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Free Printable: Low Carb & Keto Food List
Get It NowI Will Make This Chewy, Golden Keto Bagel Recipe Forever
These 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:
- Tall, puffy, and actually chewy – 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. This keto bagel recipe is based on the dough from my keto pizza and I’ve been making it for years, but in the last few I’ve improved it to prevent them from going flat.
- Quick and easy – 5 clean ingredients. 30 minutes. You’ve 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.
- 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!
- They 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.
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… there’s nothing quite like it. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto bagel recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Almond Flour Or Coconut Flour – You can use either, but in different amounts. 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 you can support my free recipes. 🙂
- 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 fresh mozzarella, which is too wet. Other hard shredded cheeses can work, but the texture will change and the flavor will be more cheesy. 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 full-fat, but dairy-free or low-fat ones are fine, too. Cut it into small cubes, so it melts more easily.
- Eggs – Flax eggs and most other egg substitutes work, too.
- 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! Also, don’t confuse this ingredient with baking soda, which is different.
How To Make Keto Bagels
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Process the dry ingredients. In a food processor (I have and love this large one, which even fits a double batch!), process the flour of your choice 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 (this is my favorite) 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.
My 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 solutions to the 4 most common questions I get:
Handling Sticky Dough:
This is the most common issue, and most noticeable if your kitchen is warm or humid. (My photo in the food processor above shows what sticky dough looks like!) I use this tricks to deal with it:
- Refrigerate the dough for 30 minutes. My favorite trick, and it helps a lot! The freezer for 10 minutes also works if you’re in a rush.
- Cover your hands in oil. I like neutral avocado oil. You can work with the fathead dough much more easily with oiled hands.
- 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 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 actually continue to “cook” a bit from the residual heat after you remove them from the oven, and the texture also changes, so it’s crucial to wait at least 15 minutes before eating them. (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’re flat! But, here’s what I recommend:
- A food processor makes taller bagels. I used to knead the dough 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.
- Make sure your baking powder is fresh. It loses effectiveness over time.
- 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:
The main difference I notice between the 2 flours is the texture — you can see the subtke difference in my picture below.
- 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, fluffier, and spread more. They have a slightly sweet flavor that goes well with sweet spreads. However, they can be a bit more fragile.
Keto Bagels (Low Carb, Chewy, Easy)
These keto bagels are chewy, thick, and only 5g net carbs! Make them with almond flour or coconut flour — just 5 low carb ingredients total.
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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 to start a kitchen timer.
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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.
Maya’s Recipe Notes
Serving size: 1 bagel
- Tips and troubleshooting: Check out my recipe tips above to help you avoid or deal with common issues like sticky dough, bagels turning out flat, and more.
- Variations & toppings: See my variations here for different add-in and topping options.
- Storage: Store these keto bagels in an airtight container in the refrigerator for up to 1 week.
- Freeze: I always 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 them this way.)
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© 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.
Keto Bagels
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.)
Serving Ideas
I love these keto bagels all the ways. Here are some of my favorite spreads and sandwiches to go with them:
- 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 a BLT with oven bacon. 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:
1,969 Comments
Msmoo
2Yum just made half a recipe, but will definitely make a full batch. To mix my flour egg and cheese I used a rubber scraper/spatula to really work the mix together. Made balls and made a hole, then flattened a little. SO…easy to make.
Riley
1These were amazing! I blew up my 25 year old food processor mixing them though! (Oh well, now get to buy a new, better one) Turned out pretty and great texture. You are saving my keto life with these bad boys!
Wholesome Yum D
0Riley, that’s one unforgettable way to make a recipe! Sorry about your food processor, but so glad these turned out amazing and are helping on your keto journey!
Lou White
1Hello, Well I tried them and they came out flat as pancakes? Everything was fresh. I had a high perimeter also. I wonder if I would put the dough in a donut pan if that would work. So they do not go flat again. Thanks
Maya | Wholesome Yum
0Hi Lou, Sorry to hear your bagels turned out flat. I have some tips about this above, but sometimes this just happens. The coconut ones are more prone to it than almond, which ones did you make? You can try a donut pan if you like!
Eunah
0I just made it today, and it’s yummy! Of course, it’s not the same as a real bagel, but this is good too. I always use your keto recipe, and I lost 2 more kilos in just 4 days. I don’t know how that happened in just 4 days! My husband is also eating keto with me using your recipe, and he really likes all the food I cook. Thanks for the tips and videos you posted because I can follow them more thoroughly!
