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Low Carb Pumpkin Spice Bagels {Flourless Keto Recipe}

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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!

 

Low Carb Pumpkin Bagels on a red plate

 

Pumpkin Bagels

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!

 

Three stacked pumpkin bagels on a wood tray

 

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.

pumpkin bagel dough on a baking sheet

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.

 

sliced pumpkin bagel with butter on a red plate

 

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?

 

homemade pumpkin bagel on a baking cooling rack

 

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!

 

sliced pumpkin bagels with butter

 

 

 

Yield: 12

Low Carb Pumpkin Spice Bagels {Flourless Keto Recipe}

Low Carb Pumpkin Spice Bagels are gluten free and packed with flavor with only 4.7 carbs! #flourless #ketorecipe #pumpkinspice |www.thefoodieaffair.com

Ingredients

Instructions

  • 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.

    • Notes

    Recipe analysis from VeryWellnutrition calculator. For exact macronutrients enter the brands you use.

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    © Sandra @ The Foodie Affair
    Category: Bread

     

    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! #keot #lowcarb #pumpkin #bagel | www.thefoodieaffair.com

     

    Hugs Sandra Signature

     

    Reader Interactions

    Comments

    1. Julie

      I can’t believe that you came out with a low carb beautiful pumpkin bagel. Pumpkin flavors and the fall spices are my favorite and they look delicious!

      Reply

    8. Debra C.

      My folks are visiting next week. My Dad is diabetic and he’s cut bagels out of his diet completely. I’m going to get busy this week and bake these up. Do you think they’d freeze well if I wrapped them individually?

      Reply

    11. Jessica

      I’ve never thought about making bagels at home (too hard) but this recipe is so easy and awesome! Making these again for the holidays. Thanks!

      Reply

    12. Jenn

      Oh man I’m bookmarking these STAT! Cannot wait to try them slathered in that dreamy sugar-free pumpkin butter! Fantastic idea!

      Reply

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