Dinner

Low Carb Keto Zucchini Bagels Recipe

Bylina moretti February 27, 2026February 27, 2026

Introduction

If you’re looking for a delicious low-carb alternative to traditional bagels, these Keto Zucchini Bagels are the perfect choice. They’re soft, cheesy, and packed with flavor, making them ideal for breakfast or a snack. Plus, they’re easy to make and gluten-free!

A stack of three golden brown bagels with a textured surface sprinkled with black and white sesame seeds and herbs sits on crumpled parchment paper. To the right of the stack, two halves of a bright red cherry tomato add a pop of color. In the foreground, a dollop of thick white cream topped with finely chopped green herbs creates a smooth, creamy layer. The whole scene is set on a white plate against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Make sure to squeeze the zucchini thoroughly to remove excess moisture, which helps prevent soggy bagels.
For a different flavor, try adding herbs like dried oregano or rosemary to the dough.
Use a food processor to shred zucchini and cheese quickly.
Everything bagel seasoning is optional but adds a nice savory crunch on top.
You can substitute mozzarella with another mild melting cheese if preferred.

Storage

Store cooled bagels in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or microwave for best results. You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.