This keto pumpkin bagels recipe is the perfect fall breakfast or snack. It’s surprisingly low-carb and high-protein.
What’s really surprising about this recipe is that it’s topped with a low-carb cinnamon sugar cream cheese spread! It tastes like you are cheating, but you aren’t!
More Fathead Dough Bagels
There are so many amazing ways you can customize fathead dough bagels. Here are a few more of my favorite recipes that you should try next: Keto Onion Bagles, Keto Jalapeño Cheddar Bagels or theseKeto Pizza Bagels
Keto Pumpkin Bagels Recipe
When you are looking for keto fall recipes, what are some of the things you love the most?
For me, it has to be pumpkin, hot, and with a warm spice to it. I love all sorts of fall tastes – from ginger to cinnamon and nutmeg – it’s all to die for! These bagels have all of these flavors along with the satisfying crunch of pecans.
Satisfying Keto Breakfast Idea
This recipe is high in protein, high in healthy fats, and low in sugars and carbs. It’s the perfect way to start your day! Just one bagel will leave you full until lunch.
It’s one of my favorite low-carb pumpkin recipes of all time. Sometimes I’ll even snack on one guilt-free. It has so many good-for-you ingredients that you can grab one and snack on it while you’re out. This helps you avoid temptation from drive-throughs!
Get Your Pumpkin Fix
My keto pumpkin bagels recipe is a low-carb way to get your pumpkin fix. It’s so easy to avoid pumpkin doughnuts and muffins when you have this divine snack waiting for you in your fridge.
How To Store Keto Pumpkin Bagels
It’s a fathead dough recipe. This means it uses shredded mozzarella cheese in the dough. Since it has dairy in it, you should store it in an airtight container in your refrigerator. It will last about 3 days in the refrigerator.
What’s In Low-Carb Cinnamon Sugar Cream Cheese
Keep this recipe somewhere safe just for the cinnamon sugar cream cheese! This stuff is creamy and sweet and you can use it as a fruit dip too. Mix the three ingredients below to make your own bagel spread!
Here’s what you’ll need:
- Cream Cheese
- Swerve Granular Sugar
- Cinnamon
That’s it! It’s so easy that you can even make a larger batch of it and give it away as a gift to family and friends.
How Many Bagels Does This Recipe Make?
This recipe makes 6 bagels. This could be enough for one person for a week – if your family will be enjoying them too, make a double batch.
Is Pumpkin Puree Keto-Friendly?
Yes, the good news for all pumpkin-lovers like me is that pumpkin is low-carb! There are only 9 grams of net carbs in half a cup of puree.
This is one of the best ways to enjoy pumpkin because it’s high in all the good things for you – fiber, protein, and vitamins.
What’s In Fathead dough?
Fathead dough is made up of a combination of shredded mozzarella cheese and almond flour. Use blanched almond flour, not almond meal. Almond meal flour might contain some of the “skins” from nuts. It could give your bagels a grainy texture.
Keto Pumpkin Pecan Bagels with Cinnamon Sugar Cream Cheese
Here’s the entire list of ingredients to make these bagels. The exact measurements are located within the printable recipe card below.
Prep time: 10 minutes
Cook time: 10-15 minutes
Net: 6 bagels
Ingredients
Almond flour
Shredded mozzarella cheese
Eggs
Swerve Granular sugar
Cream cheese
Baking powder
Pumpkin puree
Pumpkin pie spice
Crushed pecans
Olive oil
Cream Cheese Topping
Cream cheese
Swerve granular sugar
Cinnamon
Directions
Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
In a microwave, melt the mozzarella and cream cheese together in 30-second intervals.
When combined and melted, add the eggs.
Add all dry ingredients, pumpkin, and mix with hands until fully combined.
Fold in the remaining tablespoon of pecans.
You can make 6 bagels depending on size. Make 6 equal size balls of dough and stick a finger through the center, creating a bagel-like shape. They will expand slightly on the pan, but not much.
Brush each bagel with a little olive oil and top with the remaining 1 tablespoon of crushed pecans.
Cook for 10-15 minutes. Keep an eye on them starting at 10 minutes, you want them to brown but also to cook through.
Let cool for 10-15 minutes and enjoy!
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KETO PUMPKIN BAGELS RECIPE
Ingredients
- 2 cups almond flour
- 1.5 cups shredded mozzarella cheese
- 2 eggs
- 1 tbsp Swerve Granular sugar (if you want more sweetness, add another tablespoon)
- 2 oz cream cheese
- 1 tbsp baking powder
- 1/3 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 3 tbsp crushed pecans
- 1 tbsp olive oil
Cream Cheese Topping
- 4 oz cream cheese
- 1 tbsp Swerve granular sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
- In a microwave, melt the mozzarella and cream cheese together in 30-second intervals.
- When combined and melted, add the eggs.
- Add all dry ingredients, pumpkin, and mix with hands until fully combined.
- Fold in the remaining tablespoon of pecans.
- You can make 6 bagels depending on size. Make 6 equal size balls of dough and stick a finger through the center, creating a bagel-like shape. They will expand slightly on the pan, but not much.
- Brush each bagel with a little olive oil and top with the remaining 1 tablespoon of crushed pecans.
- Cook for 10-15 minutes. Keep an eye on them starting at 10 minutes, you want them to brown but also to cook through.
- Let cool for 10-15 minutes and enjoy!
Notes
Net Carbs: 7 g
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
