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.
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.
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.
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.
- 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.
Add 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.
Place bagels on a parchment paper lined baking sheet. Bake at 400°F for about 12-16 minutes or until lightly browned.
Each bagel has about 4g net carbs.
If using baking SODA, reduce the amount to 2 teaspoons.
Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice.