I have found the ultimate one on my first try. Does it make a difference if you use whole milk or part skim? Other options to make it easier include a hand mixer, stand mixer, or food processor. Nothing sticks to it and it works really well for kneading dough. So my girlfriend and I experimented and divided this recipe into 8 bagels instead and made mini ones to get the calories and carbs lower and then WE ADDED SHREDDED CHEDDAR TO THE TOP AND PICKLED JALAPENOS. Hey hun I was wondering if you could add blueberries? By the way I used poppy seeds instead of sesame seeds. Thanks for stopping by! I want to try this recipe but I only have coconut flour. I’ll be making these more often. It also gives the dough a nice, bread-like shine. I can find anything. Wonderful, I made this today and had one for lunch tomato, cumber and melted provolone was excellent. This wasn’t a hit for me but I’m glad it was a hit for others. Hi Laurel, you can use regular if you don’t have a gluten intolerance. I’m trying to modify to make cinnamon raisin bagels this morning, adding Splenda, cinnamon and a few raisins, removing the salt. I love that everything seasoning, Michele! I make a yummy bagel dip to go with them! I used dairy-free cheese and dairy-free cream cheese. The taste…yes yes yes. Hi McKayla, You can try adding a little sweetener to mask the baking powder flavor, or just reduce the baking powder a bit. Hi Carrie! Hi! They work best with block or pre-shredded mozzarella. You could stick the food processor into the fridge for a bit, and/or use oiled hands to handle it. I recommend a finely ground blanched almond flour like this one or this one. Thanks for stopping by! I haven’t tried adding fruit, but they are more savory than sweet. The dough needs to be completely smooth before putting in the oven, otherwise the bagels will be flat as you experienced and the texture will be off. (The bagels may come out green if you use sunflower seed flour, but they are just fine to eat!) So, what’s the best way to melt the cheese? Keep it up! So which is better? You know the feeling you get when you have a slice of freshly baked bread right out of the oven, delicious. We did ingredients and prep as instructed. Did you use 2 tbsp baking SODA? I’m thinking of adding Truvia and cinnamon to my second batch. I was wondering about adding cinnamon. Hi, i want to try out your recipe but currently only have ground almonds rather than almond flour. Delicious…I’m not a big fan of the bitter notes left behind by baking powder in any dish, but this recipe turned out so well I can get past that, not to mention it completely satiates my need for chewy bread. Hi Kelley, These bagels will keep best in the refrigerator for one week, but will do fine at room temperature for a couple days. Let us know how it goes if you make these with some of those substitutions. Glad I’ve found something else to have for breakfast besides eggs on the Keto diet. Thank you for an excellent way to stay on track when you crave a little bread. i will post pics today on the facebook page (just asked to join). Costco has a 3lb pound bag for 12 or 13 bucks if you have any around you. Hi, just adapted this to pizza base. Thank you! Also, try oiling your hands! However, other cheeses have stronger flavors and you’ll taste them in the bagels. Just made these and while pretty darn good they are a bit grainy? Registered trademark. Thank you. Hi Kelsea, This can happen sometimes depending on the temperature of your kitchen. Oh Maya, thank you for putting together this recipe! Hello, just a question! I’m glad you liked them! Let me know how it goes if you try it! Any idea why? I haven’t heard this too often, but there have been a few reports of the keto bagels browning on top and remaining raw inside. I tried the bagels this morning and they came out flat 🙁 what did I do wrong so I can try again? Omg! So happy with the way they turned out. After mixing the flour mixture together with the cheese and the beaten eggs, the dough just won’t firm up. Hi Lisa, Thank you for the feedback. This was my issue too. I have made it many times and it really satisfies my bagel and cream cheese with smoked salmon cravings, especially when the rest of my family is enjoying non keto bagels! YAY, YOU'RE IN! Was the dough completely uniform? I made them tonight, but was not sure how to store them myself. Yep, that’s correct – thanks for pointing that out! (Update: I’ve had lots of people tell me that Everything But The Bagel seasoning is ah-mazing. Thank you so much, Sasha! There are some tips about stickiness above the recipe card. I made these today and very carefully followed your instructions. These bagels are definitely not 800 calories each. After ten minutes of kneading, the “dough” was still a sticky mess and I had to add more almond flour (no, I did not use meal). Even my non-keto family and friends love them. Its unusual to see this much and I’m used to seeing tablespoon as Tbsp. When I run this through the nutritional calculator at Sparks, it says it’s 6.5 gr carbs. Hi Bethann, Sorry to hear that! I did not roll them in a log but made a ball in my hand and flatten it like a