KETO PUMPKIN BAGELS RECIPE
This keto pumpkin bagels recipe is the perfect fall breakfast or snack. It’s surprisingly low-carb and high-protein.
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
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Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
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In a microwave, melt the mozzarella and cream cheese together in 30-second intervals.
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When combined and melted, add the eggs.
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Add all dry ingredients, pumpkin, and mix with hands until fully combined.
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Fold in the remaining tablespoon of pecans.
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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.
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Brush each bagel with a little olive oil and top with the remaining 1 tablespoon of crushed pecans.
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Cook for 10-15 minutes. Keep an eye on them starting at 10 minutes, you want them to brown but also to cook through.
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Let cool for 10-15 minutes and enjoy!
Recipe Notes
Calories: 455
Net Carbs: 7 g