Low Carb Pumpkin Bagels
Grain free, gluten free, low carb pumpkin bagels with paleo version. So good!
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
Watch Recipe Video Below
Go Here: For My Dairy Free Pumpkin Spice Cream Spread Recipe (paleo & low carb)
- 1/3 cup coconut flour sifted
- 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
- cup Milk of choice: ¼ 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.
- 1/8 tsp sea salt.
- tbsp Sweetener of choice:1 1/2 honey or maple syrup 0r coconut sugar for paleo version or for low carb use 1 1/2 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.
More Recipes You May Enjoy:
-
- Pumpkin Spice Cream Spread Dairy Free
-
- Pumpkin Caramel Latte
-
- Magical Paleo Pumpkin Crumble Bars
——————————————————————————————————–
Made these this morning, they were good but I did not feel like they had a bagel texture at all- def more muffin. Also, it made only 5 in my doughnut pan. Next time I willprob create a glaze and treat these like cake doughnuts. Taste was great!
Hi Rachel, thank you for trying the recipe.They are more of a cross between a bagel and a pumpkin muffin.
Your recipies look wonderful. The only problem is, I am allergic to coconut! Darn it. ALL of your recipes have coconut! I know I am not the only one either. Can you tell me what I can use instead? I very much appreciate it.
Hi Bobbi, Thank you for your kind words. I feel your pain, my food allergies are not fun. I use coconut flour because it is one of the few flours I don’t have an issue with. You can use almond flour but will need to use 4 times as much as the coconut flour amount. You will also need to reduce the amount of eggs in the recipe to 1 or 2, adding 1, and then check texture of batter before adding a second one (coconut needs a lot of eggs but almond flour does not). Sorry, it is not the easiest conversion.
These look wonderful! Do you think they would work if I used a muffin top pan? or do they need to be thicker?
Hi Diane, It might be a little thin in a muffin top pan. They might fall apart without a little deeper pan. You could use a large muffin or bun pan though.
I have tried this recipe 2 times now. Once in a muffin pan, then a mini muffin pan. Both times I cannot seem to get them to cook all the way threw. Any thoughts on what I am doing wrong? The minis even cooked twice as long. And were cut in half.
Hi Casey,
The baking times are for the bagel pan, which is a pretty shallow pan. If using a muffin pan the time will need to be adjusted according to how large or deep the muffin pan is, and it can also vary according to your kind of oven & how evenly it heats. Some ovens bake slower or much faster. I suggest checking with a toothpick in center (if it comes out clean, it is done, butif batter is sticking to it, then it needs longer). I used to have an oven that would never get baked good done in the middle and now I have oven that bakes great, but it is much faster than the other one, and I have to careful not to burn everything, lol.
Sounds really nice and…quick:)Just for me!
Thank you Marieta 🙂
Thank you for the recipe 🙂 Is there a way to print without the where to buy links? Thanks again!!
Danni, in my more recent recipe the links are above and not in the recipe card, but in some of the older recipes they are still in the recipe card.
i wanted to just use swerve as a sweetner but not sure how much to use?
Marissa, you can use 1 1/2 tbsp Swerve.
It’s finally feeling like fall in Florida so I made the pumpkin bagels again-I love them and have missed them! I realized i neglected to add the milk until they were in the pan. I think they were even better and moister!
Nacy, thank you, and I will have to try leaving out the milk. 🙂
Hi, thank you for your great recipes.I am a stay home mom who likes to feed my family healthy choices as much as my budget will allow me. I noticed you couldn’t tolerate xanthan gum and I had found an alternative. While browsing the internet I came upon psyllium husk and found that breads, pizza dough, rolls, pasta all do well with a touch of psyllium. And it is not expensive. If you cant tolerate xanthan gum, this is the next best thing. Just thought I would share that with you. I hope this helps.
Thanks Andrea, I will look for psyllium husks.
