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Fluffy Cottage Cheese Almond Flour Bagel

Fluffy Cottage Cheese Almond Flour Bagels

Discover the incredible ease and delightful taste of our Fluffy Cottage Cheese Almond Flour Bagel recipe. This is your new go-to for a satisfying, low-carb breakfast that’s surprisingly simple to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Cottage Cheese Draining Time 10 minutes
Total Time 40 minutes
Servings: 6 bagels
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Bagel Base
  • 1 cup full-fat cottage cheese drained well
  • 1 cup superfine almond flour
  • 2 tablespoons psyllium husk powder not whole psyllium
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg lightly beaten
  • 1 tablespoon melted coconut oil or olive oil plus more for greasing
Optional Toppings
  • as needed everything bagel seasoning
  • as needed sesame seeds
  • as needed poppy seeds
  • as needed dried onion flakes
  • as needed garlic powder

Equipment

  • Baking Sheet
  • Parchment paper
  • Fine-mesh Sieve
  • Medium Bowl
  • Spatula or wooden spoon
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with a little oil. If you have a bagel pan, grease that as well.
  2. Place the cottage cheese in a fine-mesh sieve set over a bowl and let it drain for at least 10-15 minutes to remove excess liquid. You can gently press it to speed up the process.
    1 cup full-fat cottage cheese
  3. In a medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt. Ensure everything is well combined to avoid pockets of leavening agents.
    1 cup superfine almond flour, 2 tablespoons psyllium husk powder, 1 teaspoon baking powder, 1/2 teaspoon salt
  4. Add the drained cottage cheese, lightly beaten egg, and melted coconut oil (or olive oil) to the dry ingredients.
    1 cup full-fat cottage cheese, 1 large egg, 1 tablespoon melted coconut oil or olive oil
  5. Stir everything together with a spatula or wooden spoon until a sticky dough forms. It might seem wet at first, but the psyllium husk will help it come together. Be sure to scrape the sides and bottom of the bowl to incorporate all ingredients.
  6. Lightly wet your hands or oil them to prevent sticking. Scoop about ¼ cup of dough for each bagel. Roll each portion into a ball, then flatten it slightly. Using your thumb or a chopstick, create a hole in the center, then gently stretch and shape it into a bagel ring. Place the formed bagels on the prepared baking sheet, leaving some space between them.
  7. If using, brush the tops of the bagels with a little water or egg wash (if you have any leftover from beating the egg). Sprinkle generously with your chosen toppings like everything bagel seasoning, sesame seeds, or poppy seeds.
    1 large egg, as needed everything bagel seasoning, as needed sesame seeds, as needed poppy seeds, as needed dried onion flakes, as needed garlic powder
  8. Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch. The baking time can vary slightly depending on your oven.
  9. Let the bagels cool on a wire rack for at least 10 minutes before slicing and serving. This allows them to firm up further.

Notes

For longer storage, refrigerate for up to 5 days or freeze for up to 2-3 months. Reheat by toasting.