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
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- 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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
All of your recipes look so AMAZING and I have to skip out on so many of them due to my daughter being allergic to eggs and nuts. If you have any substitutions it would change my life. Being keto with no eggs or nuts in the house is a challenge!
It is a challenge. I don’t have a lot of baked recipes that are egg free, because it’s REALLY hard to use coconut flour without eggs…
I’m curious what role the mozzarella cheese plays in the recipe? Is it essential? Can I replace with goat cheddar cheese? Thanks!
Stretchiness and chewiness. I highly doubt the goat cheddar will give you the same texture but you’re welcome to try!
Carolyn, I have been following your blog from the start and I appreciate your efforts immensely! Every person I know that decides to try keto is given the recommendation to use your recipes. This bagel recipe is terrific and I’m incredibly grateful. Before I started my keto journey I made the chewiest, most delicious NY style bagels and I miss them. This is the closest a low carb version could get to the real deal and so much easier to make! Thank you!!! Seriously. Thank YOU!
Thank you!
Hi Carolyn
I tried to make these a second time this morning and had the same problem as the first time, which was having the dough too dry to shape properly, so I just made bread sticks instead ……which my family is enjoying because they are still delicious! The dough wanted to break apart and I had to keep pressing it together.
I used Bobs red mill coconut flour as suggested, the same mozzarella as I used for your fathead pizza dough with great success, and I used a scale to measure the cheese.
Do you have any idea what I’m doing wrong? I wondered if adding butter to the cheese when I melt it would make it more pliable?
I would appreciate any suggestions! I have made many of your recipes and this is the only one I seem to have trouble with and I’m determined to get it right!
Thank you!
I just read in an earlier post that we should weigh the coconut flour as well…will try that next time!
As you can see from the comments, this works out usually for people. Adding butter would make it greasy. I think you need less flour.
Brigitte, I was having this problem too, , so I added about 2-3 Tbsp. of water. I think the water might have helped “activate” the xanthan gum. The coconut flour then absorbed the water, as it is known to do, then the water evaporated during the normal baking time. Anyways, great recipe, Carolyn!
Just delicious, thank you!
Has anyone tried putting a pan of hot water in the oven while baking them, to steam them to get a chewy constituency like they do real bagels, looking for a chewy bagel
This is a chewy bagel already.
These were awesome! Been having cravings for an everything bagel for a while now. Today was the day! Turned out great!
I made the bagels and they turned out great but can you use almond flour instead? I know they have to be different proportions but whst would that be? I have to say the texture was beautiful. I just dont like the coconut flavor as much.
No… they will flatten too much. The oil in the almond flour makes them too soft for bagels.
Came out awsome but changed a few things and took a short cut. Used a metal donut pan. Added 2 tablespoons of flax meal to the 1/2 cup coconut flour. Only used 1/4 tsp of xanthem. And added one extra egg, so 3 total. Added all dough ingredients to a food processor to blend, then put in microwave for 90 seconds before rolling and portioning. I also put everything seasoning in bottom of each donut holder as well as on top. Yummmmmm!
Just finished my first batch and I couldn’t be more delighted. They turned out perfect, look just like the picture. I wasn’t sure how I would like the coconut flour with the savory everything bagel seasoning, but they are delicious. I had 2 fresh out of the oven with a little whipped cream cheese, outstanding!
So glad to hear it!
Do you think Bob’s Red Mill Paleo Baking Flour can be substituted for their coconut one for those of us who hate coconute?
My first attempt to make these. Failure. Dough too dry to roll into logs. Crumbly. Thinking too much flour or didn’t get cheese melted enough. UGH!!
Definitely sounds like too much coconut flour… did you weigh it? Also, the brand of cheese can be an issue sometimes.
Thank you, Thank you, Thank you!! Made these bagels today, ( having one with a cuppa Tea as we speak) … followed the recipe completely, BREAK OUT THE LOX AND CREAM CHEESE!!!! Puffed up. Golden brown, TASTES LIKE HEAVEN!!
Have been on this low carb journey for some time now. TRIED too many low carb bagel recipes to count! These taste wonderful, possibly not the thick chewy texture of boiled baked bagels. BUT damn girl….. going to try making them into a flatter type roll. Using that for a burger roll.
THANK YOU FOR YOUR INGENIOUS RECIPES!! LOVE YOUR COOK BOOKS.( EXPECT ONE FOR CHRISTMAS THIS YEAR!) BLESSINGS TO YOU AND YOURS THIS THANKSGIVING SEASON.
So glad you feel that way!
I love these bagels I make them all the time so easy to make. I put them into my donut pan and they puff up more than on a cookie sheet.
Thank you for your awesome recipes!
Hi Csrolyn! I love you’re keto recipes. Mine flattened out looking more like a big blob of cheese. I used fresh baking powder, bobs coconut flour measured, part skin mozerella measured on a scale. I did half the recipe. Maybe that was the problem?
Did you weight the coconut flour or just do it by volume?
I have tried to make this recipe several times with all the correct ingredients and every time they didn’t turn out right. The dough was crumbly and dry, but today I was determined to make them work! I bought a food scale and was stunned at how off my measurements were all the other times!!! This time the dough turned out amazing! Super soft and pliable. They’re in the oven now and I’m sure they will be amazing! If you want your bagels to turn out, don’t trust your measuring skills….get a scale!!! Thank you so much for this amazing recipe!!!
Well I am SO glad you were able to figure it out and make it work.