Pumpkin season is on the horizon! Check out these Keto Pumpkin Pecan Bagels to jumpstart the day. A keto-approved bagel that is a pumpkin flavored bagel. Topped with crunchy pecans!
If you are on the keto diet, I have more recipes you might enjoy. Here are great deals to find at Aldi that are keto-approved. Chocolate Chaffles, Keto breakfast recipes for busy mornings, and here are 10 keto air fryer recipes.
Keto Pumpkin Pecan Bagels
I will never turn down pumpkin! These bagels are such an amazing treat. Whip them up for breakfast, a snack, or freeze some for mornings you need to grab and go.
What Flour To Use For Keto Bagels
I used almond flour. I wanted a finely ground almond flour so it would resemble all purpose flour. If you use a coarse flour it will alter the texture. You can put coarse flour in a food processor to help make it a bit finer in texture if you would like.
I have not tried making these bagels with coconut flour, so I can’t say if that converts well.
Can I Make Homemade Pumpkin Pie Spice
If you have a homemade pumpkin spice blend you like go ahead and make your own. Or you are welcome to buy a bottle and use. I love to use the spice blend in coffee to add extra flavor. So we go through pumpkin pie spice often.
Topping Ideas For Pumpkin Bagels
I made a cream cheese spread that has cinnamon and a little Swerve in it to spread over your bagels. Or you can do simple cream cheese, Greek yogurt or any other keto-friendly bagel topper you love.
Tip for Shaping Bagels
So for shaping bagels I find that you can shape your bagels into balls. I got 6 balls out of our bagel dough. Then once you have your ball work at sticking your finger in the center to poke the hole in it.
Then pull and stretch your bagel out a bit and place on parchment-lined sheet. These bagels don’t really expand too much when they bake.
I have tried rolling in ropes and then making a circle, but I find the method above worked best for me.
Is Pumpkin Puree and Pumpkin Pie Mix The Same Thing
Pumpkin puree is canned pumpkin mix. Pumpkin pie mix is pumpkin mixture that you pair with other ingredients to make pie batter. You do not want to use pumpkin pie mix in replace of puree. It will not turn out the way you want it to.
So make sure you are using 100% pumpkin puree. Any of the brands you prefer works.
- 2 cups almond flour, fine
- 1 1/2 cups shredded mozzarella cheese
- 2 eggs, room temperature
- 1 tablespoon Swerve Sweetener
- 2 ounces cream cheese, softened
- 1 tablespoon baking powder
- 1/3 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 tablespoons crushed pecans
- 1 tablespoon olive oil
Cream Cheese Topping
- 4 ounces cream cheese, softened
- 1 tablespoon Swerve Sweetener
- 1/4 teaspoon cinnamon
- 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 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!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 105mgSodium: 505mgCarbohydrates: 15gFiber: 6gSugar: 4gProtein: 17g
You can store your bagels in the fridge or toss in the freezer to save for later down the line. You can eat them cold from the fridge, slice, and toast, or even warm them up in the microwave.