Keto fathead bagels are a great low-carb substitute for traditional bread. This recipe uses coconut flour dough and is sure to become a regular favorite.
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There is a Fat Head dough craze in the low carb world. And now people are using it to make breads like bagels and rolls!
The first recipe I saw for keto Fathead bagels was a few years ago on a Reddit board.
What is Fathead Dough?
This popular low carb, gluten-free dough is made with mozzarella, cream cheese, eggs, and a low-carb flour (like almond flour or coconut flour).
The term ‘Fat Head dough’ comes from ‘Fat Head pizza’, a recipe posted on author/filmmaker/comedian Tom Naughton’s blog. The pizza is named after Naughton’s documentary ‘Fat Head’, which looks at food, nutrition and health.
The original dough recipe has been adapted for many recipes other than pizza, including low carb breads and pastries.
The fathead dough recipe shown below can be used as a keto dough for other recipes, including loaves of bread, hamburger buns, or my Keto Cinnamon Rolls.
Tips for the Best Fathead Keto Bagels
- Always weigh the flour, mozzarella cheese and cream cheese to ensure consistent results. Although there are marks on the cream cheese wrapper for each ounce, it’s not that accurate.
- I add butter because coconut flour requires more liquid. There’s also an additional egg in the batter.
- Since I’m sensitive to egg whites, I like to use two duck eggs instead of the three large chicken eggs.
- Seeds can be added to the top for flavoring as well.
In all, I made about four different versions of the coconut flour bagels. Each time, I weighed the coconut flour and mozzarella cheese to ensure consistent results.
Keto Bagels Recipe Notes
A few reasons why I prefer coconut flour in this low carb bagels recipe:
- A little bit goes a long way! It seems to expand like a sponge when absorbing the liquid, so you don’t need as much as you might with other flours. I find I use about 1/3 the amount of coconut flour when compared to recipes with almond flour.
- Coconut flour gives the bread a lighter texture.
- When I made bagels with almond flour, all I could taste were the almonds. Don’t get me wrong, I like almonds, but not as the predominant flavor in bagels. The coconut flour definitely has less of an overpowering taste.
- It’s made from finely ground, dried coconut meat and has a light but distinct coconut smell and taste.
- I think the coconut taste in coconut flour is much less obvious than the almond taste you get when baking with almond flour.
- Lastly, I like the flour best, which is ultimately why I use it to make my Fathead bagels.
Tips for Baking with Coconut Flour
Coconut flour acts differently from other flours so it cannot be substituted at a 1:1 ratio for other types of flour.
If you’re using it as a substitute in your favorite keto recipes, it may take a few attempts to learn how to swap it properly.
Other things to keep in mind when baking with coconut flour:
- It’s not wheat flour. It may look like wheat flour, but it smells, tastes and acts much differently than wheat flour.
- Very absorbent. Coconut flour soaks up liquid more than other flours do. As a result, you either need to use less flour or more liquid in a recipe for it to work.
- It has a rougher texture. In order to get the lumps out and help it blend with other dry ingredients, you should always sift before using it.
Other options for bagels
I don’t use the coconut flour pizza crust recipe to make keto bagels because it’s a bit flat. And, I rarely use flax these days. Instead, I’ll use chia seeds or psyllium husks.
If you haven’t been making your own Fathead dough because of the almond flour, you need to give this coconut flour version a try. For those sensitive to eggs, I do have an eggless recipe that uses psyllium husks.
How long can you store the bagels?
These low carb bagels can be kept at room temperature for several days. Once the bagels are completely cool, place them into an airtight plastic bag and store it in a cool, dry place.
Keep in mind that the bagels will get harder the longer you keep them.
If you need to store your bagels for longer than a few days, then skip the refrigerator and pop them directly into the freezer. If you refrigerate fathead bagels, they will quickly become hard and stale
Pre-slice each bagel before freezing and then store them in a freezer-safe, airtight bag for up to three months. Frozen bagels do not need to be thawed before toasting. .
Which Fathead dough tastes best?
The YouTube channel Highfalutin’ Low Carb compared this coconut flour bagels recipe to one made with almond flour. Check out the video to see which one is the best and why.
Enjoy this amazing recipe! And please let us know what you think of them in the comments below if you do give them a try!
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Keto Bagels – Coconut Flour Fat Head Dough
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Ingredients
- 60 grams coconut flour about 1/2 cup
- 2 teaspoons baking powder use a little more to help get a better rise
- 250 grams mozzarella cheese shredded (about 2-1/2 cups)
- 55 grams cream cheese 2 ounces
- 3 large eggs beaten
- 2 tablespoons butter melted (add a bit more if needed and use unsalted to reduce sodium)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 400°F and line a baking pan with parchment paper.
- Mix coconut flour and baking powder in a small bowl. Set aside.
- Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
- Using hands or dough hooks, mix in beaten eggs, butter, and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter.
- Divide dough into 6 pieces and roll out each piece connecting the ends to form a bagel shape. Dough is easier to work with if hands are wet.
- Place bagels on a parchment paper lined baking sheet. Bake at 400°F for about 12-16 minutes or until lightly browned. Put in low temp oven in the oven after cooled to achieve hard tack consistency
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Elizabeth says
I made this recipe and by far is the best recipe I’ve ever had. I love the coconut flour texture more than the almond flour. This is going to be my new bread!!!! Thanks so much for sharing this recipe!!!!
Jana says
I’ve been making these for over a year and love them!! Thank you SO much for the recipe!
Barbara Harborth says
I loved this. I wish that I had put in low temp oven in the oven after they cooled to achieve hard tack consistency. I liked them better before.
Lisa MarcAurele says
I’ll add that in the instructions as a reminder.
Terah says
Made these today… Delicious! I didn’t have mozzarella so I used a combo of Gouda and cheddar and I used a little over 2 tablespoons of butter. The last minion baking I drizzled some more butter on top … I’d say it’s somewhere between a biscuit and bagel-yum!
Lisa says
Hi Lisa!
These look amazing and I can’t can’t wait to try them! I have a question because my daughter can’t eat mazzarella cheese or egg whites. Do you have any suggestions that we may be able to try instead?
THANKS SO MUCH!!
Lisa
Lisa MarcAurele says
Lisa, I haven’t made them eggless before, but I have used So Delicious coconut milk based non-dairy mozzarella shreds with success. You could try to use psyllium eggs or gelatin may work in place of just the whites.
Nicole says
These. Are. Amazing. Thank you for this wonderful recipe!
cristina kadonsky says
Hi, these look so Amazing that I had to try. I’m not sure what I did wrong, but in the food processor, it never really formed, kind of liquidy. I added more coconut flour. Maybe I shouldn’t of done that it did help as far as forming the bagels but when they came out it was very very dry. Any help? I want to try again.
Lisa MarcAurele says
Did you allow time for the coconut flour to absorb the liquid? I knead the dough by hand and it comes together as the liquid gets absorbed.
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Christine says
I made these with ghee instead of regular butter; maybe added a bit more depth of flavour. At any rate these turned out very flavourful, but frankly the texture is nothing like a real bagel. Dry and grainy. But they are good topped with scrambled egg! I will try these again with a bit less coconut flour, a bit more mozzarella and bake a minute or two less (I baked 17 minutes waiting for them to brown). I am new to this Keto world so I guess I need to alter my expectations for a smooth, chewy bagel. ?
Lisa MarcAurele says
Coconut flour can vary in absorption so it’s likely you just used too much.
Boog says
Can whole milk shredded mozzarella be used or must it be part skim?
Lisa MarcAurele says
I found the 2% worked best.
diana says
These were really good! I added the almond flour (1 tbsp) and ½ tsp each of xanthan gum and psyllium husk (whole, not powdered). I used 2 whole eggs and 2 egg whites, and painted the bagels with another beaten egg and sprinkled them with sesame seeds before putting them into the oven.
They rose well and turned beautifully golden. I needed to cook them for close to 18 minutes.
