Easy Keto Cinnamon Raisin Cottage Cheese Bagels
These easy keto cottage cheese cinnamon raisin bagels are delicious chewy bagels made with simple ingredients, and 13 grams of protein.
Carbs in Cinnamon Raisin Traditional Bagels
According to the app Cronometer, one cinnamon raisin bagel by Thomas’ brand has 55 grams of total carbs and 280 calories! That amount of carbs is more than one eats in a day on the keto diet.
Our cottage cheese cinnamon raisin bagels are MMM™ approved as they are just 7 g net carbs with raisins or 2 g net carbs without raisins and just 81 calories!
High Protein Bagels
Most of the 3-ingredient cottage cheese bagels I’ve seen on the internet usually contain dry ingredients like self-rising flour, all purpose flour or even gluten-free flour but sure, all using 3 simple ingredients making them high protein bagels, but none of them are keto bagels.
I did see one influencer on tiktok- make keto high-protein bagels recipe but it included almost 2 cups of almond flour which is something I don’t want to use since my youngest son has a tree nut and peanut allergy and it doesn’t agree with me either.
My goal for this keto bagel recipe was to get in a higher protein to create chewy low carb bagels with the right consistency for that bagel shape I wanted and still fit into my midlife macro method™ that has more moderate fat, instead of high fat typically seen in keto diet recipes.
I adapted this cinnamon raisin easy bagel recipe from my newest version for keto cottage cheese bagels that truly have the texture of regular bagels and have taken the internet by storm!
If you’ve been on the keto train or the next time you are craving a soft, warm, cinnamon-swirled goodie, these homemade bagels will become your new best friend.
These Easy Keto Cinnamon Raisin Cottage Cheese Bagels have a delightful texture that’s chewy yet tender, plus they’re packed with cozy cinnamon flavor and sweet little bursts of juicy raisins.
Full Fat Cottage Cheese or Low Fat?
What makes them truly unique is the use of cottage cheese, lending a creamy twist that also keeps them keto-friendly.
You can use full-fat cottage cheese but since I am working on more keto recipes with moderate fat for my midlife macro method I opted for 2% low fat cottage cheese and you really can’t even notice the difference.
If you have a lactose intolerance, please use my homemade 2% lactose free cottage cheese recipe. Good Culture brand as well as Green Valley lactose free cottage cheese are great brands.
What Makes This Recipe Great
Whether you’re craving a special breakfast or a tasty snack, these bagels bring that comforting, bakery-fresh feel without derailing your low-carb goals.
And trust me, working with cottage cheese in bagels is a fun little kitchen adventure worth trying. Plus, no fathead dough or almond flour for this keto recipe!
Simple and keto-friendly.
This recipe uses cottage cheese as the main ingredient to craft a fluffy bagel that satisfy your carb cravings but keep things keto-compliant. It’s a win-win for anyone looking to enjoy bagels without the carb overload.
Comfort in every bite.
The cinnamon and raisin combo is classic for a reason—it delivers a warm, mildly sweet flavor profile that feels like a gentle hug. Plus, the slight tang from the cottage cheese adds a little extra depth.
Effortlessly delicious.
Our homemade bagel dough comes together quickly with minimal ingredients and no fancy techniques, making them perfect for busy mornings or an easy weekend treat. They’re an inviting option even if you’re new to keto baking.
Recipe Variations
Skip the Raisins: Enjoy with or without raisins to suit your personal macros. If you’re just not a fan of raisins, leave them out or swap in chopped nuts like pecans or walnuts for crunch.
Add More Spice: Try adding a pinch of ground nutmeg or cloves to the dough for a cozy twist on the cinnamon flavor profile.
Sweeten It Up: For a little more sweetness without carbs, toss in a keto-friendly sweetener like vanilla stevia sweetener.
Savory Version: If you’re not in a sweet mood, omit the cinnamon and raisins, and add herbs like rosemary or thyme, plus some grated cheese for a savory bagel.
Freezing & Storing Leftovers
Freezing:
For longer storage, once completely cooled, wrap the bagels individually in plastic wrap or place them in freezer bags. Freeze for up to 2 months. When ready to enjoy, thaw at room temperature or toast straight from frozen.
Storing:
Store bagels in an airtight container or resealable bag at room temperature for 1- 2 days. For longer freshness, keep them in the fridge for up to a week, but note they may lose some softness.
Can I swap cottage cheese?
If you don’t have cottage cheese on hand you can swap it with ricotta cheese but that will greatly increase calories, carbs and fat.
For best results, I do not recommend swapping the cottage cheese with cream cheese as it will not be a fluffy bagel and will be heavy and dense.
You could swap with plain Greek yogurt and make Greek yogurt bagels and the nutritional information would be pretty close to what I have listed below on the printable recipe card.
Can I form the bagel dough in thick ropes and placed on a parchment paper lined sheet pan?
The whipped cottage cheese and all ingredients are added to a food processor because it is not a sticky dough. The piece of dough forms but it is not moldable, it is still pourable and needs a silicone standard size donut pan.
Cottage Cheese Bread Recipes
90 second Keto Cottage Cheese Bread
Keto Pumpkin Cottage Cheese Bread
Keto Cinnamon Swirl Cottage Cheese Bread
Easy Keto Cinnamon Raisin Cottage Cheese Bagels
Easy Keto Cinnamon Raisin Cottage Cheese Bagels
Ingredients
- 3/4 cup 2% cottage cheese
- 1 large egg
- 1/2 cup egg whites ( about 4 eggs)
- 1/3 cup unflavored whey protein
- 1 tbsp collagen peptides
- 2 tbsp coconut flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp Monk Fruit Allulose Brown sweetener
- 1/2 tsp vanilla stevia
- 1.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 ounce raisins optional
Instructions
- Preheat oven to 350 degrees F. Place your silicone standard donut pan onto a baking sheet pan.
- Place all the ingredients, except raisins if using, into a food processor or large bowl using an electric mixer to blend until smooth.
- Separate raisins, if using, into 4 equal piles and sprinkle into each donut mold. Pour batter into each cavity of the mold.
- Bake for 22-25 minutes until golden brown and firm to the touch.
- Allow to cool 5 minutes then remove. Slice and toast.
- Store: Up to 5 days in an airtight container in the fridge. Can be frozen for up to 3 months, wrap individually.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