This my very first attempt at low carb baking. They are in the oven right now and if they taste even half as good as the batter did 🙂 I will be thrilled and telling everyone I know about them.
Anna, thank you for trying the recipe, and I hope you like them 🙂
Looks really amazing. 🙂 Can’t wait to make this for breakfast soon!
Andi, Thank you for the kind words and thank you for sharing the recipe on your blog. I will share your posts to return the favor. Your Low carb site is lovely, BTW 🙂
Can the flax meal be omitted or something else used in its place? Unfortunately, I can’t tolerate flax, and this recipe sounds delicious!
Ellie, You could try replacing it with almond meal or cashew meal.
The recipe says it makes 8 bagels the picture shows six. Is it eight or six? And if it’s eight did you just cook the last two after the first six. These were wonderful!!!! Thank you for this recipe.
Liana, it is 8 bagels. I had a second pan with just two bagels that I could not fit in the photo.
I’m actually doing the whole 30 diet and can’t have any sweeteners could I make it without it?
Madi, yes you can make it without sweeteners.
Could I substitute chickpea flour instead of the coconut flour?
Melissa, I have not used chickpea flour in this, but I think you would need to use 3 times as much as the amount of coconut flour. I have read that it is a 1:3 ratio. Not sur how it would taste, but it seems like it would have a mild flavor. Let me know if you give it a try.
~Stacey
HI Stacey,
My favorite thing about bagels is the “skin” as the result of them being boiled. Is there a way to boil these to get that trademark bagel flavor? Or are these more like a quick bread in a bagel shape?
Nicole, I think about that bagel skin, and how much I miss it. I have not tried boiling them, but was thinking it would be a soggy mess. But I am thinking that if I brush the tops with beaten egg yolk, it might simulate that skin effect. I am going to try it soon and update the recipe if it works.
Nicole, I think about that bagel skin, and how much I miss it. I have not tried boiling them, but was thinking it would be a soggy mess. But I am thinking that if I brush the tops with beaten egg yolk, it might simulate that skin effect. I am going to try it soon and update the recipe if it works.
Look delicious! What about nixing the apple cider vinegar or is that a must?
Sarah, the apple cider vinegar is a must, as it helps them rise. You can use regular vinegar however.
~Stacey
These look super yummy!!! Thanks for posting this on Facebook!
Marie, thank you and your very welcome.
~Stacey
Can you make these as muffins instead of bagels? I don’t have a doughnut pan.
Janet, of course you can. You can use a muffin pan or ramekin or even a bun or whoopie pans. It just won’t have a hole, but it will still work.
Sincerely,
Stacey
Would this recipe work if I used chia-eggs and water instead of “milk of choice” ?? This looks so good and I would love to try! 🙂
Hey GiGi, I have tried chia and flax eggs before and they do not work well with these because the coconut flour needs an egg to bind it together. I am not sure about the milk of choice and water substitution. Love your show on YouTube!
sincerely,
Stacey
Is there anything vegan I could sub for the egg? I’m vegan and gluten free for allergy reasons and I’d love a bagel again
Hi Joy, This recipe needed eggs to bind the gran free flours. I have tried flax or chia egg and it did not work for me, but there could be egg replacers that I do not know about that may work better. 🙂
hello – these look great! i am going to try them, but wanted to find out if i can leave out the sweetner all together. Also, has anyone used an egg replacement (vegan version)?
Traci, you can leave out the sweetener, might be a little bland tasting, though. I have not had luck with chia or flax eggs, but possibly the vegan egg replacer from the store might be better. Have not tried it though.
Stacey~
Your recipe says it serves 8, but the pan only allows you to make 6 bagels. Do I need 2 donut pans for this recipe?
Rona , I do use 2 pans, but some people have bagel pans that have 12 portions, so then you could use one pan. If you have just one 6 hole pan, then you could make 6 and bake the other two after removing the the first batch. I had planned one 6 but there was batter left over.
