Description
Zucchini Bagels are a low-carb, keto-friendly alternative to traditional bagels. Made with shredded zucchini, almond flour, and cheese, they’re soft, chewy, and perfect for breakfast sandwiches or a savory snack.
Ingredients
Scale
- 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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place shredded zucchini in a clean towel and squeeze out as much moisture as possible. Set aside.
- In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second intervals until melted and smooth, stirring in between.
- In a large bowl, mix almond flour, coconut flour, baking powder, salt, and garlic powder.
- Add melted cheese mixture, zucchini, and one egg to the dry ingredients. Mix until a dough forms (you may need to knead with your hands).
- Divide dough into 6 equal parts. Roll each into a rope and shape into a bagel. Place on prepared baking sheet.
- Beat the second egg and brush over the tops of each bagel. Sprinkle with everything bagel seasoning if desired.
- Bake for 15–18 minutes or until golden brown and firm to the touch. Cool on a wire rack before slicing.
Notes
- Make sure to thoroughly dry the zucchini to prevent soggy bagels.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Delicious served toasted with cream cheese, avocado, or eggs.
Nutrition
- Serving Size: 1 bagel
- Calories: 230
- Sugar: 1g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg
Keywords: keto bagels, zucchini bagels, low carb breakfast, almond flour bagels, gluten free, fathead dough