I’m obsessed with these fluffy, low‑carb bagels—made from cottage cheese and almond flour, they’re soft on the inside, slightly crisp on the outside, and ready in under 30 minutes without any yeast.
Why You’ll Love This Recipe
I love how easy and protein‑packed these are. With cottage cheese and almond flour, they’re gluten‑free, keto‑friendly, and perfect for quick breakfasts or snacks. They taste great toasted with cream cheese or savory toppings, and they satisfy that bagel craving without the carbs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Almond flour
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Cottage cheese
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Egg
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Baking powder
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Salt
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Garlic powder
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Onion powder
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Honey or maple syrup
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Optional: Mozzarella or Parmesan cheese
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Optional: Sesame seeds or everything bagel seasoning
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Apple cider vinegar
Directions
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Preheat oven to around 375 °F and line a baking sheet with parchment.
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In a bowl, combine almond flour, baking powder, salt, garlic powder, and onion powder.
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In another bowl, whisk cottage cheese, egg(s), honey/maple syrup, cheese (if using), and apple cider vinegar until smooth.
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Mix wet ingredients into dry to form a cohesive dough. Divide into rounds and shape into bagels.
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Brush tops with egg wash or olive oil, sprinkle with seeds or seasoning.
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Bake about 20 minutes until golden and cooked through.
Servings and timing
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Makes 4–6 bagels, depending on size
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Prep time: ~10 minutes
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Bake time: ~20 minutes
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Total time: ~30 minutes
Variations
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Cheesy twist: Stir in Mozzarella or Parmesan for richer flavor I Hacked Diabetes.
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Savory seasoning: Top with everything bagel seasoning or sesame seeds.
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Low‑carb swap: Omit honey/maple syrup to reduce carbs further.
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Flavor boost: Add dried herbs like oregano or chives.
Storage/reheating
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To store: Keep cooled bagels in an airtight container for 2 days at room temp or up to 5 days in the fridge.
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To reheat: Toast or warm in oven for best texture.
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Freezing: Freeze in a single layer, then transfer to a bag; thaw and toast before serving.
FAQs
What texture can I expect?
They’re soft and bread‑like—not as chewy as traditional bagels, but pleasantly fluffy and satisfying.
Do I need to strain the cottage cheese?
No need—I skipped straining and they still came out great.
Can I use different flour?
Almond flour is key here. Coconut flour needs adjustments, and regular flour changes the carb count and flavor.
Why add baking powder?
It gives them a gentle rise without yeast—essential for that fluffy texture.
How many carbs?
About 6–12 g carbs per bagel depending on recipe specifics and sweetener used.
Conclusion
These cottage‑cheese almond‑flour bagels have become my go‑to low‑carb breakfast hack—they’re easy, protein‑rich, and no‑yeast. I love the freedom to toast them, stuff them, or slice them for sandwiches. They may differ in texture from classic bagels, but for flavor and convenience? Absolutely worth making again and again.
Print
Fluffy Cottage Cheese Almond Flour Bagel
Light, protein-packed bagels made with cottage cheese and almond flour—low‑carb, gluten‑free, and perfect for a nutritious breakfast or snack.
- Total Time: 35 minutes
- Yield: 6 bagels
Ingredients
1 cup cottage cheese
2 large eggs
2 ½ cups almond flour
1 tablespoon baking powder
¼ teaspoon salt
Optional: 1 tsp everything bagel seasoning or sesame seeds
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a blender or food processor, combine cottage cheese and eggs. Blend until very smooth.
In a large mixing bowl, whisk together almond flour, baking powder, and salt.
Pour the cottage cheese‑egg mixture into the dry ingredients and stir until a dough forms. Let the dough rest for 2 minutes to thicken.
Lightly flour your hands with almond flour. Divide the dough into 6 equal pieces and shape each into a ball.
Roll each ball into a rope about 6 inches long and join the ends to form a bagel shape. Place them on the prepared sheet.
If desired, brush the tops with a little extra beaten egg and sprinkle with seasoning or seeds.
Bake for 20–25 minutes, until the bagels are golden on top and slightly firm to the touch.
Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool slightly before slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: baked
