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!
Servings: 6 Bagels
For Cream Cheese Spread
- 4 Ounces Softened Cream Cheese
- ½ Cup 0% Greek Yogurt
Make the Bagels
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.
Nutritional information is for bagels only, it does not include cream cheese spread.
Serving: 1Bagel | Calories: 204kcal | Carbohydrates: 5g | Protein: 13g | Fat: 15g | Fiber: 2g