The flavor and texture is not exactly like a bagel, it was more of a fine textured light bread. These would be terrific made into cinnamon sugar bagels and also garlic-onion bagels. I used these with dinner tonight, split, toasted, and dipped into some good olive oil infused with rosemary from my garden. Yum!
diana says
I also baked them in a donut pan, which helped make them rise and hold their shape
Lisa MarcAurele says
Thanks for sharing. I’ll have to try the extra egg whites and brushing with egg. I do like the texture better when a little almond flour and or psyllium are added.
Tara Johnson says
Amazing ?
Aileen says
When I rolled mine out by hand, I flattened them slightly and made the flattened side stand vertically to reduce the flattening of the bagels.
Maria Ildefonso says
These taste soo good!
Judy says
Awesome! One of the better low carb bread recipes we’ve tried! Thank you
Carol says
I love this recipe however I find that sometimes my dough is too sticky to handle or shape. I don’t have a doughnut pan. Do I dare add more coconut flour?
Lisa MarcAurele says
What I do is wet my hands to work with the dough if it’s too sticky. You don’t want to add any more flour or they could get too dry.
Lori says
Hi! I’m excited about these bagels, but I don’t need so many at once- can they be frozen?
Thanks- and thank you for all your wonderful recipes!
Lisa MarcAurele says
They can definitely be frozen to store long term.
Ruth says
I’ve been trying several recipes recently and these are the best so far. Is there way to make them more chewy and less dry? Will flax add more moisture and zanthum gum help with chewiness?
I would like to reduce the baking powder as it was a bit strong tasting, but will that make them flatter? Also they were done and brown in 12 min at 380.
Lisa MarcAurele says
Xanthan or psyllium could make them more chewy. I’d say add more butter or liquid to reduce dryness. If they don’t rise well with less baking powder, you can use a donut mold pan to keep the shape.
Fran says
The dough turned out much too sticky to form any kind of bagel so they turned out rather like cookies. No worries, though, I like the texture as well as the flavor, so I’ll give it another go. I wonder if the stickiness was due to my not using shredded mozzarella cheese, as I couldn’t get any where I live. I just tried cutting it with a knife. Or maybe, I should have added more flour?
Lisa MarcAurele says
Wetting your hands with water helps a lot when working with the sticky dough.
Carol says
Have made these 4 times now and I find they are a great substitute for bread. Tried it with the almond flour but found it was too much of a nutty taste.
Cindy Danovski says
These are very delicious…made them as directed.
Kristine H. says
As I live in Norway I was a bit unsure if we have the same ingredients, But making these was so easy! Mine became quite flat, but very tasty! Will make this more!
I used 60 gram cream cheese and 225 grams mozzarella but it turned out great!
Elenor says
I think the recipe needs to be edited to say when the fathead dough is added to the coconut flour mix.
I’m assuming it’s in the mixer
Can’t wait to try it! Cooking now.
Mary says
Oh My Goodness!!! This was my 1st attempt and the bagels exceeded my expectations. Texture is lighter than a traditional bagel but totally delicious. I may never try to make another bread recipe! Recipe was easy to follow, mixing all the ingredients was the only time consuming task. After I finish this snack I plan to make another batch but make in a muffin pan hoping for Slider buns. I may even try a baguette.
Hyacinth Blake says
Very easy to follow recipe. I was very pleased with the results. This was my first time using the fat head dough. I substituted the 3 eggs with 3/4 cup of liquid egg whites due to an intolerance to egg yolks. I followed the recipe as stated. Bagels came out nicely browned on top and light inside. Flavor was devine. Thank you for posting!
Lisa MarcAurele says
Good to know all egg whites works too!
Yvonne Hooper says
Really good and really easy!!!! Thank you
Patricia says
I don’t know where I went wrong, but they were coconut flavored scrambled eggs :(.
Lisa MarcAurele says
What brand of coconut flour did you use? That doesn’t sound right at all!
Donna Dunbar says
Love this recipe, the best by far. Instead of making bagles, I made rolls (just the bagel without the hole) and they are great heated up in the toaster oven.
Louise says
Do you use 2 tsp or 2 tablespoons of baking powder? 2 tablespoons seems like a lot…thought maybe it was a misprint….I’m looking forward to trying this recipe.
Lisa MarcAurele says
I use 2 tablespoons, but 2 teaspoons is okay if you use a donut pan mold.
Ursula says
The bagels were DELISH! Can this dough be put into a loaf pan?
Lisa MarcAurele says
It should work but I’d try a short loaf or form it into a baguette.
Jenna says
These sound sooo good! Can I sub dairy free cheese like cashew or almond cheese and ghee? I’m not lactose intolerant but* trying* to reduce my dairy intake lately.
Lisa MarcAurele says
I’ve made these with So Delicious brand of dairy-free cheese and butter flavored coconut oil so it’s worth a try.
Jackie says
Can I toast these bagels once their cooled?
Lisa MarcAurele says
Yes! In fact, that’s how I prefer to serve them.
Adrianne says
Thanks for sharhing this recipe, I loved it! I didnt have shredded mozzarella so I used what I had, shredded colby jack. Also, I used 1 tsp baking soda and 1 tsp baking powder, 1 tsp guar gum, and 1 tablespoon psyllium. I topped half if them with Everything Bagle seasoning, left the others plain. Delicious either way!
Lisa MarcAurele says
Thanks so much for sharing your modifications!
David says
Just made half mix for lunch for two.
4 small ones fantastic! Many thanks.
Brenda says
WHERE DO YOU FIND COCONUT FLOUR
Lisa MarcAurele says
Walmart sells it as do many grocery stores. It’s usually with the gluten-free baking items.
Andrea says
Fabulous! This is 3rd time I’ve made these, this time adding 1/2 tsp psyllium and 1/2 tsp xantham gum. They are great! I took great shot of them as I took out of oven,,,,, I’d post if I could…you’d be proud I think!
Alicia says
I had such high hopes, but unfortunately I was bummed. The texture was strange to me, and the coconut flavor was way too strong. I followed the recipe exactly, they looked and smelled good, but just not something I’d make again. ?
Elizabeth Blane says
These are worth repeating.
Elizabeth McNally says
Perfect as written. Enjoyed every bite.
Lori says
I want to make these. Why mozzarella cheese? Can I use another cheese like regular? Lol
Lisa MarcAurele says
Mozzarella cheese is bland and stretchy so it works best.
Anthony Maiello says
Wow I made these and they are amazing!!! Super easy to make and if you are a bread lover this will satisfy your craving! Thanks so much for this amazing recipe.
Nikki says
Grateful for your hard work making this coconut flour version of Fathead dough, thanks.
I just made them and tweaked them due to what I had on hand. Didn’t have cream cheese so used 3 Kerrygold Dubliner wedges, didn’t have shredded mozzarella, so used 160 g whole milk firm mozz and 80g bufala mozz, diced..
Turned out great with everything else as per your recipe. I’ll add less baking powder next time as theres a bit of an an astringent taste/feel on my tongue after enjoying one out of the oven, although I did use aluminum free BP. Will cut back to 1T in next time, and add a little Psyllium or xanthum for chew.
I think there are now cinnamon rolls in my future ?
Carolyn M Wright says
I made these this morning and I love them? I did use only 1 Tbsp of baking powder but other than that, I didn’t change anything. I sprinkled kosher salt and dried minced onion on top before baking. I baked them in a Wilton donut pan and had enough dough to make seven. I did pack the tin though and will use less next time which should give me 8 or 9.
Michelle says
I just made these today and I’m in a happy camper!! Soooo good! I left mine plain with no added flavors. Spread some goat cheese and marinated artichokes on them. So full and so satisfying and delicious!! These will now be a staple on my Keto!
