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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Love the chewy texture. I sometimes roll them out like pretzels for a change. Super either way!!
The recipe is fantastic; light and unlike other almond flour bagels out there.
I am not sure what went wrong, but I was able to get six bagels only instead of eight. I also think that because the baking powder I used was slightly old, my bagels didn’t rise as much as yours did in the video/pictures.
Glad they still worked out. Could also be your cheese. It’s very hard to say with fathead what makes the difference.
Not sure what I did wrong, but I could not get the dough to work properly to roll out.
Hi Julie, did you watch the video? That might help a bit!
I have been making your recipes since I first saw your posts on mark’s primal forms. You never EVER disappoint! I know that I can make one of your recipes without worrying it might just be an expensive flop. (Like so many others I’ve tried) But this one… my goodness! I never ever thought I would enjoy a low-carb bagel again.
This recipe is incredible!
Thanks, Kris!
Can I substitute oat fiber for the cocnut flour in the fat head dough? No one in my family cares for the coconut taste in the baking.
You can certainly try but I am not sure it will work.
These exceeded my expectations. I’m new to keto and these were my first experimental batch of keto bagels. These were super delicious, chewy and incredibly easy. Definitely a keeper!
I love this recipe. It is so flexible. I use this exact recipe as breadsticks and serve with Italian dishes or even my “bread” when I make a pizza casserole (I just dip the breadsticks in the pizza casserole to eat).
Oh my gosh! I’ve got to try that!
These are nothing short of amazing, both in taste and ease of preparation. I’m making my 3rd batch right now as I’m trying to use up an excess of cheese (is that possible?) and egg whites. YES. I used an egg white equivalent to 2 eggs and it turned out wonderful. Huge THANK YOU for this winner! Might be my favorite Fathead recipe yet!
I just purchased your keto baking book and tried this recipe! Hallelujah Best dang bagel recipe, your advice of using a scale worked, because I tried making these the day, complete fail. Went a bought a scale today and dang it best bagels ever! Been on the ketogenic way of eating going on 2 years and tried many recipes and this was the best. So THANK YOU
Can’t wait to try more recipes from your book.
Hello! I don’t have a microwave. Can I melt the cheese on the stove? Thanks!
Yes, in a saucepan over low heat.
I’ve never made bagels but all of you seem to know what you are doing here and no one is wondering like I am….how do eight-inch logs pinched on the ends turn into things that look like bagels? I’ve read this whole recipe page twice What am I missing?
Ivy, I don’t know if you’ll see this, but you roll out the individual logs, then form each log into a circle, pinching the 2 ends of that log together (so the circle stays together). Hope that helps!
Can I use full fat mozzarella. I’ve never seen half fat blocks in uk, only the balls are available low fat and I know they won’t work
You can certainly try. If you’re dough is too sticky, add more coconut flour one tablespoon at a time.
Oh my goodness! These bagels are the best!!! My husband, who is really picky loves them. 😀 He says it is a keeper. I didn’t tell him it had coconut in it until he ate one because he doesn’t like coconut. It does NOT taste like coconut. We added some pickled Jalapenos and they were a very nice addition. I gave some to friends and they loved them as well. I have used many of your recipes and they are always good.
Can these be made with almond flour and, if so, what would the measurements be? I can handle a little bit of coconut flour in a recipe , if more than a little I get very sick. Thx.
Sorry to hear it. This is a coconut flour based recipe and doesn’t work that well with almond. But search my blog for “magic mozzarella dough” and you will have a mostly almond flour based version. It does tend to flatten a bit more during baking, however.
I hate the taste of coconut. Wondering if you think the new Bob’s Red Mill Paleo Baking Flour can be substituted?
Absolutely no idea. Sorry!
My boyfriend gave me your cookbook for Christmas and every recipe has turned out awesome (even for my bf who’s not on a keto-based diet) except, sadly, for this one. I followed the recipe to a T (as well as all the tips), but mine seemed to turn out much smaller, only somewhat chewy, and rose only a bit. The dough was also quite difficult to roll into the logs and into a bagel shape.
Do you think it was because I didn’t heat up the mozzarella up enough (it was liquidy – but hardened quite quickly) — should the dough still be warm when molding it into the 8 bagels? If I only made it into 4 bagels would that help with the size issue? (apologies for all the questions, I’m just determined to make mine look (and i’m sure taste) as amazing as yours do! 🙂
Thanks so much in advance.
Rather than the fault lying with how much you heated the cheese, it’s more likely the cheese itself. I have good luck with all sorts of brands, except for some reason the Organic Valley. I can use Whole Foods or Safeway name brands no problem. But whenever I attempt any kind of fathead dough with OV, the cheese does exactly that, it hardens too quickly and the dough is tough to work with.
Ones that have worked well besides the WF and Safeway, are Trader Joe’s Organic, and Sargento. Try one of those maybe?
I’ve made this recipe several times now and really love the flavour.. But I can’t seem to get them to retain their thickness. Mine always spread and flatten in the oven, and a little more as they cool. Could the fat content of the cheese cause this?
Thanks! Love your recipes and can’t wait for your new book to arrive! (One more day to wait according to Amazon)
With fathead, it’s always hard to identify what the factors are… could be the cheese, could be the flour. I would try working in another tbsp or two of coconut flour before you shape them.
Thanks for the guidance. Tried again today and it worked perfectly!