Keto Cottage Cheese Bagels with Almond Flour
Soft, chewy, and packed with protein, these Easy High Protein Low Carb Keto Cottage Cheese Bagels with Almond Flour 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.
Made with six real ingredients, these cottage cheese bagels come together fast and bake golden and tender, just like the traditional bagels I used to crave from the bakery.
Recipe Update (14 Months Later)
I’ve been making these cottage cheese almond flour bagels about twice a month since I first published this cottage cheese bagels recipe and I still love them.
I’ve tested the 2- and 3-ingredient versions of the easy protein bagels that are trending. They’re quick, sure. But for me, the few extra ingredients in this version are absolutely worth it. The texture is better, the flavor’s richer, and they actually remind me of real bagels.
These Cottage Cheese Bagels with Almond Flour Are:
- Great for breakfast, snack, or light meal
- Soft, golden, and slightly chewy (not eggy or crumbly)
- High in protein and low in carbs
- Gluten-free, grain-free, and diabetic-friendly
- Made with real ingredients – no protein powder or gums
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Instructions
- Blend the cottage cheese until completely smooth. This helps avoid lumps in your dough.
- Add the rest of the ingredients to the blender and blend until a thick dough forms. If the mixture is too thick for your blender, transfer it to a bowl and mix by hand.
- Shape the dough: Roll the dough into a log about 8 inches long and 2 inches wide.
- Cut into 6 equal pieces. Roll each piece into a ball, then shape it into a bagel. Use your finger to poke a hole in the center and gently widen it.
- Optional: Brush each bagel with egg yolk (egg wash) for a shiny, golden brown finish.
- Sprinkle with seasoning (like Everything But the Bagel) or any topping you like.
- Bake:
- Oven: Place bagels on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-15 minutes, or until golden and firm on top.
- Air Fryer: Preheat to 320°F (160°C). Place bagels in a single layer in the basket and air fry for 10-12 minutes, checking for golden tops.
Testing Notes
- I’ve tested this dough with a few different cottage cheese brands, and moisture levels really vary. If your dough feels too sticky, mix in 1–2 tablespoons of almond flour. If it feels too dry or crumbly, add a bit more cottage cheese.
- For the smoothest texture, blend the cottage cheese thoroughly before adding the other ingredients. It makes a big difference.
- These bagels do puff up slightly but hold their shape well, just make sure to shape the center hole wide enough, or it may close while baking.
- I always use parchment paper to keep the bottoms from sticking and to make cleanup easier.
- You can switch up the toppings depending on your mood. Try sesame seeds, poppy seeds, or a light sprinkle of shredded cheese.
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 1 week, or freeze for up to 1 month.
- To reheat, warm gently in the oven or air fryer to restore texture.
Make It a Moment
These almond flour cottage cheese bagels have become a go-to breakfast in my kitchen – soft, golden, and a great base for whatever I’m into that week. I like to top them with cream cheese, avocado and eggs, or even spread one of my whipped cottage cheese dips for extra flavor and protein. For example, try these cottage cheese and almond flour bagels with my Everything Bagel Whipped Dip, Garlic & Herb Whipped Dip, Italian Whipped Dip, or Feta & Paprika Whipped Cottage Cheese. Each one brings a different twist and makes your morning feel a little more deliberate and satisfying.
Make it a moment or… a full meal. You deserve something that actually tastes good.
Final Thoughts
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.
P.S. If you’re craving more savory ideas, don’t miss my 30+ 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, but coconut flour is more absorbent than almond flour. Start with half the amount and adjust slowly until the dough holds together.
Q: Can I use Greek yogurt instead of cottage cheese?
A: You can. The texture will be softer and slightly less chewy, but it still works well.
Q: How do I keep the dough from getting too sticky?
A: Add 1–2 tablespoons of almond flour if the dough feels wet. You can also chill it for 10 minutes before shaping.
Q: Can I make these in an air fryer?
A: Yes. Preheat to 320°F (160°C) and air fry for 10–12 minutes until golden. Leave space in the basket so they bake evenly.
Q: What toppings can I use?
A: Besides Everything But the Bagel seasoning, try sesame seeds, shredded cheese, or garlic flakes, anything you like on toast works here.
Q: Can I add more protein to the dough?
A: You can stir in a bit of unflavored whey or egg white protein. Just balance with extra cottage cheese if the dough gets dry.
More Keto Recipes for You
Keto Cottage Cheese Bagels with Almond Flour
Equipment
Ingredients
- 2 cups (224 g) almond flour
- 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
Watch the Video Instructions
Instructions
- Blend the cottage cheese until completely smooth.1 cup full-fat cottage cheese
- Add the rest of the ingredients to the blender and blend until a thick dough forms. If the mixture is too thick for your blender, transfer it to a bowl and mix by hand.2 cups almond flour, 1 large egg, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 tablespoon Everything but the bagel seasoning
- Roll the dough into a log about 8 inches long and 2 inches wide.
- Cut into 6 equal pieces. Roll each piece into a ball, then shape it into a bagel. Use your finger to poke a hole in the center and gently widen it.
- Optional: Brush each bagel with egg yolk (egg wash) for a shiny, golden brown finish.
- Sprinkle with seasoning (like Everything But the Bagel) or any topping you like.
- Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–15 minutes, or until golden brown on top and firm to the touch.
- Air Fryer Option: Preheat to 320°F (160°C). Place bagels in a single layer in the basket and air fry for 10-12 minutes, checking for golden tops.
Notes
- If the dough feels too sticky, add 1-2 tablespoons of almond flour. If too dry, mix in a bit more cottage cheese.
- Blend the cottage cheese well to avoid lumps.
- Use parchment paper to prevent sticking.
- Use coconut flour instead of almond flour, but reduce the amount.
- Greek yogurt can replace cottage cheese for a softer texture.
- Use your favorite seasoning if you don’t have Everything Bagel.
- Storage: Store in an airtight container at room temperature for up to 3 days, fridge for 1 week, or freezer for up to 1 month.
- Try these cottage cheese and almond flour bagels with my Everything Bagel Whipped Dip, Garlic & Herb Whipped Dip, Italian Whipped Dip, or Feta & Paprika Whipped Cottage Cheese.
Nutrition Per 1 (ONE) Serving
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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