Chewy keto bagels do exist and they are delicious! This easy nut-free recipe takes only 5 ingredients and 40 minutes of your time. And with only 2.9g net carbs, they are perfect for a healthy keto breakfast.
I couldn’t be more thrilled with these keto bagels and I think you will be too. They have the perfect chewiness of the conventional kind, with a mere fraction of the carbs.
It took me quite a few attempts to get this recipe right, I will admit. I had to play around to get the perfect combination of cheese and keto flour. But once I did, I knew I had something pretty remarkable on my hands.
They remind 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, and with a schmear of cream cheese, you can truly enjoy bagels again.
And just like my keto biscuits, they make great breakfast sandwiches too!
Why you need to try this recipe
This keto bagel recipe is a little different from others you may have seen. For one thing, it’s made with coconut flour rather than almond flour, which means it’s completely nut-free.
I have experimented quite a bit with fathead dough, which is typically made of cheese, almond flour, and eggs. Because almond flour has a high oil content, it causes a great deal of spreading during baking. This can mean that most keto bagels end up flat and shapeless.
I find that coconut flour provides much more structure and holds up better. It also makes the bagels chewier, like the real thing. And they don’t taste like coconut at all!
One reader says: “Chewy, rich, great texture, delicious! This dough was easier to work with than any other fat head dough I’ve tried.”
Ingredients you need
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- Coconut flour: I created this recipe using coconut flour because I really think it gives them the ideal texture. Do not substitute with almond flour as the bagels will flatten and spread too much. For best results, weigh the flour out by grams.
- Baking powder: Make sure your baking powder is not old or else your bagels will not rise and will be a bit flat.
- Xanthan gum: There really is no substitution for this as it gives the bagels structure. Remember, a bag of xanthan gum will last for several years. You can find it in the gluten-free aisle of most grocery stores, or you can purchase it online.
- Shredded mozzarella: Fathead dough is tricky, and some shredded mozzarella works better than others. I have had good luck with all sorts of brands like Whole Foods, Safeway, Trader Joe’s Organic, and Sargento. But for some reason, I have not had much success with Organic Valley.
- Eggs: Use large eggs for this keto bagel recipe. Extra large or jumbo eggs will make the dough too soft.
- Butter: Brush the top of the bagels with melted butter. It adds great flavor, browns the bagels and gives the toppings something to adhere to.
- Everything bagel toppings: Sesame seeds, poppy seeds, dried minced onion and coarse salt make these taste like classic bagels. You can also purchase everything bagel seasoning that is premixed.
Step by step directions
1. Whisk the dry ingredients: In a medium bowl, combine the coconut flour, baking powder and xanthan gum. Make sure to break up any clumps in the coconut flour.
2. Melt the cheese: In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and almost liquid. The exact time this takes varies with the power of your microwave. For me, it takes about three 30-second zaps.
3. Add the flour mixture and eggs: Place the flour mixture over the melted cheese, then add the eggs. The flour will help protect the eggs from the heat of the cheese. Knead in the bowl using a rubber spatula.
4. Turn out the dough: Line a baking sheet with a silicone mat or parchment paper and continue to knead the dough until cohesive. Cut the dough in half and cut each half into 4 equal portions so that you have 8 equal pieces of dough.
5. Roll into logs: Roll each portion out on the mat to about 8 inches long. Then pinch the ends of the log together to form a circle.
6. Add the seasoning: 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. You can also just sprinkle the seasoning on top.
7. Bake until golden: Bake the bagels at 350ºF until they have risen and are golden brown.
Expert Tips and FAQ
Fathead dough is tricky, because so much depends on the right combination of shredded cheese and keto flour. So I have a few extra tips to help you get these keto bagels right. Be sure to watch the video in the recipe card for even more tips and tricks!
If you don’t have a microwave, you can melt the cheese in a pan over very low heat on the stovetop. Remove the pan from heat before adding anything else and stir very quickly once you add the egg. Don’t let the pan get too hot or it will curdle the egg.
If the bagels spread too much or turn out a bit flat, it usually means you didn’t have enough coconut flour to give them structure. I strongly recommend weighing the coconut flour for accuracy.
The brand of shredded cheese can also be an issue, so it can take a bit of experimentation. Look under the ingredients section for the brands that have worked best for me.
Store bagels in a resealable container at room temperature for up to 5 days. They tend to get quite firm when refrigerated, although you can warm them up gently to make them softer again.
