Zucchini 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
Scale
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
