Introduction

This Low Carb Keto Zucchini Bagels recipe offers a deliciously soft and chewy alternative to traditional bagels, perfect for those following a keto or low-carb lifestyle. Made with almond flour, zucchini, and melted cheese, these bagels are flavorful and satisfying without the carbs. They’re easy to make and great for breakfast or snacks.

Low Carb Keto Zucchini Bagels Recipe - Recipe Image

Ingredients

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 cup shredded zucchini (squeezed dry)
1 1/2 cups shredded mozzarella cheese
2 oz cream cheese
2 large eggs
1 tablespoon everything bagel seasoning (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Step 2: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy dough.
Step 3: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until melted and smooth.
Step 4: In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and optional garlic powder, mixing well to distribute evenly.
Step 5: Add the melted cheese mixture, squeezed zucchini, and one of the eggs to the dry ingredients. Mix thoroughly until a dough forms, using your hands to knead if necessary for better consistency.
Step 6: Divide the dough into 6 equal portions. Roll each portion into a rope shape and then form into a bagel shape by joining the ends together. Place them evenly spaced on the prepared baking sheet.
Step 7: Beat the second egg and brush it over the tops of each bagel. Sprinkle everything bagel seasoning over them if desired for a classic bagel flavor.
Step 8: Bake the bagels in the preheated oven for 15 to 18 minutes, or until they turn golden brown on top and feel firm to the touch.
Step 9: Remove the bagels from the oven and let them cool on a wire rack before slicing to maintain texture and prevent crumbling.

Tips & Variations

Make sure to squeeze out as much water from the zucchini as possible to keep the bagels from becoming soggy.
Swap mozzarella with another melting cheese like cheddar or Monterey Jack for a different flavor.
Try adding herbs like dried oregano or rosemary to the dough for extra aroma.
The everything bagel seasoning is optional but adds a nice crunch and classic bagel taste.

Storage

Store leftover zucchini bagels in an airtight container in the refrigerator for up to 3 days. They reheat well in a toaster oven or conventional oven to restore their crispiness. For longer storage, freeze the bagels wrapped tightly in plastic wrap and foil for up to 1 month, then thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bagels dairy-free?

Since this recipe relies on melted mozzarella and cream cheese for structure and flavor, dairy-free alternatives may change the texture significantly. You can try using dairy-free cheese substitutes, but the results may vary.

How do I prevent the bagels from being too wet?

Removing excess moisture from the zucchini by thoroughly squeezing it in a clean towel is key. Also, avoid adding extra liquid ingredients and follow the recipe measurements carefully for best results.