Low Carb Keto Zucchini Bagels Recipe

Introduction

These zucchini bagels are a delicious low-carb and keto-friendly alternative to traditional bagels. Packed with fresh zucchini and cheesy goodness, they offer a satisfying texture and flavor perfect for breakfast or snacks. Easy to make and topped with optional everything bagel seasoning, they’re sure to become a favorite.

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

1. Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: Place the shredded zucchini in a clean towel and squeeze out as much moisture as possible. Set aside.
3. 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.
4. Step 4: In a large bowl, mix almond flour, coconut flour, baking powder, salt, and garlic powder if using.
5. Step 5: Add the melted cheese mixture, squeezed zucchini, and one egg to the dry ingredients. Mix until a dough forms, kneading with your hands if necessary.
6. Step 6: Divide the dough into 6 equal parts. Roll each piece into a rope and shape into a bagel. Place them on the prepared baking sheet.
7. Step 7: Beat the second egg and brush it over the tops of each bagel. Sprinkle with everything bagel seasoning if desired.
8. Step 8: Bake for 15–18 minutes until golden brown and firm to the touch. Let cool on a wire rack before slicing.

Tips & Variations

• Make sure to squeeze out as much moisture from the zucchini as possible to prevent soggy dough.
• Swap garlic powder for onion powder or italian seasoning for a different flavor profile.
• Use shredded cheddar or a cheese blend instead of mozzarella for a sharper taste.
• Try topping with sesame seeds or poppy seeds if you prefer over everything bagel seasoning.

Storage

Store baked zucchini bagels in an airtight container in the refrigerator for up to 4 days. To keep them fresh longer, freeze bagels individually wrapped for up to 2 months. Reheat in a toaster oven or regular oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of shredded?

It’s best to use shredded mozzarella as it melts quickly and evenly. Fresh mozzarella has higher moisture and won’t blend into the dough as well.

Are these bagels gluten-free?

Yes, this recipe uses almond and coconut flours, making the bagels gluten-free and suitable for those avoiding wheat.

Low Carb Keto Zucchini Bagels Recipe

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4.9 from 92 reviews

Deliciously chewy low-carb zucchini bagels made with almond and coconut flours, mozzarella, and cream cheese. Perfect for a keto-friendly breakfast or snack, these bagels are gluten-free and packed with savory flavors, especially when topped with everything bagel seasoning.

• Author: Sana
• 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, Keto

Ingredients

Scale 1x2x3x

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

1. Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Drain zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy dough.
3. 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.
4. Mix dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and optional garlic powder, mixing well to distribute evenly.
5. Form dough: 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.
6. 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.
7. 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 for a classic bagel flavor.
8. Bake: 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.
9. 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

• Ensure zucchini is thoroughly squeezed to remove moisture; excess water will affect the dough consistency.
• If you don’t have a microwave, melt the cheese mixture in a double boiler over simmering water, stirring until smooth.
• Everything bagel seasoning adds a savory crunch but can be omitted for a plain bagel taste.
• Store any leftover bagels in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
• Reheat in a toaster or oven to refresh the texture before serving.

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