Judy says
Can I use almond flour. I am allergic to coconut
Lisa MarcAurele says
Not for this recipe. But a standard Fathead dough with almond flour can be used instead.
annel says
Lisa thanks for the recipe, they just came out of oven, perfect, not salty or flat, but fluffy and formed by hand, looks just like a bagel, I topped them off individually before baking with onion flakes,Asiago cheese and sesame seeds. I`m not a microwave fan, so I melted the moz. & cr. cheese in a double boiler, may take a bit longer that way, got a nice fully melted blend..
Lisa MarcAurele says
I wondered how a double boiler worked for making Fathead mozzarella dough. Good to know it’s a good option to the microwave.
James says
Tried these and they were great, do you use defatted coconut flour or regular?
Lisa MarcAurele says
I always use defatted as coconut flour should be defatted.
Lois says
Just tried them and they are beautiful. Ate one right out of the oven but am looking forward to splitting and toasting. Really good!
Heidi says
Came out very flat and I followed recipe to the tee!
Any suggestions.
Lisa MarcAurele says
Others have added a little psyllium and or almond flour. Using a donut pan works too.
Brian Cray says
Fantastic recipe! I brushed the melted butter on the bagels and sprinkled everything bagel seeds and they came out great! Only 15 minutes in the oven and they were done.
Heidi says
Okay, so thanks to High Falutin’ Low Carb’s video I have made these twice now, and there’s no way I’m ever going back to any other kind of bread substitute. These are absolutely divine! They actually TOAST! With a brown, crunchy surface! Like real bread! No other keto bread substitute I’ve ever made really toasts. Spread with a little keto jam, or just smeared with butter, they are delicious! So many thanks to you for creating this recipe! Next time I will try adding a bit of either instant yeast or nutritional yeast to get that yeasty flavor, but otherwise, they’re amazing the way they are. I may also try adding some apple extract and apple pie spice, or just plain cinnamon for a “sweet” version, as I only eat these for breakfast (same back in my high carb days).
Lisa MarcAurele says
Cinnamon is something I’d like to experiment with too.
Betty says
OH NO!!!!! Mine are in the over and now clear at the bottom I see you changed from tablespoon to teaspoon. ??
Lisa MarcAurele says
It depends on whether you are using baking soda or baking powder.
KimberLee says
These tasted SOOOOOOOO much like Baking soda. I was so excited to. try but literally could not tolerate the strong Soda taste! My diabetic Mom. I was so trying to get on board with my Keto lifestyle. This recipe totally turned her off! In have tried another fat dough recipe that is so much better and has NO baking soda. I will definitely be going back to that one! Terrible tasting. Sorry. I wanted to love them so much. K
Lisa MarcAurele says
The baking soda can be reduced or eliminated. I’ve added a little psyllium with good results. I may experiment with using yeast as well.
Sandy says
Does the recipe call for baking soda or baking powder? The recipe says baking powder. Perhaps that is why they taste funny.
Lisa MarcAurele says
I use baking powder, and usually half the amount works out okay. You can also use baking soda in a smaller amount.
Sandy says
Thank you, Lisa. I madre a batch with baking soda, 50 grams extra of mozarella, and an extra tablespoon of ghee Butter. They were awesome. I dusted them and filled the center with Parmesan and then baked. Actually, they were off the hook. A true lifesaver.
Lisa MarcAurele says
Yum! That does sound amazing.
Nor Amjadi says
Came after watching Highfalutin’ Low Carb on youtube. I tweaked the recipe slightly as recommended in the comments, added – 1 tbsp baking powder, 1 tsp baking soda, I tsp arrowroot powder ( I don’t have xanthan gum), 1 tbsp almond flour. The dough was a bit dry so as you suggested I added 1 egg and 1 tbsp butter Made in doughnut pan and I got 8 bagels….. sooo good!!!
Thanks Lisa for the recipe.
Lisa MarcAurele says
Awesome. Thanks for sharing your tweaks for making the perfect low carb bagel!
Jan says
I was somewhat dubious when I made these bagels, so many recipes for “bread” have not been edible and very hard to work with. These were fabulous and so easy to make! I also liked that you recommended using a bread dough hook, that worked great!
I will make these again and again. I will try the cinnamon rolls next.
Thanks so much for sharing your recipes!
Lisa MarcAurele says
You’re going to love the low carb cinnamon rolls!
Henry Allen says
I’m excited to try this. Is there another option to heat the cheese? I don’t own/wouldn’t use a microwave… double boiler maybe? Thanks!
Lisa MarcAurele says
Double boiler might work since you don’t want to burn the cheese in a pan.
Helena says
Lisa I know that you have also eggless recipe, however it’s with almond f. and parmezan … so at the end it’s much more expensive..
Can I change in this recipe eggs for psyllium and if yes, how much psyllium I should add?
Regards
Lisa MarcAurele says
I’ve been wanting to see if psyllium and water would work in this recipe. Coconut flour typically does better with real eggs, though.
Kielly Chann says
This is by far the best keto bagel recipe I’ve ever tried! This almost taste like a yeast roll to me, so close to the bread taste! Yummy! I’ll be making these again! Thank you for sharing this recipe!
Lisa MarcAurele says
You’re very welcome! It’s my go-to for taking breakfast on the road.
Fatima Attia says
OMG!! I’ve tried several bagel recipes. This one was absolutely incredible. It wasn’t too eggy. Or too coconutty. It was delicious. I topped it with cream cheese, onion and smoked salmon. Omg. My life is incredible in this moment! Thank you!!!
Lisa MarcAurele says
You’re welcome! Enjoy the low carb bagels!
Jan says
Great recipe it worked perfectly. I cut them in half, once cooled and toasted them spread butter on and topped with smoked salmon and lemon juice ?Hit the spot after a month of Leto and no bread
Might try sprinkles of Parmesan on top just before finishing baking…..
well done clever lady!
Lisa MarcAurele says
I like sprinkling asiago cheese on top so Parm would taste great too.
KF says
I’m so excited to finally see a keto bread recipe that doesn’t use almond flour! I’m mildly allergic to almonds, and just bought some TJ’s everything bagel seasoning. I think it’s a sign.
Lisa MarcAurele says
Hope this nut free bagel becomes a new favorite!
KF says
I just made these and they are great! Even my husband approves and he normally labels my concoctions as “healthy tasting.” Thank you so much.
Lisa MarcAurele says
I’m so glad these low carb bagels were hubby approved!
Dana says
Made this once after seeing the Highfalutin’ low carb bagel battle. Enjoyed the bagels a lot but wished they were a bit thicker and had a smaller hole as i wanted to use for sandwiches.
I switched things up on a whim this time and they rose a lot more this time. Had to bake longer and cover with foil so didn’t get too browned. (ADDED a bit of almond flour, whey protein, oat fiber, and xantham gum. Sooooo good! I like to cut them in half and freeze them. I pull out a half or whole bagel as desired and pop in toaster. Perfect every time.
Lisa MarcAurele says
I’ve added a little almond flour and thought the texture was a little better, but oat fiber should do the same. Whey usually makes breads a bit lighter while xanthan gum makes them chewier. Thanks for sharing your mods!
sharalyn says
This dough is a game changer for my low-carb eating. Perfect substitute for a bun or pizza crust or bread sticks, etc etc. Thank you so much for sharing!!
Lisa MarcAurele says
I still need to try this one for pizza! So glad it works so well for you.
Neha says
Hey can i use this recipe to make bread loaf ???
Lisa MarcAurele says
It should work but you’ll have to use a loaf pan that fits the dough and adjust baking time.
Marilyn says
I made my third batch today and they were so so fabulous. I wish i could post a photo.
I had family for lunch so made a double quantity and the only addition was a teaspoon xantham.
They were delicious and the texture was perfect.
Velma says
Tried these two times. Once with the original recipe, and once by adding 1 T of psyllium husk. Both were really tasty. The ones with psyllium husk didn’t flatten as much. I did them as buns instead of bagels on parchment…I’m lazy. 😉 I’ll keep making these! And maybe play around a little bit with fun flavouring and maybe pizza or calzones.