biscuit and worked a hole thru the middle with my finger and they came out perfect. Adding Asiago cheese on top sounds delicious! Create a free account to save your favourites recipes and articles! Your website has been a life saver! Also, mine flattened a bit more than the picture but still great though. Hi! I couldn’t even form a bagel shape it was so stuck to my hands. A littleness help please. Although as I haven’t tried it yet, would that work with the mozzarella? Hi Daphne, Storage instructions are in the post above. He thought I’d been to an artisan bakery! Hi Skylar, These bagels can be stored at room temperature for a couple of days. Have you tried using the flathead dough for making bagels? I never bake and still came out great on my first try. The real bagels I’ve had were pretty dense, so these were similar to me in that regard. I also used an egg wash on top and then added “everything but the bagel” seasoning. They look good. I don’t know if the whole seeds would work, I recommend using flax seed meal if replacing the eggs with flax eggs. On 1/2 of them, I added pickled jalapeno peppers, again lightly pushed down into the dough. These will keep very well in the freezer. Tasted great and ate them all anyway. Mine didn’t rise they went flat, still taste good. How Many Carbs are in a Low-carb … Hi Nina, These bagels can sit at room temperature for a few days, up to a week in the fridge, or can be stored long term in the freezer. Thank you for your recipe! I just made these – they taste fantastic and were incredibly easy to make! Thank you! If they brown too much before the inside is done, you can try covering them to continue baking, though I usually don’t find it necessary. I wanted a cherry flavor so I added 12 fresh cherries to the batter after processing them. Just not sure how to store the extra ones, do they go in the fridge and can they be frozen? Wondering if they turn out as well. Nobody can believe it’s basically just cheese! I can’t find cream cheese without carrageenan and other additives and I would prefer to avoid these ingredients. Stir the flour mixture and eggs into the melted cheese mixture. We make these babies all the time, and have some alternative suggestions! Low Carb Bagels (Super Fluffy!) You’d have the same effect when baking anything else with almond flour. I used your tips to chill the dough and oiled my hands. Didn’t notice any washing or oiling. Gives me my bread fix, but the flavor is ok. So I just started keto this week and these are amazing oh my gosh! Thank you! I’m DYING for a bagel substitute. This is the 3rd bagel recipe I’ve tried and it’s been the best by far! Hi Nadine, Sorry you had issues with the recipe. Hi Annie, Mascarpone will definitely work instead of cream cheese. For a golden brown exterior, before baking them, brush the … This a very easy recipe to follow and the bagels taste great. Also, what low carb flour would you recommend? P.S. I’ve been low carb 6 years and never knew I could enjoy something like this! Wondering if I could experiment with different types of cheeses for different flavors. I just made this and have to say: Mind. The dough was challenging to work with but I think it will get better as I continue to make them. Has anyone put bacon pieces in their dough? Using a little olive oil and additional almond flour solves it. Yum! Hi Olivia, One serving is a whole bagel (two halves). Hi Lori, Sorry you had sticky dough! Those spices sound delicious. Worked great! Hi Amy, Sometimes you need to reheat the dough and wash your hands before continuing to knead. Many thanks, x. Hi Bindy, I would not do this. (Though I imagine a dairy free cream cheese might work as well) I also didn’t have enough almond flour so I subbed about 1/2 cup cassava flour and they came out perfect! These are just great when it gets sticky to work with I just dip my hands in the water And go back to working with the dough. I have been careful to incorporate all ingredients as soon as cheese is removed from microwave and I have tried reheating. Does it work okay? My son loved it also and he already ask me to make them again tomorow. I hope you get the chance to try these again with a firmer (not fresh) mozzarella! Hi Michelle, It shouldn’t take that long. Hi Michael, It’s hard to say what went wrong without being in the kitchen with you, but I’m happy to help you troubleshoot. Just a recipie suggestion. Thank you so much for the recipe. I’m glad you liked the bagels so much! I used onion flakes and salt and used my keto donut pans! Oh man! Also, can you use this same recipe for pizza crust?? I had it stuck to my entire hands and fingers while kneading, and consistently didn’t change. I’ll have to try that myself. The dough is extremely sticky even after kneeding for an absurd amount of time. Let me know how it goes if you try one of these options! Thank you!! Either way, a toaster works best for reheating. They turned out beautiful but they had a sour taste. Crispy and delicious! Hi Nance, Sorry yours turned out looking different. Thank you. I think I went a little overboard on the Everything bagel seasoning but like how they turned out. Kept oiling