Low Carb Keto Zucchini Bagels Recipe
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.
- 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
Find it online: https://cookcrisis.com/low-carb-keto-zucchini-bagels-recipe/
