Keto bagels are a great low-carb substitute for traditional bagels. This recipe uses coconut flour Fat Head 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 keto bagels!
The first recipe I saw for Fathead dough bagels was a few years ago on Reddit.
Fathead Dough Recipe Notes
Fat Head dough is a low carb, gluten-free dough, 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 Fathead dough recipe has been adapted for many recipes other than pizza, including low carb breads, rolls, and keto bagels.
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 Dough Keto Bagels
- Always weigh the coconut flour, mozzarella cheese and cream cheese to ensure consistent results.
- 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 keto bagels. Each time, I weighed the coconut flour and mozzarella cheese to ensure consistent results.
Keto Bagel Recipe Notes
- Weighing the ingredients is important, especially 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 add butter to the keto bagels because coconut flour requires more liquid. For the same reason, there is an additional egg in the batter.
A few reasons why I prefer coconut flour in this keto bagels recipe:
- A little bit of coconut flour 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 keto bagels a lighter texture.
- When I made keto bagels with almond flour, all I could taste were the almonds. Don’t get me wrong, I like almonds, but not as the predominant flavour in bagels. The coconut flour definitely has less of an overpowering taste.
- Coconut flour is 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 coconut flour best, which is ultimately why I use it to make Fat Head keto 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 coconut flour as a substitute in your favourite 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. Coconut flour can look like wheat flour, but it smells, tastes and acts 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 coconut flour before using it.
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 keto bagels?
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 keto bagels, they will quickly become hard and stale
Pre-slice your keto bagels 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 keto bagels recipe to one made with almond flour. Check out the video to see which one is the best and why.
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!
Keto Bagels – Coconut Flour Fat Head Dough
- 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)
- 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.
- Net Carbs 4g
- % Carbs: 7.4%
- % Protein: 25.9%
- % Fat: 66.7%
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.