So this recipe is a take on my original Everything Bagel recipe. There’s a few changes to make this more of a Fall treat than an everyday treat. The recipe has a few variations and then you’re off to enjoying a pumpkin keto bagel!
- 2.5 cups blanched almond flour (fine)
- 10 TBS psyllium husk powder
- 2 tsp pink sea salt
- 4 TBS Lakanto Classic Sweetener
- 4 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 cup egg whites
- 4 tsp apple cider vinegar
- 2 cups hot water
- 1/2 cup pumpkin puree
Mix all dry ingredients (almond flour, psyllium husk powder, salt, sweetener, baking powder, and pumpkin pie spice) together in a small bowl. Mix all wet ingredients (egg whites, ACV, hot water, pumpkin puree) together. Using a stand mixer (you can use a hand mixer or even by hand too) add wet ingredients and blend. Add in dry ingredients slowly and mix together.
Wet your hands with water before handling dough each time so it doesn’t stick to your hands. Divide dough into 12 balls. Flatten each ball to about 1/2″ thickness. Poke your finger in the middle to make a big “O” shape. Spread it out evenly and repeat. You’ll want a decent sized hole because these are going to plump up while baking.
Makes 12 bagels 90-100 grams (before cooking) each. Bake at 350 degrees for 55-60 mins. Let cool completely before slicing.
Serve toasted with cream cheese! Or add toast them, add butter, cinnamon and sugar free sweetener on top!