Finding a keto-friendly breakfast that actually tastes good and doesn’t require a million ingredients can feel nearly impossible. Most low-carb recipes either taste like cardboard or need so many specialty ingredients that you end up spending a fortune at the health food store.
That’s exactly why I love these 2 ingredient cottage cheese bagels. Well, technically there are a few more ingredients involved, but the base really is just cottage cheese and almond flour. They’re chewy, satisfying, and taste remarkably close to the real thing – plus you can whip up a batch in under 30 minutes, which means fresh bagels on a busy weekday morning are totally doable.
Why You’ll Love These Cottage Cheese Bagels
- Only 2 ingredients – You just need almond flour and cottage cheese to make these bagels. No yeast, no complicated steps, and no waiting for dough to rise.
- Keto-friendly – These bagels are low in carbs and high in protein, making them perfect for anyone following a keto or low-carb lifestyle.
- Quick to make – From start to finish, you’ll have fresh bagels on your table in under 45 minutes, which is way faster than traditional bagel recipes.
- High in protein – The cottage cheese packs a protein punch, keeping you full and satisfied throughout the morning without the carb crash.
What Kind of Cottage Cheese Should I Use?
Any cottage cheese you have on hand will work for these bagels, whether it’s full-fat, low-fat, or even fat-free. Small curd cottage cheese tends to blend more easily into the dough, but large curd works just fine too – you might just need to mix it a bit longer to break down those curds. If you want a richer flavor and texture, go with full-fat cottage cheese, but honestly, I’ve made these with 2% and they turn out great. Some people like to drain excess liquid from their cottage cheese before using it, but I find it’s not really necessary for this recipe since the almond flour absorbs any extra moisture.
Options for Substitutions
While this recipe keeps things simple with just two ingredients, here are some swaps you can try:
- Almond flour: You can substitute with coconut flour, but you’ll need much less – use about ⅔ cup instead of 2 cups since coconut flour absorbs way more liquid. The texture will be slightly different but still works well.
- Cottage cheese: Ricotta cheese makes a great substitute and gives a similar texture. You can also try Greek yogurt, though you may need to drain excess liquid first by placing it in a cheesecloth for 15-20 minutes. The cottage cheese is really what makes these bagels work though, so try to stick with it if possible.
- Cottage cheese (fat content): Full-fat, low-fat, or fat-free cottage cheese all work here. Just note that full-fat will give you the richest flavor and best texture.
Watch Out for These Mistakes While Baking
The biggest mistake people make with cottage cheese bagels is not draining excess liquid from the cottage cheese first, which can lead to a wet, sticky dough that’s impossible to shape – simply press your cottage cheese through a fine-mesh strainer or cheesecloth before mixing.
Another common issue is overworking the dough, which makes the bagels dense and tough instead of light and chewy, so stop kneading as soon as the mixture comes together smoothly.
To get that authentic bagel texture, make sure your oven is fully preheated before baking and consider placing a pan of water on the bottom rack to create steam, which helps develop a slightly chewy crust.
Finally, resist the urge to skip the egg wash – it’s what gives these bagels their golden-brown color and helps any toppings stick properly.
What to Serve With Cottage Cheese Bagels?
These keto bagels are perfect for breakfast or lunch, and they work with pretty much any topping you’d put on a regular bagel. I love slathering mine with cream cheese and smoked salmon for a classic bagel shop vibe, or keeping it simple with butter and everything bagel seasoning. If you’re meal prepping, these bagels make great sandwich bases – try them with turkey, avocado, and lettuce for lunch, or go sweet with almond butter and sugar-free jam. They also pair nicely with scrambled eggs and bacon for a complete low-carb breakfast that’ll keep you full all morning.
Storage Instructions
Store: Keep your cottage cheese bagels in an airtight container or zip-top bag at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re great to make on Sunday and enjoy throughout the week for quick breakfasts or snacks.
Freeze: These bagels are perfect for freezing! Just let them cool completely, then wrap each one individually in plastic wrap before placing them all in a freezer bag. They’ll stay good for up to 3 months, so you can always have bagels ready to go.
