Cottage Cheese Almond Flour Bagels – Easy Low-Carb, High-Protein Recipe
Soft, fluffy almond flour bagels made with cottage cheese and mozzarella for a protein-packed, low-carb breakfast—no yeast required.
Ingredients
- 1 cup full-fat cottage cheese
- 1 ¾ cups almond flour
- 1 cup shredded mozzarella cheese
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional toppings: everything bagel seasoning sesame seeds, or poppy seeds
Instructions
- Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.
- Blend the cottage cheese until completely smooth. This step is key for a fluffy texture.
- In a mixing bowl, combine the almond flour, baking powder, and salt.
- Add the blended cottage cheese, egg, and shredded mozzarella. Mix until a soft dough forms.
- Divide the dough into 4 equal portions. Roll each portion into a rope and shape into a bagel.
- Place the bagels on the prepared baking sheet and sprinkle with your chosen toppings.
- Bake for 20–25 minutes, until golden and set.
- Allow to cool slightly before slicing and serving.
Notes
Tips & Variations
- Add garlic powder or onion powder to the dough for a savory flavor boost.
- Swap mozzarella for cheddar or gouda for a richer taste.
- For a sweet version, add a pinch of cinnamon and a drizzle of honey or maple-style syrup.
- Brush the tops with a little beaten egg before baking for extra shine and color.
Storage
- Store leftover bagels in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze them for up to 2 months. Slice before freezing so they can go straight into the toaster.