Low Carb Pumpkin Bagels Recipe 455

LOW CARB PUMPKIN SPICE BAGELS {FLOURLESS KETO RECIPE}

Steps:

• 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.

LOW CARB PUMPKIN BAGELS

Steps:

• Preheat oven to 375.
• In microwaveable container, melt shredded cheese and cream cheese until completely melted.
• Using a food processor dough blade, combine melted mixture with egg, almond flour, coconut flour, baking powder, canned pumpkin, Pyure, and pumpkin pie spice.
• Process until dough sticks together. (If you do not have a food processor, you can do this step by hand - the key is to have a homogenous dough.)
• Turn dough out onto parchment paper, and divide into 6 even balls of dough.
• Spray your hands with coconut oil spray, then flatten balls of dough with your hand. Using your finger, make a hole in the center, forming a bagel shape.Place on a parchment paper lined cookie sheet.
• Bake for 10 minutes.
• Using a hand mixer beat softened cream cheese and Greek Yogurt until well combined. Store in the refrigerator.

LOW CARB PUMPKIN BAGELS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 F, and grease or oil generously a bagel or donut pan. In large mixing bowl combine: sifted coconut flour, golden flax meal, pumpkin pie spice, cinnamon, and sea salt. Mix together well. Set aside. In a separate mixing bowl combine: eggs, pumpkin puree, milk of choice, vanilla extract, sweetener of choice, and melted butter or coconut oil. Mix baking soda and apple cider vinegar together in pinch bowl. Add baking soda- apple cider vinegar mixture to egg mixture and stir together. Add egg mixture to coconut flour mixture. Stir thoroughly until batter in smooth Spoon Batter into pan forms and spread around with the back of a spoon or a spatula. Wipe the center, hole part of the form clean with a damp paper towel. Bake for 23 to 25 minutes, or until the tops are browned and firm. Remove from oven, and cool completely before removing from pan. Using a butter knife in-between bagel and pan edges then slide around to loosen and lift out. Can be served whole, or turned up on its side and sliced in half, being careful not to apply too much pressure.*For a firmer texture, refrigerate overnight, then slice in half.* Can be pan toasted on each side (in a fry pan with a little butter or coconut oil & flipped over to brown both sides) or toast in a toaster oven.* Do not use a regular, pop-up toaster as it is a little delicate for that.* Serve with butter or cream cheese for low carb and primal, or serve with honey or coconut butter for paleo. Enjoy :) Notes NUTRITIONAL DATA FOR LOW CARB VERSION: Serving size: 1 bagel, Cal: 82, Carbs: 5.4 g / Net Carbs: 2.6 g, Fiber: 2.8 g Fat: 5 g, Protein: 3 g, Sugar: 1 g NUTRITIONAL DATA FOR PALEO VERSION: Serving size: 1 bagel, Cal:94, Carbs: 9 g / Net Carbs: 6.2 g, Fiber: 2.8 g, Fat: 5 g, Protein: 3 g, Sugar: 4 g