Cottage cheese gives these low carb Protein Bagels a wonderful texture and flavor. They’re easy to make and have 13g of protein per serving. Perfect for breakfast or lunch!
I have jumped on the cottage cheese bandwagon. As in took a flying leap and landed with a resounding thud. Seriously, why did no one ever tell me how high in protein this funny curdy stuff is?
Now that I am aware and enlightened, what shall I do with that knowledge? Well, to start, I re-created the viral Protein Bagels with low carb ingredients. And they are fabulous!
I already have a classic recipe for Keto Bagels made with fathead dough, and they are well loved by readers. But this cottage cheese bagel recipe is definitely worth a try, especially if you are trying to increase your protein intake.
We love them toasted and spread with a little of our homemade Boursin cheese. They also make awesome breakfast sandwiches!
Be sure to check out all of my low carb high protein recipes.
Why you need to try this recipe
I am going to let you in on a little secret: I recently signed a contract to write another cookbook. Yes, I KNOW I said I was never going to write another one again after The Ultimate Guide to Keto Baking. But the publisher came to me with this project and I got excited about it. That’s when I know it’s right.
And these Protein Bagels are destined for that project. I kept seeing social media posts for “two ingredient bagels” made with cottage cheese and I wanted to test it out. But the original recipe takes self-rising flour, which is essentially wheat flour with baking powder already mixed in.
Knowing that a low carb version would need something more to hold it together and to help it rise, my protein bagel recipe has six ingredients (not including the toppings). I’d say that’s pretty great for a keto-friendly bread recipe!
They have a different texture than fathead dough, they are less heavy but also less chewy. They could easily just be a tasty bun or roll, if you don’t want to bother with the bagel shape.
And they have 13.3g of protein and only 4.1g net carbs. How’s that for fabulous?
Ingredients you need
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- Cottage cheese: I have only tried this recipe with whole milk cottage cheese. I imagine 2% would work too but you may need to add more flour if the dough is too sticky.
- Egg whites: I recommend using fresh egg whites, rather than those from a carton, for better lift.
- Keto flour: Of course, we can’t use wheat flour, so I use a combination of almond flour with a bit of coconut flour for the right texture.
- Protein powder: You can use whey protein (I recommend this protein isolate) or egg white protein powder.
- Pantry staples: Baking powder, salt.
- Toppings: Everything bagel seasoning, sesame seeds, poppyseeds, or your favorite bagel topping.
Step by Step Directions
1. Blend the cheese: Place the cottage cheese in a blender and blend until smooth. Transfer to a large bowl and whisk in the egg whites until well combined.
2. Add the dry ingredients: Add the almond flour, protein powder, coconut flour, baking powder, and salt. Use a rubber spatula to really work the ingredients together.
3. Form into balls: Wet or oil your hands and form the dough into 6 large balls. You will need to re-wet your hands for every ball. Place on a baking sheet lined with a lightly greased silicone mat. Press down with your palm to about 1 ½ inches thick.
4. Make holes: Dip the end of a wooden spoon into some water and press into the center of each mound. Move the spoon in a small circle to make the hole a little bigger.
5. Add the toppings: Brush the tops of the bags with melted butter or oil and sprinkle with everything bagel seasoning.
6. Bake: Bake at 350ºF 18 to 22 minutes, until puffed and just beginning to brown. The bagels should be firm to the touch. Remove and let cool completely before slicing open.
Having wet or greased hands is a MUST when shaping them. The dough is a bit sticky but you will be able to roll it into balls as long as you take this precaution. If your dough is so sticky that you still struggle, you need to add a bit more flour.
I’ve made these a couple of times now and I found that if I press them down to much, they are a bit too flat. So just be mindful of that when shaping these bagels.
They don’t have to be bagel-shaped! This dough makes wonderful easy rolls or buns too. You could brush them with a little garlic butter like my Keto Dinner Rolls.
If you find that they spread too much during baking, it means you didn’t have enough flour. Try adding another few tablespoons of almond flour or one additional tablespoon of coconut flour.
Frequently Asked Questions
There are a number of good keto bagel recipes that use things like mozzarella cheese. But they can be heavy and have a lot of calories. These protein bagels are lighter, with fewer calories, and still very low carb. They are perfect for the keto diet.
Many protein bagel recipes still contain wheat and have a lot of carbs. This recipe for low carb protein bagels has only 4.1g net carbs per serving and more than 13g of protein. So they are perfect for healthy low carb and gluten-free diets.
Store the bagels in a covered container on the counter for up to 3 days or in the fridge for up to a week. You can also freeze them for several months.
Protein Bagels Recipe
- Preheat the oven to 350ºF and line a baking sheet with a silicone mat.
- Place the cottage cheese in a blender and blend until smooth. Transfer to a large bowl and whisk in the egg whites until well combined.
- Add the almond flour, protein powder, coconut flour, baking powder, and salt. Use a rubber spatula to really work the ingredients together.
- Wet or oil your hands and form the dough into 6 large balls. You will need to re-wet your hands for every ball. Place on the prepared baking sheet and press down with your palm to about 1 ½ inches thick.
- Dip the end of a wooden spoon into some water and press into the center of each mound. Move the spoon in a small circle to make the hole a little bigger.
- Brush the tops of the bags with melted butter or oil and sprinkle with everything bagel seasoning.
- Bake 18 to 22 minutes, until puffed and just beginning to brown. The bagels should be firm to the touch. Remove and let cool completely before slicing open.