Comments on: Keto Bagels With Coconut Flour Fathead Dough

By: Laurel

Laurel — Wed, 14 May 2025 23:41:28 +0000

This is perfect. I make these without the hole, add bits, tablespoon of yeast (for flavour) and 2tbls of everything but the bagel spice. I decide the dough into 8 sections, roll each into a ball, press down and form into a flatter roll and bake on a silicon mat on cookie sheet. I bake at 350F for about 20 minutes..start checking around 12 minutes. Let cool on a baking rack..these are wonderful. U can use for sandwiches, rolls w soups etc.

By: Todd Shook

Todd Shook — Sun, 26 May 2024 15:52:58 +0000

Hi Lisa, I was watching Wes from “High Falutin Low Carb” and he did bagel battle and yours won. I love bagel dogs so I used your recipe and they turned out great. So happy being keto and bagel dogs.
Maybe I should try making bagels (lol)
Thanks for your hard work and recipe.

By: Karen

Karen — Wed, 10 Apr 2024 19:44:46 +0000

In reply to Denney Sweeney. I added 1T of vital wheat gluten which is confusingly gluten fee, it adds 3 carbs, not sure if it's OK with low carb but will help with rising.

By: Donna

Donna — Fri, 16 Feb 2024 21:00:56 +0000

I have tried many recipes but this one finally gave me that bagel I was looking for. Many of the recipes I tried were flat or the egg cooked. I love the texture and airy inside of these bagels. I used a donut pan and they are perfect. Thank you for this recipe!

By: Julie Wessel

Julie Wessel — Sun, 23 Jul 2023 22:08:26 +0000

First: Thank you so much for sharing all your great recipes!

I made this dough exactly like you explained, but the end result was kind of flat bagels. Yours look so much better! How do you get them more puffy? Do you add almond flour or yeast like you mentioned below the recipe? I didn’t quite understand the part that suggested you keep them in the oven at 400 f for 4-5 hours. I tried that and the bagels turned out hard as rock🙈

By: tina apperson

tina apperson — Fri, 16 Jun 2023 18:27:24 +0000

can blueberries be added to this recipe

By: Denney Sweeney

Denney Sweeney — Sat, 21 Jan 2023 15:34:01 +0000

I love the way this dough comes together, by far the easiest fat head dough I've tried. I wanted to make slightly smaller portions so I divided the dough into 8 bagels, and lowered the oven temp to 375 degrees, this is where I might have gone wrong as my end result was a very flat (as a pancake) bagel. I will try this again, still divide into 8, but go with the higher oven temp as stated in the recipe. I just find 6 bagels to be a bit much as I like to eat them with eggs. Any suggestions would be appreciated.

By: Kathy W

Kathy W — Sat, 14 Jan 2023 18:15:34 +0000

Made this recipe. The bagels are cooling. The only difficulty I had was rolling the dough into a”log” to form the bagel shape. I did wet my hands which helped somewhat. Will be taste testing later.

By: Tracey

Tracey — Mon, 17 Oct 2022 18:02:16 +0000

In reply to Azanna. Made exact recipe. Pleasantly surprised. Found on youtube. Not like real bagels but thats to be expected. Used everything bagel spice. Tried half with butter, half with cream cheese. The combo of everything bagel spice and cream cheese really pushed it toward a bagel experience. Two thumps up!

By: kasha

kasha — Tue, 06 Sep 2022 21:55:27 +0000

Has anyone tried this at high altitude? I'm in Santa Fe at 7500 ft. Can you suggested adjustments? Thanks SO MUCH!!!

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 28 Aug 2022 12:13:27 +0000

In reply to Azanna. It's 2 teaspoons but you can up it a little for a lighter texture.

By: Azanna

Azanna — Sat, 27 Aug 2022 13:47:25 +0000

When I change the recipe to metric, it goes to 2 Tsp baking powder, but goes back to 2 tbsp when I change to US customary! Which is it???