SCD Recipe: Grain-Free Bagels

I’m so excited to share this SCD (Specific Carbohydrate Diet) Bagel recipe! It took me a few tries, but I finally came up with something I love. Typically when I make an SCD bread I don’t like it plain, but with these I can just toast them, add a little butter, and they are amazing!

SCD Grain-Free Bagels

If you’re familiar with the Keto diet you may have seen some recipes for fathead dough – which uses cream cheese and mozarella that is mixed with almond flour. Every recipe I’ve seen for it also uses baking powder. I wanted to come up with an alternative that would work with SCD.

I use a hard cheese, in this case Provolone (but you can use a different kind – just one that melts well) and Farmer’s Cheese. I then adapted the ingredients to use baking soda instead of baking power and voila! I had a bagel recipe.

For these I use donut pans so they are mini bagels, but that’s fine. I don’t like to eat big serverins of almond flour things. This recipe is similar to my sandwich rounds recipe, but tweaked to make a denser bagel. Try it out and let me know what you think.

SCD Bagels

Be sure to check out my video on how to make the bagels and subscribe to the Happy Gut For Life YouTube channel to keep up with all of my SCD videos!

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SCD Grain-Free Bagels

Course Bread
Cuisine Keto, SCD
Keyword almond flour, Keto, scd bread, specific carbohydrate diet
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings 8 Bagels


  • 1 ½ cups almond flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp lemon juice
  • 2 large eggs
  • 1 cup Farmer's cheese (or subsitute dry curd cottage cheese or very thick strained yogurt – strained at least 24 hours)
  • 1 ½ cups shredded provolone (or substitute another hard cheese)
  • 1 – 2 tbsp Everything But the Bagel topping (optional)
  • 1 – 2 tbsp shredded Parmesan for tooping (optional)


  1. Combine almond flour, baking soda, salt, and lemon juice in a large mixing bowl

  2. Whisk eggs

  3. Stir eggs into almond flour mixture until everything is well combined and set aside

  4. Heat a medium saucepan over medium-low heat

  5. Add Farmer's Cheese and stir to spread it out and start to soften

  6. Add shredded cheese

  7. Stir cheese constantly so they melted together to form one ball. Be careful not to let the cheese brown, lower heat if necessary

  8. Once cheese is melted and combined, add it to the almond flour mixture

  9. Stir briskly to combine. Don't leave lumps of cheese or almond flour, stir thoroughly to make sure the mixture is blended together

  10. Use hands to knead the dough to make sure everything is combined and to form it into ball.

  11. Place dough in freezer for about 15 minutes or refrigerator for 30 minutes

  12. Heat oven to 400°

  13. Lightly oil a silicon donut pan with avocado or coconut oil. If using a metal pan use a little more oil to keep the batels from sticking

  14. If using topping, sprinkle a little in each cup of the prepared pan

  15. Once dough is chilled, remove from freezer

  16. Press dough into pan until each cup is about 3/4 full

  17. Sprinkle with more topping if using

  18. Bake for 20 – 25 minutes until bagels are golden brown and feel light to the tough when pressed

  19. Cool in pan for about 10 minutes

  20. Remove from pan and cool the rest of the way on wire rack

  21. Store in refrigerator or freezer

Recipe Video

Sherry Lipp
Latest posts by Sherry Lipp (see all)

4 thoughts on “SCD Recipe: Grain-Free Bagels

  1. I’m hoping these turn out well! I used 24hr dripped yogurt instead of DCCC and the dough was much wetter than the recipe indicated it was supposed to be. Thank you for this recipe!

  2. do you have recipe that excludes the cheese and just includes the strained yogurt. thanks

    1. For this recipe you do need the cheese. It helps provide the texture. You could try using farmers cheese and strained yogurt, but the texture might be different. I haven’t tried that.

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