This keto bagel recipe has 5.5g of carbs and 2.6g of fiber per serving. That comes to 2.9g net carbs per bagel.
This keto dough is made with mozzarella cheese, eggs, coconut flour, xanthum gum and baking powder. It produces a chewy and delicious bagel that tastes similar to regular bagels. And they toast well, too!
More fathead dough recipes to try
Fathead dough is a game-changer for keto recipes, as it is so similar to real pizza dough. Here are a few other recipes you might enjoy:
- We use it to make keto pizza crust frequently. The kids love cheese and pepperoni, but my husband and I really like to make Jalapeno Popper Pizza.
- You can also use it to make fabulous keto cinnamon rolls! The dough is elastic enough to roll up nicely with a cinnamon filling.
- I modified the dough to make this fun Keto Everything Bagel Bread. It’s fun to serve at parties or just make some to snack on at home.
- Craving calzone? Fathead dough is perfect for that. I filled my Keto Calzone with a creamy mixture of spinach, artichokes, and cheese.
Related recipes
Keto Bagel Recipe
Ingredients
- 1/2 cup (60 g) coconut flour (60g)
- 2 tsp baking powder
- 3/4 tsp (0.75 tsp) xanthan gum
- 12 oz (340.2 g) pre-shredded mozzarella
- 2 large eggs
Optional Topping for Everything Bagels
- 1 tsp sesame seeds
- 1 tsp poppyseed
- 1 tsp dried minced onion
- 1/2 tsp (0.5 tsp) coarse salt
- 1 tbsp butter, melted
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with a silicone liner. Lightly dust with coconut flour.
- 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.
Video
Notes
Storage information
Because fathead dough tends to lose elasticity as it cools, it’s best to store the bagels at room temperature. Place them in a covered container for up to 5 days. If you do refrigerate or freeze them, warm them gently in the oven or microwave to make them softer again.Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Wonderful recipe!!! I was generous with my butter and I think that gave the perfect taste. The test will be my son who can sniff out all things coconut….I’m hopeful he’ll like them because it would be fantastic for his lunch box! Thank you again!!!
Let me know what he thinks!
Hi Carolyn,
I just took these out of the oven…they didn’t rise much…baking powder fresh however they seemed a bit dry when rolling out….I did not weight the flour, (new Bob’s Red Mill) only measured in cup. They smell delicious though….will not waste them!
Any advice?
What kind of cheese did you use? I wonder if that was the issue? Are you packing your coconut flour? You really shouldn’t. Maybe try weighing the coconut flour for the next one. This recipe already has 4 people giving it rave reviews so I know it works well. I can’t identify the issue for sure in your case.
I used a good packaged organic mozzarella, not the fresh; melted really well. Did not pack coconut flour but was lazy in not using my scale. Also, may try larger eggs. Thanks and will make these again for what I am sure will be a better result.
Carolyn, my bad…I need my vision checked…I did not use pre- shredded Mozzarella…obviously did not read the recipe thoroughly. Will give it another go! So it really does make a difference.
Thanks
Ok, round two successful with the pre-shredded Mozzarella!!! So darn good with butter and a dollop of cream cheese. Thanks so much Carolyn!
Hooray! 🙂
I also had flat bagels. Did not weigh the flour and will do that next time. They smell great though!! Next week another try. Baking powder pretty new. A tiny bit short of the 12 oz of cheese so maybe it was enough to make a difference. Thank you for your work for all of us.
When I made them, it almost seemed like the eggs started to cook when I added them because it didnt’ seem like they incorporated properly. The dough was not smooth–more sticky, almost broken if that makes sense. They look ok, but didn’t rise as much as pic shows. They smelled really good. I tossed them into freezer for when ready, Kickin myself for not slicing first. If anyone ran into same problem, would appreciate guidance as they look really good when you get it right!
Did you weigh your coconut flour?
Made these today and oh my word! Delicious! I am so happy I get to have crispy, chewy bagels again! I made a shmear out of avocado. So good. Perfect “everything” mixture for the topping too!
Please please PLEASE keep up your standards! When every recipe is a winner, I don’t have to sort through mountains of meh! Thank you for waiting until you got it right. Because this one is soooo right!
I can’t wait to try these! Do they have to be stored in the fridge?
No, in fact they are best left on your counter in a covered container.
How long do they last on the counter?
A few days.
