Low Carb Pumpkin Bagels are grain free, starch free, nut free, with dairy free and paleo options. A great way to enjoy the beginning of Fall with a healthy, low carb, pumpkin bagel. These were tasty served with butter, cream cheese or coconut butter.
I do recommend refrigerating them overnight before slicing in half, and serving. It seems to make them more sturdy, and even enhances the flavors. Since I didn’t use any gums in the recipe, the refrigerating over night really helps. We did eat some before refrigerating and they were good, but a little more delicate, and a less intense flavor. You could, however, use a 1/2 tsp xanthan gum, if you tolerate it well. I didn’t use it, as I don’t always tolerate it well. I was going to post this recipe earlier, but I just was not ready for it to be October yet. Now it’s here, and I need to get organized, and ready for all the holidays. Which means a few pumpkin recipes, of course!
Where to buy the bagel pan: Bagel Pan
RECIPE AND DIRECTIONS BELOW:
- ⅓ cup coconut flour, sifted, where to buy coconut flour
- 3 tbsp golden flax meal, where to buy golden flax meal
- 3 eggs, beaten.
- 2 tbsp butter or coconut oil, melted, where to buy coconut oil
- Milk of choice: ¼ cup unsweetened coconut or almond milk.
- ½ cup pumpkin puree (make sure pumpkin is the only ingredient)
- 1 tsp vanilla extract (get organic, gluten free kind like this one).
- 1 ¼ tsp pumpkin pie spice, where to buy pumpkin pie spice
- ½ tsp cinnamon.
- ⅛ tsp sea salt.
- Sweetener of choice:1½ tbsp honey or maple syrup for paleo version, or for low carb use 1½ tbsp erythritol + 15 drops stevia liquid
- ½ tsp baking soda + 1 tsp apple cider vinegar mixed in separate pinch bowl (will be very fizzy).
- Kitchen tools:
- Bagel or donut pan, where to buy the bagel pan
- 2 large mixing bowls.
- 1 pinch bowl (small bowl).
- 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 🙂
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
All nutritional data are estimates based on the products I used.
As seen on Allergy Free Wednesdays