Low Carb Pumpkin Seed Bagels
Start your day with these sensational Low Carb Pumpkin Seed Bagels, a guilt-free alternative to traditional bagels packed with flavor and texture! Made with nutrient-rich almond and coconut flours, these gluten-free bagels are enhanced by the addition of crunchy pumpkin seeds and a creamy cheese blend that creates an irresistibly chewy interior. With only 15 minutes of prep and a golden finish baked to perfection, this keto-friendly recipe is ideal for breakfast, brunch, or a midday snack. Whether topped with cream cheese, avocado slices, or enjoyed plain, these low-carb bagels are a delicious option to satisfy your carb cravings while keeping it healthy. Perfect for those following a keto or low-carb lifestyle, this recipe combines easy preparation with wholesome ingredients for a baked treat you’ll love!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Pumpkin seeds
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 2 large Eggs
- 4 ounces Full-fat cream cheese, softened
- 2 cups Mozzarella cheese, shredded
- 1 tablespoon Olive oil
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the almond flour, coconut flour, baking powder, salt, and xanthan gum. Mix well and set aside.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for 1 minute. Stir the mixture, then microwave for another 30 seconds or until the cheeses are completely melted and smooth when stirred.
In a large mixing bowl, beat the eggs and add the olive oil. Stir until well combined.
Add the melted cheese mixture to the eggs and mix thoroughly using a spatula until thoroughly combined.
Gradually add the dry ingredient mixture to the cheese and egg mixture, stirring until a dough forms. The dough will be sticky.
Add the water to the dough and fold in the pumpkin seeds, ensuring they are evenly distributed throughout the dough.
Divide the dough into six equal portions. Roll each portion into a ball and flatten slightly. Use your fingers to create a hole in the center of each ball to form a bagel shape.
Place the formed bagels onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until the bagels are golden brown on top and firm to the touch.
Remove the bagels from the oven and let them cool on a wire rack.
Serve your low-carb pumpkin seed bagels warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4517 mg | 196% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 17.4 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2103 mg | 162% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1179 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
