Low Carb Keto Zucchini Bagels Recipe
These Low Carb Keto Zucchini Bagels are a delicious and healthy alternative to traditional bagels, perfect for those following a keto or low-carb diet. Made with shredded zucchini, almond and coconut flours, and loaded with cheese, these bagels are moist, flavorful, and easy to make. They’re great for breakfast or a snack, and can be topped with classic everything bagel seasoning for an authentic taste without the carbs.
- 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
Scale
Dry 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)
Wet Ingredients
- 1 cup shredded zucchini (squeezed dry)
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs
Toppings
- 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 easy cleanup.
- Drain Zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy dough.
- Melt Cheeses: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until melted and smooth.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and optional garlic powder, mixing well to evenly distribute.
- Form Dough: Add the melted cheese mixture, squeezed zucchini, and one beaten egg to the dry ingredients. Mix thoroughly until a dough forms, using your hands to knead if necessary for better consistency.
- Shape Bagels: 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.
- Apply Egg Wash and Seasoning: Beat the second egg and brush it over the tops of each bagel. Sprinkle everything bagel seasoning over them if desired.
- Bake Bagels: Bake the bagels in the preheated oven for 15 to 18 minutes or until golden brown on top and firm to the touch.
- Cool and Serve: Remove the bagels from the oven and let them cool on a wire rack before slicing to maintain texture and prevent crumbling.
Notes
- Squeezing excess moisture from the zucchini is crucial to prevent soggy bagels.
- You can omit the garlic powder if you prefer a milder flavor or want to customize the seasoning.
- If you want to make bagels dairy-free, try substituting cheeses with vegan alternatives though texture will vary.
- Store leftover bagels in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Reheat bagels in a toaster or oven for best texture.
Keywords: Keto bagels, low carb bagels, zucchini bagels, almond flour bagels, keto breakfast, gluten-free bagels, low carb breakfast, keto snacks
