Low carb pumpkin bagels made with pumpkin puree and seasonal spices! Keto fat head dough is the base ingredients keeping each bagel under 5 carbs!
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If there is a will, there is a way! And after multiple recipe tweaks I now have a keto friendly pumpkin bagels to share!
You know that awesome Fat Head Low Carb Pizza Dough Recipe that I posted a few weeks ago? Well, the same ingredients can be used to make a variety of bread-like foods!
I’ve wrapped it over hotdogs creating bagel dogs, and made breadsticks dipping them in Homemade Pizza Sauce. The options are limitless!
The latest internet rage for the low carb community is to turn that dough into keto friendly bagels! Yum, right? Wholesome Yum has some gorgeous plain low carb bagels and after seeing those beauties I went to work on some Fall flavored bagels!
Not your typical bagel recipe!
It took me about 4 times to get this the way I wanted it. Each time they tasted good, but several batches looked like bagel thins or the dough was too sticky creating rough looking bagels. Not pretty!
Now, you know that true bagels are par-boiled in water with lye or baking soda solution before baking, right? When you add that step you get chewier bagels with a nice looking crust. More on that below.
Using lye or baking soda to cook low carb pumpkin bagels!
These bagels don’t include the traditional method of baking bagels in this recipe, but if you want to stay true to the art form of bagel making, then get the water boiling!
All you need to do is drop the bagel in a a stainless steel pot of water with a pinch of lye or baking soda.
Once the bagel float let it boil for about 30 seconds. Flip it and boil for another 30-40 seconds. Place on a baking rack to drain before placing on the baking sheet to cook.
Trials of making low carb bagels
When I tried that method the bagels came out thick and chewy as expected, but they looked like hockey pucks!
I’m not sure if I just need more practice forming the dough or if using flour and yeast like you would when making traditional bagels makes all the difference.
The good thing is that all the variations I tried tasted good, so none went to waste. In fact, our dog Abby made sure of that! She snatched three off of the table while I was gathering my camera and tripod! She NEVER does that!
Never say never, k?
Serve with sugar free pumpkin butter
Low carb followers don’t need to miss out on the the seasonal flavors of pumpkin! Make low carb pumpkin bagels today! You will love lathering an extra flavor of pumpkin butter on these bagels!
- Dry Ingredients
- 1 1/2 cups almond flour superfine
- 1/4 cup plus 3 Tablespoons gluten-free baking blend (I used Bona Dea
- 3 tablespoons Oat fiber (I used Anthony’s
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons Vital Wheat Gluten or xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon Swerve confectioners
- Wet Ingredients
- 2 eggs large
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1/2 teaspoon Stevia glycerite
- 1 teaspoon apple cider vinegar
- Fat Head Ingredients
- 3 cups Mozzarella cheese shredded
- 3 ounce cream cheese
- Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
- In a medium bowl whisk together dry ingredients. Make sure there are no clumps.
- In a separate large microwave safe bowl add mozzarella cheese and cream cheese. Heat on melt setting (or medium-high heat and microwave in 30 second increments until melted). Once melted mix with a hand mixer until ingredients are well incorporated and smooth. Add eggs, pumpkin, vanilla and stevia mixing all wet ingredients. Fold in apple cider.
- Add the dry ingredients to the wet ingredients and mix well.
- Divide dough in half and place half in the refrigerator to chill. In the meantime divide dough into six portions.
- On a solid surface lightly grease with oil (neutral tasting, avocado or light olive oil) and rub hands with a light coating of oil. With your hands gently roll dough in the form of a hotdog or cigar (6″ long, 3 1/3 inch diameter). Gently overlap the dough forming a circle and place on prepared baking sheet.
- Bake at 400 degrees for 12-15 minutes. Cool on baking racks. Store in airtight containers.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.