Sincerely,
Stacey
Hello, I just made these and I can’t tell you how happy I am with the way they turned out…..PERFECT!!!!!
The entire family loved them including the kids….one doesn’t like coconut or pumpkin but LOVES these.
Thank you so much for such a wonderful recipe. I am going to make another batch to use up the rest of the pumpkin. Do you know if these will freeze well? I would like to make them ahead in the future and have them handy for the kids in the morning or for a after school snack.
Jacalyn, thank you so much for the great feed back! My kids love them too. I do freeze them in a freezer bag with either a small piece of parchment or wax paper between them. And then just take out as needed the night before and put in the fridge to defrost. Have now tried reheating from frozen though, as I don’t think that even works out well with conventional breads.
Sincerely,
Stacey 🙂
Hey! I am definitely excited to make these soon. I am keto, and lunches have definitely become a bit of a challenge without a bread option. I’m wondering how sweet these are, with the pumpkin. Would savory cream cheeses, or using them for like a turkey sandwich be weird? have you tried swapping out the pumpkin for something else (I have no idea what would work in its place)?
Thanks for this recipe and your others. I was particularly pleased to see you mention xanthan gum as it seems to be in so many things and it makes me very very sick. I don’t often run across other people who are aware that people can have bad reactions to it.
You are so welcome. Xanthan gum hates me too, which makes GF baking a little tricky. The good news is that it does not change the taste when you leave it out, it just changes the texture a little. I have heard of others having issues with it too.
Sincerely,
Stacey
Great recipe! Would love to share to our followers, if that’s ok with you?
I would love for you to share as long as you link my site. Thank you for your feedback and sharing if you decide to.
Sincerely,
Stacey
Thank you! We’re planning to start a new section on our blog called “favorite recipes” and this one will definitely top the list! We’ll also share on Facebook, so if you have a FB page we can link to as well, that would be great! Thanks again for the awesome recipes!
P.S. Sorry for the two stars… I tried to give 5 but it wouldn’t let me go any higher 🙁 This recipe is worth at least 6 stars!!
oh my..thank you!!! I saw pumpkin spice bagels at Walmart and nearly died…well not really but I love all things pumpkin and bagel. I’m on THM tho so I walked right on by! Now, I intend to get my fix with this recipe AND stay on plan! 🙂
Hi Lucy, thank you for commenting,and I’m glad they can help you stay on track. I know how it is. I have Celiac and so many things tempt me that I can’t have.
Sincerely,
Stacey
These look good, I will have to buy a donut pan for these, check out “All Day I Dream About Food”, she has a coconut donut recipe that i think will interest you, baking donut then deep frying, she’s in the same camp as baked donuts tasting like muffins too…..thanks for sharing this recipe!
Hello Patricia, Thank you for commenting, and giving a shout out to the amazing Caroline at “All Day I Dream About Food”. I did see those yummy, coconut donuts on pinterest and pinned them. I have not made them yet, but I intend to. They look so good! She is so sweet too. I need to go and check them out and give them a go.
Sincerely,
Stacey
these look and sound fabulous! but what can I change out the coconut flour for that is still gf?
Hi Linda, You could try almond flour, but you will have to use a larger amount than the coconut flour. But, I haven’t tried it yet so I’m not sure of the results or exact amounts, possibly 1 cup. It may would take a few trials. Let me know if you try it out. thank you for commenting.
Sincerely,
Stacey
Can I just say that what a BRILLIANT use for a donut pan!!! I love this idea. Might have to give this a go!!! 😀
Hi Kate,
Thank you for commenting and giving these a go! I still haven’t made any donuts with the pan. I tend to think that baked donuts may just taste more like muffins than donuts.
Sincerely,
Stacey
Thank you for sharing this with us! They look wonderful and I can’t wait to try them.
Hello Joyfulnana, thank you for commenting and trying the recipe. Let me know if I need to adjust or modify anything.
Sincerely,
Stacey