Lisa says
Psyllium is a great add to any low carb bread!
Sandy says
I have psyllium husk powder. Can I use that?
Lisa MarcAurele says
The powder should work too and you don’t need much.
Alice L Genaway says
So, another one that saw video from Highfalutin’. I had tried once with almond flour and twice with another recipe using coconut flour. Failures, tho admittedly. My baking powder wasn’t very fresh.
I added 3/4 tsp xanthan gum, will do full tsp next time. Also added 1 tsp minced onion, and 1/2 tsp onion powder. These are for my 10 yo keto kid, so he can tolerate higher carb count.
Tip….my hand held mixer has dough hooks as well as beaters. Was a GAME CHANGER!!! the dry ingredients incorporated into the cheese with no effort, hands stayed clean. And was well mixed. I wondered if my last batches failed because I overworked the dough? I also used a donut pan, and they are perfect!!!
Lisa says
Great tip on using the dough hooks on the mixer! I will definitely add that tip to the recipe and try it myself.
newmexpj says
I tried these and would like to know if I can substitute Heavy whipping cream for one of the eggs, and if so how much should I try?
Lisa says
I’ve never tried subbing heavy cream for an egg as it doesn’t have all the properties. I like using psyllium and water as an egg replacer so I’m not really sure other than give it a try.
Amy P says
Can you freeze these?
Lisa says
Yes. These bagels freeze well.
Laurie Lyon says
I saw this recipe first on a video from Highfalutin’ Low Carb. I tried it and I fell in love with it from the first time I made it. I’m thinking about making a pizza with this recipe as well. I love the texture and the flavor so well. It puts the almond flour fathead dough to shame. Thanks for the work you put into coming up with the recipe. I will probably be a weekly thing for me to make from now on!!!
Lisa says
I’m so glad you enjoy the coconut dough so much! Highfalutin’ did an awesome job on the video comparing this to almond flour based dough.
Jayne says
Love! I watched on High Faluten……… too. Much better than the almond flour version. I was able to make 9 decent size bagels with a single recipe for an even lower carb count. Tastes great fresh out of the oven or toasted from the fridge. Need to get me some smoked salmon to serve with cream cheese like on the video. Thanks for the great recipe.
Lisa says
I love the idea of making 9 lower carb bagels instead of the 6. Thanks for that tip! 🙂
dawn says
I found after making these bagels if I put on foreman grill, toast add swerve and butter or pancake syrup on top they make great pancakes.
Bonnie says
OMG really!!!! I’m going to try that ?
Emily Cortez says
These are fantastic!!!! Made exactly like the recipe states and they were perfect fluffy “bagels”. I made them with almond flour twice and wasn’t a fan I don’t know what took me so long to try them with coconut flour. I make my own everything bagel seasoning and I don’t put salt in it and I didn’t notice them being salty or eggy at all. I will be making these weekly! Thanks for a great recipe.
Lisa says
You’re welcome Emily!
Sandra Pipes says
These turned out really good. I felt I would like a hard tack consistency so after they cooled I put them in 210 degree oven for 4 to 5 hours. Thr crunch waas just right. Spread withcream cheese. Yum.
Lisa says
Thanks for sharing that tip!
April says
These are delicious! I added 1 tsp xanthum gum and garlic and onion powder. I also used egg substitute. Flawless! Thank you!
Lisa says
Good to know the egg substitute worked!
Jen says
Mine taste very good…but…a little on the dry side. What should I add more of? Great recipe!
Lisa says
I added the butter so you could add more of that. Or reduce the amount of coconut flour.
Sarah says
TL;DR I followed the steps exactly, altitude is not an issue and they didn’t work. Try making just a half batch first, so you don’t waste as much money/ingredients.
I read all the comments first, bought aluminum-free baking soda, and a fresh bag of Bob’s coconut flour to make these. I used full fat cream cheese & mozzarella, carefully weighed the ingredients and followed the recipe to a T, except I added the eggs to the dry ingredients as suggested by another reader, 1 Tbsp almond flour, and I added a dash of onion & garlic powders. I found the dough difficult to work with- it was sticky, but would break when I tried to shape it into bagels.
I baked them in a donut pan, and they puffed up nicely, and stayed that way. Once cooled, I sliced into one, and it had a cake-like texture, and an awful, overwhelming coconut-egg taste.
Lisa says
It’s easier to work the dough with wet hands. I’ll add that to the recipe card if it’s not already mentioned. You could try adding in more almond flour and less coconut flour which might also allow using less eggs.
vash says
Unfortunately, I’m in the same boat with Sarah on this. Followed to a T & weighed everything, including the nutritional yeast, herbs and xanthum gum. It smelled delicious! However, once I bit into it, the inside had a strange, heavy consistency. Though cooked, it had a bit of a slimy aftertaste. Maybe it’s the xanthum? A teaspoon seems a lot as I usually only put in 1/4 teaspoon on dishes that need a binder. I will try your recipe again in it’s original form without the yeast & xanthum.
Lisa says
Xanthan gum shouldn’t be needed as there’s enough stretch added with the mozzarella. I’d try it without. The note was based on a comment provided.
Colette Forbes says
mmmm, just made these then had a sandwich with Roast Beef, exactly what I needed. Will be making these again. Turned out great! Thanks for the recipe.
Lisa says
You’re welcome! They do make for great sandwiches.
JOLIE says
I just made these and I’m truly impressed! I added 1 TBS almond flour, nut. yeast a 1 tsp Xantham gum. They are a bit salty so I think that, next time, I’ll omit the yeast. They break apart beautifully. I’ve not yet tried slicing them—tomorrow for breakfast! For all: it is necessary to knead a bit to get the cheese mixed in.
Next, I ‘ll try making them into biscuits! THANK YOU LISA!
Lisa says
Biscuits should work out well with the dough.
Jolie says
Oops…1/8 tsp Xanthum gum…
Bob Natale says
In one of your videos, you spoke of making your own baking powder – what is the recipe and would that be ok for the bagel recipe?
Thanks, Bob
Lisa says
Yes. I use it for the bagel recipe too. Here’s the link: https://allnaturalideas.com/aluminum-and-grain-free-baking-powder/
Vonne says
My daughter is pregnant and recently her doctor told her to switch to a low carb low sugar diet to prevent some minor complications. She’s already given up coffee but this new development has left her a little cranky in the morning without her morning bagel. My mom and I wanted to surprise her with some low carb bagels. We both have a good background in baking but neither of us have tried making bagels before. We’re curious why this recipe doesn’t call for yeast or for the boiling step?? Any help is appreciated as we were hoping to make these this weekend.
Lisa says
The cheese wouldn’t hold up well with a boiling step from my experience. And yeast needs sugar. You can try the yeast, however, adding in some nutritional yeast and a touch of almond flour are better options.
Kimberly says
I’ve made these several times and have tweaked them each time with improving results. I dropped the 2 TBSP of baking powder to just 1, added 1 tsp of baking soda and about 3/4 tsp xanthan gum and 1 TBSP of almond flour and the result was exactly what I was hoping for!!! Not salty, rose nicely and even better they didn’t really spread out much. I can slice them easily and they don’t fall apart when I do and toast up easily. I live in Denver so the altitude may have been a factor in how they were spreading out and not rising. Very very happy with this! Have you used goat cheese instead of the cream cheese? I may try this next time just to see how it works. Thanks for this!
Lisa says
Thanks for sharing that! I’ve also done the recipe with a little bit of almond flour and it’s always better and I can reduce the amount of baking powder and or soda.
Debbie says
Thank you for sharing. I just tried this recipe and found it to be a bit eggy as well as the baking powder, I’ll try these tops to set off I like there recipe better.
Tameron says
I wish I could post a picture! I didn’t use a mild and added just a teaspoon of xanthan gum. I got the most fluffy bagels I have ever seen from a LC/Keto recipe. Absolutely love this! Thank you!!
