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Homemade keto bagels made with almond flour and cottage cheese

Keto Almond Flour Bagels

Soft, chewy keto bagels made with almond flour, cottage cheese, and eggs — a low-carb, gluten-free breakfast that tastes just like the real thing.
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Course: Breakfast, Brunch
Cuisine: American, Low Carb
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 40 minutes
Servings: 6 bagels
Calories: 210kcal
Cost: $5–6 USD total

Equipment

  • 1 High-powered blender For smooth dough
  • 1 Silicone baking mat or parchment paper Non-stick surface
  • 1 Baking sheet For oven baking
  • 1 Oven thermometer Ensure accurate temperature
  • 1 Mixing bowl For combining dry ingredients
  • 1 Cooling rack To cool bagels
  • 1 Toaster Optional for serving

Ingredients

  • 2 cups Almond flour Finely blanched
  • ¾ cup Cottage cheese Full-fat preferred
  • 2 Eggs Large
  • 2 tablespoon Cream cheese Softened
  • 1 tablespoon Baking powder Aluminum-free
  • ½ teaspoon Salt To taste
  • 2 tablespoon Everything bagel seasoning Topping
  • Pumpkin puree Optional for variation

Instructions

  • Mix cottage cheese and eggs until smooth
  • Add almond flour, baking powder, salt
  • Let batter sit 5 min
  • Form 6–8 bagels
  • 350 °F for 20–25 min until golden
  • Rest 5 min then toast to serve

Notes

Optional: Add a touch of pumpkin puree for a seasonal twist.

Nutrition

Serving: 80g | Calories: 210kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 270mg | Potassium: 110mg | Fiber: 3g | Sugar: 1g | Vitamin A: 150IU | Calcium: 90mg | Iron: 1mg