These sweet potato cottage cheese flagels are lightly chewy, protein-packed, and perfect for breakfast or sandwiches. Kid-friendly and easy to make.

Scale

1 cup cottage cheese, drained

¼ cup mashed sweet potato (cold)

1 large egg

1½ cups almond flour

1 tsp baking powder

½ tsp salt

½ tsp garlic powder (optional)

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1. Preheat oven to 375°F and line baking sheet.

2. Mix cottage cheese, sweet potato, and egg.

3. Stir in dry ingredients until dough forms.

4. Shape into 4 flat rounds.

5. Add toppings and bake 18–22 minutes.

Drain cottage cheese well.

Use cooled sweet potato only.

Toast leftovers for best texture.