Thank you to Now Foods for sponsoring this Low Carb Pumpkin Spice Bagel recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
These pumpkin spice bagels are perfectly portioned to meet all of your low carb needs! They're sweetened with a pumpkin spice monk fruit sweetener for low-glycemic impact with fall flavor! Real pumpkin adds potassium and fiber while almond flour keeps the bagels low carb. They can even be toasted in a toaster just like traditional bagels!
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Give us all the bagels, but don't forget to make them pumpkin spice, and with no added sugar and low in carbs. Is that too much to ask? We used to think so until the new Now Foods Pumpkin Spice Mink Fruit Sweetener launched. To say we have been obsessed with it would be an understatement. We first tried it in our morning coffee, and let's just say, WOW! The flavor is spot on.
We have gone from zero to one hundred with all things pumpkin spice. That's where the pumpkin spice bagel with pumpkin spice cream cheese comes into play! Not only is this recipe great for meal prep, but we guarantee your entire family would love to sit down to a Sunday brunch with a table full of these bagels and cream cheese.
They have no added sugar thanks to the monk fruit sweetener and are made with simple ingredients that you most likely already have on hand. Other than grabbing the pumpkin spice monk fruit and some almond flour at the store, you will be ready to hop on the homemade bagel trend and get cooking!
Endless possibilities!
Don't let the use of your new favorite monk fruit sweetener be limited to only these bagels either! Add a couple of drops to a smoothie, your bowl of oats, muffins, bread, cakes, pies, etc! Any place you crave that pumpkin spice flavor is a place where you should just go ahead and add in that delicious Now Foods monk fruit!
Low Carb Pumpkin Spice Bagel Ingredients:
- 1 cup blanched almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ teaspoon NOW Foods Pumpkin Spice Monkfruit Sweetener
- ½ teaspoon vanilla extract
- ¼ cup whole milk
- 1 tablespoon melted unsalted butter
- 1 large egg
- ⅓ cup canned pumpkin
For Pumpkin Cream Cheese
- ½ cup cream cheese, softened at room temperature for 1 hour
- 3 tablespoon canned pumpkin
- 8 drops NOW Foods Pumpkin Spice Monkfruit Sweetener
- ¼ teaspoon ground cinnamon
For Serving
- 4 kiwis, halved
Ingredients
- 1 cup blanched almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ teaspoon NOW Foods Pumpkin Spice Monkfruit Sweetener
- ½ teaspoon vanilla extract
- ¼ cup whole milk
- 1 tablespoon melted unsalted butter
- 1 large egg
- ⅓ cup canned pumpkin
For Pumpkin Cream Cheese
- ½ cup cream cheese softened at room temperature for 1 hour
- 3 tablespoon canned pumpkin not pumpkin pie filling
- 8 drops NOW Foods Pumpkin Spice Monkfruit Sweetener
- ¼ teaspoon ground cinnamon
For Serving
- 4 kiwis halved
Instructions
- Preheat oven to 350ºF and grease 4 donut cavities with cooking spray. In a medium mixing bowl, stir together almond flour, cinnamon, baking powder, and sea salt. In a separate bowl whisk together Now Foods pumpkin spice monk fruit sweetener, vanilla, whole milk, melted butter, egg, and canned pumpkin. Gradually stir wet ingredients into dry.
- Spoon batter into cavities and tap on countertop to evenly distribute batter. Bake for 25-28 minutes. Cool at room temperature for 10 minutes.
- While bagels cool, beat together ingredients for pumpkin cream cheese in a medium mixing bowl using a hand mixer. Divide cream cheese between 4 small sauce cups.
- Slice bagels in half and add 1 bagel to large compartments of 4 teal MPOF containers. Add a cup of cream cheese next to each bagel. Add 1 kiwi to each of the small compartments.
Notes
Nutrition
Want more delicious monk fruit recipes? Check these out!
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