Keto Cottage Cheese Bagels

I never thought I’d find myself craving bagels after starting keto. The first few weeks were tough – walking past the bakery section at the grocery store felt like torture.

Then I discovered these cottage cheese bagels, and honestly, they changed everything. They’re not exactly like regular bagels (let’s be real here), but they definitely hit the spot when you want something bread-like that won’t kick you out of ketosis. After a few tries in my kitchen, I figured out the right way to make them, and now they’re a weekend breakfast staple at my house.

Suggestions for Ingredient Substitution

Cottage cheese can be substituted with full-fat cream cheese or ricotta cheese while maintaining the keto-friendly nature of these bagels. Use the same amount and expect a slightly different but equally appealing texture. For dairy-free needs, pureed silken tofu mixed with a tablespoon of nutritional yeast can work, though the texture will be slightly different.

Almond flour, a key ingredient, can be replaced with sunflower seed flour for those with nut allergies. Use the same measurement and expect similar results, though the color may be slightly darker. Coconut flour cannot be substituted one-for-one due to its unique absorption properties, but ground flax meal can work if you use three times the amount of coconut flour called for.

Butter can be replaced with coconut oil or ghee for those avoiding dairy or seeking different flavors. Use the same amount and expect similar results in texture and binding properties. For those using coconut oil, choose refined coconut oil if you want to avoid any coconut flavor in the final product.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1600
• Protein: 80-85 g
• Fat: 100-110 g
• Carbohydrates: 40-50 g

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Ingredients

• 2 cups almond flour
• 1 cup cottage cheese
• 4 tablespoons coconut flour
• 2 tablespoons apple cider vinegar
• 1 teaspoon baking soda
• 1/4 cup melted butter
• 5 eggs
• Everything but the bagel spice seasoning or else, simply do a mix of black and white sesame seeds, diced/minced or dried garlic, dried onions

Step 1: Blend the Ingredients

Begin by placing all your ingredients (except for the Everything But the Bagel seasoning) into a food processor.

Blend until everything is well combined and the mixture is smooth.

This step is crucial for ensuring an even texture in your bagels.

Step 2: Let the Batter Rest

Once blended, allow the mixture to sit for about 5 minutes.

This resting period helps the batter to thicken slightly, which is the desired consistency for shaping the bagels.

Step 3: Prepare the Donut Pan

While the batter is resting, prepare your donut pan.

Grease it generously with butter to prevent sticking.

Alternatively, you can use a silicone mold, which makes removal much easier.

After greasing, spoon the batter into the well-prepared donut pan, filling each cavity evenly.

Sprinkle your Everything But the Bagel seasoning or any preferred seasonings atop each bagel.

Step 4: Bake the Bagels

Preheat your oven to 350°F (175°C) and bake the bagels for 25-30 minutes.

Keep an eye on them as they bake; they should turn a nice golden color when done.

Step 5: Cool and Remove from the Pan

Once baked, allow the bagels to cool completely in the pan.

If you used a non-silicone mold, you might need to gently carve around the edges with a knife and carefully lift each bagel out.

If you used a silicone mold, they should pop out easily.

Step 6: Store the Bagels

To store your bagels, keep them in the refrigerator for up to a week, or place them in an airtight container in the freezer for longer storage.

Enjoy your homemade bagels whenever the craving strikes!