Wholesome Yum D
0That’s amazing, Eunah! I’m so happy you and your husband are enjoying the recipes together. And I love that the tips and videos are helping you feel more confident in the kitchen, that’s exactly why they’re there! Keep up the great work!
Lou White
0I used almond flour. I think I will try the donut pan because the taste was great in them.
Crystal Clark
1This went together so smoothly and I was pleased with how easy the dough was to work with! I do not have a food processor so I tried it in my Blendtech, it did not work well, lol. So I transferred it to my stand mixer instead with the dough hook and it worked perfectly! Next time I’m going to start in the mixer instead. 🙂 My 7 year old and I made them together and he enjoyed the process, too! We made mini bagels so they’re snack sized instead!
Lorraine
1I used an ice cream scoop to make uniform balls, stuffed them with about a 1/2″ of mozzarella cheese, and then baked them in a silicone muffin pan. I did top them with everything bagel seasoning after spraying with avocado oil spray. They were amazing! Thanks so much for this recipe!
MaryAnn
0Hi, Can whipped cream cheese be used? Thank you!
Maya | Wholesome Yum
0Hi MaryAnn, I think you can, but I would measure it by weight rather than volume, since it’s more fluffy. You can get the weights by flipping the switch on the recipe card to Metric.
Kaarn S
1Wow! This was really a good bagel recipe and had a great texture. Very, very much like bread. I topped mine with a little egg wash and then sprinkled Italian seasoning, garlic and onion powder when baking. Popped it in the toaster and threw a little butter on top. My husband, who is a skeptic of recipes he never has tried, really liked this. He even MADE me save it in my Pinterest box.
Missy Softich
1Ok, these bagels looked so good and I have been craving bagels like crazy, so I decided to go for it. Unfortunately, I didn’t have any shredded mozzarella, but I did have a package of smoked string cheese. Let me tell you, WOW!!!! I shredded those sticks and added everything bagel seasoning, and these are probably the best bagels I’ve ever put in my mouth! My whole family devoured them before they even cooled! I can’t wait to grab some more smoked string cheese and make them again. Definitely going to become a staple in our house! Thank you for the recipe!
Lenore
1Amazing!! Followed directions exactly. Used unsweetened cranberries and walnuts in the final mix. Thank you. I will be making these again. All your tips are so helpful and appreciated.
Pamela
1I have made the bagels and they are amazing. You have the best almond flour around and your instructions are the best. A little of your raspberry jam from your book and I’m set.
Connie
0Can these bagels be made in a bagel pan? If so, would you use the same oven temp and time to bake them?
Maya | Wholesome Yum
0Hi Connie, Yes, you can do that! I would use the same temp and time, but check on them just in case, as ovens and pan materials can affect the timing.
Dee DeGregory
0In my opinion these are better than regular bagels. I love the flavor and they are nice and light, not heavy like regular bagels, and soft which is just the way I like them. I will be enjoying these for a long time. Thanks Maya.
Wholesome Yum D
0I’m really glad to hear that, Dee! It means a lot that you’re enjoying them so much and what a compliment that you like them even more than regular bagels!
Kat
0Has anyone tried adding a little gelatin to the coconut flour ones to keep them together better and be more chewy?
Maya | Wholesome Yum
0Hi Kat, I have not tried that with gelatin, but xanthan gum would make them more chewy. I never have issues with them staying together at all. I’m not sure if the gelatin would retain its gelling power through the baking, but let me know how it goes if you try!
acraigevents
0So delicious! But for some reason mine were SUPER sticky (even after refrigerating) and they baked much more like bagel thins.
Still amazing for a salmon breakfast!
Maya | Wholesome Yum
0I’m glad you liked them! I have tips above about both the stickiness and the spreading.
onetigerlily01
0I don’t have a food processor, can I use my Vitamix instead?
Maya | Wholesome Yum
0I’m not sure if that would work well or not. I’ve made these in a food processor or by hand. If you try the Vitamix, please let me know how it goes!
America
0Love them. Dough was easy to work with. Simple and delicious.
Wholesome Yum D
0I’m so glad you loved them, America! Simple and delicious is always the goal.
Mariah O
010/10!!!! I feel so happy to have found the recipe. It satisfied my sandwich cravings. Seriously just as good as a bagel ☺️
Wholesome Yum D
0Mariah, that’s awesome to hear! I love that it hit the spot for your sandwich cravings and even better that it felt just as satisfying as a bagel. 🙂
Carinne
0I have made these again and again. Thank you for a great base recipe!
Wholesome Yum D
0Thanks, Carinne! It’s the best feeling knowing a recipe keeps getting made on repeat!
Maya
0Hey, I am sensitive to non organic dairy, and organic shredded mozzarella is non -existent. Can I substitute it for shredded cheddar?