You got a winner here!! Made two batches already today! The second batch I wanted to be bigger so I could make the hubby breakfast sandwiches so I made six instead of eight in a metal Wilton donut pan…Perfect!! They taste amazing!!!
Girl you are FAST!
Glad to hear this Kim, will try a batch this morning in my metal donut pan and watch for browning. Thanks for info!
Kim Pitts, did you change the baking time for the 6 bagels instead of 8?
Hi Kim,
I’m getting ready to make these for breakfast tomorrow and also a Wilton doughnut pan. Did you grease it?
Thanks
Liz B
I saw these this morning on your blog, made them right away, & did not change a thing. Althought I did use Trader Joe’s Everything but Bagel seasoning so cheated a little. So easy and delicious and the perfect size. I am one that needs some kind of bread or toast at breakfast so low carb has been hard for me. Thank you for all of your recipes and your blog. Two years ago, my A1C had headed up to the prediabetes level. I turned to a no sugar and low carb diet and knocked it down to normal and I have you to thank!
What about freezing them, is it possible?
Wow, thank you for this feedback. I am so happy to hear they worked out for you. Glad that A1c is on track!
Can we bake these in a doughnut pan and the bagels turn out the same? Just wondering……
Thank You for this recipe, I do miss having bagels and other breads & this one no almond flour for a nice change.
Looking forward to baking these today!
The issue with a donut pan, particularly a metal one, is that the bottoms and sides will brown a lot more.
Works perfectly in my silicone donut pan!
So good to know!
It might work to nest your donut pan inside another baking pan filled with boiling water. Or set your donut pan on a silicone liner on a baking sheet. Maybe on an air-bake sheet?
These look so good! I’m definitely going to try these. 🙂 And please, keep working on a gnocchi recipe. I’ve tried the one you linked to and it was really good, but tasted like mozzarella cheese sticks to me. And thanks for always being original!
So the recipe states this is 8 servings but the directions make 4 bagels but the nutrition indicates 1 serving is 1 bagel…so shouldn’t it make 8 bagels or 1 serving is 1/2 bagel?
No, the directions make 8 bagels. you cut each half of the dough into 4 sections. Sorry if I didn’t make that clear, I will take a look at the instructions.
Thank you so much for the reply! Can’t wait to try this.
I got confused by this, too. I cut the dough into four and put them in my large bagel molds. Hoping I can get these giant things to bake through! Double checked the recipe and realized my mistake too late. How embarrassing!
Girllllll. This transplanted New York bagel-lovin’ girl is in awe. Will make this weekend. I see visions of cream cheese and lox all over these bagels in my future. Woooooooot.
I hope they live up to your lofty NY bagel expectations! 😉
Your recipes always hit the mark. =))
I wonder — the best new york style bagels I’ve ever made (only once) were ones I boiled first before baking. I think I used malt in the water…I’ll have to see if I can find the recipe. That’s really what gave them a New York kick. I wonder if these would hold together if you boiled them first with some barley malt syrup? And would you ever consider adding yeast, just to give them a slightly yeasty flavor? (I could try these things but I am a keto cooking coward and live vicariously through others’ cooking!)
I personally wouldn’t try the boiling. As I wrote in the post, I invented these after my gnocchi did not hold together during the boiling process.
Wondering if you had a silicone strainer in the pan first, you could make your gnocci or the boiled style bagel, it wouldn’t stick. I like to try everything at least once.
Might be possible!
I haven’t done it with this recipe as I’ve not tried it yet, but I used some yeast in another fathead dough recipe. The smell and taste were a big hit. I have celiac disease and haven’t had wheat bread in 12 years. The taste and smell of fathead dough with yeast added had me reassuring myself that what I was eating was still gluten-free and safe for me to eat.
they totally look like real dough bagels, this recipe is something I can probably do. So, since you now have an agent how about then getting you on the food network. Remember they were interested you just needed an agent!!!
I don’t have an agent!!! Who said I did?
I thought you have a book agent? Maybe I’m confused.
these look amazing! will try this weekend. So far I have loved any of your recipes I have tried!!
You are so right about bloggers, and that’s why I stick with a handful I have been following for a few years, including yours of course 🙂
one cooking question.. do you beat the eggs a little before adding them? Or just add them and mix that way…..
I just add them straight to the mix so I don’t dirty another bowl but you could absolutely beat them first.
