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These low carb pumpkin bagels are the very essence of fall. Dense, chewy, and perfect when topped with whipped cream cheese. If you need a keto pumpkin recipe, this is the one to try! #keto #lowcarb #trimhealthymama #glutenfree #sugarfree #pumpkinspice #pumpkinbagel #bagels #mymontanakitchen
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5 from 4 votes

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Bread, Breakfast, Snack
Cuisine: American
Servings: 6 Bagels
Calories: 204kcal


For 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.

Make Cream Cheese Spread

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


Please Note:
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