Cheesy Keto Almond Bagels (Print Version)

# Ingredients:

01 - 4 tablespoons coconut flour

02 - 2 cups almond flour

03 - 5 large eggs

04 - ¼ cup melted butter

05 - 1 cup cottage cheese (make sure it's drained)

06 - 1 teaspoon baking soda

07 - 2 tablespoons apple cider vinegar

08 - Mix of sesame seeds, dried garlic, dried onions, or everything bagel seasoning

01 - Toss everything except the topping into a food processor, blending it all until it's a smooth mixture.

02 - Set the batter aside for about 5 minutes so it thickens and becomes easy to shape.

03 - Butter your donut pan generously, or use a silicone mold. Fill each section with the batter and add the topping to the surface.

04 - Pop it into a 350°F oven and bake for 25–30 minutes, or until the tops turn golden.

05 - Let the bagels cool fully in the pan first. For non-silicone pans, you might need to loosen them from the edges gently.

06 - Put leftovers in the fridge to last up to a week, or freeze them if you want them to keep longer.

01 - Drain cottage cheese for at least 10 minutes so your dough doesn't end up too wet.

02 - If you notice tiny cracks on top, that's normal for keto bagels because of the almond flour.