my hands to keep them from sticking. You could multiply the nutrition info on the label by 6, then divide each value by 8. (Speaking of filling voids, don’t miss the keto chaffles trend. The bagels wouldn’t be low carb, though. I hope the pizza and “sort of bagels” were still good! If you have a Kitchen aid mixer, I suggest using it. Thank you, Jill! It sounds like a good class with lots of information. I haven’t tried a sweet version of these yet. Are any high altitude adjustments needed? ThinSlim Foods Love-the-Taste Bagels Plain 6 pack. I made 8 bagels instead of 6 …they were a bit small. Can you heat/toast the bagels? I made this yesterday and they came out fine. Tasted great, it looked odd. I tried the fathead dough by melting in a pan but it wasn’t great, never thought of the double boiler. We actually like them a lot! Join 170,000+ subscribers to get a FREE KETO QUICK START GUIDE + new recipes 3x/week! Be sure to store in an airtight container so they don’t get freezer burn. I updated the post with some tips that can help. Thanks a bunch!! Thanks for developing and posting! Reheats in the toaster so well. At what point did yours start to look different? Hi Lydia, Almond flour is *very* finely ground blanched almonds. Pepper jack cheese sounds delicious. 2 questions…can you toast these? Thank you so much, Toni! Add the melted cheese mixture to the almond flour mixture. They seem to always flatten out a bit, so ultra fat works best for us when they go in. Wasn’t sure if it would mix the same? After trying it, I have to say I agree!). Place the cheeses in a metal bowl resting over the edges of a saucepan containing boiling water. Hi Maya … I just want to make sure that the measurement on he coconut flour isn’t a typo. But these bagels are lovely. I’ve made these at least eight times. Im so excited …they were so easy to make. I also have a more detailed guide to fathead dough in my cookbook. Mine were pretty tender, which is ok, and they had good flavor but certainly not the bagel texture I was hoping for. Make the dough just like fathead pizza dough with coconut flour, except double the recipe and add 1 tbsp baking powder to the coconut flour. I used raw almond flour (because that’s what I had) and they still turned out amazing!!! What did I do wrong.? Thank you, Lisa! I live in the UK, and I also grew up in South Africa, so dicovering the ‘metric’ link, was totally amazing- with one click, I now can use this recipe without having to use an elaborate conversion process- you’ve done half the work for me! Hi Lissa, I’d use less coconut flour next time. I have reposted this recipe in a few keto groups and my ig account I loved it so much. Thanks. Made these for the second time and they are absolutely perfect! I’m thinking I will use them as bruschetta bases next time–cut them and toast them. I am so happy to hear that, Karen! Can they be frozen? I agree, it’s amazing how crispy on the outside and chewy on the inside they are! I do think adding more flour might have made it worse. Hats off to you for creating such a fast, easy way to make low carb bagels. I’m wondering if I could use this recipe to make a “loaf” of bread? I make these for myself every week and they stop my craving for bread, which I miss. I LoVe this site!! Making full buns is a great idea! Hi Logan, It sounds like the dough might not have been mixed well enough. Thanks for the recipe. These bagels are absolutely delicious. Pop in the toaster when ready to eat. That may mean that you need to refrigerate your dough for a bit longer than 30 minutes, depending on how hot the melted cheese got. Mine came out on the flat side, but beautifully golden. I put 1 1/2 cups mozzarella cheese instead of 2 1/2 cups. I did find that this dough was much stickier (though It did become manageable by the time I got to the log rolling part), and thought that might help. I don’t know if this makes any difference over low fat. Thanks for stopping by! I wish I could post a picture!!! How is the shredded mozzarella measured, loosely packed or tightly packed into the measuring cup? Finally, don’t worry too much about this. Approximately, because I know they are not all sized evenly. How long do they last? thank you!!! Thank you, Julie! OMG! Tried these. Thanks for stopping by! I need to try that! Is it really 8 carbs per bagel after they are cooked?? Hi Carrie, They might work with coconut flour, but you’d need a lot less – try 6 tbsp coconut flour to replace the 1 1/2 cup almond flour. Hi Sandra! I am so happy you liked them, Annamaria! It says 350 a serving. I know plenty of vegetarians who eat regularly baked products on a daily basis, which include eggs. Makes a great breakfast with some flavored cream cheese. I made 3 bagels and 3 pizza crusts. Many thanks, and keep up the good work. If so how much would it change the net carbs ? My whole body thanks you to the moon and back. Sharon, With changing it to the mini bagels, how did that change cooking time, if at all? If they taste half as good as the raw dough tasted (don’t judge) then these will be an frequent flyer on my food rotation!

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