Low Carb Keto Zucchini Bagels Recipe
Deliciously soft and low-carb keto zucchini bagels made with almond flour, shredded zucchini, and melty cheeses. These bagels are a perfect gluten-free and keto-friendly alternative to traditional bread, flavored with optional garlic powder and everything bagel seasoning for a classic touch.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 bagels 1x
- Category: Breakfast, Snack, Low Carb
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 make cleanup easier.
- Drain Zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to ensure your dough won’t be soggy.
- Melt Cheeses: Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until the cheeses are completely melted and smooth.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and the optional garlic powder until evenly combined.
- Form Dough: Add the melted cheese mixture, squeezed zucchini, and one egg to the dry ingredients. Mix well, using your hands if needed, to form a cohesive dough.
- Shape Bagels: Divide the dough into 6 equal parts. Roll each into a rope and then join the ends to form a bagel shape. Place them on the prepared baking sheet with enough space between each.
- Apply Egg Wash and Season: Beat the remaining egg and brush it generously over the tops of the bagels. Sprinkle everything bagel seasoning on top if desired to add flavor and texture.
- Bake: Bake the bagels at 400°F for 15 to 18 minutes until they’re golden brown and firm to touch.
- Cool and Serve: Remove from the oven and let the bagels cool on a wire rack to set fully. Slice carefully and enjoy your low-carb zucchini bagels.
Notes
- Be sure to squeeze the zucchini very well to prevent watery dough and soggy bagels.
- Everything bagel seasoning is optional but adds a nice traditional bagel flavor.
- These bagels keep well stored in an airtight container for 2-3 days or freeze for longer storage.
- Use room temperature eggs and cheeses for easier mixing and better dough texture.
- You can experiment with adding herbs or spices like dried oregano or paprika for a different flavor twist.
Keywords: keto bagels, low carb bagels, zucchini bagels, gluten free bagels, keto breakfast, low carb snack
Find it online: https://foodbylina.com/low-carb-keto-zucchini-bagels-recipe/