Lisa says
Thanks for sharing the add! I’ll give that a try.
Mrs. T says
My daughter suggested making them into little balls and cooking in a muffin tin. I did, and they make amazing little biscuits!
Lisa says
Great idea! I’ve baked them in donut pans so they hold their shape better.
Tracy says
YAY!!!! Thank u for this GREAT recipe!!! Have made this a lot with experimenting. Keeper recipe for me is addng a tablespoon almond flour… A tablespoon nutritional yeast flakes… Seasonings of garlic and onion powder and bout a teaspoon of Xanthan powder…. Seems to keep its shape better. Also sprinkle some Trader Joes Everything Bagel Seasoning on top for more yummy flavor. Again thank you for the great recipe to keep us all on the LC track as well as everyone else sharing their ideas!!!
Lisa says
Thanks for that comment. I’m going to add it to the recipe notes. 🙂
Tracy says
Thank u Lisa!! And I also used the 4 egg suggestion as well 🙂
Stacy Labbe says
I’m dying to make this recipe and I have all the ingredients except for the cream cheese. Can I leave that out (Since it’s only 2 oz. or do you have a suggestion for a substitute?
Lisa says
I find it’s best to include the cream cheese. You could try adding more mozzarella but no guarantee.
Beth says
Just an addendum to my comment a few moments ago. I looked it up and found that Rumford does make a low sodium baking powder, and it would be worth purchasing the next time Intry your recipe. I think this change will rectify the overwhelmingly salty taste of the bagel.
Beth says
Just took these out of the oven. Made these exactly as written, using Rumford aluminum free baking powder. A few comments: the first thing i taste is salt. You do mention to use unsalted butter to decrease that salty taste. But the entire recipe calls for only 2 Tbs. so it is not the butter making them overpowering on the salt. It’s the baking powder which has 50 mg of sodium per 1/8 tsp!!!! I used 2 Tbs of the BP as called for, so it doesn’t take a genius to figure out where the sodium is coming from. To make matters worse, I sprinkled my silicone bagel mold and the tops of the dough as well with Trader Joe’s Everything But The Bagel Seasoning. It is really good, but has salt in it too. They looked good coming out of oven, especially using the mold that i got on Amazon. But a bit too salty overall. I wonder if there is a low sodium baking powder on the market. They sliced decently, I toasted half of one and the texture is not too bad. Going to try one with eggs for breakfast. If i make them again, will definitely lower the salt wherever i can and see if that helps. I’m beginning to think there really is no substitute for the real thing when it comes to bagels ?. I tried KetoConnect ‘s recipe and it was awful, dry and nothing remotely like a bagel. Your recipe is better, but still needs some sodium tweaking. Thank you for sharing it!
Lisa says
Could likely make it work with half the baking powder if using a donut mold.
Bethany says
What is the best way to store these? Do they have to be refrigerated?
Lisa says
I keep them in the refrigerator but they can be left out for a day or two.
Gigi says
This worked! After reading the “spread” comments of bagels going large and flat I chose to place the rounds – I made (4) out of the dough into a lined 9 inch square baking pan. I used my finger to depress a slight hole in the center, not really intending for them to have a hole like a bagel. I started the baking temperature below 400 degrees but in last 10 minutes the oven did reach that full temp. Baked 20 minutes total until browned on top (and bottom). Cooled and cut into 4 large squares and then sliced like a bun.
They came out in the shape of a square foccacia bun, and had a nice dense chewy texture. Just toasted one half of one ‘bun’ and had a small satisfying SANDWICH (one-eighth of recipe). Many thanks for a low carb bread recipe that works and tastes good.
Lisa says
Thanks for sharing! Love that idea.
Sherry L Kelley says
wow, will have to try that next…. great idea
David says
Gigi I followed your idea and WOW! They are great! Instead of a bagel shape I baked them in a few Corning bowls I had and made some really great rolls for sandwiches. Wife and I had sausage and egg bagel sandwiches this morning!
Many, many thanks to you and Lisa for the great recipe!
Lynn says
I made these for breakfast this morning. They were SO good! They spread out a lot, but it didn’t affect anything, but next time, I’m going to make them smaller and use my donut pans to keep their shape (I should get 12 that way). My husband loved them, too! So many possibilities… Thank you!!
Lisa says
I’ve been meaning to try these in a donut pan. I do think it would be the best way for them to have a better bagel shape.
Lorraine Gagnon says
My favorite recipe for bagels calls for
1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
(optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**
If i were to do it with coconut flour would i use the same quantity – 1 cup
Or would i use less?
I don’t know anything about gluten free but could it replace coconut or almond flour?
Read more at https://www.skinnytaste.com/easy-bagel-recipe/#raJqksIA3KcrAH77.99
Lisa says
Typically, with coconut flour, you use about 1/4 to 1/3 for each 1 cup regular flour. However, usually you also need to increase eggs and or liquid as well.
Line says
These are absolutely delicious…really can’t tell the difference between these and the recipe with ground almonds! Next time will add a bit of nutritional yeast for an extra cheesy flavour. Keep it up…
Lisa says
I need to try that! I’ve had success blending both almond and coconut flour in the recipe too.
Larissa says
I can’t thank you enough for this great recipe! My 3 year old has autism, and he has become a very picky eater. As soon as he saw these bagels cooling on the counter, he reached for one and gobbled it up! This is such a win for us, since I have been looking to eliminate bread from his diet. My husband loves them as well, as do I! Thank you, thank you, thank you!
Lisa says
I’m so glad to hear that this recipe worked out for your family. My niece has autism too and I do believe cutting out gluten is especially important for that.
Tiffany says
I just made these and they turned out AMAZING I split my dough and put asaigo cheese in one and cinnamon and vanilla, carmel stevia in the other and they turned out so good and I guess because I added those extras I was able to make 10 bagels instead of 6.
Lisa says
Love that idea of making different flavors.
Jen says
Some regular bagel recipes would dip the formed shapes in boiling baking soda water to get it to puff up and then bake to brown and crisp it.
Do you think this would be possible with this type of dough?
Lisa says
This dough may melt into a mess in the boiling water due to the mozzarella.
christine says
OMG!!! These are amazing and delicious .. That’s what I will be using my coconut flour for …These bagels hit the spot .Thank you so very much !!!!
Heather says
All I have is almond flour, can I use this instead of coconut flour?
Lisa says
Unfortunately, you’ll have to use an almond flour recipe.
Anna says
I agree about taste, it’s yummy. I added chives and bacon. I didn’t get it to rise very much, should I add more baking powder?
Lisa says
I think a better option is to bake these in a donut mold pan so they keep their shape.
Khrys says
Thank you so much for the yummy recipe! In the past I tried similar recipes that used almond flour, and even used different brands but could never get over the almond flour taste. This coconut flour one is perfect! Based on some of the other reviews I always add an extra tablespoon of butter. I bake in a cupcake pan, for the perfect sized small muffins. They are so much heartier and more bread like than oopsie bread.
ier says
Do you have a recipe for low carb bagels that does not use cheese?
Lisa says
I have this old recipe that uses a bread recipe in donut molds. https://lowcarbyum.com/garlic-coconut-flour-bagels-gluten-free/
Rick Donald says
Great recipe. Made this tonight. Came out great. My wife and I are so happy to have something to satisfy our bread cravings. Thank you!
Stacey says
Can these be toasted the next day?
Lisa says
I typically toast them as I store them in the fridge.
Patte says
I made these last night. They looked like the picture but were flatter than I expected. I didn’t like the taste though. Smelled good baking so I was a little disappointed with the taste.
Lisa says
I found that using a blend of almond and coconut flour rises better and some like the taste better. It’s a recipe I’ve been testing but haven’t posted yet.
Tina says
I made these with coconut flour only and the coconut seems to overpower in taste. I’m a fan of coconut but I made Jalapeno Cheddar bagels and it doesn’t taste good. I’m allergic to Almonds to I can’t use Almond flour. Any suggestions?
