Keto Cottage Cheese Bagels
These Easy High Protein Low Carb Keto Cottage Cheese Bagels are a fantastic way to enjoy bagels without the carbs. Made with simple ingredients, these keto bagels are gluten-free, grain-free, and diabetic-friendly.
Each high protein bagel has only 5 net carbs and 13 grams of protein, making them perfect for a high-protein breakfast or snack. Whether you’re new to keto or a seasoned pro, this keto bagel recipe is sure to become a favorite.
I love finding new ways to enjoy my favorite foods while sticking to my keto diet. These cottage cheese bagels are a game-changer.
These high protein bagels are soft, chewy, and packed with protein. Whether you’re new to keto or a seasoned pro, you’ll love how easy and tasty these bagels are.
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Ingredients
- almond flour (see recipe tips section)
- full-fat cottage cheese
- egg
- baking powder
- salt
- Everything but the bagel seasoning to sprinkle on top
Instructions
- Blend the cottage cheese until smooth.
- Add the rest of the ingredients to the blender and blend until combined. If the mixture is too thick, mix it on your worktop.
- Roll the ball of dough into a log about 8 inches long and 2 inches wide.
- Cut into 6 pieces and shape each piece into a bagel shape. Use your finger to make a hole in the middle.
- Optional: Coat each bagel with an egg yolk (egg wash) for a shiny finish.
- Sprinkle the seasoning on top of each bagel.
- Bake on a prepared baking sheet at 350°F (175°C) for 12-15 minutes or until golden brown.
Recipe Tips
- Adjust the dough consistency: If the dough is too sticky, add a couple of tablespoons of almond flour until it’s manageable. If it’s too crumbly, mix in a bit more cottage cheese. Different brands of cottage cheese have different moisture levels.
- Blend the cottage cheese well to avoid lumps.
- Use parchment paper on your baking sheet to prevent sticking.
- Sprinkle different toppings like sesame seeds or poppy seeds for variety.
Ingredient Swaps
- Almond flour can be swapped with coconut flour, but adjust the amount as coconut flour is more absorbent.
- Everything but the bagel seasoning can be replaced with your favorite seasoning mix.
- Full-fat cottage cheese can be substituted with Greek yogurt for a different texture.
Storage
Store these bagels in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to a month.
These Easy High Protein Low Carb Keto Cottage Cheese Bagels are a fantastic addition to your keto recipe collection. With simple ingredients and a straightforward process, you can enjoy high-protein bagels that are both delicious and nutritious. Whether you’re following the cottage cheese trend or just looking for a new way to boost your protein intake, these bagels are the real deal.
These homemade bagels are sure to become a favorite in your household. Enjoy your high-protein breakfast or snack with these delightful bagels!
Enjoy these high-protein, low-carb bagels as a part of your keto diet. They are perfect for breakfast, a snack, or even a quick meal. Happy baking!
P.S. If you’re craving more savory ideas, don’t miss my 15+ Savory Cottage Cheese Recipes You Have to Try (High Protein) for even more delicious low-carb inspiration!
FAQ
Q: Can I use a different type of flour?
A: Yes, you can use coconut flour or gluten-free flour, but you may need to adjust the amount.
Q: How do I make the bagels fluffier?
A: Make sure to blend the cottage cheese well and don’t overmix the dough.
Q: Can I add other ingredients?
A: Absolutely! Try adding garlic powder for extra flavor.
Q: How do I prevent the dough from being too sticky?
A: If the dough is too sticky, add a couple of tablespoons of almond flour until it’s manageable. You can also chill the dough for a bit before shaping.
Q: Can I make these bagels with Greek yogurt instead of cottage cheese?
A: Yes, you can substitute Greek yogurt for cottage cheese. It will give the bagels a slightly different texture but still delicious.
Q: What can I use instead of Everything but the Bagel seasoning?
A: You can use any seasoning mix you like, such as sesame seeds, poppy seeds, or even garlic powder for a different flavor.
Q: Can I add extra protein to these bagels?
A: Yes, you can add protein powder to the dry ingredients to boost the protein content. Just make sure to adjust the wet ingredients accordingly.
Q: What’s the best way to shape the bagels?
A: Roll the dough into thick ropes, cut into pieces, and shape each piece into a bagel. Use your finger to make a hole in the middle.
Q: Can I make these bagels in an air fryer?
A: Yes, you can bake these bagels in an air fryer. Place them in the air fryer basket and cook at 350°F (175°C) for about 12-15 minutes or until golden brown.
Q: What are some good toppings for these bagels?
A: Besides Everything but the Bagel seasoning, you can try sesame seeds, poppy seeds, or even a sprinkle of cheese on top of each bagel.
Q: Can I use this dough to make other recipes?
A: Yes, this dough can be versatile. Try using it to make a cottage cheese pizza crust, bagel bites or savory cottage cheese bowls.
