1 cup cottage cheese

2 cups almond flour

2 large eggs

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon psyllium husk powder

1 tablespoon sesame seeds (optional, for topping)

1 tablespoon melted butter (for brushing)

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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, blend the cottage cheese until smooth. Add the eggs and blend again until well combined.
In a large bowl, whisk together almond flour, baking powder, salt, and psyllium husk powder.
Add the cottage cheese mixture to the dry ingredients and mix until a dough forms.
Divide the dough into 6 equal portions. Shape each portion into a bagel and place on the prepared baking sheet.
Brush each bagel with melted butter and sprinkle with sesame seeds, if desired. Bake for 25 minutes or until golden brown. Allow to cool slightly before serving.

Dairy-Free Option: Substitute cottage cheese with a dairy-free alternative like cashew cream or non-dairy yogurt.

Psyllium Husk Powder: Helps with texture and holding the bagels together. You can omit it, but the texture may vary.

Freezing: Freeze the bagels for up to 3 months. Reheat in the oven or microwave when ready to eat.

Add Sweetener: For a sweeter option, you can add a sweetener like stevia or erythritol in the dough.