Easy Low Carb Keto Cottage Cheese Pumpkin Bagels
These pumpkin bagels are one of the best ways to enjoy a cozy, fall-inspired breakfast while staying on track with your low carb or keto goals. The combination of cottage cheese and pumpkin puree makes them moist, flavorful, and high in protein. Whether you top them with sesame seeds, poppy seeds, or keep them plain, this easy recipe will quickly become a go-to in your home.
Servings 4 bagels
Calories 118kcal
Ingredients
- 1/2 cup full-fat cottage cheese
- 1/3 cup egg whites ( about 4 eggs)
- 1/4 cup pumpkin puree
- 1 small egg
- 1/3 cup unflavored whey protein
- 2 tbsp collagen peptides
- 2.5 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2-1 tsp ground cinnamon (depending on how bold you want the flavor)
Instructions
- Preheat oven to 350 degrees F. Place your silicone standard donut pan onto a parchment paper lined baking sheet pan. Do not grease silicone pan.
- Add all ingredients to a blender or food processor. Blend until smooth and thick. Let the batter rest for 1–2 minutes so the coconut flour can fully absorb the moisture.
- Divide evenly among 4 cavities of the silicone pan.
- Bake for 25 minutes at 350°F.
- Remove the bagels from the silicone pan and place them directly on the parchment-lined baking sheet. Lower the oven to 325°F and bake for an additional 5 minutes to set the centers without over-browning.
- Cool on a wire rack. Enjoy warm with butter or cream cheese, or slice and toast once cooled.
Notes
Changing or swapping any ingredient, bagels may not rise or create chewy texture.
Midlife Macro Method Approved recipe!
Nutrition
Serving: 1bagel | Calories: 118kcal | Carbohydrates: 6g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 232mg | Potassium: 114mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2422IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.4mg