Chewy Keto Bagels (Print Version)

# Ingredients:

→ Base Ingredients

01 - 5 large eggs
02 - 4 tablespoons coconut flour
03 - ¼ cup butter, melted
04 - 2 cups almond flour
05 - 1 cup cottage cheese, well-drained

→ Leavening

06 - 1 teaspoon baking soda
07 - 2 tablespoons apple cider vinegar

→ Topping

08 - Mix of sesame seeds, dried onion, and garlic (or use everything bagel seasoning)

# Instructions:

01 - Add every ingredient except the topping to a food processor and give it a blend until smooth and fully mixed.
02 - Wait about 5 minutes so the batter thickens enough to work with.
03 - Butter up your donut pan generously or grab a silicone mold. Pour batter evenly into each opening and finish with the topping.
04 - Bake them at 350°F for 25–30 minutes, until they turn a golden color.
05 - Leave them in the pan until totally cool. If you're using a standard pan, gently loosen the edges while removing.
06 - Store them in the fridge for up to a week, or pop them in the freezer if you need them to last longer.

# Notes:

01 - Dry the cottage cheese for 10 minutes beforehand to stop your dough from being too wet.
02 - It's normal for keto bagels made with almond flour to crack a bit on top.

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