Lisa says
You could try add-ins to try and cover up the taste. I had the same issue when I made the bagels with only almond flour. The almond taste was horrible. That’s why I made it with only coconut flour.
Crystal says
I just tried making these but it seems like my mozzarella wasn’t melted enough because my bagels have strings of mozzarella in them. Not sure what I did wrong I followed the recipe! Any suggestions on how to fix this for next time?
Lisa says
It is tough to work the dough even when the mozzarella is melted. But, you should have more than a little noticeable mozzarella in the bagel. You have to just “knead” the dough well to blend it as well as possible.
Mike Tran says
Use your hands and squeeze the cheese through the dough like making sausage. It’ll break up the cheese and mix much better. Its coconut flour so you wont have to worry about the dough getting tough.
Laura says
You are a genius – I can hardly wait to get to the store for cheese!!! Thank you so much, Lisa!
Lisa says
You’re welcome!
Marcella says
I just made these for the first time. Everything seemed to go well no problem until they came out of the oven. A couple spread too much so the hole covered in centre and a couple flattened. One came out perfect. The taste is amazing. How do you think it could have held it’s shape better. I measured everything perfectly but put a few more grams of butter. I was scared they would be dry. Thank you
Lisa says
If you want to keep the shape, you can make them smaller and thinner or try a donut mold.
Anna says
I just made buns lol!
Jennifer says
This recipe turned out amazing. It saved me from giving into my bread cravings and I was able to stick to my keto diet because of it. I made them and put them in the fridge over night and then I put it to broil (to get a little warm/crispy) and I could barely tell the difference from a regular bagel. This was a lifesaver! Thank you!
Laura says
I also added more butter, probably next time will add even more! I divided the dough up a bit more, made some of them into thick, round patties (to be split in half for flavored cream cheese like a regular bagel, no hole and easier to shape!) and then some I split into 2 pieces and made little flat patties for a bagel sandwich. Mine are only 2.6 g per bagel for 7 servings.
Lauren says
What is this under on the my fitness pal app? Also great work, Angela and i made them, delicious!
Lisa says
You can add this to MFP if you can’t find it.
Dina says
Congratulations for your amazing recipe. It’s the best keto pizza dough i’ ve tried so far in my one year keto journey. Greetings from Greece, love your recipes!!!
Lisa says
Thanks so much Dina!
Judy says
I made these and added some asiago cheese and they turned out delicious! They were a tiny bit flatter than I would have liked but I think I flattened them too much before baking. They spread more than I expected so if I had left the higher before baking I think they would have turned out perfect! I’ll try that the next time and yes there will be a next time! I love them!
Lisa says
Yes. They do seem to come out better if you use a mold or if you shape them higher.
Silas says
what can I sub for the cream cheese and cheese that is way to much dairy? I like dairy but thats to much
Lisa says
Unfortunately, it’s tough to sub them out.
carol taylor says
I am cannot wait to try! Can you explain further why you use 2 duck eggs rather than 3 eggs. I have both available to me from my son. I thought duck eggs have more white not less? Just trying to figure out so can try myself. also ,what elevation are you at. I am in NC and want to compare since stated elevation can affect recipe.
Lisa says
I find baked goods tend to be fluffier when using duck eggs.
Laurie Jorgensen says
I made these both ways today and they came out perfect! Thanks so much. Easy and quick. I’m going to use them as sandwich bread also!! Thanks!!
Alyssa says
These are SO yummy! Very excited for this recipe!
They were a tad dry, if I added a bit more butter would it moisten them up a little?
Lisa says
More butter and or fat helps.
Leslie says
I doubled this dough…worked perfectly. I then used 1/2 for the bagels, and the other 1/2 I used to make cinnamon rolls…adding cinnamon, sweetener, butter and walnuts to the rolled out dough, rolled them up, sliced and baked and added cream cheese icing when they had cooled! They were beyond AMAZING! This dough is the holy grail of low carb dough!
Lisa says
I have been meaning to try this as cinnamon rolls. Now I have to try it!
Chris says
Awesome bread , I cant beleive it ! Something to soread butter or cream cheese on or eggs and sausage. ITS THE BEST LoCarb recipe next to parmeseamn pizza crust !!
I do not bake much so what would make them raise more , I dont care that mine turned out a little flat because it worked great for a flat bun ! I am just curious as to what i may have done wrong? Thanks so much
Lisa says
The baking powder or baking soda helps with rise. However, using too much adversely impacts the taste. I’ve thought about whipping the egg whites up separately to see if that helps, but I’m not sure if it would be easy to fold into the dough.
Liz says
This recipe was amazing! I made some mistakes (I think i should have cooked the cheeses longer and I hand kneaded it instead of rolling it) but they came out fantastic! I can barely taste the coconut flour and the texture tastes JUST like bread. This recipe was also very easy to make! Definitely going to keep it around in my house.
Thanks! <3
Lisa says
You’re welcome Liz!
Kirtida says
I made with almond flour but was a bit hard n heavy….can U tell d reason…
Lisa says
You do need to use a recipe created with almond flour as it’s not a one-for-one sub with coconut flour.
Chef Audra Angelique says
Wow! This recipe is perfect! I only made a half batch because I had only a little less than half of Mozzarella in my fridge, measured it by the gram, and added a bit of an Italian cheese blend I had-and used two eggs for that which still worked perfectly. Thank you so much for this recipe. If it’s ok with you I would love to write my own blog post about creating your recipe with a link and credit to you and your site on mine. It’s http://www.thehealingchef.org. Thank you again!
Lisa says
As long as you don’t include the entire recipe in your post, it’s fine. 🙂
Carmen says
Oh my, I loved lived this bagel recipe!!! I loved bread a lot before I started my Keto diet less than two mths ago. Followed recipe but I didn’t have enough mozzarella cheese so I added goat cream cheese to make up the difference. Oh I think I will be addicted to this bread recipe.
Lisa says
I love goat cheese, but haven’t tried it in this recipe yet. Thanks for the idea! Now I just need to see where goat cream cheese is sold in my area.
Christine says
I just made these with cheddar cheese instead of mozzarella. They rose really well in the oven, but once i pulled them out, they went flat as a tack! Too flat to slice and put butter in. What did i do wrong?
Lisa says
Mozzarella is used because of it’s elasticity. The rise comes from the eggs and baking powder. It might help to beat the eggs first before adding. Results can vary depending on elevation too. too.
Diana says
So good! I ended up using cheddar cheese since I was out of mozzarella. Thank you for the recipe! Finally, something that I can use to make breakfast sandwiches that doesn’t taste gummy or to dry!
darryl says
It is my second time making these (in two days)
They are amazing!
Perfect for sandwiches too.
I followed the recipe to a T and
everything was perfect.
Tara says
Just made these, so yummy & easy! I added a bit of garlic to the batter & sprinkled some Italian seasoning on top. I found I could still taste a hint of coconut so next time I will do more seasoning in the dough, maybe some cheddar too, but once you add toppings it not noticeable at all!
I didn’t roll out the dough, just hand-formed so I got 5 instead.
These will definitely be going into regular rotation, thank you!
Lisa says
Love the idea of adding in some seasonings. And I bet topping off with a little cheese like asiago would be great too.
Samantha says
Have you ever tried boiling then baking these like you make a traditional bagel?
Lisa says
I haven’t and I’m not sure if it would work out.
Eileen says
Wonder if you could spray them with a mist of water a couple of times before & during baking instead of dunking in boiling water?
Lisa says
I’m not sure but I’m pretty sure boiling won’t work with mozzarella based dough.
Lori says
Perfect! I had made almond flour bagels for the first time last year and it just didn’t give it that taste. This has become a must have staple in my house now! Can you freeze them after you cook them?
Lisa says
I’m pretty sure you can because I’ve frozen cooked Fat Head dough before.
