Introduction

These low carb keto zucchini bagels are a delicious, healthy alternative to traditional bagels. Made with almond flour and fresh zucchini, they’re perfect for anyone following a keto or low-carb lifestyle. Enjoy them fresh with your favorite toppings!

Low Carb Keto Zucchini Bagels Recipe - Recipe Image

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)
1 cup shredded zucchini (squeezed dry)
1 1/2 cups shredded mozzarella cheese
2 oz cream cheese
2 large eggs
1 tablespoon everything bagel seasoning (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Step 2: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy dough.
Step 3: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until melted and smooth.
Step 4: In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and optional garlic powder, mixing well to distribute evenly.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: 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.
Step 9: Remove the bagels from the oven and let them cool on a wire rack before slicing to maintain texture and prevent crumbling.

Tips & Variations

Squeeze the zucchini thoroughly to remove excess moisture, which helps the dough hold together better.
Try adding herbs like rosemary or thyme to the dry ingredients for extra flavor.
For a dairy-free version, substitute the mozzarella and cream cheese with vegan cheese alternatives.
If you don’t have everything bagel seasoning, try sesame seeds or poppy seeds as toppings.

Storage

Store the bagels in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a toaster oven or microwave briefly. For longer storage, freeze the bagels, well wrapped, for up to 1 month and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh zucchini without squeezing it dry?

It’s important to squeeze out as much moisture as possible from the zucchini. Otherwise, the dough may become too wet and affect the bagels’ texture, making them soggy or crumbly.

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, making it suitable for gluten-free diets.

Low Carb Keto Zucchini Bagels Recipe

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These Low Carb Keto Zucchini Bagels are a delicious and healthy alternative to traditional bagels, perfect for anyone following a keto or low-carb diet. Made with almond flour, coconut flour, zucchini, and cheeses, they are moist, cheesy, and have the perfect bagel texture without the carbs. Easily made in under 40 minutes, these bagels are ideal for breakfast or snacks, topped with your favorite spreads or sandwich fillings.

Author: Marco
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

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

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 for easy cleanup.
Drain zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy dough.
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.
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.
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.
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.
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.
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.
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

Make sure to squeeze out as much moisture as possible from the zucchini to achieve the right bagel texture.
Everything bagel seasoning is optional but adds a traditional bagel flavor.
Use mozzarella and cream cheese at room temperature for easier melting.
These bagels are best enjoyed fresh but can be stored in the refrigerator for up to 3 days and reheated before serving.
Feel free to add herbs or spices to the dough for variations.

Keywords: keto bagels, low carb bagels, zucchini bagels, keto breakfast, gluten-free bagels, almond flour bagels, keto snacks