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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.

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

  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

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