#fallbreakfastideas

Sweet Potato Breakfast Hash

Bacon fat crisps up the sweet potato edges while kale wilts into everything, making this a one-pan breakfast that actually fills you up. The caramelized corners of potato mixed with salty bacon create layers of flavor that work just as well for dinner.

Enjoy the cozy, warm flavors of pumpkin spice in a bagel that is good for you. These gluten-free and low-carb pumpkin bagels are great for breakfast or a snack in the fall.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 2 large eggs. 2 tsp baking powder. 1 tsp pumpkin pie spice. 1/2 tsp cinnamon. 1/4 tsp salt. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 tsp vanilla extract. 2 tbsp melted butter or coconut oil. 1/4 cup unsweetened almond milk. 1/4 cup chopped pecans optional. 1 tbsp sesame seeds optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, salt, and erythritol. In another bowl, combine the pumpkin puree, eggs, vanilla extract, melted butter or coconut oil, and almond milk. Mix well. Pour the wet ingredients into the dry ingredients and stir until a dough forms. If desired, fold in the chopped pecans for added texture and flavor. Divide the dough into 4-6 equal portions and shape them into bagel-like rings. Place them on the prepared baking sheet. If you like, sprinkle sesame seeds on top of each bagel for extra flavor and crunch. Bake in the preheated oven for 25-30 minutes, or until the bagels are firm and slightly golden. Allow the bagels to cool before slicing and serving. Enjoy your keto pumpkin bagels with your favorite toppings!

Prep Time: 15 minutes

Cook Time: 30 minutes