Mary says
Hello,
I tried a similar bagel recipe and with the cheese added it made my dough so sticky I couldn’t divide it or shape it into bagels I made biscuits. Does this dough thicken up to be able to form into 6 pieces?
Lisa says
It is a sticky dough and it helps if you wet your hands when working with it.
Josh says
FINALLY!!!!! SOMETHING THAT RESEMBLES DOUGH WITH COCONUT FLOUR!!!
Thank you!
Mine are cooking right now, they looked great going in, smell great now, and have no doubt will be great.
Going to try taking out baking powder and rolling the dough flat to make tortillas.
Lisa says
Hope the tortillas work out!
Maria says
I made this today and is really good love it. Thank you?
Lisa says
You’re welcome!
Barbara says
I made these this afternoon. I had such high hopes–they looked great after taking them out of the oven. One bite and I was very disappointed. All I could taste was baking powder–is the 2T really the correct measurement? I even whisked the baking powder and coconut flour together to make sure they were well blended.
Lisa says
It is. If you don’t mind flatter bagels, it can be reduced significantly.
Mo says
I had the same experience. Attempted to make these with my boyfriend. They looked and smelled great coming out of the oven. We were so excited to bite into one. So disappointed when we did. They were not edible due to the overwhelming metallic taste of the baking powder. What a waste of all that cheese!
I was wondering if the 2 Tablespoons was the correct measurement too.
Lisa says
I use aluminum free baking powder or a combination of baking soda and cream of tartar. Putting on my list to retest as it’s likely the difference in ingredients.
Paddie Hulshof says
Wow! This bread is really good. I am new to Keto and was getting tired of eggs. It was quick and easy to make and taste delicious. Thanks Lisa
Susan Gandara says
WOW!!! This bread was DELICIOUS!!! I used a mix of almond/flax meal/coconut flour. I had a bit of trouble getting the cheese to melt enough to mix and didn’t think it would work. But it did and this is by far the BEST bread recipe!!
I’ve tried low carb bread recipes from other sites and none compare….Thank you Lisa!!!
Amanda says
I have all the ingredients except cream cheese! Could it be substituted with something else?
Lisa says
You could try using more mozzarella and some heavy cream.
Mel says
Thank you so much for this! I made the almond flour ones recently, and they were pretty good but I wanted to try with coconut flour this time. I used the old recipe and it was a disaster! It was soo dry. Now I see your recipe and your explanation that I used way too much coconut flour. I didn’t realize until today that they are used so differently. I’m definitely making this one next time!
Lissa says
Can you make these with just egg whites?
Lisa says
It’s worth a try as it will usually work.
Bonnie says
These are absolutely delicious! First low carb breakfast bread I’ve been impressed with. Thank you!! We slice them, put 2 eggs, cheese and 3 slices of bacon on one bagel. Delicious!! We do Keto and it gives us enough fat for breakfast.
Tracy says
I stopped eating bagels years ago because they would always plug me up. I love using coconut flour and have been back in the habit lately so I can’t wait to try this recipe! Can I substitute raw cheddar for the mozzarella? That’s usually the only type of cheese I buy.
Thanks!
Lisa says
Cheddar isn’t as good as it doesn’t have the same elasticity as mozzarella. But, it’s worth a try.
Natalie Turner says
I tried this. The flavor was very potent, but tasty
Lisa says
Coconut flour does have a slightly stronger taste than almond flour, but we love it.
Julie says
I didn’t have a scale so take the comment with a grain of salt. Mine were too wide and flat. I think I rolled the ropes too long when forming the bagels, so they were too wide to start with. Also, perhaps a donut pan will help constrain the horizontal growth (maybe). I found the taste too eggy so I might try substituting one flax egg in next time. (Thoughts on that?). Texture was bready which is so wacky. That dough is so bizarre. Thank you for sharing, as I greatly prefer to work with coconut rather than almond if possible.
Julie says
I tried to hit 5 stars but it was already posting so I couldnt fix! Sorry!
Lisa says
I’ve been staying away from egg whites due to a severe sensitivity so I’ve been using psyllium eggs. They are similar to flax eggs and I do think it would work with either.
Julie says
I did two psyllium eggs and one chicken egg. The psyllium was a disaster—turns there is no agreement on the internet as to how much water to use per tablespoon of psyllium. I used a recipe that called for only 2. It was too little. I had cement (mixed it into the dough right after I made it so it didn’t sit too long). It never fully mixed in. AND YET these came out delicious. The psyllium cut the eggy taste and these were just great. Next time, though, the psyllium goes in with the coconut flour and the water goes in separate so we get an even blend. Thank you again
Lisa says
I’m so glad this worked out with psyllium eggs. I use them to cut back on eggs due to egg white sensitivity.
Michelle says
I’m new to this. How much psyllium and water did you add?
John says
Can I roll these flat and make crackers? Thanks!
Lisa says
Not sure. I’ve never tried it. It probably would work.
John says
I’ve seen the regular fat head dough made into crackers. I am trying it now and will report back!
Lisa says
Hope it works out!
Elle says
Hello, thank you for the recipes!
I think my eggs started cooking when I added them to the warm mozzarella, cream cheese and butter. Do we wait until the cheese cools before adding the beaten eggs?
Lisa says
Sounds like you heated the cheese too long. It should shouldn’t get hot enough to cook the egg, especially if it’s an egg straight from the fridge.
Karri McClure says
I stir my eggs into the baking powder and coconut flour first because I get mine too hot sometimes. I love this recipe too. It’s my favorite so far..
Lisa says
Good tip!
Tracy B says
These are amazing!!!!! The best low carb bread I’ve ever eaten.
Mine turned out beautiful and I had no problems with them rising.
Lisa says
Yay! Thanks for letting us know. 🙂
Masha says
Greetings from Serbia!
Dear Lisa, THANK YOU for this so delicious recipe! This will be regular on my menu for…ever:)
Thanks!
Lisa says
You’re welcome Masha! So glad this one worked out for you.
Joanna says
Best. Bread. Ever. I’m serious. I was not really sure about using coconut flour because it often leaves that coconutty flavour, which is good in some things but not what I wanted in a bagel. I had bought a bunch of cheese at a steal of a deal, so I wasn’t so worried about wasting my cheese in something I didn’t like. But I’m so glad I tried this! This is excellent, and I will definitely be making it again and again. I might try forming rolls next time. I can’t thank you enough!
Lisa says
Yay! I’m so happy that the bagel recipe worked out for you.
Narine says
Thank you for the recipe. I tried this tonight and the taste was pretty good. The texture was alright but they didn’t rise well. I read the comments and it was probably because I kneaded the dough too much. Not sure how to avoid that. The cheese didn’t seem to mix thoroughly to make a uniform substance. I used fat free mozzarella. Could that be the reason. Still tastes great though 🙂
Lisa says
It’s best to use at least 2% fat mozzarella.
Narine says
Thank you. I will try. It’s awesome to have this alternative since I missed the taste and texture of bread
Lisa says
I hope it works out for you. Coconut flour can be a little more difficult to work with. I may try thinning the batter with a bit more liquid to see if it helps with the dryness some have mentioned.
Laura says
I made these again today and they look great! Measured ingredients with a scale this time. The only thing I actually did differently was to throw in the butter with the cheese when melting. The butter took forever to melt, but it still worked beautifully. I love fathead dough but don’t necessarily like it made with almond flour for some odd reason-the texture seems off to me. Coconut flour to the rescue!
Lisa says
Good to meet another coconut flour fan! I love it much more than almond flour.
Sunflower says
I made these bagels today, and they are great! I had a silicone donut pan so I made 12 bagels from this dough. I did add some Seasoning to half of them. Thanks, I really like them!
Lisa says
Awesome! I was going to try making pumpkin flavor with some leftover canned puree.
Angelina says
I have a question. I notice the cholesterol content is rather high. I’m just starting keto and this is the part that scares me because I’m a stroke survivor ?
