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 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.
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.
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.
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
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!
Low Carb Bagels - Coconut Flour Fat Head Dough
- 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)
- 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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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.