Maya | Wholesome Yum
0Hi Maya, Yes, you can, the flavor will just be stronger — like cheddar. Please let me know how they turn out. Nice name, by the way! 😉
Tami
0I tried this recipe this morning and was very impressed with the taste and texture of the finished product. My son gave a two thumbs up and to that we split a second one. Thanks so much for this recipe.
Maya | Wholesome Yum
0I’m so glad to hear you both enjoyed it, Tami! Thank you.
Karen Mellott
0I tried this for the first time today. I’m thinking about eating a third one!! I did tweaked the recipe out the gate lol. added garlic and salt to the dough since I knew I’d be added everything bagel seasoning! Recipe was very easy to follow and results amazing!
Maya | Wholesome Yum
0I’m so glad to hear that, Karen! Thank you for sharing your seasoning variation.
Tracie
0Hello! Can you replace the cheeses in this recipe with cottage cheese? Thanks! Tracie
Maya | Wholesome Yum
0Hi Tracie, You could probably replace the cream cheese with blended cottage cheese, but not the mozzarella.
Chirsty
0Very good and easy. I mixed by hand and spatula and made 6 medium sized bagels, 2 garlic, 2 sesame seed and 2 cinnamon. I only baked for maybe 10-11 minutes. After I put them in the oven to bake, I began cleaning up and realized I completely forgot the eggs! Lol. I also only had 1 bag of mozzarella (2 cups). They were still great! Nice toasty texture and held together. Maybe flatter because I don’t have a mixer and because I forgot the eggs? Will make again!
Maya | Wholesome Yum
0That’s great, Chirsty! I’m glad they still worked out for you even without the eggs. Yes, the eggs do help with leavening so they’ll be taller with them included, and also more chewy. I have some other tips above to make sure they turn out taller, but like you said, they are still great even if they are a bit flatter.
Angela
0Hi, I’ve made these before with the cream cheese, but was wondering if you substitute the cream cheese with ricotta?
Maya | Wholesome Yum
0Hi Angela, I haven’t done that with bagels, but I’ve used ricotta for protein pizza and it worked well, so yes, I think you can. Please let me know how it goes!
Janis Johnson
0Bake what temp and for how long???
Maya | Wholesome Yum
0Hi Janis, This information is on the recipe card above. Please make sure you read all the steps to ensure you don’t miss something – for baking this is important. Hope you love these keto bagels!
Cheri
0I was so excited to find this recipe and actually went and purchased a food processor so I could make this I tried both recipes and neither came close to resembling a bagel in taste yuck four thumbs down! They don’t taste like baby bagels and more importantly the texture isn’t there.
Kim
0I absolutely love this bagels! They are nice and chewy like a bagel should be. Very easy to make. I love them for my sandwiches. Will defintely be making these again. Thank you so much for the great recipe!
Wholesome Yum D
0That makes me so happy to hear, Kim! I’m thrilled you loved the bagels, especially that chewy texture! So glad they’re working well for your sandwiches too.
Maya | Wholesome Yum
0Hi Cheri, Sorry to hear your bagels didn’t turn out like you were expecting. I can’t tell by your comment if something went wrong or if this recipe just isn’t for you. If you want to give a bit more detail about how yours turned out, I’m happy to help troubleshoot for next time.
Patricia Delgado
0I read the comments and I made some changes and they turn out great. I add 2 tsp of arrowroot powder. I have noticed that when i use almond flower, this arrowroot powder helps the dough stick together The consistency is great. I don’t think the consistency is like a bagel. It is like a bread and the cheese flavor is amazing. I did two more changes. I used Mexican shredded cheese (I live in Texas so it is a typical shredded cheese) and I add the cheese and the cream cheese at room temperature to the food processor. I did not have any problems with sticky dough. I put oil in my hands before making the bagels
Maya | Wholesome Yum
0I’m glad these turned out well for you, Patricia! Thank you for sharing your variation.
Amanda
0Can cottage cheese be used in substitutions of the cream cheese and mozzarella? I have found high protein bagels using cottage cheese and am considering trying that. Additionally, a lot of traditional bagel recipes pre-boil the bagel to help with texture and rising. I am curious if this is also possible? I will experiment to see…just wondering if anyone has tried that!
tracie
0I would love to know how the cottage cheese replacement works as well!!!
Maya | Wholesome Yum
0Hi Amanda, I haven’t experimented with that substitution yet, so I’m not sure. Let me know how it goes if you try it out. I don’t recommend boiling these, they will start to distintegrate.
Shannons.
