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Zucchini Bagels (Low Carb, Keto) Recipe

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★★★★★

4.6 from 50 reviews

These low-carb, keto-friendly zucchini bagels are a delicious and healthy alternative to traditional bagels. Made with almond and coconut flour, shredded zucchini, and a blend of mozzarella and cream cheese, they offer a chewy and flavorful texture perfect for breakfast or snacks. Topped with optional everything bagel seasoning, these bagels are simple to make and perfect for those following a low-carb or ketogenic diet.

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)

Vegetables

  • 1 cup shredded zucchini (squeezed dry)

Dairy and Eggs

  • 1 1/2 cups shredded mozzarella cheese
  • 2 oz cream cheese
  • 2 large eggs

Topping (Optional)

  • 1 tablespoon everything bagel seasoning

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Prepare the zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy bagels. Set aside the dried zucchini.
  3. Melt the cheeses: Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between until the mixture is melted and smooth.
  4. Combine dry ingredients: In a large mixing bowl, stir together almond flour, coconut flour, baking powder, salt, and garlic powder (if using) to evenly distribute all dry components.
  5. Form the dough: Add the melted cheese mixture, the squeezed zucchini, and one egg to the dry ingredients. Mix thoroughly until a dough forms; you may need to knead it by hand as it can be sticky.
  6. Shape the bagels: Divide the dough into 6 equal portions. Roll each portion into a rope and connect the ends to form bagel shapes. Place the bagels on the prepared baking sheet.
  7. Egg wash and seasoning: Beat the second egg and brush it over the tops of each bagel to help them brown. Sprinkle with everything bagel seasoning if desired for extra flavor.
  8. Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes or until the bagels turn golden brown and feel firm to the touch.
  9. Cool: Remove the bagels from the oven and transfer to a wire rack to cool completely before slicing to maintain their texture.

Notes

  • Squeezing out zucchini moisture is crucial to prevent soggy bagels and ensure proper texture.
  • You can omit the garlic powder and everything bagel seasoning for a plainer flavor or customize with other spices.
  • These bagels are best eaten fresh but can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
  • Using parchment paper helps prevent sticking and makes cleanup easier.
  • Microwaving the cheese mixture slowly and stirring frequently prevents burning and helps achieve a smooth consistency.

Keywords: Zucchini bagels, low carb bagels, keto bagels, gluten free bagels, almond flour bagels, healthy breakfast, keto breakfast

Find it online: https://tastemadebyclara.com/zucchini-bagels-low-carb-keto-recipe/