Low Carb Bagels Ready in 30 Minutes

Instructions:

1. Place your 1 cup of full fat cottage cheese and 2 egg whites into a blender. Blend on high for about 30 seconds until the mixture is completely smooth and looks like heavy cream.
2. In a large bowl, whisk together the 1.5 cups almond flour, 1 tablespoon baking powder, and 0.5 teaspoon salt. Make sure there are no large lumps of flour, as these will become dry pockets in the oven.
3. Pour the blended cheese mixture into the bowl with the dry ingredients. Use a spatula to fold everything together until a thick, sticky dough forms. It should pull away from the sides of the bowl slightly but still feel tacky to the touch.
4. Generously dust your hands with a little extra almond flour or lightly grease them with avocado oil. This is the secret to handling the dough without it becoming a permanent part of your fingers.
5. Divide the dough into 4 equal portions. Roll each piece into a smooth ball, then gently press your thumb through the center to create a hole. Stretch the hole until it's about an inch wide.
6. Place the shaped dough onto your parchment lined baking sheet. Sprinkle the 2 tablespoons of everything bagel seasoning generously over the tops, pressing them in lightly so they stick.
7. Slide the tray into a preheated oven at 375°F (190°C). Bake for 20 minutes until the tops are deeply golden and the bagels feel firm when tapped.
8. Remove from the oven and immediately transfer to a wire cooling rack. Let them sit for at least 10 minutes. Wait until the exterior feels crisp and the internal steam has settled before slicing.