Whether it is officially pumpkin season or not, you will be delighted by these keto pumpkin pecan bagels. Pumpkin, cinnamon, pecans – oh my!
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Keto Pumpkin Pecan Bagels
You are in for a special treat! These keto pumpkin pecan bagels are like nothing else you’ve ever tasted! Seriously.
I love everything about pumpkin and when fall rolls around everything gets mixed with pumpkin. I mean, I eat pumpkin year round, but I get to really throw it out there in fall!
Pumpkins, pecans, pumpkin pie spice and cinnamon – could there be a better flavor combination?
How to Make Keto Pumpkin Pecan Bagels
Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
Add mozzarella and cream cheese to a small microwave safe bowl. Microwave in 30 second intervals until melted. Stir and combine.
Add eggs to cheese mixture and mix well.
Add sweetener, baking powder, pumpkin pie spice and pumpkin puree. Carefully mix with hands until fully combined.
Fold 2 tablespoons pecans.
You can either make a ball and poke your finger through the center or roll our logs and make a circle. This recipe will make 6 regular sized bagels.
Brush each bagel with a little olive oil and top with the remaining 1 tablespoon of crushed pecans.
Bake for 10-15 minutes. Start checking on them around 10 minutes.
Let cool for 10-15 minutes before eating.
Keto Pumpkin Pecan Bagel Toppings
My all time favorite topping for keto bagels is cream cheese. Now if you want to get fancy, you can sprinkle in some cinnamon with the cream cheese and take it up a notch.
Other toppings can be keto chocolate (yes, it tastes amazing), butter, and jam!
Is Pumpkin Keto Friendly?
Yes, pumpkin is keto friendly. It is a VERY healthy addition to a keto eating plan.
There are about 7.5 net carbs in 1 cup of pumpkin. And let’s face it, we will probably never sit down and eat an entire cup of pumpkin all at once.
So not only is it low in carbs, but there are quite a few health benefits that pumpkins offer. According to HealthLine, pumpkins are high in vitamin A and antioxidants which may protect against free radical damage. Additionally, it is high in fiber and nutrient dense which, together, may help with weight loss.
I’ll take it!
How to Store Keto Bagels
I would store them in the refrigerator for sure. Throw them in a glass container or ziplock bag and you are good to go!
I find that they are best toasted to warm them up!
Can I Toast Keto Pumpkin Pecan Bagels?
You bet you can! I love toasting keto bagels and keto English muffins. It gives it a fantastic consistency. Bagel style soft on the inside and crispy on the outside.
And for some reason, toasting adds a new and delicious flavor. Or maybe it changes it a bit, but either way, it is delightful!
Other Keto Breakfast Recipes
Chocolate Chip Gluten Free Scones
Keto Pumpkin Pecan Bagels
Equipment
Ingredients
Bagels
- 2 cups almond flour
- 1.5 cups shredded mozzarella cheese
- 2 eggs
- 1-2 tablespoon depends on desired sweetness low carb granular sweetener
- 2 ounces of cream cheese
- 1 tablespoon of baking powder
- 1/3 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 tablespoons crushed pecans divided
- 1 tablespoon of olive oil
Cream Cheese Topping
- 4 ounces cream cheese softened
- 1 tablespoon low carb granular sweetener
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
- Add mozzarella and cream cheese to a small microwave safe bowl. Microwave in 30 second intervals until melted. Stir and combine.
- Add eggs to cheese mixture and mix well.
- Add almond flour, sweetener, baking powder, pumpkin pie spice and pumpkin puree. Carefully mix with hands until fully combined.
- Fold 2 tablespoons pecans.
- You can either make a ball and poke your finger through the center or roll our logs and make a circle. This recipe will make 6 regular sized bagels.
- Brush each bagel with a little olive oil and top with the remaining 1 tablespoon of crushed pecans.
- Bake for 10-15 minutes. Start checking on them around 10 minutes.
- Let cool for 10-15 minutes before eating.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Hi Trina,
I love your recipes. Thank you so much for sharing them. This recipe doesn’t mention when to add the almond flour, so I threw it in with the other dry ingredients. My oven is a little slow so it took almost 20 minutes. Oh my the kitchen smells wonderful!
Happy Thanksgiving!
I can’t believe I missed this recipe last year. These look so delicious! I can’t wait to try them.