Low Carb Pumpkin Spice Bagels {Flourless Keto Recipe}

Low Carb Pumpkin Spice Bagels {Flourless Keto Recipe}

30 minutes
Calories 180kcal


  • 1 1/2 cups almond flour (superfine)
  • 1/4 cup gluten (superfine)
  • 3 tablespoons oats (superfine)
  • 1 tablespoon spice mix (superfine)
  • 1/2 teaspoon cinnamon ,
  • 1 1/2 teaspoons vital wheat gluten (superfine)
  • 2 teaspoons baking powder ,
  • 1/2 teaspoon baking soda ,
  • 1 tablespoon Swerve Sweetener (confectioners),
  • 2 eggs (large),
  • 1/2 cup pumpkin purée ,
  • 2 teaspoons vanilla extract ,
  • 1/2 teaspoon stevia (superfine)
  • 1 teaspoon apple cider vinegar ,
  • fat (Head Ingredients),
  • 3 cups mozzarella cheese (superfine)
  • 3 ounces cream cheese


  • 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, 3⅓ 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

Originally posted 2019-02-20 18:47:59.

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