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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.
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
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)
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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!
Malia Leonard says
They were soo good!! How do you store the leftovers? Fridge or leave them out?
Lisa MarcAurele says
I keep them in the fridge or freezer.
Malia Leonard says
Thank You!! I can’t wait to try other recipes.
Arlynne Alvarez says
I’m on a lockdown outside the city and I can’t find mozarella. Is there any cheese substitute for Mozarella cheese? I have cheddar cheese and quick melt cheeses. Thanks!
Lisa MarcAurele says
It sounds like cheddar will work too based on this Reddit thread: https://www.reddit.com/r/ketorecipes/comments/4gzn8p/can_i_substitute_the_mozzarella_in_the_fathead/
Kelliann says
Has anyone tried boiling these before baking like you would a traditional bagel?? I know coconut flour absorbs differently but I’m curious to know if it would make a difference in the texture or even work at all?
Lisa MarcAurele says
I’m not sure if the boiling will work, but others have left the bagels in the oven on low temp to get a similar outside texture.
Chocolette says
Tried this recipe today. I added 1/8 tsp. additional baking powder and used a donut mold to bake the bagels. They turned out great. The bagels really rose and kind of looked like domed muffins with a whole in the middle but, it doesn’t matter. The taste is delicious.
Holly says
I just made these today. Yummy !!! Thanks to Wes over at HighFalutin” Low carb that had a bagel battle. They were so good. I really prefer the texture of coconut flour over almond flour. Even those in the house that are not low carb loved them.
Sherry says
Love these. Just made 2 batches to freeze. Great flavor. Made one batch with garlic powder on top, othe with “some of everything” sprinkle. Will try suggested method in oven on 250.
Angie says
just made these, perfect! read comments & may consider adding the xanthan gum, just not sure how much to add. I enjoyed them, used 2 donut pans, as I got 9. put sesame seeds on the bottom of the pan & everything but the bagel on top!! my new breakfast go to!
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.
Charlotte says
Hi Lisa…i recently read today that you can sub eggs for ground flax seeds and water…not sure the ratio but you could google it! ❤
Lisa MarcAurele says
Yes you can. It’s called a flax egg. You can do the same with chia and psyllium too.
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.