Low Carb Pumpkin Bagels

5 from 4 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: Bagels

Calories: 204kcal

Ingredients

For Bagels

1 ½ Cups Shredded Mozzarella Cheese
2 Tablespoons Cream Cheese
1 Egg
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

Instructions

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.

Make Cream Cheese Spread

Using a hand mixer beat softened cream cheese and Greek Yogurt until well combined. Store in the refrigerator.

Notes

Please Note:

Nutritional information is for bagels only, it does not include cream cheese spread.

Nutrition