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Pumpkin Bagels

Servings: 6
Author: Angela Coleby
Print Recipe


  • 1/2 cup pumpkin puree
  • 1/2 cup 56g coconut flour
  • 2 tablespoons flaxseed flour
  • 4 tablespoons 56g butter, melted
  • 1 egg
  • 1 teaspoons vanilla essence
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon 9g psyllium ground powder
  • 1/4 cup boiling water
  • 4 tablespoons erythritol sugar substitute
  • 1 teaspoon ground all spice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon


  • Pre-heat the oven to 200C/400F degrees.
  • Using a hand whisk, mix the coconut flour, erythritol, flaxseed flour, psyllium powder, spices, salt and baking powder in a bowl and combine well.
  • Add the butter, eggs, pumpkin puree and mix thoroughly.
  • Gradually add the boiling water to the mixture a bit at a time, stirring thoroughly until you have a dough. Wait for the dough to cool slightly before using your hands to shape it.
  • Cut the dough into 6-4 pieces. Take one of the pieces and roll into about a 6 inch log.
  • Join the two edges to make into a bagel shape, pressing together firming.
  • Place on a parchment covered baking tray and place in the oven.
  • Bake for 25 minutes, then turn the bagels over and bake for a further 15 minutes.
  • Eat and enjoy!


Makes 6 Bagels
Nutritional Information per bagel – 160 Calories, 11g Fat, 4g Protein, 13g Total Carbs, 7g Fibre, 6g Net Carbs