can try adding blueberries to the dough. Please come back and let me know how you and your daughter liked them!
Em
0Oooooh you made me so very happy this morning. I’m Starting my second week today. Yesterday was ROUGH, I was crying at the drop of a hat. A friend assured me this was normal, but as someone whose dealt with depression all their life, it was extra bad. I was determined for a better start this morning. I ran to the kitchen first thing and put this together precoffee like a madwoman. But 15m after I put those in? (My oven cooks a bit long) Oooooh worth it. The scent was worth it alone. The taste…yes yes yes. Thank you.
Maya | Wholesome Yum
0I am so happy you liked them, Em! And how brave of you to start cooking before coffee 😉 Have a great day!
Nicki
0I think I went wrong with amounts as I didn’t have enough almond flour so used coconut flour too. Then I read that coconut flour needs more moisture so used 3 eggs and maybe not enough mozzarella. They tasted nice though but not bagels. I will try again.
Maya | Wholesome Yum
0Hi Nicki, I don’t have measurements for making them using a combination of almond and coconut flour. But if you want to use just coconut flour, you can use this fathead pizza crust recipe, double it, and use it to make bagels.
Devon
0Hi There I just modified the recipe to use coconut flour flax and chia and what I did is used quite a bit of water in addition as those ingredients soak up quite a bit. The first time they came out great and I figured out why… I heated the water with the cheese! And it mixed perfectly. The second time, it looks like my mixture got too cold too quick and I have bits of cheese oozing. But it is rising better this time (more baking powder) and looks like some exotic cheesy pastry. I hope this batch comes out too it is for a friend tomorrow. I am also wondering why the first time my egg didn’t get cooked since I had both hot water and cheese but it must have hit the flour mix and been just right! I got lucky…
Linda
0I just made these for the first time and they seem to taste “gritty” and not very tasty (kind of nasty). Did I do something wrong?
Maya | Wholesome Yum
0Hi Linda, Sorry that happened to you. They definitely shouldn’t taste gritty. It’s hard to say what part went wrong without being there but will try to help. Did you use finely ground, blanched almond flour? If you used almond meal, the result would be gritty. The other part that it could be is not mixing the dough well enough – watch the video to see what the dough should look like. Hope they work better for you next time!
Yos
0I was unable to make it. It went out of the oven after 12 minutes, still dough inside. What did I missed?
Maya | Wholesome Yum
0Hi Yos, Every oven is a little different and the time may also vary depending on how thick you make the bagels. You probably just needed a little more time in the oven. For all baking recipes, the time is approximate and you can check for doneness. Hope you’ll try them again!
Harley
0Do you use pre shredded mozzarella?
Maya | Wholesome Yum
0Hi Harley, I usually do but you can shred your own if you want. Just make sure it’s the hard, low-moisture kind.
Kendra Maurer
0The first time I made these I struggled to get the dough fully incorporated, but the end result tasted so awesome that I had to try again. This time I used m food processor and it worked like a charm! These taste so good, even my teenagers like them.
Maya | Wholesome Yum
0I am so happy everyone loved these, Kendra! Thank you!
Joni
0I just made these and it made 15 mini bagels using a donut pan. I love these so much thanks for this recipe. I may add some cinnamon and stevia too the dough next time for a sweet after school year for my daughter
Maya | Wholesome Yum
0Adding cinnamon sounds like a wonderful idea, Joni! Thanks for stopping by!
Nicole
0Is there any kind of spread or jam I can put on them?
Maya | Wholesome Yum
0Hi Nicole, Sure, you can use any kind you like! They are on the savory side so I like them with butter, cream cheese & everything seasoning, or for a sandwich. But you could use a (preferably sugar-free) jam if you want to!
Nicole Soltis
0Do you have specific jam to use?
Maya | Wholesome Yum
0Hi Nicole, I usually make my own but haven’t posted the recipe yet. It’s on my list!
Liz
0My bagels turned out great considering that until a month ago, I didn’t bake – well, maybe a boxed cupcake mix for the grandkids. Missing bread was my Biggest problem with a low carb diet to control my diabetes, but these bagels fill the void. I made 2 with sesame seeds, one chia, 2 poppy, and one plain just for variety.
Maya | Wholesome Yum
0I am so happy you liked them, Liz! Thanks for stopping by!
Sarah
0Can I use regular baking powder rather than gluten free?
Maya | Wholesome Yum
0Yes, you can use regular baking powder, Sarah. Thanks for stopping by!
Charlene
0I’m curious how you calculate the nutrition content. When I run this through the nutritional calculator at Sparks, it says it’s 6.5 gr carbs. The same thing happened with one of the desserts you posted.
Maya | Wholesome Yum
0Hi Charlene, You can find the net carb counts I use for ingredients in this low carb food list, which has values coming directly from the USDA rather than a 3rd party.
Leah
0Do you have any tips for high altitude baking of these? Mine didn’t rise very well
Maya | Wholesome Yum
0Hi Leah, I don’t live at high altitude so am not able to test. But, I do have some tips in the post about rising. Other than that, try a lower temperature and bake for a little longer.
Susan
0Are these freezer friendly?
Maya | Wholesome Yum
0Hi Susan! Yes, you can absolutely freeze the bagels. Just make sure you defrost these completely before toasting. Thanks for stopping by!
Linda
0These bagels are awesome! Thank you. I was going to include a picture, but not possible here I guess. Look as good as they taste.
Maya | Wholesome Yum
0I am so happy you liked them, Linda! Thank you!