Low Carb Pumpkin Seed Bagels
Indulge in the satisfying chew of these Low Carb Pumpkin Seed Bagels, a nutritious and keto-friendly alternative to traditional bread. Packed with wholesome almond and coconut flours, these bagels boast a hint of nuttiness, while the addition of crunchy pumpkin seeds takes their texture and flavor to the next level. The recipe features a "fathead dough" base made from melted mozzarella and cream cheese, ensuring a rich, doughy consistency without the carbs. Ready in just under 40 minutes, these gluten-free bagels are perfect for a hearty breakfast, a nourishing snack, or a low-carb sandwich option. With a golden-brown crust and a protein-packed boost, each bagel is as healthy as it is delicious!
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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
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium bowl, combine the almond flour, coconut flour, baking powder, salt, and xanthan gum. Mix well and set aside.
Step 3
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.
Step 4
In a large mixing bowl, beat the eggs and add the olive oil. Stir until well combined.
Step 5
Add the melted cheese mixture to the eggs and mix thoroughly using a spatula until thoroughly combined.
Step 6
Gradually add the dry ingredient mixture to the cheese and egg mixture, stirring until a dough forms. The dough will be sticky.
Step 7
Add the water to the dough and fold in the pumpkin seeds, ensuring they are evenly distributed throughout the dough.
Step 8
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.
Step 9
Place the formed bagels onto the prepared baking sheet.
Step 10
Bake in the preheated oven for 20-25 minutes or until the bagels are golden brown on top and firm to the touch.
Step 11
Remove the bagels from the oven and let them cool on a wire rack.
Step 12
Serve your low-carb pumpkin seed bagels warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (733.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2741.3 |
| Total Fat 222.9g | 0% |
| Saturated Fat 73.0g | 0% |
| Polyunsaturated Fat 15.7g | |
| Cholesterol 669.5mg | 0% |
| Sodium 4517.1mg | 0% |
| Total Carbohydrate 82.5g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 17.4g | |
| Protein 126.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 2102.6mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1179.0mg | 0% |
Source of Calories