Soft & Chewy Almond Flour Bagels
Looking for keto cottage cheese recipes that are satisfying, simple, and high in protein? These almond flour bagels are a delicious gluten-free option perfect for low-carb breakfasts, meal prep, and clean snacking.
Ingredients
- 1 cup cottage cheese blended until smooth
- 2 large eggs
- 4 cups almond flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp apple cider vinegar optional, for a better rise
- 1 egg + 1 tbsp water for egg wash
- Toppings: sesame seeds everything bagel seasoning, poppy seeds (optional)
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Blend the Wet Ingredients
- Blend cottage cheese until completely smooth. In a large bowl, mix the blended cottage cheese with the two eggs and apple cider vinegar.
Mix the Dry Ingredients
- In a separate bowl, whisk together almond flour, baking powder, and salt.
Form the Dough
- Slowly add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until a thick, sticky dough forms. If the dough feels dry (due to variations in almond flour texture), add 1–2 tablespoons of water or a bit more cottage cheese.
Shape the Bagels
- Lightly oil or wet your hands to prevent sticking. Divide the dough into 6–8 equal portions. Roll each piece into a log and connect the ends to form a bagel shape. Transfer to the baking sheet.
Egg Wash & Toppings
- Whisk the remaining egg with 1 tablespoon of water. Brush each bagel with the egg wash and sprinkle with your favorite toppings.
Bake
- Bake for 25–30 minutes or until golden brown and firm to the touch. Let cool for 10 minutes before slicing or storing.