More Keto Recipes for You
- Keto Pumpkin Spice Cottage Cheese Protein Pancakes
- High Protein Cottage Cheese Pizza Crust
- Keto Cottage Cheese Pumpkin Bread
- 1 Ingredient Cottage Cheese Chips
- Keto Shakshuka Recipe
- Sun-Dried Tomato and Olive Cottage Cheese Bread
Keto Cottage Cheese Bagels with Almond Flour
Equipment
Ingredients
- 2 cups (224 g) almond flour see recipe tips section
- 1 cup (210 g) full fat cottage cheese
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon (½ teaspoon) salt
- 1 tablespoon Everything but the bagel seasoning to sprinkle on top
Watch the Video Instructions
Instructions
- Blend the cottage cheese until smooth.
- Add the rest of the ingredients to the blender and blend until combined. If the mixture is too thick, mix it on your worktop.
- Roll the ball of dough into a log about 8 inches long and 2 inches wide.
- Cut into 6 pieces and shape each piece into a bagel shape. Use your finger to make a hole in the middle.
- Optional: Coat each bagel with an egg yolk (egg wash) for a shiny finish.
- Sprinkle the seasoning on top of each bagel.
- Bake on a prepared baking sheet at 350°F (175°C) for 12-15 minutes or until golden brown.
Notes
- Adjust the dough consistency: If the dough is too sticky, add a couple of tablespoons of almond flour until it’s manageable. If it’s too crumbly, mix in a bit more cottage cheese. Different brands of cottage cheese have different moisture levels.
- Blend the cottage cheese well to avoid lumps.
- Use parchment paper on your baking sheet to prevent sticking.
- Sprinkle different toppings like sesame seeds or poppy seeds for variety.
- Almond flour can be swapped with coconut flour, but adjust the amount as coconut flour is more absorbent.
- Everything but the bagel seasoning can be replaced with your favorite seasoning mix.
- Full-fat cottage cheese can be substituted with Greek yogurt for a different texture.
My family loved this! Do you like it?
This worked exactly as written, thanks!
That’s awesome to hear! I’m thrilled the recipe worked out perfectly for you. Thanks for letting me know! 😊 Happy cooking!
This did not work for me, the “dough” was a sticky gooey mess and would not form into a log like shown in the video. I had to add a 1/4 cup coconut flour but even so, it wasn’t really forming.
Hi Dani!
I’m so sorry to hear the recipe didn’t turn out as expected. Here are a few potential reasons why this might have happened:
1) Cottage Cheese Consistency: Different brands of cottage cheese can vary in texture and moisture content. If you used low-fat or fat-free cottage cheese, it might have been too liquid, which would have required more coconut flour to achieve the right consistency. If your full-fat cottage cheese was too liquid, it might have required more coconut flour to achieve the right consistency.
2) Coconut Flour Absorption: Coconut flour brands can also differ in how absorbent they are. I use Antony’s coconut flour, which might be more absorbent than the one you used.
3) Mixing Time: Ensuring that you thoroughly mix the ingredients can also help the dough come together better.
4) Resting Time: Allowing the dough to rest for a few minutes before forming it into a log can sometimes help the flour absorb the moisture more effectively.
I hope these tips help! Please let me know if you have any other questions or need further assistance.
Tasty but I would lean towards biscuit consistency with following the recipe. Works as higher protein option for breakfast sandwiches or burgers regardless
I actually got 7 bagels from this recipe. These are so good, a nutty texture, slightly sweet. I used a silicone donut form for 6 and had enough for one more, that I baked in my air fryer. I ate one, of course and froze the rest.
Thank you so much for sharing your experience with the recipe!
I love that you got seven bagels out of it and used a silicone donut form—great idea! Baking one in the air fryer sounds like such a smart and quick option too.
I’m glad you enjoyed the flavor and texture, and freezing the extras is perfect for meal prep.
Thanks again for your feedback! 😊
Is there 1 egg for the dough then another optional egg for the wash?
Hi Sheri,
Thank you for your question!
Yes, there’s one egg for the dough, and the extra egg for the wash is totally optional. If you’d like to skip it, no worries – the bagels in the photos are made without the egg wash.
Hope this helps, and happy baking!
Rally
I mixed in some shredded cheese and made them like drop biscuits. Turned out great! I got 8 biscuits. Great recipe. Even my picky “I don’t like almond flour or healthy substitutions” husband loves them!
Mine came out flat, which is fine because I can use them as bread, but I’m curious why they didn’t hold shape. I did every step accordingly.
Hi Traci A,
Thank you for trying my recipe!
It sounds like the liquid was a little bit more than it should. I would add a little bit more almond flour next time until the dough is thick enough to hold shape.
Every brand of cottage cheese and almond flour are different and this could happen.
Regards,
Rally
Taste great but did not work well in the air fryer. Top was brown and perfect. I decided to try and flip them before they got too brown. The bottom was all gooey. I did flip them but they are a mess. Next time I will bake in the oven.
Hi Dee!
Thanks so much for trying the recipe and for your feedback!
I totally get it—air fryers can be a bit tricky with baked goods, especially with recipes like this where the inside needs time to set.
Since the top browned faster, baking in the oven should give a more even result next time. Also, if you ever try the air fryer again, lowering the temp slightly might help avoid the gooey bottom.
So glad the flavor was a hit though!
Let me know how they turn out in the oven—I’d love to hear!
Rally