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
- ½ cup coconut flour (60g)
- 2 teaspoon baking powder
- ¾ teaspoon xanthan gum
- 12 oz pre-shredded mozzarella
- 2 large eggs
Optional Topping for Everything Bagels
- 1 teaspoon sesame seeds
- 1 teaspoon poppyseed
- 1 teaspoon dried minced onion
- ½ teaspoon coarse salt
- 1 tablespoon 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.
Chrisa says
My cheese never got liquidy and the dough was kinda lumpy. Nevertheless I kept going. They were difficult to form. They are very ugly looking and a bit flat. But I DONT CARE! They were delicious!!!!!!!!!! Chewy and very bread like. A dab of cream cheese and sooooooooo good. I’ll work on the look later ????????
Best bread-ish recipe out there. Can’t thank you enough for what you do!
Bo Ismail says
Great recipe! Taste just like a real bagel, and probably the best keto bagel recipe I’ve tried so far. BUT, I didn’t get 8 bagels from this, and I found it really hard to get decent sizes because the dough was very dry like, but they taste awesome.
Carolyn says
The dough being dry is an issue that suggests your coconut flour is more absorbent. Try using a little less next time.
Sue says
This is my first try, and I found the dough to be too crumbly to roll. I ended up flattening the ball and picking a hole in it. Is that because I didn’t melt the cheese enough?
Carolyn says
Could be the cheese, could be your almond flour, it’s really hard to say.
Louise Fierro says
Do you have any hints on baking with this dough in High Altitudes? I live at over 5,000 ft and I have lots of problems getting things to bake right, they deflate, don’t rise or stay gooey. What to do?
Carolyn says
That’s what I’ve heard and I am sorry. I wish I knew for sure but I am told by some GF baking friends that you use all the same tricks that you would for regular baking. I just looked this up on allrecipes:
For cakes using baking powder:
Don’t overbeat the eggs. Overbeating adds too much air to the cake.
Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level.
Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.
Leatha Miller says
I am brand new to the Keto Diet. What a blessing you are. Thank you so much for your time and for sharing to help us with our over all health. I am excited to get get started. I have ordered the ingredients and will be making these bagels. I can use them for any meal for that BREAD feeling. I will be getting your cookbooks as well. Again, thank you so much and God bless you and your family. I have a lot of weight to lose and when I see these reviews and I am very hopeful!
Carolyn says
You’re most welcome. And this is the best “diet” on the planet. Believe me, once you get used to it, you won’t ever want to go back.
Deborah says
These turned out really great. Mine rose but not a lot…may increase the baking powder a bit to 2 1/2 tsp to try and get a more open texture as in you photo.
My only real problem is that my topping didn’t stick very well….will try an egg wash next time, that should do the trick.
Overall, a winner!
Patricia says
Hi Carolyn, do you think these would work using an egg replacement……like a flax egg? I really would like to try making these but I have to be egg free and that is so hard.
Mary says
I made these today and they are delicious. The only change I will make is getting my eggs to room temperature before adding them. I think that is why they did not rise very much. I have new baking powder so that was not the issue.
Gwen says
Any chance you have a dairy free substitute for this recipe?
Carolyn says
Sorry, I really don’t have any.
Zoe says
I’m so excited to have a go at these! As I live alone & dont always have time to bake regularly just wondering if I could freeze the dough (already shaped) to then bake as needed? Would they be ok made as a bread-roll shape rather than bagel? Also I would love love love to find a bread that could be used for a Keto Bread & butter pudding… any ideas??? Love your recipes btw, thank you for your hard work! ❤️
Carolyn says
I am sure it would be fine, though they may be less chewy. For bread pudding, try making my cheesy skillet bread without the cheese, it’s perfect!
Jamie says
I have been looking forward to making these for a few days. I made them this morning, and despite my overlooking the baking powder, they still tasted amazing. I should have been wearing my glasses.