0These bagels were super easy and far exceeded my expectations. I expected passable, but these were wonderful! My newly diabetic foody boyfriend is going to love them!
Maya | Wholesome Yum
0Awww, thanks, Shannon! Hope your boyfriend loves them, too!
Jennifer
0Loved how these bagels turned out, but was a little disappointed with how flat they were. Would adding active dry yeast to the dough help them rise more like a regular bagel?
Maya | Wholesome Yum
0I’m glad you liked these, Jennifer! Make sure your baking powder is fresh, and form the bagels fairly tall so they don’t turn out too flat. But yes, you can also add yeast to the recipe if you like.
Todd Galinko
0Excellent video; I wish I had watched it before trying to make them. I will try again!
Maya | Wholesome Yum
0Thank you, I’m glad it was helpful! Let me know how it goes if you try again.
Todd Galinko
0Abject failure. Using my scale, I wound up using too much cream cheese and the dough was too loose. I find videos very helpful.
Maya | Wholesome Yum
0Hi Todd, Sorry to hear you had issues. I’m confused about how you used too much cream cheese if you used a scale? I have measurements on the recipe card above. It’s normal that sometimes the dough is sticky, as this depends on the temperature and humidity in your kitchen, and I have extensive tips in the post above for dealing with this. I have a video you can watch on the recipe card as well. Hope this helps for next time!
Jessica
0I made these today! Excellent! The dough was very sticky so I could not form a ball or snake like piece. I made it work though. They baked so well.
heidikaraczewski
0Just make these. Look delicious but one question, they are kind of flat. Are they supposed to be like that? Haven’t tried one yet as they are just out of the oven. Thank you
Maya | Wholesome Yum
0I hope you liked the taste of these, Heidi! I have an entire section on troubleshooting flat bagels in my post above.
Linda Quinones
0These bagels are a life saver. I was craving carbs and bread, was ready to throw the towel on keto diet and then I searched online, keto bagels. Found this recipe, baked them, tried them and they are sooo goood!!! No more carbs cravings!!!
Maya | Wholesome Yum
0I’m so glad these helped you stick to your lifesytle, Linda! Yes, these are great for cravings. I have a stash in my freezer at literally all times, lol.
Mary DeAngelis
0I did make these using an electric mixer, but switched to kneading by hand. I saw your tips below the recipe and believe I needed to use a dough mixer or food processor so they would turn out fluffy. They do taste good,but are thin and flat.
Maya | Wholesome Yum
0Thank you for sharing, Mary! Yes, a dough mixer or food processor works better for this recipe than an electric mixer. Also, make sure your baking powder is fresh and you don’t flatten the bagels too much before baking — they do rise some, but they also spread sideways.
Joanne Ciliberto
0Hi Maya,
I followed a Keto lifestyle several years ago and just got back to it. I have found a few of your recipies that have turned out really good. I made these bagels last night and we had them for breakfast this morning with a little butter and hard boiled egg. They were delicious. I’m definately making these again.
Donna
0Will sifting the almond flour make it better?
Maya | Wholesome Yum
0Hi Donna, You don’t necessarily have to and I usually don’t for the sake of time — I think these keto bagels turn out great even without that step. But yes, sifting does improve the texture of baked goods with almond flour, just as sifting white flour does.
Me
0I do appreciate the recipe and obv tried. But, nothing about this is bagels. I make bagels all the time. This is not them. Someone mentioned “crumbly”. Yes. That’s the word. It’s due to the almond flour.
Maya | Wholesome Yum
0Sorry to hear that these were not what you were expecting. They should not be crumbly at all, though. It sounds like your dough might not have mixed well enough. The photos in the post above, or the video on the recipe card, might help. Otherwise, did you make any other changes?
Jill Magee
0I didn’t really like them. They didn’t rise well, were bland, and would have looked better with an egg wash on top. The clean up process was horrific due to the congealed cheese.
Maya | Wholesome Yum
0Hi Jill, Sorry to hear these keto bagels didn’t turn out like you expected. It sounds like you may have under-baked them, as they are supposed to get golden even without an egg wash (see my pictures above), so if they didn’t, the rest of the result would be off. If they didn’t rise, I would double check that your baking powder is fresh. I’m not sure what flavor you were expecting since you mentioned “bland” — bagels are supposed to be neutral in flavor so that you can top them with various toppings. As for cleanup, did you line your pan with parchment paper for your pan? The food processor does need cleaning, but I find that it’s pretty easy to clean away.
Holly
0I’ve been craving bagels ever since we started this keto adventure. This recipe absolutely did the trick. I have a feeling these will be in my freezer on the regular. Took me a bit to figure out how to work with the dough, but went back and read the hints. Totally worked! Delish!
