Zucchini Bagels (Low Carb, Keto) Recipe
Introduction
These zucchini bagels are a delicious low-carb and keto-friendly alternative to traditional bagels. Packed with shredded zucchini and cheesy goodness, they offer a satisfying texture and flavor while keeping the carbs in check. Perfect for breakfast or a snack!
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
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Place the shredded zucchini in a clean towel and squeeze out as much moisture as possible. Set it aside.
- Step 3: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth.
- Step 4: In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and garlic powder if using.
- Step 5: Add the melted cheese mixture, the squeezed zucchini, and one of the eggs to the dry ingredients. Mix until a dough forms. You may need to knead it with your hands to combine thoroughly.
- Step 6: Divide the dough into six equal parts. Roll each piece into a rope and shape it into a bagel. Place the shaped bagels onto the prepared baking sheet.
- Step 7: Beat the second egg and brush it over the tops of each bagel. Sprinkle everything bagel seasoning on top if you like extra flavor.
- Step 8: Bake for 15 to 18 minutes, or until the bagels are golden brown and firm to the touch. Allow them to cool on a wire rack before slicing and serving.
Tips & Variations
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy bagels.
- For a dairy-free version, try using a vegan cheese substitute and omit the cream cheese.
- Try adding herbs like dried oregano or basil to the dough for extra flavor.
- Everything bagel seasoning is optional, but it adds a nice savory crunch on top.
Storage
Store cooled bagels in an airtight container in the refrigerator for up to 4 days. To enjoy later, reheat in a toaster oven or conventional oven for a few minutes until warmed through. These bagels can also be frozen for up to 1 month; thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh zucchini without shredding?
It’s best to shred the zucchini to ensure it mixes well with the dough and cooks evenly. Shredding also helps release moisture, which you then squeeze out to avoid sogginess.
Can I make these bagels gluten-free?
Yes! This recipe is naturally gluten-free since it uses almond and coconut flour instead of wheat flour.
PrintZucchini Bagels (Low Carb, Keto) Recipe
These low-carb, keto-friendly zucchini bagels are a delicious and healthy alternative to traditional bagels. Made with shredded zucchini, almond flour, and cheese, they are packed with flavor and perfect for a nutritious breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: 6 bagels 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
Ingredients
Vegetables
- 1 cup shredded zucchini (squeezed dry)
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)
Cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese
Others
- 2 large eggs
- 1 tablespoon everything bagel seasoning (optional for topping)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Drain Zucchini: Place shredded zucchini in a clean towel and squeeze out as much moisture as possible to avoid soggy dough.
- Melt Cheese: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, salt, and optional garlic powder thoroughly.
- Combine Dough: Add the melted cheese mixture, squeezed zucchini, and one beaten egg to the dry ingredients. Mix well until a dough forms, kneading with your hands if necessary.
- Shape Bagels: Divide the dough into 6 equal portions. Roll each into a rope and shape into bagels. Place each bagel on the prepared baking sheet.
- Egg Wash and Season: Beat the remaining egg and brush it evenly over the tops of the bagels. Sprinkle with everything bagel seasoning if desired.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the bagels are golden brown and firm to the touch.
- Cool: Remove from the oven and cool on a wire rack before slicing to maintain texture.
Notes
- Squeezing the zucchini is crucial to prevent excess moisture and sogginess.
- If you don’t have a microwave, cheese can be melted gently on a stovetop over low heat.
- Everything bagel seasoning is optional but adds a classic bagel flavor and texture on top.
- These bagels are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
- Reheat briefly in a toaster oven to bring back some crispiness before eating.
Keywords: Zucchini bagels, low carb bagels, keto bagels, almond flour bagels, low carb breakfast, keto snack
