Truly chewy keto bagels – you want them and I’ve got them! These bagels are low carb, nut-free, and take only 5 ingredients to make. Easy and delicious, they will take your healthy breakfast to a whole new level.
Okay, let’s talk about keto bagel recipes. Everyone seems to have one these days, and everyone seems to claim that theirs is the best. In case you haven’t noticed, I do not like to do what everyone else is doing. So despite many requests from readers, I really resisted coming up with my own keto bagels. But I finally caved, and here it is.
The reality is that these days, a lot of bloggers are simply doing whatever everyone else is doing. They are searching out the most popular ideas and recreating them in the hopes that theirs will be popular too. If you’ve been thinking that a lot of keto food blogs are looking exactly the same lately, that’s because they are. The desire to get noticed and get ahead has killed originality and it makes me very sad. Once upon a time, when I first started this website, bloggers were being unique and putting wonderful twists on old classics. Now so many of them just want to make whatever they think will do well in search results. Which means that they all essentially do the same recipes, trying to compete with one another. I find it very disheartening. Not to mention boring.
I have vowed not to succumb to this little game and to stay true to my creative spirit. So you may be wondering why I am now publishing a keto bagel recipe when there are so many of them. I will only do this when I think I have something unique to offer on a subject. Or when multiple readers put in a request for a particular recipe. And in this case, both rules apply.
Fathead Dough Bagels
For ages now, readers have been asking if they could make bagels from my Magic Mozzarella Dough. I’ve said yes, but with reservations. I love that version of the famous fathead dough and it’s ideal for things like keto cinnamon rolls and keto pizza. But it does have a tendency to spread and flatten when baking and I wanted nice round domed bagels. Not bagel thins! And from what I hear, this is an issue with many other keto bagels as well.
Fathead dough has a lot of oil in it from the cheese and the cream cheese. If you’re adding almond flour to that, then you are adding even MORE oils. So it makes perfect sense that all of these fats melt together during baking and cause the dough to spread significantly. You can always add more almond flour or something else but that just adds more carbs. And that’s not really the point now, is it?
Keto Bagels with Coconut Flour
But a few weeks ago, I was playing around with the recipe for keto gnocchi. I simply couldn’t get the plain cheese and egg version to hold together, no matter what I did, so I added some coconut flour. And then, when it still stuck to the pan and fell apart, I decided to pick up the bits and bake them instead. And they puffed and became beautifully golden brown and I realized I was onto something. It struck me that this dough would make really great low carb bagels.
For many folks, this recipe will be a hit because it’s entirely nut-free. I still had to play around with it some to get it to work. For one thing, I made them a bit on the small side the first time, divvying up the dough into 10 bagels. It’s better to make 8 slightly larger bagels, and they still only have 5.5g total carbs per serving. Yippee! That’s definitely doable for most keto dieters. I also needed more baking powder to get a better rise out of them.
I was really delighted with these. They taste like bagels, they have that real bagel chewiness, and they are quite easy to make. They reminded me of traditional Montreal style bagels…smaller and denser than the New York kind, but full of flavor and delightfully chewy. They toast really well too, and with a schmear of cream cheese, you can truly enjoy bagels again.
Tips for Making Keto Bagels
- Coconut flour can vary sometimes so it’s best to try to use what I used, which is Bob’s Red Mill.
- These bagels are best baked on a silicone mat, to help protect the bottoms from getting too brown.
- Bake the bagels in the middle of the oven for more even heat distribution.
- Use good baking powder that isn’t past its prime, so that they will rise properly.
- Bake until golden brown on the tops. Try not to take them out to early so that they don’t shrink.
So there you have it. My keto bagel recipe among a zillion other keto bagel recipes. But I think mine has worth and so I shared it with you.
But I promise you, my friends…I will never lose my originality.
Truly chewy keto bagels - you want them and I've got them! These bagels are low carb, nut-free, and take only 5 ingredients to make. Easy and delicious, they will take your healthy breakfast to a whole new level.
- 1/2 cup coconut flour (56g)
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 12 oz pre-shredded part skim mozzarella
- 2 large eggs
Preheat the oven to 350F and line a large baking sheet with a silicone liner. In a medium bowl, whisk together the coconut flour, baking powder, and xanthan gum. Set aside.
In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and almost liquid. Stir in the flour mixture and the eggs and knead in the bowl using a rubber spatula.
Turn out onto the prepared baking sheet and continue to knead together until cohesive. Cut the dough in half and cut each half into 4 equal portions so that you have 8 equal pieces of dough.
Roll each portion out into a log about 8 inches long. Pinch the ends of the log together.
In a shallow dish, stir together the sesame seeds, poppyseed, dried onion, and salt. Brush the top of each bagel with melted butter and dip firmly into the everything seasoning. Set back on the silicone mat.
Bake 15 to 20 minutes, until the bagels have risen and are golden brown.