Description
These grain-free bagels are a low-carb twist on your favorite fall comfort food. Made with almond flour and infused with pumpkin and apple essence, they’re soft inside, golden outside, and topped with a cinnamon-seed crunch. Toast them, schmear with cream cheese, and you’ve got the perfect autumn breakfast.
Ingredients
1 1/2 cups almond flour
1 tbsp coconut flour
1 tbsp psyllium husk
1 tsp baking powder
1/4 tsp salt
2 tbsp pumpkin puree
2 tbsp unsweetened apple sauce or grated apple
2 eggs
1 tsp apple cider vinegar
1/2 tsp cinnamon
Optional: sesame seeds mixed with cinnamon for topping
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Mix all dry ingredients in one bowl, and wet ingredients in another.
Combine wet and dry mixtures until dough forms. Let rest 5 minutes.
Shape into 4–5 small bagels and place on baking sheet.
Brush tops with egg wash and sprinkle with cinnamon-seed mix.
Bake for 25–30 minutes or until golden and firm.
Cool slightly, then slice and toast as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 230/ Bagel
- Sugar: 2g/ Bagel
- Fat: 18g/ Bagel
- Carbohydrates: 8g/ Bagel
- Fiber: 4g/ Bagel
- Protein: 7g/ Bagel