Easy Low Carb Keto Cottage Cheese Pumpkin Bagels

These easy low carb cottage cheese pumpkin keto bagels have just the right consistency of traditional chewy bagels and an extra protein boost with 17 grams protein! Delicious bagels with just 4 g net carbs!

Easy Low Carb Keto Cottage Cheese Pumpkin Bagels

​If you’ve been following the cottage cheese trend lately, you know it’s having a big moment—and for good reason!

Cottage cheese is loaded with protein, B vitamins, and healthy fats, making it the perfect way to boost protein intake without adding unnecessary carbs. 

After my keto cottage cheese bagels recipe went viral I knew I needed to create a few more high protein bagels and flavors. I also have a Keto Cottage Cheese Cinnamon Raisin Bagel and now this delicious pumpkin bagel recipe!

These homemade bagels are soft, chewy, and full of seasonal flavor thanks to pumpkin puree and pumpkin pie spice.

They’re baked to a golden brown perfection in a mold on a baking sheet, and they make a great option for meal prep since you can freeze and reheat them later. If you’re tired of traditional bagels spiking your blood sugar, this recipe is going to become one of your favorite recipes.

Why You’ll Love This Recipe

• Low carb and keto-friendly: Each pumpkin bagel is made with gluten-free flour alternatives like coconut flour, so they fit perfectly into a keto diet. If you’re following my Midlife Macro Method these bagels are perfect for you!
• High-protein bagels: Using cottage cheese and collagen and protein powder gives these bagels extra grams of protein to help you feel satisfied longer.
• Easy bagel recipe: You don’t need yeast, long prep time, or complicated steps. With just simple ingredients and exact measurements, the dough comes together in minutes.
• Great texture: The combination of cottage cheese and pumpkin puree creates a slightly different texture than regular bagels that use all purpose flour or self-rising flour-moist, chewy, and absolutely delicious.
• Perfect for any time of year: While pumpkin spice bagels scream fall, I make these all year long because they’re just that good.

Ingredients You’ll Need

• Cottage cheese – I used Lactaid lactose free cottage cheese, but Good Culture full-fat cottage cheese is a great option, but fat-free cottage cheese or plain Greek yogurt will also work.
• Pumpkin puree – Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Small egg – Helps bind the dough together.
• Coconut flour – Gives structure while keeping net carbs low.
• Baking powder & baking soda – Helps the dough rise into that classic bagel shape.
• Pumpkin pie spice or warm spices – Cinnamon, nutmeg, or allspice make these taste like fall.
• Sea salt – Balances out the sweetness with savory flavor.
• Optional: melted butter brushed on top before baking.

Tips for Success

• Always start with room temperature ingredients so the dough mixes evenly.
• Use parchment paper or a silicone baking mat for best results and easy cleanup.
• If you prefer air fryer bagels, place the mold in the air fryer basket at 325°F for 10–12 minutes.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Baking Pan Tip — Silicone vs. Metal

Silicone pans bake more gently than metal, which can lead to a softer, slightly steamed texture if not adjusted.

If you use silicone, be sure to extend the bake time or transfer the bagels mid-bake for the best result. A metal donut or bagel pan will yield a crisper exterior and slightly shorter bake time but may be difficult to remove.

Flavor Tips

• For a stronger spice flavor, increase cinnamon to 1 tsp and pumpkin pie spice to 1½ tsp total.
• For a sweeter pumpkin bagel, add 1–2 tbsp granular sweetener along with the vanilla stevia.
• The pumpkin flavor itself is mild — it’s the spices that bring the “fall bakery” taste.

Storage & Reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps fresh for 4–5 days.
• Freezer: Freeze bagels individually in an airtight container for up to 1 month.

How To Reheat

Oven Method
Preheat the oven to 350°F (175°C). Place the bagels on a baking sheet and warm for about 8-10 minutes until heated through, which helps maintain texture and revive the crust.

Microwave Method
For convenience, microwave the bagel on a microwave-safe plate for 20-30 seconds. This method is quick but may soften the crust.

Toaster Method
Slice the bagel and toast it lightly to restore some crispness and warmth without drying the interior.

Skillet Method
Warm the bagel halves in a nonstick skillet over medium heat for 2-3 minutes per side. This method refreshes the bagel with a subtle crisp on the outside.

If you’ve been looking for a keto bagel recipe that’s simple, made with wholesome ingredients, and perfect for boosting your protein intake, this is it. Trust me—you’ll want to make a double batch and keep extras in your freezer for busy mornings.

Easy Low Carb Keto Cottage Cheese Pumpkin Bagels