Low Carb Pumpkin Bagels Recipe 455

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LOW CARB PUMPKIN SPICE BAGELS {FLOURLESS KETO RECIPE}



Low Carb Pumpkin Spice Bagels {Flourless Keto Recipe} image

Provided by Sandra @ The Foodie Affair

Categories     Bread

Number Of Ingredients 19

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
1/2 teaspoon cinnamon
1 1/2 teaspoons Vital Wheat Gluten or xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon Swerve confectioners
Wet Ingredients
2 eggs, large
1/2 cup pumpkin puree
2 teaspoons vanilla extract
1/2 teaspoon Stevia glycerite
1 teaspoon apple cider vinegar
Fat Head Ingredients
3 cups Mozzarella cheese, shredded
3 ounce cream cheese

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



Low Carb Pumpkin Bagels image

Dense and slightly chewy, these Low Carb Pumpkin Bagels are filled with the flavors of Fall. Perfect when toasted and topped with my Whipped Cream Cheese spread!

Provided by Sarah Hardy

Categories     Bread     Breakfast     Snack

Time 20m

Number Of Ingredients 11

1 ½ Cups Shredded Mozzarella Cheese
2 Tablespoons Cream Cheese
1 Egg
½ Cup Almond Flour
2 Tablespoons Coconut Flour
1 Teaspoon Baking Powder
2 Tablespoons Canned Pumpkin
1 Teaspoon Pyure
1 ½ Teaspoons Pumpkin Pie Spice
4 Ounces Softened Cream Cheese
½ Cup 0% Greek Yogurt

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.

Nutrition Facts : ServingSize 1 Bagel, Calories 204 kcal, Carbohydrate 5 g, Protein 13 g, Fat 15 g, Fiber 2 g

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