, nutritional review by Jill Wallentin
in Recipes, Bread, Breakfast, Meal Keto cottage cheese bagels
Ingredients
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 2 2 large egglarge eggs
- 2 tsp 2 tsp ground psyllium husk powder
- 1 tbsp 1 tbsp baking powder
- ½ tsp ½ tsp salt
- 1 1 egg white beatenegg whites beaten
- 1 tbsp 1 tbsp bagel seasoning
- ½ cup (4 oz.) 120 ml (110 g) unsalted butter softened
- 2 tsp 2 tsp dried chives or fresh (optional)
- 2 tbsp 2 tbsp heavy whipping cream
- ¼ tsp ¼ tsp salt
- 9 oz. 260 g smoked salmon or deli turkey
- 3 oz. (41⁄3 cups) 85 g (1 liter) arugula lettuce
- 2 tbsp 2 tbsp capers drained (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the cottage cheese in a fine-mesh sieve and let any excess liquid drain for a few minutes without pressing or squeezing it dry.
- Blend the drained cottage cheese and eggs until smooth. In a separate bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Add the cottage cheese mixture and stir until a soft dough forms. Let the dough rest for 5–10 minutes to thicken.
- Divide the dough into 6 equal portions and shape each into a ball. Poke a hole through the center and gently shape into a bagel.
- Brush the bagels lightly with beaten egg white and sprinkle generously with everything bagel seasoning.
- Bake for 25 minutes. Reduce the oven temperature to 300°F (150°C) and bake for another 10 minutes, until the bagels are golden and set.
- Transfer the bagels to a wire rack and let cool completely before slicing. Cooling is important as the texture will continue to set as they cool.
- While the bagels cool, make the whipped butter. Beat the softened butter with an electric mixer for 3–4 minutes, until light and fluffy. Gradually beat in the heavy whipping cream, then add the salt and herbs, if using, and beat for another 30 seconds.
- For the best texture, slice and toast the bagels before serving. Serve with the whipped butter, smoked salmon, arugula, and capers.
For the best texture, toast before serving
These keto bagels are especially good toasted. Let them cool completely before slicing, then toast the cut sides until lightly golden. This gives them a firmer texture and slightly crisp edges. You can bake the bagels in a bagel or donut pan if you do not like shaping them. For the best experience, cut the bagels in half and toast before serving.
Can I make keto bagels in a donut or bagel pan?
Yes. A donut or bagel pan makes shaping easier and helps the bagels bake into a more uniform shape. Lightly grease the pan before adding the dough.
How should I store cottage cheese bagels?
Once completely cooled, store the bagels in an airtight container in the refrigerator for up to 4–5 days. For the best texture, slice and toast them before serving.
Can I freeze keto cottage cheese bagels?
Yes. These bagels are great for meal prep and can be frozen for up to 2–3 months. For convenience, slice them in half before freezing so you can thaw and toast individual portions as needed.
Can I change the seed topping?
Absolutely. Use any combination of sesame, poppy, sunflower, or flax seeds you have on hand. An everything bagel seasoning also works well.
How can I flavor the whipped butter?
For a smoky, slightly spicy version, add chili flakes and smoked paprika. You can also try garlic, lemon zest, fresh or dried herbs, or cracked black pepper.
What else can I serve with keto bagels?
Try cream cheese, sliced avocado, eggs, turkey, ham, cheese, or your favorite low-carb sandwich fillings. They also work well simply toasted with butter.
What can I use instead of everything bagel seasoning?
If you can’t find everything bagel seasoning, make your own by combining sesame seeds, poppy seeds, finely chopped sunflower seeds, and flax seeds. You can also add a little dried garlic and onion for extra flavor.