Toast: To bring your bagels back to life, slice them in half and pop them in the toaster straight from the fridge or freezer. No need to thaw first! A quick toast makes them crispy on the outside and warm on the inside, just like fresh.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 6 bagels |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 45-55 g
- Fat: 45-55 g
- Carbohydrates: 20-28 g
Ingredients
- 2 1/4 cups almond flour (I always use King Arthur for a fine, consistent texture)
- 1 1/4 cups cottage cheese
- 1/2 teaspoon baking powder
- 1 egg
- 1 tbsp water
- everything bagel seasoning (I prefer Trader Joe’s brand for the best salt to seed ratio)
Step 1: Prepare Your Equipment and Oven
Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
This gives you time to prepare the dough while the oven reaches temperature, ensuring efficient baking once your bagels are shaped.
Step 2: Create the Dough Base
- 2 1/4 cups almond flour
- 1 1/4 cups cottage cheese
- 1/2 teaspoon baking powder
In a medium bowl, combine the almond flour, baking powder, and cottage cheese.
Mix until the ingredients are evenly distributed and begin to form a shaggy dough.
The cottage cheese will be the binding agent here, so you want everything incorporated before moving to the next step.
Step 3: Knead and Develop the Dough
- dough mixture from Step 2
Knead the dough for 1-2 minutes until it becomes smooth and cohesive.
I find that kneading by hand helps you feel when the texture is right—the dough should come together without being sticky or dry.
If it seems too wet, dust with a bit more almond flour; if too dry, add water a teaspoon at a time.
Step 4: Shape the Bagels
- kneaded dough from Step 3
Divide the dough into 6 equal pieces.
Roll each piece into a rope about 6.5 inches long, then connect the ends to form a bagel ring.
Place each shaped bagel on your prepared baking sheet, spacing them about 2 inches apart to allow for any slight expansion during baking.
Step 5: Prepare Egg Wash and Add Toppings
- 1 egg
- 1 tbsp water
- everything bagel seasoning
In a small bowl, whisk together the egg and water to create an egg wash.
Brush each bagel generously with this mixture using a pastry brush.
Immediately sprinkle with everything bagel seasoning or your preferred toppings while the egg wash is still wet so they adhere properly.
I always use Trader Joe’s seasoning for the perfect balance of seeds and salt.
Step 6: Bake Until Golden
- shaped bagels from Step 4
Place the bagels in the preheated 375°F oven and bake for 20 minutes, until they’re golden brown on top and firm to the touch.
The bagels will continue to set slightly as they cool, so don’t overbake them or they’ll become dry.
Let them cool on the baking sheet for 5 minutes before serving.
Simple Keto Cottage Cheese Bagels
Ingredients
- 2 1/4 cups almond flour (I always use King Arthur for a fine, consistent texture)
- 1 1/4 cups cottage cheese
- 1/2 teaspoon baking powder
- 1 egg
- 1 tbsp water
- everything bagel seasoning (I prefer Trader Joe's brand for the best salt to seed ratio)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat. This gives you time to prepare the dough while the oven reaches temperature, ensuring efficient baking once your bagels are shaped.
- In a medium bowl, combine the almond flour, baking powder, and cottage cheese. Mix until the ingredients are evenly distributed and begin to form a shaggy dough. The cottage cheese will be the binding agent here, so you want everything incorporated before moving to the next step.
- Knead the dough for 1-2 minutes until it becomes smooth and cohesive. I find that kneading by hand helps you feel when the texture is right—the dough should come together without being sticky or dry. If it seems too wet, dust with a bit more almond flour; if too dry, add water a teaspoon at a time.
- Divide the dough into 6 equal pieces. Roll each piece into a rope about 6.5 inches long, then connect the ends to form a bagel ring. Place each shaped bagel on your prepared baking sheet, spacing them about 2 inches apart to allow for any slight expansion during baking.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush each bagel generously with this mixture using a pastry brush. Immediately sprinkle with everything bagel seasoning or your preferred toppings while the egg wash is still wet so they adhere properly. I always use Trader Joe's seasoning for the perfect balance of seeds and salt.
- Place the bagels in the preheated 375°F oven and bake for 20 minutes, until they're golden brown on top and firm to the touch. The bagels will continue to set slightly as they cool, so don't overbake them or they'll become dry. Let them cool on the baking sheet for 5 minutes before serving.
