Keto Garlic–Parmesan Cottage Cheese Bagels
Ingredients
1 cup cottage cheese
2 large eggs
2 cups shredded mozzarella cheese
1 cup almond flour
2 tbsp grated Parmesan cheese
1 tsp baking powder
1 tsp garlic powder
½ tsp onion powder
1 tsp Italian seasoning
½ tsp salt
1 egg, beaten (for egg wash)
2 tbsp grated Parmesan, for topping
1 tsp dried parsley (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Blend the cottage cheese until smooth.
In a microwave-safe bowl, melt the mozzarella in 30-second intervals, stirring until smooth.
Add the blended cottage cheese, eggs, almond flour, Parmesan, baking powder, garlic powder, onion powder, Italian seasoning, and salt. Mix until a soft dough forms.
Divide the dough into 6 equal portions. Shape each into a ball, then poke a hole through the center to form a bagel.
Place the bagels on the prepared baking sheet.
Brush the tops with the beaten egg and sprinkle with the extra Parmesan and parsley.
Bake for 22–28 minutes, or until the bagels are golden brown and cooked through.
Let cool for 10 minutes before slicing and serving.
Tips
Toast leftovers for the best texture.
Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Serve with cream cheese, butter, avocado, eggs, or your favorite keto-friendly sandwich fillings.
