Keto Cottage Cheese Bagels with Almond Flour (Edit recipe)

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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. These easy high protein low carb cottage cheese bagels with almond flour are gluten-free, grain-free, and diabetic-friendly. With just 5 net carbs and 13g protein per bagel, they’re perfect for a quick high-protein breakfast or snack - soft, chewy, and surprisingly close to bakery-style bagels.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

6

Serves: 6

Ingredients

2 cups Almond Flour
1 cup Cottage Cheese, full-fat
1 Egg, large
2 tsp Baking Powder
.5 tsp Salt
1 Tbsp Bagel, Everything but the seasoning

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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. 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	7 g
Carbohydrates:	3 g
Protein:	6 g
Cholesterol:	7 g
Sodium:	300 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.