Golden and fluffy, these high-protein, Low Carb Bagels made with Cottage Cheese are keto-friendly and pack 18 grams of protein, making them a satisfying option for breakfast or lunch.
I was resistant to using cottage cheese in recipes for so long, mostly because I was holding on to my Italian roots and preferred ricotta cheese, but I finally gave in.
If you're a fan of cottage cheese, you might also enjoy our 2-Ingredient Cottage Cheese Wrap, Blueberry Cottage Cheese Muffins or this High-Protein Cottage Cheese Chocolate Mousse recipe.
Jump To:
- Why you'll love cottage cheese low carb bagels
- Recipe at a Glance
- Ingredients Used
- Cottage Cheese Bagels vs. Traditional Bagels
- Step by step instructions
- How to make the low carb bagels?
- Top Tip
- Variations
- Coconut Flour Bagels
- Almond Flour Recipes
- Storage and Freezer Tips
- Frequently Asked Questions
- More low carb recipes
- Recipe Card
Why you'll love cottage cheese low carb bagels
- Low Carb and Keto Friendly: Each bagel contains 12g of carbs and 6g of fiber, making it 6g net carbs per bagel. Compared to traditional bagels, which usually contain around 44g of carbs.
- High Protein: Each bagel is packed with 18g of protein.
- Gluten Free: We made these bagels with almond flour and no yeast to keep them gluten-free.
- Pro Tip: Boost the protein even more by adding a ¼ cup of shredded mozzarella cheese.
Recipe at a Glance
Quick Summary
- Net Carbs: 6g per bagel
- Servings: Makes 5 bagels
- Prep + Bake Time: About 30 minutes
Ingredients Used
You only need a few ingredients to make these low carb bagels.
- Almond flour: perfect for low-carb and keto-friendly baking, definitely a staple in my kitchen.
- Baking powder: gives the bagels a rise without having to use yeast.
- Cottage cheese: adds moisture and boosts protein in these gluten-free bagels
- Greek yogurt: for a tender texture and extra protein.
- Egg: helps bind the dough, while we also use a little egg wash for the topping. You can also brush with olive oil if you don't want to use an egg wash.
- Salt: enhances the flavor in the bagels.
- Everything but the bagel seasoning: a mixture of sesame seeds, onion and garlic.
* See the recipe card for a complete list of ingredients and measurements.
Cottage Cheese Bagels vs. Traditional Bagels
- Protein Packed: these low carb bagels are packed with 18g of protein, where traditional bagels are roughly around 9g of protein.
- Carbs: Traditional bagles have a whopping 44g of carbohydrates and this cottage cheese bagel recipe contains 12g of carbs per bagel.
- Texture: Cottage cheese bagels are soft and slightly dense. Traditional bagels are chewy with a crusty exterior.
- Prep Time: Cottage cheese bagels require no yeast or resting time whereas traditional bagels require yeast, rising and boiling.
Step by step instructions
How to make the low carb bagels?
- Step 1: Preheat oven and mix wet ingredients
- Step 2: Combine wet and dry ingredients.
STEP 1: Preheat the oven to 350°F. Blend the cottage cheese, Greek yogurt and egg until smooth.
STEP 2: In a large bowl, whisk together the almond flour, baking powder and salt. Then add the blended mixture and mix with a rubber spatula until well combined.
- Step 3: Shape the bagels and top.
- Step 4: Cook in oven for x minutes at 400 degrees
STEP 3: Using your hands, form 2-3 inch balls (5-6 balls) and place them on a parchment-lined baking sheet. Lightly flatten each ball and then use the back of the rubber spatula to create the whole in each bagel.
Whisk together the egg and water, then brush each bagel with the mixture. Then sprinkle each bagel with everything but the bagel seasoning.
STEP 4: Bake for 20-22 minutes, or until golden brown. Cool before serving.
Top Tip
If the dough feels too wet or sticky to shape into balls, add 1 tablespoon of almond flour at a time and mix until it firms up enough to handle. Avoid adding too much at once, just enough to make the dough workable without drying it out.
Variations
Want to switch things up? Try one of these variations.
- Cheddar Jalapeño Bagels: Combine shredded cheddar and a few slices of fresh jalapeño into the dough for a cheesy, spicy version.
