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Low Carb Bagels – Coconut Flour Fat Head Dough

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Last updated on: January 4, 2019

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.

Coconut flour Fat Head dough low carb bagels

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 the Fat Head dough to make a bagel made with only coconut flour. And, the final result was the low carb bagels I’ve been dreaming of. I’ve also liked this so much I made Fat Head cinnamon rolls.

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.

How to make Fat Head dough low carb bagels

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 to the batter.

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 the 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.

Gluten free Fat Head dough low carb bagels recipe

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. So I’m interesting in finding more ways to use Fat Head dough in my recipes.

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 or flavoring added as well.

I haven’t used the dough in a pizza yet, but I’m thinking I’d add some spices and maybe a little parmesan cheese. Adding in some sweetener would make it a good pastry dough too.

Fat head dough gluten free low carb bagels

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?

Which Fathead dough tastes best?

The YouTube channel Highfalutin’ Low Carb compared this coconut flour based bagel recipe to one made with almond flour. Check out the video to see which one was the best and why.

Low Carb Bagels – Coconut Flour Fat Head Dough Recipe

Coconut flour Fat head gluten free low carb bagels

Enjoy these amazing keto bagels! And please let us know what you think of them in the comments below if you do give them a try!

gluten free low carb bagels
Print Pin Review
4.56 from 79 votes

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.
Course Bread
Cuisine American
Keyword fathead dough, low carb bagels
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6 people
Calories 234kcal

Ingredients

  • 60 grams coconut flour about 1/2 cup
  • 2 tablespoon aluminum-free 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)
US Customary - Metric

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.

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Notes

Each bagel has about 4g net carbs. 
If using baking SODA, reduce the amount to 2 teaspoons.
Reader mentions the following add-ins to help prevent the bagels from flattening during baking and add flavor: Add a tablespoon almond flour… A tablespoon nutritional yeast flakes… Seasonings of garlic and onion powder and about a teaspoon of Xanthan powder…. 
Another reader notes that a hard tack consistency can be achieved by putting them in a low temp oven (210°F) for 4-5 hours after the bagels cool. 

Nutrition

Nutrition Facts
Low Carb Bagels - Coconut Flour Fat Head Dough
Amount Per Serving (1 bagel)
Calories 234 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 137mg 46%
Sodium 418mg 17%
Potassium 80mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 14g 28%
Vitamin A 11%
Calcium 25%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

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Comments

  1. 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!

    Reply

  2. 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!!!

    Reply

  3. 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!

    Reply

  4. 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.

    Reply

  5. 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.

    Reply

    • 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!

      Reply

  6. 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!!

    Reply

  8. 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.

    Reply

  9. 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.

    Reply

  10. 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!!!

    Reply

    • 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.

      Reply

  13. 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!!!

    Reply

    • 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.

      Reply

    • 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.

      Reply

  14. 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.

    Reply

  15. 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.

    Reply

  16. 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.

    Reply

  17. These are delicious! I added 1 tsp xanthum gum and garlic and onion powder. I also used egg substitute. Flawless! Thank you!

    Reply

  19. 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

      • 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.

        Reply

  20. 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.

    Reply

  21. 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!

    Reply

  22. 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

    Reply

  23. 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.

    Reply

    • 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.

      Reply

  24. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

  25. 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!!

    Reply

  26. My daughter suggested making them into little balls and cooking in a muffin tin. I did, and they make amazing little biscuits!

    Reply

  27. 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!!!

    Reply

  28. 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?

    Reply

  29. 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.

    Reply

  30. 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!

    Reply

  32. 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.

    Reply

    • 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!

      Reply

  33. 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!!

    Reply

    • 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.

      Reply

  34. 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

    Reply

    • 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.

      Reply

  35. 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…

    Reply

  36. 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!

    Reply

    • 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.

      Reply

  37. 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.

    Reply

  38. 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?

    Reply

  39. 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 !!!!

    Reply

  40. 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.

    Reply

  42. 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!

    Reply

  44. 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.

    Reply

    • 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.

      Reply

      • 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?

        Reply

        • 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.

          Reply

  45. 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?

    Reply

    • 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.

      Reply

    • 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.

      Reply

  47. 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

    Reply

  48. 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!

    Reply

    • 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.

      Reply

  50. 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!!!

    Reply

  51. 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!

    Reply

  52. what can I sub for the cream cheese and cheese that is way to much dairy? I like dairy but thats to much

    Reply

  53. 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.

    Reply

  54. 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!!

    Reply

  55. 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?

    Reply

  56. 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!

    Reply

  57. 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

    Reply

    • 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.

      Reply

  58. 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

    Reply

  59. 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!

    Reply

  60. 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.

    Reply

    • 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.

      Reply

  61. 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?

    Reply

    • 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.

      Reply

  62. 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!

    Reply

  63. 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.

    Reply

  64. 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!

    Reply

  66. 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?

    Reply

  67. 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?

    Reply

  68. 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.

    Reply

  70. 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.

    Reply

      • 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.

        Reply

        • 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.

          Reply

  71. 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

    Reply

  72. 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!!!

    Reply

  74. 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!

    Reply

  76. 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.

    Reply

  77. 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!

    Reply

  78. 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.

    Reply

    • 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.

      Reply

      • 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

        Reply

  80. 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?

    Reply

  81. These are amazing!!!!! The best low carb bread I’ve ever eaten.

    Mine turned out beautiful and I had no problems with them rising.

    Reply

  83. 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!

    Reply

  84. 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 🙂

    Reply

  85. 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!

    Reply

  86. 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!

    Reply

  87. 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!

    Reply

  89. 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!

    Reply

  90. 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.

    Reply

    • 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.

      Reply

  91. Trying my first batch now (in oven).
    Have you ever tried to sweeten these up a little, say with a little Splenda?

    DGE MD

    Reply

  92. 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!

    Reply

  93. 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!

    Reply

  94. 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.

    Reply

  95. 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?

    Reply

    • 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.

      Reply

  96. 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!

    Reply

    • 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.

      Reply

  97. 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.

    Reply

    • 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.

      Reply

  98. 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!

    Reply

  99. 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?

    Reply

  100. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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