Cottage cheese keto bagels are my new favorite way to use up egg whites

In adopting low carb habits, one of the hardest things to replace is a good piece of bread. If you’re like me, the idea of eating a baked sweet potato plank instead of proper bread for avocado toast is neither time-efficient or appealing. That’s where my original keto cottage cheese bread and even better these keto cottage cheese bagels come in. Both of them toast up into something that tastes more like bread, plus the good fats and protein in them leave you satisfied. Living within dietary restrictions can be difficult, so any time I must do so, I’m quick to find things that make those challenges less miserable.

Why keto cottage cheese bagels are the low carb hack you need in your life

1. No creepy ingredients: There’s just 5 ingredients here: Cottage cheese, egg whites, delicious almond flour, moisture absorbing coconut flour, and baking powder. Unlike packaged keto bagels that achieve keto status by packing them full of scienced “modified” ingredients like wheat starch and “corn fiber” to bring down the net carbs count, you can pronounce all of the ingredients in the homemade version. There are NO science ingredients here, just whole foods.
2. 5.1 net carbs: This is a really reasonable amount of carbs, and if you eat just 1/2 a bagel, well, you get half that.
3. This is meal prep made smart: I have NO patience for recipes that make one serving; that is not worth your time. These bagels freeze perfectly, giving you 8-12 easy breakfasts in one baking session.
4. They’re delicious: The cheese in here toasts up into something super tasty. The egg whites give you the protein and less eggy taste, making this a very neutral flavored bread. Literally just add a fried egg and some avocado and you have a bagel sandwich that will actually bring you joy in your day.
5. One bowl: You can make this recipe entirely in the food processor

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   or blender. I prefer the food processor

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   slightly because it’s easier to scrape out the batter from it than it is in my particular blender (Blendtec

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   ). From there, you just pop the batter into a plastic bag or large pastry bag and squeeze out the batter into the bagel shapes.
6. It gives you something healthy to do with your egg whites: As I mentioned, if you bake regularly, having leftover egg whites becomes a thing. I’m not one to blend egg whites up in a smoothie Rocky-style, or scramble them (sad). There are only so many meringues you can make, which let’s face it aren’t the best nutritional choice since they’re mostly sugar. These keto bagels are a much better use of said egg whites!

How to make keto bagels step by step

1. Blend: Blend up all the ingredients in a food processor or blender until smooth.
2. Pipe: Line 2 baking sheets with silicone baking mats or parchment

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   . Scoop the batter into the pastry bag (no tip needed) or a ziploc bag. If you’re using a ziploc, cut a hole about 3/4″ from the end in one corner. Pipe a ring of batter onto the baking sheet and then make a second ring right on top the first.
3. Tidy things up: use a wet finger to smooth out the edges of the batter into neat rings.
4. Bake: Bake the bagels for 22-25 minutes until the batter is set and there is some light browning around the bottom edge.
5. Split: Cool the bagels for a few minutes and then split them horizontally in half.
6. Freeze: Freeze the bagel halves for about an hour. From there, stack 2 halves placed inside out in a freezer bag and freeze until you’re ready to eat a bagel. Placing them cut-sides-out makes them a little easier to pry apart straight from the freezer.

Tips for success for keto bagel-making

1. Don’t bother draining: If there is liquid on the top of your cottage cheese, drain that off, but otherwise don’t bother draining. If you use full fat cottage cheese, there shouldn’t be too much liquid in the cheese to throw off the recipe. I don’t have time to sit around draining cottage cheese, and I imagine neither do you, so I was sure to develop this recipe with that in mind.
2. Do use the egg whites: Do not substitute whole eggs in this recipe. The egg whites give these bagels a milder taste that makes these bagels go with pretty much anything. If you want a whole egg keto recipe, try my cottage cheese keto bread.
3. Practice your piping: Do your best to pipe rings of roughly the same size. It’s okay if they’re not perfect and if they’re not perfectly the same size, but bagels that are approximately similar in size will bake more evenly. This is actually a great recipe to work on your piping skills with!
4. Do smooth the edges after piping the bagels: Don’t skip smoothing the edges. This really helps the bagels keep their shape.

How to serve your cottage cheese keto bagels

1. Toast: Toast the split halves of your bagel for about 5 minutes in a toaster oven. This will give you some nice crisp edges.
2. Build your sandwich: A fried egg, smashed avocado, bacon makes the absolute best keto breakfast sandwich. You could do a fried egg and a piece of ham and a slice of cheese as well.

More Keto bread recipes to try

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  Mini Keto Broccoli Pizza Crusts for easy lunches

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  Easy keto cottage cheese bread to change your breakfast

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