These easy low carb cottage cheese pumpkin keto bagels feature the right consistency of traditional chewy bagels and an extra protein boost with 17 grams of protein! Delicious bagels with just 4g of net carbs!
Easy low carb keto cottage cheese pumpkin bagel
If you’re following the trends in cottage cheese these days, you know there are big moments and there’s a good reason!
Cottage cheese comes with protein, vitamin B and healthy fats, making it a great way to increase your protein intake without adding unnecessary carbohydrates.
After my keto cottage cheese bagel recipe went viral, I knew I needed to create some more high protein bagels and flavors. There’s also Keto Cottage Cheese Cinnamon Raisin Bagels, and now we have this delicious pumpkin bagel recipe!
These homemade bagels are tender, chewy and full of seasonal flavor thanks to pumpkin puree and pumpkin pie spices.
They are baked in a baking sheet mold to golden brown perfection and can be frozen and reheated later, making the perfect option for meal preparation. If you’re tired of traditional bagels that spin your blood sugar levels, this recipe will be one of your favorite recipes.
Why do you like this recipe?
Low Carb and Keto Friendly: Each pumpkin bagel is made with gluten-free flour alternatives such as coconut flour, making it perfectly suited to the keto diet. If you follow my middle-aged macro law, these bagels are perfect for you! High Protein Bagels: With cottage cheese and collagen and protein powder, these bagels give you extra grams of protein and make you feel satisfied for longer. Easy Bagel Recipe: No yeast, long preparation times or complicated steps required. With simple materials and accurate measurements, the fabric will be combined in just a few minutes. Great Texture: The combination of cottage cheese and pumpkin puree creates a slightly different texture from any purpose flour or self-environment flour, chewy and absolutely delicious, just a little different to regular bagels. Perfect for anytime of the year: While pumpkin spice bagels scream, I make these all year round because these are just right.
Necessary materials
Cottage Cheese – I used lactade lactose-free cottage cheese, and while the excellent culture full fat cottage cheese is a great option, fat-free cottage cheese and Grain Greek yogurt also work. Pumpkin puree – Use pure pumpkin puree rather than pumpkin pie stuffing. Small eggs – helps to combine dough. Coconut flour – gives structure while keeping pure carbohydrates low. Baking powder and baking soda – helps the dough rise to its classic bagel shape. Pumpkin Pie Spices or Warm Spices – Cinnamon, nutmeg, or allspice will make these flavors fall-like. Sea salt – balances sweet and flavorful flavor. Optional: Melted butter was brushed over the top before baking.
Tips for success
Always start with room temperature ingredients so that the dough is evenly mixed. Use parchment or silicone baking mats for best results and a simple cleanup. If you prefer an air fryer bagel, place the mold in an air fryer basket at 325°F for 10-12 minutes. Store leftovers in a fridge airtight container for up to 5 days or freeze for longer storage.
Baking Pan Chips – Silicon vs Metal
Silicone bread bakes more gently than metal, so if not adjusted, it can lead to a soft, slightly steamed texture.
If you use silicone, extend the bake time or move the bagel along the way to get the best results. Metallic nuts or bagel breads produce a crisper exterior and slightly shorter baking times, but can be difficult to remove.
Flavor Tips
For a stronger spice flavor, increase the cinnamon to 1 teaspoon and increase the pumpkin pie spice to a total of 1½ teaspoon. For a sweeter pumpkin bagel, add 1-2 tablespoons of granular sweeteners along with vanilla stevia. The pumpkin flavor itself is mild. These spices bring the flavor of an “Autumn Bakery.”
Storage and reheat
Room temperature: Store in an airtight container for up to 2 days. Refrigerator: Keep fresh for 4-5 days. Freezer: Freeze bagels individually in airtight containers for up to a month.
How to reheat
How to use the oven
Preheat the oven to 350°F (175°C). Place the bagels on a baking sheet and warm for about 8-10 minutes until warm and warm. This will maintain the texture and revive the crust.
Microwave Method
For convenience, light the microwave in the microwave and the microwave for 20-30 seconds. This method is quick, but can soften the crust.
Toaster Method
Slice bagels and toast them lightly to restore refreshing personality and warmth without drying out the interior.
Frying Pan Method
Heat half of the bagels on each side in a muddy frying pan over medium heat for 2-3 minutes. This method rese the bagels on the outside with a subtle crispy state.
If you’ve been looking for a keto bagel recipe that’s simple, made with healthy ingredients and is the perfect keto bagel recipe to increase your protein intake, then this is it. Trust me – you’ll want to make a double batch for a busy morning and hold extras in your freezer.
Easy low carb keto cottage cheese pumpkin bagel
Easy low carb keto cottage cheese pumpkin bagel
These pumpkin bagels are one of the best ways to enjoy a cozy autumn-inspired breakfast while staying well with low carb and keto goals. The combination of cottage cheese and pumpkin puree makes it moist, flavorful and protein-rich. Whether served with sesame seeds, poppy seeds or sloppy, this simple recipe will quickly become your go-to recipe in your home.
Serving: 4 Bagel
calorie: 118kcal
Cook ModePrevents the screen from falling asleep
Preheat the oven to 350°F. Place the silicone standard donut bread on a parchment-lined baking sheet pan. Do not apply silicone bread.
Add all the ingredients to your blender or food processor. Blend until smooth and thick. Let the batter rest for 1-2 minutes so that the coconut flour can absorb the moisture completely.
Divide evenly into the four cavity of the silicone bread.
Bake at 350°F for 25 minutes.
Remove the bagels from the silicone pot and place them directly on a baking sheet with a parchment lined lining. Lower the oven to 325°F and bake for another 5 minutes to set up the center without overly applying brown.
Cool with a wire rack. Enjoy warmth with butter or cream cheese or chilled slices and toast.
Midlife Macro method approved recipe!
Serving: 1Bagel | calorie: 118kcal | carbohydrates: 6g | protein: 17g | fat: 3g | Saturated fat: 1g | Polyunsaturated fat: 0.04g | January Saturated Fat: 0.2g | cholesterol: 4mg | sodium: 232mg | potassium: 114mg | fiber: 2g | sugar: 2g | Vitamin A: 2422iu | Vitamin C: 1mg | calcium: 54mg | iron: 0.4mg
