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A recipe for low carb bagels using a coconut flour Fat Head dough. It’s sure to become a regular breakfast item for those on a Atkins or keto diet.
There seems to be a Fat Head bagel craze going around lately. I actually first saw a recipe for them a few years ago on Reddit and had it on my list of recipes to try for a while.
When I made the original recipe, all I could taste was the almond flour. Don’t get me wrong, I like almonds, but not the taste in a bagel.
So, I recently spend some time working on a Fat Head bagels made with only coconut flour. And, the final result was the low carb bagels I’ve been dreaming of.
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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.
I also weighed the cream cheese because it’s difficult to get the measurement right otherwise. There are marks on the wrapper for each ounce, but it’s not that accurate.
I added butter to these low carb bagels because coconut flour requires more liquid. There’s also an additional egg added.
One advantage of coconut flour over almond flour is that you use less. A little bit of coconut flour goes a long way as it seems to expand like a sponge when absorbing liquid.
You’ll find some of the big differences between these two common low carb flours in this article. I’ve always liked coconut flour best that’s why I used it in my Fat Head bagels.
Coconut flour gives these low carb bagels a lighter texture. And, you use about 1/3 the amount of flour when compared to recipes with almond flour.
These bagels have already become a regular in my house. I may end up making minor tweaks to the recipe along the way.
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 on the top or flavoring added as well.
I haven’t used the dough in a pizza yet, but I’m thinking I’d add in some spices and maybe a little parmesan cheese. Adding in some sweetener would made it a good pastry dough too.
I didn’t use the coconut flour pizza crust recipe for these low carb 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 Fat Head 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.
Be sure to let me know what you thought of these bagels. Although I’m posting the recipe, I’m open to suggestions on how I can make it better.
I’d like to try working this dough into a few new recipes as I have time. What new recipes would you like to see using this mozzarella based dough?
Low Carb Bagels – Coconut Flour Fat Head Dough Recipe
Low Carb Bagels - Coconut Flour Fat Head Dough
A recipe for bagels using a coconut flour Fat Head dough. It's sure to become a regular breakfast item for those on a Atkins or keto diet.
Ingredients
- 60 grams coconut flour about 1/2 cup
- 2 tablespoon baking powder can be cut in half to reduce sodium, but will result in flatter bagels
- 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)
Instructions
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Preheat oven to 400°F and line a baking pan with parchment paper.
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Mix coconut flour and baking powder in a small bowl. Set aside.
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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.
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Add 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.
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Divide dough into 6 pieces and roll out each piece connecting the ends to form a bagel shape.
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Place bagels on a parchment paper lined baking sheet. Bake at 400°F for about 12-16 minutes or until lightly browned.
Recipe Notes
Each bagel has about 4g net carbs.
If using baking SODA, reduce the amount to 2 teaspoons.
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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.
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.
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.
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.