I made them with organic part skim shredded mozzarella and found that the bagels were delicious in taste but they did flatten. I also tried non organic shredded part skim mozzarella and they did not flatten as much which was great, the taste was great but not like the organic ones. So my question is did you use the organic part skim mozzarella or non-organic in this recipe?
I usually use organic, the Whole Foods brand.
This is awesome! I’ve made two bagel recipes but neither one were enough to make me want to make againbecause they aren’t bagel “like” enough. Can’t wait to try yours out!!
Thanks, Shelby. Be sure to let me know what you think. No keto bagel is truly going to be like a REAL bagel so we do have to adjust our expectations a bit. But my family loved these!
What could be a substitute for the xanthan gum?
Guar Gum or gluccomannan.
Can I substitute something else, hard time finding Xantham or others mentioned, also very expensive
You can try gluccomannan but that’s just as expensive. Skip it if you like but i can’t guarantee your results.
Why wouldn’t you just use cornstarch? I’m mad at myself that I didn’t research this before I bought a 14.00 bag of Xanthan gum!
Why wouldn’t I use cornstarch… hmmm, maybe because it does not have the same affect on keto baked goods and it add significantly more carbs. Oh and that bag of xanthan? It will last you YEARS and will be useful in a variety of different keto recipes, from ice cream and gravy to baked goods. Store it in a glass jar in the freezer and you will pretty much never have to buy xanthan again.
I bake and cook a lot. I am still working on the same bag of xanthan gum I got 4 years ago.
Definitely will try! I’m not a fan of the fat head dough with the cream cheese .. these sound more like the traditional bagels!
I don’t love the cream cheese versions either. And I love cream cheese…weird how that works!
It’s absolutely true about a lot of the bloggers. It gets my dander up when I see established blogger’s recipes repurposed by modifying the order of ingredients, the directions, just the title, or not at all, literally a copy and paste. I honestly don’t know how they sleep at night.
On this recipe, I’m really excited! I’m a born-and-bred New Yorker, who left over 40 years ago, and if I could make something even remotely like a real bagel I’d be over the moon…so to speak 🙂
Thanks, Kate. Gets your dander up, I love expressions like that! I do hope this lives up to your expectations. No keto bagel can truly compete with a New York or Montreal bagel but if we can get close, I am happy.
Thank you for the this bagel recipe, and thank you for always providing wonderful, original recipes. You have become one of the few bloggers that I trust, and know the recipe you provide will turn out great. No wasted ingredients or wasted time. These are next up on my list of things to make.
Thanks, Pattie!
Had a question on calculatingbthe carbs for one portion. 5.5g, should we subtract this from the fiber amount or leave as 5.5 for individual portion? Thanks
5.5 are the TOTAL carbs. If you want to count net carbs, then it should be 5.5 minus 2.6.
Can’t wait to make these, I enjoy and appreciate all of your recipes! How would you recommends storing them?
Good question. I found that they lasted best on the counter in a covered container. They get pretty hard in the fridge.
How many days do you think they’ll last sitting out on the counter in an airtight container? They are absolutely delicious by the way!
Well they do harden up as they sit for a few days. But you can always toast them or warm them in the microwave before eating. They should be good for 4 days or so.
Thank you for listing the weight of coconut flour!
I have to thank you for a few things. First, thank you for your commitment & hard work to create these Keto recipes that are SO delicious & actually “do-able”!! I would have to say that MOST of the other ones out there leave much to be desired. But I have NEVER had a “fail” with any of yours. Second, thank you for your books! What a godsend. I have both and am anxiously waiting for the third (which I have pre-ordered). They are the Holy Grail of Keto!! Third, thank you for making it possible to me to finally get my type 2 diabetic husband, who was raised on rice pudding & chocolate cake, to completely commit to a Keto lifestyle and all because of your recipes! I have been struggling with his eating habits since we met (40 years ago!) & especially since he was diagnosed. Now, thanks to you, he not only loves eating your creations but has become very adept at making them himself. He has always loved to cook & bake as much as he loves to eat, and is VERY good at it!! But now… it’s actually healthy, too! Again, cannot thank you enough.
Susan, thank YOU so much for taking the time to write and let me know all of that. It sincerely makes my day. It makes my week!
