Why You’ll Love This Recipe
I love these bagels because they come together so quickly and don’t require any kneading or special equipment. The cottage cheese gives them a moist, fluffy texture and a protein boost, while the almond flour keeps them naturally gluten-free and keto-friendly. I top them with whatever I’m craving—sesame seeds, everything bagel seasoning, or just a light sprinkle of sea salt. They toast beautifully and pair with anything from cream cheese to avocado or eggs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup almond flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup cottage cheese
1 egg
Optional toppings: sesame seeds, everything bagel seasoning, poppy seeds
Directions
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I preheat the oven to 375°F and line a baking sheet with parchment paper.
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In a mixing bowl, I stir together the almond flour, baking powder, and salt.
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I add the cottage cheese and egg, then mix everything until a sticky dough forms.
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I divide the dough into 4 equal parts, then shape each one into a bagel shape by rolling and connecting the ends—or just forming a round and poking a hole in the middle with my finger.
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I place them on the baking sheet and sprinkle with my favorite toppings.
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I bake for 20–25 minutes, until the bagels are golden and slightly firm to the touch.
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I let them cool for a few minutes before slicing or serving.
Servings and Timing
This recipe makes 4 bagels.
Prep Time: 5 minutes
Bake Time: 20–25 minutes
Total Time: 30 minutes
Variations
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I like mixing shredded cheddar or parmesan into the dough for a cheesy version.
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For a sweet twist, I add a dash of cinnamon and a teaspoon of honey or maple syrup.
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I’ve also made mini bagels for bite-sized sandwiches or snacks.
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If I want a slightly firmer crust, I brush the tops with a little egg wash before baking.
Storage/Reheating
I store leftover bagels in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
They freeze well too—I wrap them individually and freeze for up to 2 months.
To reheat, I pop them in the toaster or a warm oven until heated through.
FAQs
Can I use another type of flour?
I stick with almond flour for the best texture and to keep it low-carb. Coconut flour won’t work the same way and would require adjustments.
Is it okay to use low-fat cottage cheese?
Yes, I’ve used both full-fat and low-fat cottage cheese, and both work well. Full-fat gives a slightly richer texture.
Can I make these dairy-free?
Cottage cheese is key to the texture, but a dairy-free alternative like blended silken tofu might work—though I haven’t tested it personally.
How do I keep the bagels from sticking to my hands?
The dough is a bit sticky, so I dampen my hands slightly or use a bit of oil when shaping the bagels.
Do these taste like traditional bagels?
They’re not exactly like New York-style bagels, but they’re fluffy, satisfying, and full of flavor with far fewer carbs and more protein.
Conclusion
These cottage cheese almond flour bagels are a simple, wholesome, and delicious way to enjoy fresh-baked bagels without the carb crash. I love how easy they are to make and how versatile they are—perfect for busy mornings or meal prep. With just a handful of ingredients and no yeast, I can have a warm, fluffy bagel on my plate in under 30 minutes.
PrintFluffy Cottage Cheese Almond Flour Bagels – High-Protein, Low-Carb, No Yeast!
Soft, chewy, and delicious, these almond flour bagels are made with cottage cheese for extra protein. A gluten-free, low-carb, and keto-friendly breakfast favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bagels
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup almond flour
1 tsp baking powder
¼ tsp salt
½ cup cottage cheese
1 large egg
Optional Toppings:
Sesame seeds
Everything bagel seasoning
Poppy seeds
Instructions
Preheat Oven:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Make the Dough:
In a mixing bowl, combine almond flour, baking powder, and salt. Add cottage cheese and egg, and mix until a thick, slightly sticky dough forms.
Shape Bagels:
Divide the dough into 4 equal portions. Roll each portion into a ball, then gently shape into a bagel (donut-like) form. Place on prepared baking sheet.
Add Toppings:
Sprinkle sesame seeds, everything bagel seasoning, or poppy seeds over the tops if using.
Bake:
Bake for 20–22 minutes or until golden brown and firm to the touch. Let cool slightly before serving.
Notes
Use full-fat cottage cheese for best texture and moisture.
Dough may be sticky — damp hands make shaping easier.
Store bagels in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
Delicious toasted with butter, cream cheese, or avocado!
