Zucchini Bagels (Low Carb, Keto) Recipe
Introduction
These low carb, keto-friendly zucchini bagels are a delicious and healthy alternative to traditional bagels. Moist and cheesy with a subtle zucchini flavor, they bake up golden and perfect for sandwiches or breakfast. Plus, they’re easy to make at home with simple ingredients.
Ingredients
- 1 cup shredded zucchini (squeezed dry)
- 1 1/2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs
- 1 tablespoon everything bagel seasoning (optional for topping)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Place the shredded zucchini in a clean towel and squeeze out as much moisture as possible. Set it aside.
- Step 3: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Step 4: In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and garlic powder.
- Step 5: Add the melted cheese mixture, squeezed zucchini, and one egg to the dry ingredients. Mix until a dough forms; you may need to knead it with your hands.
- Step 6: Divide the dough into 6 equal parts. Roll each part into a rope and shape it into a bagel. Place the bagels on the prepared baking sheet.
- Step 7: Beat the second egg and brush it over the tops of each bagel. Sprinkle with everything bagel seasoning if using.
- Step 8: Bake for 15–18 minutes, or until golden brown and firm to the touch. Allow the bagels to cool on a wire rack before slicing.
Tips & Variations
- Make sure to squeeze out as much liquid as possible from the zucchini to prevent soggy bagels.
- Swap mozzarella for a different mild melting cheese if preferred, but avoid very oily cheeses.
- Try adding herbs like dried oregano or rosemary for added flavor in the dough.
- Use sesame seeds or poppy seeds as an alternative topping to the everything bagel seasoning.
Storage
Store leftover zucchini bagels in an airtight container in the refrigerator for up to 3 days. To reheat, toast them lightly or warm in a skillet until heated through. For longer storage, freeze the cooled bagels in a sealed bag for up to 1 month; thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh zucchini without squeezing out the moisture?
It’s important to squeeze out excess moisture to avoid soggy bagels. Using wet zucchini will make the dough too wet and affect the texture.
Are these bagels gluten-free?
Yes, these zucchini bagels use almond and coconut flour, making them gluten-free and suitable for keto and low-carb diets.
PrintZucchini Bagels (Low Carb, Keto) Recipe
These Zucchini Bagels are a delicious low carb, keto-friendly option made with shredded zucchini, almond flour, and mozzarella cheese. Perfectly soft and flavorful, they offer a healthy alternative to traditional bagels while keeping carbs in check. Topped with optional everything bagel seasoning, they are great for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Bagel Dough
- 1 cup shredded zucchini (squeezed dry)
- 1 1/2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs
Topping
- 1 tablespoon everything bagel seasoning (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to prevent soggy bagels.
- Melt Cheeses: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second increments, stirring after each, until the mixture is melted and smooth.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and optional garlic powder to create the dry base of the dough.
- Combine and Form Dough: Add the melted cheese mixture, squeezed zucchini, and one egg to the dry ingredients. Stir until a dough forms, then knead gently with your hands if needed to fully combine.
- Shape Bagels: Divide the dough into 6 equal parts. Roll each portion into a rope shape, then join the ends to form a bagel shape. Place them on the prepared baking sheet evenly spaced.
- Apply Egg Wash and Season: Beat the second egg and brush it over the tops of each bagel. Sprinkle with everything bagel seasoning if desired for extra flavor and texture.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the bagels turn golden brown and feel firm to the touch.
- Cool and Serve: Remove from the oven and allow the bagels to cool on a wire rack before slicing and serving to ensure the best texture.
Notes
- Make sure to squeeze out as much water as possible from the zucchini to keep the dough from becoming too wet.
- You can omit the garlic powder if you prefer a more neutral flavor.
- For a dairy-free version, substitute cheeses with suitable vegan alternatives, but texture may vary.
- Everything bagel seasoning is optional but adds a nice savory crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Keywords: zucchini bagels, keto bagels, low carb, keto breakfast, almond flour bagels, gluten free bagels, low carb bagels
