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!

YOU WILL NEED: – 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

YOU WILL NEED: – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 tablespoon Swerve confectioners – Wet Ingredients – 2 eggs, large – 1/2 cup pumpkin puree

If there is a will, there is a way!  And after multiple recipe tweaks I now have a keto friendly pumpkin bagels to share!

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!

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!

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!

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