Zucchini Bagels (Low Carb Keto Bagels)
Soft, chewy zucchini bagels made with almond flour and cheese for a low-carb, keto-friendly alternative to classic bagels. Perfect for breakfast, sandwiches, or snacks.
Equipment
- baking sheet
- parchment paper
- microwave-safe bowl
- Mixing bowl
- wire rack
Ingredients
- 1 cup shredded zucchini, squeezed dry
- 1.5 cups almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp garlic powder (optional)
- 1.5 cups shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs
- 1 tbsp everything bagel seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Squeeze the shredded zucchini in a towel until no liquid remains.
- Melt mozzarella and cream cheese together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- In a large bowl, mix almond flour, coconut flour, baking powder, salt, and garlic powder.
- Add melted cheese, zucchini, and one egg to the dry ingredients. Mix until a dough forms.
- Divide the dough into 6 portions. Roll each into a rope and shape into a bagel ring.
- Beat the remaining egg and brush over the bagels. Sprinkle with everything bagel seasoning if using.
- Bake for 15–18 minutes until golden and firm.
- Cool completely on a wire rack before slicing.
Notes
Squeezing excess moisture from the zucchini is essential for the right texture. These bagels toast beautifully and are ideal for meal prep and freezing.