Lisa says
I wouldn’t worry that much about eating cholesterol. It’s the trans fat that’s bad. Here’s just one of many articles supporting this: https://health.clevelandclinic.org/why-you-should-no-longer-worry-about-cholesterol-in-food/
Ana says
Hi! Thanks for the recipe. I made these a couple days ago and they tasted great. Unfortunately they did not rise and turned out like flatbread. This did not affect the taste, but I would prefer them to really turn out as a bagel so I can use them as buns. Planning on adding more baking powder the next time, but is there anything else that could make them rise?
Thank you!
Lisa says
The right amount of baking powder is key along with NOT overworking the dough. You also should get them in the oven pretty quickly.
Keens says
If substituting the butter with coconut oil, how much oil should I use?
Lisa says
It’s a one for one sub typically so I’d try that.
Jessica L says
I loved these and the almond flour version. Both very good! I’ve been using them as a bun for sandwiches and burgers! Thanks for the recipes!
Lisa says
I’m glad they worked out okay for you! They are definitely great low carb rolls.
Shecota says
These were good, I have made them twice but for some reason mine did not rise correctly so I ended up with flat bagels. I’m not sure what happened, I followed the directions. They were still good.
Lisa says
Overworking the dough can result in flatter bagels. It’s best to bake them as soon as possible. Also, a bit more baking powder may be needed.
Donald G Edgerton MD says
Trying my first batch now (in oven).
Have you ever tried to sweeten these up a little, say with a little Splenda?
DGE MD
Lisa says
I haven’t, but you probably could make a sweet flavor bagel like French toast.
Stacey says
Can I just say WOW!!! This might just be the key to my success. These were sooo easy and they are so good. My super picky hubby liked them as well. I even “eyeballed it” on the butter and cream cheese and had no issues whatsoever. Thank you so much for this recipe!
Lisa says
I’m so glad they worked out for you!
Bruna C. O. says
Hello!
I tried it and liked it, but found the result a little too moist, maybe it needed a little more time in the oven, or more coconut flour, since my scale was out of battery, I used the 1/2 cup measureament!
My husband loved it, ate 4 out of the 6! My uncle who is not eating low carb also liked it!
Thanks a lot for your recipes!
Lisa says
Thanks so much for writing in to let us know how they worked out. Yes, if too moist, definitely cook them a bit longer or add a little more coconut flour.
Helen says
Just made a batch and they’re on the cooling rack. Quick question, do i need to store these in the fridge or can they be stored on the counter in a Ziploc?
Lisa says
You can probably leave them out for a day or so, but I like to keep them in a zipper bag in the refrigerator.
Ashley says
How long will they last in the fridge?
Lisa says
At least a week.
Jennifer says
I tried this recipe tonight and am so happy! The bagels turned out perfectly and helped my craving for “bread”. Thank you for the wonderful recipe. I will be making this again.
Lisa says
I’m so glad they worked out for you Jennifer! I know some have had trouble, but I’m sure it’s just a variation in ingredients.
Laura S. says
I kinda gasped when I saw the amount of baking powder and after reading through the comments I wanted to ask if a combo of baking powder and soda be used successfully in this recipe?
Lisa says
If you use baking soda, you’ll only want to use about 1-2 teaspoons. You could try a combo, but I usually use one or the other.
Tami says
Be careful mixing baking soda and coconut flour. They can react and turn the bread green! It’s fine to eat just looks weird ?
Lisa says
Never had that happen.
Josh says
It happens only in certain brands of baking powder that contain aluminum.
Lisa says
I use aluminum free baking powder (I usually make my own from cream of tartar and baking soda) so that may be why it never happens to me.
Lisa says
These are great! I accidentally started with another recipe i copied so i ended up with 1/4 tsp of baking powder and ended up using the recommended substitute of 2 tsp of baking soda. I ended up with fluffier bagels than i expected. They actually look a little higher/plumper than the ones in the video. I also didn’t have enough baking powder to do the 2 tbs so it ended up working well. I used benecol instead of butter so i added about 12tbs more and i added 2 tbs ground flax powder and 1 scoop of nutrim. They taste great and are super filling and just what i was looking for. I think i will experiment with adding some garlic powder in the mix and some sesame seeds on top next time. Even my 15yo daughter thought they were tasty. For fake bagels it wasn’t too bad at all.
Lisa says
that should be 1/2 tb more of the benecol NOT 12tbs LOL~! I couldn’t figure out how to edit my post!
Catherine says
These are fabulous! I didn’t weigh anything – just went by your approximated measurements and they turned out great! They are a bit on the salty side but I didn’t mind at all. Thanks for the great recipe Lisa!
Lisa says
Thanks Catherine! I also like them a bit on the salty side. Coconut oil or unsalted butter could be used to cut down on salt as well as reducing the baking powder.
Desiree says
Sadly these were awful. They tasted like baking soda. I took one bite and tossed them all. The dough was crumbly, and they ended up looking like huge cookie globs.
Lisa says
Sorry they didn’t work out. I have noticed coconut flour can vary. I added in some extra notes to the recipe as the dough should have been wet and sticky, not dry. Also, if you used baking soda, less needs to be used than the baking powder called for in the recipe. Baking soda and baking powder (which the recipe calls for) are different. Hard to believe they would taste like baking soda when using baking powder.
Mark says
Thanks Lisa! I have a child with a nut allergy so the almond flour was a no-go. I’m an emergency physician so I’ve seen people suffer severe reactions to tree nuts and am super careful.
I’ll try his recipe out!
Thanks for sharing!
Lisa says
I hope it works out for you. Some may need slight adjustments as coconut flour can vary a lot more than almond flour.
Virginia says
I made these bagels before and I found the dough was really difficult to handle and found them hard to form, also they are salty tasting. I wonder if there is a mozzarella cheese that has less salt? Can you use a mixer to mix the dough and then knead it?
Lisa says
It’s easiest to work the dough with wet hands. I don’t find them salty, but if you do, definitely use unsalted butter.
Rennette says
I tried these and the texture is much like biscuits, not bagels, actually quite crumbly. Also because of the large amount of cheese I found them much too salty. Very disappointed!
Lisa says
You definitely did something wrong or the coconut flour amount wasn’t right. What brand of coconut flour did you use? They have never come out crumbly for me. In fact, they should be chewy from the mozzarella. Did you weigh the coconut flour and mozzarella? Some mozzarella tends to be saltier than others. You can use unsalted butter to cut back.
Eliz~ says
Thank You Thank You Thank You!! So easy!
Lisa says
You’re welcome!
Teresa says
Is it really 2 tablespoons of baking powder
Lisa says
I tried less and it was too flat for me. You can cut it in half and see if it works for you.
Polly says
Could these be made with something other than mozzarella? I have cheddar and Swiss on-hand!?
Lisa says
The reason mozzarella is used is because it’s stretchy and gives an elasticity missing in gluten-free bread. I doubt the other cheeses would do the same.
Jacque says
I’ve tried cheddar and also pepper jack. Both turned out the same as mozzarella. But, give it a whirl and see how they turn out!! Hopefully yummy!!!
Lisa says
Good to know! I need to try this with goat cheese which has been my go to lately.
Rita reynolds says
how much does 250 grams convert to us measurements.
Lisa says
Sorry, I meant to add that and will get it fixed. It’s about 2 1/4 cups.
Mark says
Could you add psyllium husk to this recipe, our world that absorb too much of the ingredients?
Lisa says
I wouldn’t add too much, otherwise, other changes would be needed. You could try adding it and then adding in liquid (water would do) if needed.
Garvey Mitchell says
I loveeeeeeee this recipe, thank you so much. How do you store them and how long do they last?
Lisa says
I keep mine in the fridge, but you could probably freeze them for longer storage.
Kim Gibson says
I must have done something wrong my dough was way sticky too sticky help
Lisa says
In that case, you’ll want to sprinkle in additional coconut flour.