Hey there—I’m Enzo, and if there’s one thing I’ve learned over the years, it’s that a little patience and a perfectly heated water bath can work absolute miracles in the kitchen. But when it comes to baking? Sometimes, all you need is a mixing bowl and a craving for something better.
I grew up in a Chicago deli where bagels were chewy, golden, and—if I’m being honest—not exactly what you’d call healthy. Fast-forward to my adult life, and I found myself chasing flavor without the blood sugar spikes. That’s when I stumbled on a high-protein, gluten-free powerhouse: cottage cheese bagels with almond flour.
At first, I was skeptical. Cottage cheese? In a bagel? But I gave it a shot—and it changed everything. These are bagels you can feel good about, packed with protein, healthy fats, and just enough chew to make you forget they’re grain-free. What’s more? No yeast. No proofing. Just mix, shape, bake, and boom—you’ve got breakfast (or lunch) handled.
Inspired by simplified recipes like this 2-ingredient cottage cheese bagel and the ease of the 3-ingredient version, I started adapting it with almond flour. That one swap brought better texture and deeper flavor, all while keeping things naturally gluten-free.
So if you’ve been searching for a simple way to enjoy bagels without the bloat, you’re in the right place. These cottage cheese almond flour bagels are not only doable—they’re delicious, reliable, and endlessly customizable.
Table of Contents
Cottage Cheese Bagels with Almond Flour
- Total Time: 35 mins
- Yield: 4–6 bagels 1x
- Diet: Low Calorie
Description
These Cottage Cheese Bagels with Almond Flour are high-protein, gluten-free, and simple to make. No yeast, no kneading—just mix, shape, bake, and enjoy!
Ingredients
1 cup almond flour
1 tsp baking powder
2 large eggs
3/4 cup full-fat cottage cheese
1/2 tsp sea salt
Optional toppings: everything bagel seasoning, sesame seeds
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix almond flour, baking powder, salt, eggs, and cottage cheese.
Stir until a thick dough forms. If sticky, chill for 10 minutes.
Divide into 4–6 portions. Shape each into a bagel (wet hands help).
Place on baking sheet. Brush with egg wash and add toppings.
Bake for 20–25 minutes until golden brown. Let cool before slicing.
Notes
For extra protein, swap 1 egg with 2 tbsp Greek yogurt.
Use air fryer at 340°F for 12–15 minutes for a crispier version.
Store in fridge up to 5 days or freeze for 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Why Almond Flour Works Here
When it comes to baking Cottage Cheese Bagels with Almond Flour, the flour you choose matters more than you’d think. Almond flour isn’t just a gluten-free alternative—it’s the key to texture, richness, and a perfectly moist bite.
The first time I made Cottage Cheese Bagels with Almond Flour, I expected something dense. But instead, I pulled golden, slightly nutty, chewy bagels from the oven that held their shape beautifully. The almond flour added body without making them dry, while the cottage cheese kept things creamy and packed with protein.
Compared to typical recipes using all-purpose or even bread flour, this version with almond flour bakes faster, skips the proofing step, and keeps you full longer. These bagels aren’t just a lower-carb alternative—they’re genuinely satisfying.
If you’re new to almond flour, this is one of the easiest recipes to start with. When used in Cottage Cheese Bagels, almond flour gives you the texture of a soft biscuit combined with the heartiness of a traditional bagel—minus the gluten.
Smart Substitutions That Still Work
One reason Cottage Cheese Bagels with Almond Flour are taking off is how flexible the recipe is. You can easily swap ingredients based on what you have or your dietary needs.
No almond flour? Try oat flour for a mild, nut-free variation (just reduce moisture slightly). Cassava flour is also a solid choice if you want a nut-free, grain-free option. Coconut flour works too, but it’s highly absorbent—so reduce the amount and increase the liquid.
Prefer something dairy-free? While cottage cheese is central to the flavor and texture, you can substitute with thick plant-based yogurts or even soft tofu in a pinch—though you’ll need to test for consistency. If dairy’s not an issue, a combo of Greek yogurt and cottage cheese works well, just like in this high-protein bagel recipe.
For more flavor, try garlic powder, fresh herbs, or everything bagel seasoning like I use in my version of the Bethany Frankel-inspired cottage cheese bagels.
However you tweak it, the star of this recipe remains the same: Cottage Cheese Bagels with Almond Flour are simple to adapt, deeply satisfying, and ridiculously easy to make.
How to Make Cottage Cheese Bagels with Almond Flour
Making Cottage Cheese Bagels with Almond Flour is surprisingly easy—even if you’ve never baked bread before. This recipe skips the yeast, avoids complicated proofing steps, and delivers a high-protein bagel you can whip up in under 30 minutes.
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, eggs, and full-fat cottage cheese. Stir until you have a thick, sticky dough. You can use a silicone spatula, but I prefer getting in with my hands—it helps the almond flour and cottage cheese blend evenly.
Next, divide the dough into equal portions and shape them into rings. If the dough sticks, wet your hands slightly or use a touch of olive oil. Place the shaped bagels onto your baking sheet and brush them with an egg wash for a shiny, golden top.
