Sneha's Recipe

Keto Cottage Cheese Bagels#BreadBakers

In: Almond Flour, Bagels, Bread Bakers

If you are looking for a healthier/low carb, version of a bagel to satisfy the bread craving without many carbs and with a lot of protein, then this recipe is great! These Cottage Cheese Almond Flour Bagels are soft, chewy, made without yeast for the quickest and easiest homemade bagel recipe. They’re perfect for meal-prep breakfasts, mid day snack, or anytime you want a simple savory bake that comes together in under 30 minutes.

These bagels are great for meal-prep like breakfasts, snack or brunch, a big batch can be made and stored in refrigerator or freeze them in an airtight container because they store well and reheat beautifully. You can flavor them a with seasonings of your choice, for savory - everything bagel seasoning, sesame seeds or make them sweet with cinnamon powder etc.
Makes 7 - 8
Ingredients
¾ Cup Packed Cottage Cheese
1½ + Cup Packed Almond Flour
2 Teaspoons Baking Powder
1 Teaspoon Apple Cider Vinegar
¼ Teaspoon Salt
2 Small Eggs
Method

Blend the cottage cheese, salt and eggs till it forms a smooth batter. Pour this into a bowl, add the almond flour and mix well. Let the batter rest for 10 minutes it will thickens but still be wettish do not add more flour. Now add the baking powder and apple cider vinegar mix well. If you find that the batter is still very much wet then add a tablespoon or two of almond flour. Do not make this into a ball of dough for this is a very sticky dough. Wet your hands a little and divide the batter into 7 - 8 equal parts. Shape into bagels.

Place it on a greased parchment lined tray. Dust the tops with bagel seasoning or seasoning of your choice. Bake in a preheated oven @ 180°C with both elements on for 18 - 20 minutes.

Cool and enjoy with filling of your choice.
I’ve enjoyed them as a brunch / lunch with different flavors of cream cheese or Keto Bagel Sandwich or for a sweet taste with sugar free jam.
My Notes

This dough will be very sticky, that’s totally normal. Wet your hands to help with shaping.
Full-fat cottage cheese gives the best texture.
Let cool before slicing.
Reheat in the air fryer, toaster or microwave.
Labels: Keto, Low Carb, Bagels, Cottage Cheese, Almond Flour, Gluten free,Bread Bakers, Breads, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "Bagel Recipes"

Bagel Bites from A Day in the Life on the Farm
Cinnamon Crunch from Karen's Kitchen Stories
Easy Homemade Everything Bagel from Cook with Renu
Keto Cottage Cheese Bagels from Sneha's Recipe
Gluten Free Onion Bagels from Passion Kneaded
Small Batch Sourdough Bagels from Food Lust People Love

1 comment

Sourdough Crackers Made From Sourdough Discard#SundayFunday

In: Crackers, International Cuisine, Snacks

Sourdough Crackers made 2 flavors. You can add whatever seasoning you want. This recipe is so easy to follow and the crackers are so addictive. You can't stop eating them that's for sure. Took these for our munching while travelling train and all of them finished it off. Each tray is 227 grams of 100% Hydration Sourdough Discard

Ingredients
227 Grams 100% Hydration Sourdough Discard
2 Tablespoon Melted Butter
2 Tablespoons Water
¼ Teaspoon Pink Himalayan Salt
For The Two Flavorings
1 Teaspoon Heaped Everything Bagel Seasoning
1 Teaspoon Heaped Herbes De Provence
Method
Line and oil a tray (9" X 13").

In a bowl add all the ingredients and whisk the batter well till all is incorporated. Then add the flavoring of your choice. Spread this thinly on the tray Bake in a preheated oven @ 180°C for 15 minutes. Take the tray out and with a pizza cutter cut shape and size of your choice again bake for 20 minutes. After that flip the crackers and again bake for another 10 minutes ( flipping the crackers makes them crispy and evenly browned on top). The edges will be crispy and browned so remove those and then flip. Cool them on a wire rack completely. Store in a airtight container.

Enjoy these crispy crunchy crackers using sourdough discard.

Labels: Sourdough Discard, Crackers,International Cuisine, Sunday Funday, Snacks
For Sunday Funday we are sharing "Sourdough Recipes".

Mayuri's Jikoni: Apple Cinnamon Sourdough Scones
Karen's Kitchen Stories: Easy Sourdough Breakfast Bread (and Avocado Toast)
Our Good Life: Italian Sourdough Apple Cake
Amy's Cooking Adventures: Same Day Sourdough Bread
A Day in the Life on the Farm: Sourdough Corn Fritters
Sneha's Recipe: Sourdough Crackers Made From Sourdough Discard
A Messy Kitchen: Unfed Sourdough Rye Mixer Bread

4 comments

Homemade Ricotta Cheese#Alphabet Challenge

In: Alphabet Challenge, Cheese, Homemade

Italian Ricotta Cheese, is easy and a flexible recipe which anyone can make at home. Ricotta is a fabulous component of many Italian dessert's, such as cheese cake, cannoli etc.. It is also used in pasta's, pizza's, lasagna, ravioli and so on. Well In India this is very expensive to buy and making it at home is so easy and delicious. I love to have this as a filling for pancakes.

Makes around 350 Grams
Ingredients
2 Liters Full Fat Milk
1 Cup Heavy Cream
1 Cup Full Fat Yogurt
1 Teaspoon Salt
2 Teaspoons White Vinegar - mixed in ¼ cup water

Method

In a large pan, heat the milk, heavy cream, till it comes the temperature comes to 90°C. Then add in the full fat yogurt, salt, vinegar mixed in water, gently stir on a low flame and let is heat for 3 -4 minutes, stirring lightly until milk curdles up. Meanwhile take a strainer and cover it with a muslin cloth and place it on top of a deep bowl.

Once milk curdles up and comes to boil, stir and put off the flame. Strain curdled milk with a strainer having muslin cloth. Do not throw away its water also known as whey (You can use this in soups or to knead dough for making bread), let it drain for 15-20 minutes. Gather muslin cloth and squeeze properly to remove excess water or whey out of it.

Once done keep cheese covered with the cloth and keep a heavy object on top to give it shape of your choice.
Refrigerate and use this within 3-4 days.

Homemade Ricotta Cheese is ready for which we would pay a hefty sum to buy it.
Labels: Cheese, Homemade, Ricotta, Italian, International Cuisine, Keto, Low Carb

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "R"