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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Does it have to be mozarella? Can it be a three cheese blend? I’m new-ish at this.
It needs to be Mozzarella.
These are AMAZING!!! I may eat all 8 for breakfast!! Thank you!!
So glad you like them!
Lovely recipe thank you so much. I applaud your decision to remain original – so many blogs now days repeat other peoples’ recipes and are too lazy to do the work. Keep up the amazing work. Warm African regards, Wendy (South Africa) xx
Thanks so much, Wendy!
I have tried so many LC bagel recipes, even ones you boil. None I attempted twice. I had reservations because these seemed too simple to be awesome. So glad I made them! Best bagels I’ve had since going GF 4 years ago! No coconut taste either. The texture was impressive! I can’t wait to make a cinnamon raisin version! Thank you, thank you!
That makes me so happy to hear, Kristy!
I was curious to see whether there was a coconut taste to them because of the flour….. I will try these.
I’d love to know if you ended up with a coconut taste? I’m really hesitant to use coconut flour in savory recipes because the taste does tend to come through and it throws me off.
I made these yesterday. I Love the coconut flour so much. Thank you
Glad to hear it!
Ok my review AFTER I made these super early this morning as my cats got me up at 4am wanting outside. LOL Baked them in Wilton metal donut pan, put donut pan on top of baking sheet so they do not get too brown. Bagels baked perfect and are wonderfully delish!
Thank You Carolyn for a great recipe with coconut flour, I am burned out on almond flour so this is a nice change. Bagels are small but hit the mark for my bread craving & low carb. Yaaaay!! I ate one for breakfast & one for lunch.
Thanks for the baking sheet tip! I’m going to try that trick using my regular and mini bagel pans. 🙂
I’m new to Keto WOE and recently learned the pre-shredded mozzarella contains potato starch which is a no-no. Can’t I just shred my own for this recipe? If so, same weight/amount? BTW, Carolyn your desserts are fabulous. I couldn’t do this WOE without your recipes. You have a gift which I’m so thankful you’re sharing!
No, you can’t because that starch is actually critical to the outcome of the recipe. These are keto because they are so low carb in spite of the tiny bit of added starch in the pre-shredded cheese. I do keto and I sincerely believe that in this particular case, you shouldn’t be concerned. Normally I say added starches are an issue but it doesn’t amount to enough per bagel for any real concern, in my opinion.
Hi Carolyn,
Would this recipe work with pre-shredded 4 cheese pizza – whole milk mozzarella, provolone, parmesan and romano?
Thanks,
Sally
I am sorry, I have no idea. I used the ingredients listed only.
I truly don’t know what’s trending with other keto bloggers because your site is the only one I trust. I have never had a single recipe of yours turn out anything less than fantastic, with most better than the full-carb version. My 10 year-old baker in chief swears by your recipes, blog and cookbook alike, and I love that she is learning a better way to cook from the beginning. I do have one huge request though. Please, please come up with a successful chicken and dumpling recipe. It is a staple comfort food in our house, and it kills me to make it for my kids and not be able to do a keto version. Thank you for all your efforts. You are appreciated more than you will ever know.
Thanks, Sandy. I will definitely mull that one over!
Carolyn if anyone can come up with a good Keto chicken & dumpling recipe it is you. Chicken & dumplings are a staple Fall/Winter food here in the South. I love them but they are def not Keto friendly.
I also plead for a chicken and dumpling recipe! The Cracker Barrel meal is my son’s favorite, and I wish I could make it low carb! It would make life so much easier for me. 🙂
Oh love your originality! You are one of a kind! Love all your recipes! Cant wait to make these!
This recipe is fantastic!! I usually don’t make bread type recipes because I’m never happy with the results, I find most bread substitutes disappointing in taste and texture. These are WONDERFUL! They truly give me a bagel experience and I love them toasted. THANK YOU yet again for your creativity and for sharing.
So glad to hear it, Joan!
I thought you had a book agent?
I have a publisher. 🙂 No agent. I had a literary agent a while ago but she was awful so we parted ways.
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.