Want to skip the oven? These also turn out beautifully in the air fryer. I follow a method similar to the one in my cottage cheese air fryer bagel recipe, adjusting the temp slightly lower to avoid over-browning.
Bake for about 20–25 minutes, or until your Cottage Cheese Bagels with Almond Flour are puffed up and golden. Let them cool for 10 minutes before slicing. That’s it—no rise time, no kneading, just straightforward baking.
Avoiding Common Mistakes
Even a foolproof recipe can run into a snag or two. Here’s how to keep your Cottage Cheese Bagels with Almond Flour from going sideways.
Too wet? Add a spoonful of almond flour.
Too dry or crumbly? Mix in a bit more cottage cheese or a splash of milk.
Flat bagels? Make sure your baking powder isn’t expired and your oven is fully preheated.
Shaping can also make a big difference. For a perfect ring, form each piece into a ball, then poke a hole in the center and stretch it gently. It’s a technique I learned while testing the 3-ingredient cottage cheese bagels—simple but effective.
If you’re short on time, try making mini bagels or even bagel bites. The batter holds up well in smaller forms, and they’re great for snacking or meal prep.
When done right, Cottage Cheese Bagels with Almond Flour come out with a golden crust, soft center, and rich flavor you won’t get from store-bought alternatives.
Are These Bagels Really Healthy?
If you’re wondering whether Cottage Cheese Bagels with Almond Flour are just another trendy health food or actually good for you—the answer is clear: they’re the real deal.
Each bagel is naturally high in protein thanks to both almond flour and cottage cheese. You’re getting a solid dose of healthy fats, fiber, and calcium—without added sugar, refined carbs, or gluten. Compared to classic bagels, which can run over 50 grams of carbs and leave you hungry two hours later, these offer sustainable energy and keep cravings in check.
Want numbers? A typical Cottage Cheese Bagel with Almond Flour (about 100g) contains:
- Calories: ~220
- Protein: 14–16g
- Fat: 12–14g
- Carbs: 6–8g net
- Fiber: 3–4g
For a deeper look at calories and macro tracking, check out my breakdown in the cottage cheese bagels calorie guide.
They’re also perfect if you’re eating low-carb, keto, diabetic-friendly, or gluten-free. I even made a variation for my gluten-sensitive friends—see how I adapted it here in this gluten-free cottage cheese bagel recipe.
So yes, Cottage Cheese Bagels with Almond Flour check all the boxes: nutrient-dense, satiating, and downright delicious.
Make Them Yours: Sweet or Savory
Here’s the best part—these bagels are a blank canvas. The base recipe for Cottage Cheese Bagels with Almond Flour gives you a soft, mildly nutty flavor that works well with both sweet and savory pairings.
For savory lovers:
- Add garlic powder, chopped chives, or shredded cheddar to the dough.
- Top with everything bagel seasoning or sesame seeds before baking.
- Serve with smoked salmon and cream cheese for a protein-packed breakfast.
For sweet options:
- Add cinnamon and a touch of monk fruit or stevia to the dough.
- Try folding in blueberries or chopped walnuts.
- Top with almond butter and a drizzle of honey.
You can also make a batch, freeze half, and reheat as needed—great for busy weeks. I’ve done this while meal-prepping with my high-protein cottage cheese bagel recipe, and it saved me more mornings than I can count.
If you love classic combos, take inspiration from the Bethany Frankel cottage cheese bagels, which are quick, balanced, and great for kids too.
Once you try Cottage Cheese Bagels with Almond Flour, you’ll see just how versatile—and addictive—they really are.
Conclusion
There’s something incredibly satisfying about making your own bagels from scratch—especially when they’re this easy, this wholesome, and this tasty. Cottage Cheese Bagels with Almond Flour give you that chewy, comforting bite without the crash that comes from refined flour. They’re high in protein, totally gluten-free, and endlessly customizable.
Whether you’re using them as a breakfast base, a lunch sandwich, or a pre-workout snack, these bagels are the kind of recipe you’ll keep coming back to. Just like I did.
For more guidance on baking with almond flour, check out King Arthur Baking’s almond flour guide, learn why Harvard Health recommends cottage cheese for muscle and metabolism, or explore Healthline’s list of high-protein low-carb foods for more smart eating tips.
Frequently Asked Questions
Can you substitute almond flour for regular flour in bagels?
Yes, you can, but keep in mind that almond flour behaves differently. It’s denser and doesn’t contain gluten, so you’ll need a binder—like eggs or cottage cheese—to hold your dough together. That’s why Cottage Cheese Bagels with Almond Flour work so well.
Are cottage cheese almond flour bagels gluten-free?
Absolutely. Both almond flour and cottage cheese are naturally gluten-free, making these bagels a perfect option for celiacs or anyone avoiding wheat.
How do you make cottage cheese bagels without yeast?
Yeast isn’t needed at all in this recipe. Baking powder does the lifting, and the texture stays soft and chewy thanks to the cottage cheese. It’s one of the simplest ways to enjoy homemade bagels without waiting for dough to rise.
Are almond flour bagels healthy for weight loss?
Yes, especially when compared to traditional flour bagels. With lower carbs, more protein, and healthy fats, Cottage Cheese Bagels with Almond Flour help keep you full longer and support better blood sugar control—key for weight loss and maintenance.