I want to chime in, too, Carolyn. My story is very similar to yours regarding Type 2 Diabetes, in spite of being a long-time runner and not having weight issues. But I have been a sugar and carb freak my whole life. If it weren’t for your recipes, I don’t think I’d be able to maintain this low carb diet that has completely reversed my diabetes. My family turns up their noses at some of what I prepare, but never your recipes. My doctor said, “I know it’s hard, but keep doing whatever it is you’re doing. It’s working.” It’s actually not really that hard, many thanks to you.
Hooray and good for your doctor! That’s a great response.
These were tasty but made exactly as written (new baking soda, bobs coconut flour) and they were much smaller size than the picture. So, a good mini bagel recipe, but don’t expect the large ones in the photo.
Hello… the ones in the photos are not large, they are EXACTLY as they are made. And I am upfront in the blog post about their size:
“They reminded me of traditional Montreal style bagels…smaller and denser than the New York kind, but full of flavor and delightfully chewy.”
YOu’re welcome. In a recipe like this, I know it’s good to be really exact. I will say, coconut flour can still vary, even when measured by weight so try to adjust as necessary.
Thank you! Cannot washout to try this recipe. How well do the bagels keep? Can they be frozen?
I suspect they will get pretty hard in the fridge or freezer. I didn’t try that, to be honest.
I realize this post is quite old but I always freeze them until I want to have one and then I pop it in the toaster and it’s delicious. The important tip is to slice them before you freeze them.
Great idea!
Thank you, Rona! Just found this incredible recipe and made these two days ago. Rave reviews! Encore’ Therefore, I currently have a ‘double batch’ in silicone bagel pans. — Was just wondering if they could be frozen. I popped back in here to see cooking times.
Fathead dough tends to lose elasticity when frozen so I am not sure they would work out as well. I’d bake them before freezing.
Not too sure what I did wrong but they didn’t fluff out. They stayed kinda like a pretzel. Tasty though!
I wish I could say. This recipe works for me every time. Maybe your baking powder was a bit old?
I used a different brand of coconut flour and mine did not rise like the picture. I love making your recipes, they always turn out, maybe not as pretty- but always tasty.
Can you let me know what brand of coconut flour? That helps me with other readers. Thanks!
Why not whole milk mozzarella?
Because it doesn’t work in this recipe.
I have a woolworths brand for coconut flour. Do you think it will work? I have attached the link for the coconut flour. https://www.woolworths.co.za/prod/Food/Baskets/Today-with-Woolies/Alternative-flours/Coconut-Flour-500g/_/A-6009195036430
It’s honestly really hard for me to say without being able to see and touch the coconut flour in person. Measure it out by weight, though, and that will be more accurate.
high elevation? I’m at 4000 feet and always have to adapt to that.
Try freezing them like this – make strips of wax paper at least as wide as the bagel. Fold in half. Then, cut the bagels in half. Put 1 half on the bottom of an opened strip of wax paper, then fold the paper over and place another half on top. Then, you will take another strip and cut in half and place that on top. Then, slide into a sandwich type bag and seal. Depending on how many you make, you can place the individual bags into a larger ziploc (gallon size) and freeze. Defrost overnight or in the microwave for about 1-to – 1 1/2 minutes and then toast. I do this with Carolyn’s waffles as I make in batches of 20-30 at a time, different flavors, and I do this with burger meat, in 4-5 oz patties. I use the patties for tacos, meatballs, burgers, meat sauce, etc. Pull out what I need and I know what it weighs.
I have frozen them and they’re fine. Just let them defrost on the counter.
These turned out more like bagel thins for me although my baking powder may not have been as fresh as I thought. But very good turnout. My question is, is there any tips for masking the coconut flavor? I don’t mind coconut but I was hoping for a more cheesy, savory bagel. I can still detect the slight flavor of coconut. Thanks! Great recipe!
For what it’s worth, I find these are most delicious when eaten with something else — for example, I just toasted one this morning and piled some scrambled eggs on top. That was really delicious, and very much like eating a bagel with eggs, one of my all-time favorite comfort meals. On their own, I don’t love these — I certainly don’t hate them, and I can DEFINITELY see that they will get me past those days/nights when I’m feeling like I Must Have Bread Or I Will Die. But with something flavorful — I’m planning to have one with some beef stew with hot peppers tomorrow night — they really rock.
I do wish they rose a bit higher, and I am wondering about two things there — one is if I added just a titch more baking powder (mine is very fresh), and the other is if I started them at a high temp, the way you do with wheat bread to get “oven spring,” and then turned the heat down. But just as they are, I am super happy to have them. Thanks, Carolyn!