Description
These Cottage Cheese Almond Flour Bagels are gluten-free and have 10 grams of protein each! They’re crispy on the outside and chewy on the inside for the perfect bagel experience.
Ingredients
Units
- 1 1/2 cups almond flour
- 1/4 cup cornstarch or tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cottage cheese, blended smooth
- 1/2 teaspoon apple cider vinegar
- 1 egg, beaten (for brushing)
- 1 tbsp everything bagel seasoning, sesame seeds or poppy seeds
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Add the almond flour, cornstarch, baking powder, and salt to a large bowl and whisk to combine.
- Add the blended cottage cheese and apple cider vinegar and mix until a soft dough forms. If the dough feels too loose, add more almond flour 1 tablespoon at a time until the right consistency is reached.
- Divide the dough into 4 equal portions. Roll each portion into a rope and shape into a bagel, pinching the ends together to seal.
- Place the bagels on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with bagel seasoning or whatever topping you like.
- Bake for 22 to 26 minutes, or until the bagels are golden brown.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
- For a toasted bagel experience, slice your bagel in half and bake in the oven for an additional 3-4 minutes, or place in the toaster oven.
- When shaping the dough, lightly wet your hands to prevent the dough from sticking.
- Use blanched almond flour, not almond meal, for the best texture.
- Store in the fridge for 4 days or freezer for 2 months.
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 10g