Maya | Wholesome Yum
0Thank you so much, Holly! Yep, I always have a batch in my freezer, lol.
Prisavia Croft
0These were absolutely delicious. Easy to prepare and came out perfect.
Victoria
0Question. Can you substitute non-dairy cheese and non-dairy cream cheese for the mozzarella and cream cheese?
Maya | Wholesome Yum
0Hi Victoria, Usually yes, you can, but based on reader feedback it sounds like how well it works can vary by brand.
Joan
0Maya, I made your bagel recipe using the food processor and really liked the way they turned out. I used almond flour and store-bought everything bagel seasoning and my mini bundt pan to form the circle. I will try the coconut flour next time as these are quite dense. Love them with peanut butter!
Cheryl Pittluck
0Question… Can I boil the bagels before baking à la traditional bagel technique? Will the dough stay together? Also, can I use cashew flour?
Maya | Wholesome Yum
0Hi Cheryl, No, boiling these would not work and the dough won’t stay together. Cashew flour would probably work, though I haven’t tried it personally. If keto is a priority, keep in mind that cashew flour is higher in carbs than almond flour or coconut flour.
Allie
0These were awesome!!!! Definitely use oil to form balls because the dough is super sticky. Wondering what the best way to store them is though.
Yolanda
0Very messy recipe, but I’m happy with the end result.
I used almond flour for mine, but may try coconut flour someday if I want to make a sweet dessert bagel. I didn’t see salt as an ingredient, so I added a half a teaspoon. I also added the same amount of garlic powder (because I was craving a garlic bagel). You can easily mix and knead the ingredients, like I did, in a bowl with a spatula. Saves a lot of time and mess. To shape it, I had to use (a lot) oil on my hands so that the dough doesn’t stick so much. Every time I formed one, I oiled my hands again, and repeat. After I formed the balls, they were put in the freezer for 15 minutes (in the metal pan that I used to bake them in). Removed them from the freezer and they were much easier to form and shape them into a bagel. I did let them cook for 15 minutes, but it wasn’t fully brown to me so I stuck them in for another 5. The texture is not bagel firm. It’s soft, so trying to cut them and half to toast them would be a crumbly mess. I can see making them flat and then treat it like toasted bread down the road.
Maya | Wholesome Yum
0Hi Yolanda, Glad you’re happy with them! I covered in the post above that I don’t add salt because the cheeses are already salty, but it’s fine to add if you want your bagels saltier. I do cut these in half and toast literally multiple times a week, so not sure why they would be crumbly. I actually sliced them in my video above as well. Did yours look different?
Diane
0I made the coconut flour bagels. Being dairy free I had to use the VioLife coconut oil mozzerella & cream cheese. My bagle dough turned out quite sloppy, even after refrigerating for 30 + minutes, could not form a ball. Had to pour dough into silicone donut forms & baked that way. But they came out like cake. Looking for some help with this, should I have added more coconut flour because of the coconut oil in the cheeses? I would love to try them again if you can offer some help for me
Maya | Wholesome Yum
0Hi Diane, Sorry to hear that happened! I’ve never used that type of dairy-free cheese, so I suspect those don’t work the same way as regular. I have had many readers tell me they made these keto bagels successfully using dairy-free subs, but haven’t had anyone mention that kind in particular, so I guess that one must not work well. I updated the post to clarify that not all dairy-free substitutes may work. Unfortunately it’s impossible for me to test every single type/brand.
James K
0I was never able to get the dough to not be sticky. I’m very good with following recipes and this just never turned into a dough that was manageable. I literally had more of this stuff everywhere else in my kitchen than on the pan.
Maya | Wholesome Yum
0Hi James, Sorry to hear that. I have detailed information in the post above on how to avoid this.
Jennifer
0I don’t have a food processor, so making these was an exercise in kneading, kneading, kneading! I like them, and would make them again, but if I ever buy a food processor I believe this would become my daily breakfast! As it is, this is probably a once-a-month indulgence.
Purpose
0My European husband has allergic reaction to cheese in the US, so we use lactose free cream cheese and mozzarella when making keto breads. Green Valley lactose free cream cheese (Sprouts) and Galbani lactose free mozzarella (Walmart) are the brands we use with consistent success and these bagels were no exception. Thank you for sharing such an adjustment friendly recipe!
MJ
0Can the dough be made a day in advance?
Wholesome Yum D
0Hi MJ, I recommend making the bagels the same day you make the dough.
Duncan Thomson
0Great recipe. Always comes out as described.