- Sesame Seed Bagels: Instead of everything but the bagel seasoning use sesame seeds for a nutty flavor.
- Olive Oil Drizzle: Brush the tops of the bagels with olive oil instead of egg wash for a golden finish.
Coconut Flour Bagels
Have a nut allergy? Use coconut flour instead.
You will need to decrease the amount of coconut flour and increase the amount of liquid.
The best rule of thumb is to replace every 1 cup of almond flour with a ¼ cup of coconut flour.
Then, increase the amount of liquid by using one additional egg for every ¼ cup of coconut flour called for in the recipe.
Coconut flour replacement (using ¼ cup per 1 cup almond flour): 2 ¼ cups almond flour → about ½ cup + 1 tablespoon coconut flour
Egg adjustment: Use 2 additional eggs (1 extra egg per ¼ cup coconut flour)
Almond Flour Recipes
- For a delicious and moist cake made using ricotta cheese, try this Low Carb Ricotta Blueberry Cake made with almond flour.
- Enjoy banana bread without the sugar and try this Diabetic Banana Bread recipe.
- These Almond Flour Scones are scrumptious with a zesty twist of lemon and rosemary.
Storage and Freezer Tips
Storage Tips:
- Allow the bagels to cool completely before storing.
- Store in an airtight container at room temperature for up to 2 days.
- Keep them long and refrigerate in a sealed container for up to 5 days.
- Toast or warm slightly before serving to restore texture.
Freezer Tips:
- Freeze the bagels in a single layer on a sheetpan until solid (about 1 hour).
- Transfer to a freezer bag and store for up to 2 months.
- To reheat: thaw at room temp or microwave for 30 seconds, then toast or warm in the oven for best texture.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Each bagel contains 6g of net carbs.
Yes, please see the section above about swapping the almond flour with coconut flour.
Yes, freeze on a sheet pan then transfer to a freezer bag and store in the freezer up to 2 months.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Bagels made with Cottage Cheese
Instructional Recipe Video
Ingredients
- ½ cup cottage cheese
- ½ cup Greek yogurt
- 1 egg
- 2 ¼ cups almond flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 egg + ¼ teaspoon water for egg wash
- Everything but the bagel seasoning for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a blender, combine cottage cheese, Greek yogurt, and 1 egg. Blend until smooth.
- In a large bowl, mix almond flour, baking powder, and salt.
- Pour the blended mixture into the dry ingredients. Stir with a rubber spatula until a dough forms.
- Divide the dough into 5 equal portions. Roll each into a ball and place on the baking sheet. If dough is still too wet, add a little more almond flour until the dough is easier to roll into a ball.
- Gently flatten each ball, then use the back of the rubber spatula handle to poke a hole in the center of each.
- In a small bowl, whisk 1 egg with ¼ teaspoon water. Brush the tops of each bagel with the egg wash.
- Sprinkle everything bagel seasoning over the tops.
- Bake for 20-22 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
- These bagels are best enjoyed fresh, but they store and freeze well for meal prep.
- Customize the toppings with sesame seeds, poppy seeds, or grated cheese.
- If the dough is too sticky, add a little extra almond flour until it's easier to shape.
- For a crispier finish, bake a few extra minutes or toast before serving.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Julie says
These turned out so much better than expected! They were fluffy, held the ‘everything bagel’ seasoning beautifully, and had a texture I miss dearly. They were a decently moist dough but not unhandable. Keto has been a way for life for 8 years- these fit my macros.
I just pulled them out of the oven and 3/5 are already in hands being devoured. I wish I’d found this recipe sooner. You have a new fan!!
I’m going to have to find a bigger pan to make these by the dozen.
Oscar Chimenti says
Thank you so much, they are a favorite of mine.
Jason says
The “dough” was so wet it basically had to be scooped onto the parchment. In the end it baked, but calling this thing a bagel is a LONG stretch. Whoever is eating this must be absolutely desperate for carbs 😂
Oscar Chimenti says
Low-carb baking never behaves like regular flour, which is why I note adding more almond flour if the dough feels wet. Glad it still baked up for you though and some of us actually enjoy the bagels as they are.
Oscar Chimenti says
I made these because I wanted a soft, high-protein bagel without all the carbs. The cottage cheese keeps them tender, and 18g of protein makes them perfect for breakfast.