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Low Carb Pumpkin Bagels
Dense and slightly chewy, these Low Carb Pumpkin Bagels are filled with the flavors of Fall. Perfect when toasted and topped with my Whipped Cream Cheese spread!
These pumpkin bagels are also completely gluten free, keto-friendly, low carb, and can be enjoyed as a Trim Healthy Mama S Fuel.
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To my readers who love pumpkin . . . I am going to be your dearest friend. You see, I also love pumpkin, and I have so many ideas for recipes, that I’m sure I will not get to all of them. (For now you can see all my pumpkin recipes here!)
I suppose some of them will have to wait for another time.
To my readers who do NOT love pumpkin . . . please bear with me. I have many more non-pumpkin recipes coming in the near future. (I promise I won’t post pumpkin forever!)
Bagels for Breakfast
In my pre-healthy eating days, I would love to have a bagel with cream cheese for breakfast. But unfortunately, most bagels are just dense unhealthy, junky carbs. Add cream cheese to the mixture, and you have a serious clashing of fuels for Trim Healthy Mamas!
It’s no wonder I was crashing when I was only halfway through my morning! My blood sugar was a wreck!
But with this Low Carb Pumpkin Bagel recipe, I can thoroughly enjoy a bagel with cream cheese for breakfast – and no guilt!
There are so many variations to the popular “fathead” dough – and I love how versatile the dough is. I use variations of this dough for many things, including Low Carb Stromboli, Sausage and Cheese Calzones, Bacon Jalapeño Popper Pizza, and Low Carb Hot Pockets.
A few weeks ago I wondered what would happen if I added pumpkin, spices, and a touch of sweetner to the mozzarella dough. The result was a delicious fall treat!
Now, to be fair, these are not tall and thick, like a regular bagel. They are rather flat, and they seem to collapse a bit after cooling. But, you can still slice them in half for toasting, or you can just toast them whole (which is what I usually do.)
Plus, these bagels are a good source of protein because of the cheese in the dough.
These pumpkin bagels are perfection when toasted, and topped with my Whipped Cream Cheese spread (recipe below)!
Toppings for Low Carb Pumpkin Bagels
I recently had an email from a young lady I knew when I lived in East Tennessee. She was telling me that she had a favorite Whipped Greek Yogurt Cream Cheese spread, and wondered if I had a recipe so she could make her own.
I found that it was very easy to make, and I loved how fluffy it was! Plus, the Greek yogurt lightened the calories and made the cream cheese much easier to spread.
I made sure to keep a dish of it on hand in my refrigerator while I finished off my batch of low carb pumpkin bagels!
The whipped cream cheese spread would be so easy to customize, as well. Below are a few ideas:
You could add ½ teaspoon of pumpkin pie spice to make a Pumpkin Spice Cream Cheese Spread.
Add ½ teaspoon of maple flavoring and 1 Tablespoon of chopped pecans for a Maple Nut Cream Cheese Spread.
Add 1 “doonk” (1/32 of a teaspoon) of stevia, dash of vanilla and ½ teaspoon cocoa powder for a light Chocolate Cream Cheese Spread.
Or add a dash of cinnamon for a Cinnamon Cream Cheese. Really, the options are limitless! I can’t wait to see what flavors you guys come up with!
Tips for Making Low Carb Bagels
For the bagels, I’ve found that the easiest way to shape them is to roll the dough into a ball, flatten it with the palm of your hand, then use your finger to make a hole in the middle.
I tried rolling the dough into “ropes” and forming circles, but I found that it was just as easy to use the method mentioned above.
I hope you’ll give these low carb pumpkin bagels a try. Toast one, top it with whipped cream cheese spread, grab a cup of coffee and sit down to enjoy the cooler temperatures.
Ingredients needed for Low Carb Pumpkin Bagels
1 ½ Cups Shredded Mozzarella Cheese
2 Tablespoons Cream Cheese
½ Cup Almond Flour
2 Tablespoons Coconut Flour
1 Teaspoon Baking Powder
2 Tablespoons Canned Pumpkin
1 Teaspoon Pyure
1 ½ Teaspoons Pumpkin Pie Spice
For Cream Cheese Spread
4 Ounces Softened Cream Cheese
½ Cup 0% Greek Yogurt
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- 4 Ounces Softened Cream Cheese
- ½ Cup 0% Greek Yogurt
Preheat oven to 375.
In microwaveable container, melt shredded cheese and cream cheese until completely melted.
Using a food processor dough blade, combine melted mixture with egg, almond flour, coconut flour, baking powder, canned pumpkin, Pyure, and pumpkin pie spice.
Process until dough sticks together. (If you do not have a food processor, you can do this step by hand – the key is to have a homogenous dough.)
Turn dough out onto parchment paper, and divide into 6 even balls of dough.
Spray your hands with coconut oil spray, then flatten balls of dough with your hand. Using your finger, make a hole in the center, forming a bagel shape.
Place on a parchment paper lined cookie sheet.
Bake for 10 minutes.
Using a hand mixer beat softened cream cheese and Greek Yogurt until well combined. Store in the refrigerator.
Nutritional information is for bagels only, it does not include cream cheese spread.