My family loves your recipes, we know we will always have a good meal when we make something from your cookbooks or website. We truly appreciate all of the time and effort you put into making these amazing recipes. I have gifted your cookbooks to my parents who are just starting to try out a keto way to live.
Thank you
Carolyn says
So glad they still worked out!
Nicole says
what would be the best way to incorporate a cinnamon sugar flavor? granulated swerve and cinnamon…but when to add it, a swirl? a topping? what would you suggest? Thanks!
Carolyn says
Maybe roll the logs in it before you shape them?
Mary says
I would really like to try these, do they toast like non keto bread toasts? I miss eggs, but can’t seem to eat them without toast, I haven’t had fried, boiled or scrambled eggs in months!!
Next question us about the cheese, I can find part skimmed pre shredded but it doesn’t list any starch in the ingredients, it has cellulose listed?? Is it pizza mozzarella? Actually I just checked the pizza mozzarella and it lists cellulose powder, so I’m not sure. What brand did you use?
I live in a rural area, Nova Scotia Canada. My options are Atlantic Superstore, Sobeys and Walmart.
Not sure if I can find xanthan gum lol might have to order that! Life in a rural area!!!
Carolyn says
They toast well but go on a low setting so they don’t burn. And the cellulose in the cheese should be fine, I’ve used a bunch of different cheeses in this and never had an issue. The xanthan gum really will help, though!
Lynda Virnig says
I tried this recipe this morning. I added a packet of yeast for a little yeasty taste and they turned out awesome. Even my non-keto husband liked them. This recipe is a keeper.
Carolyn says
So glad you like it!
Ali says
Hi there!
Made these tonight. I weighed the flour, used all fresh bought ingredients but I noticed two things. After I started kneading the “dough” it started drying out so I couldn’t roll it into logs so I popped them back into the microwave for additional 15 seconds to try and heat up the cheese to make it more rollable. I also didn’t notice any real rise and my bagels came out as thing as when they went in (circumstance of the log as well). Any ideas? I used pre shredded low moisture part skin mozzarella and the bobs coconut flour, Xanthan Gum and baking powder. Not sure why it didn’t come out like yours. :/
Carolyn says
I honestly can’t say except that different cheeses seem to behave a little differently. As for no rising…how fresh is your baking powder?
Angela Fernandez says
Tasted awesome! Only thing is that even after baking them for 20 whole minutes, I couldn’t wait to slice them open so I opened one up and they seemed too soft…. Almost raw but I figured it was jut the cheese. I’m curious if the insides r supposed to be firmer or be as soft as it was…. I’ve already eaten 2 bc they tasted so good but I’m wondering if I needed to cook them more.
Carolyn says
Did you split it while it was still warm? That might be part of the problem. But I haven’t had anyone else give that feedback so I am not sure. If they were under-baked, it could be that your oven runs a little on the low side.
Tonya says
So delicious! I ended up with six somehow and it was a bit difficult to roll ‘em up! They rose and then flattened out a bit. Doesn’t even matter. So good toasted with butter and cream cheese. Now to stop me from eating all of them. I very rarely even ate regular bagels before keto. I see that changing.. good Lawd and Thank you!!
Carolyn says
Glad to hear it. Can you tell me what cheese and what almond flour you used? Both of those might be the issue here…
Tammi says
Hi, I just made this recipe and it turned out great!
I will definitely make it again but I will omit the coarse salt.
I felt it was a bit too salty for me and I used unsalted butter;)
Carrie says
I made this recipe as you have it written. They turned out wonderful. My cooking time was a bit longer. Thank you for this wonderful recipe.
Carolyn says
So glad you like them!
Jenn says
Can Arrowroot starch be used instead of xanthan gum? Just asking since that’s what I have in my pantry. I’m very intrigued by this recipe and can’t wait to try it!
Carolyn says
I can’t say since I didn’t test it that way. They don’t really work the same way and you need at least a teaspoon or two of arrowroot, which will probably add 1g carbs per bagel.