Print

Low Carb Keto Zucchini Bagels Recipe

Print Recipe

★★★★★

5 from 50 reviews

These Low Carb Keto Zucchini Bagels are a delicious and healthy alternative to traditional bagels, perfect for anyone following a ketogenic or low-carb diet. Made with almond and coconut flour, zucchini, and a blend of mozzarella and cream cheese, these bagels are soft, flavorful, and easy to prepare. With a crispy golden crust and a tender interior, they make an ideal breakfast or snack option without the high carbohydrate content.

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

  1. Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the bagels don’t stick and make cleanup easier.
  2. Drain zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid a soggy dough, which can affect the bagel texture.
  3. Melt cheeses: Combine shredded mozzarella and cream cheese in a microwave-safe bowl and heat in 30-second intervals, stirring between each until fully melted and smooth.
  4. Mix dry ingredients: In a large mixing bowl, thoroughly combine almond flour, coconut flour, baking powder, salt, and optionally garlic powder to distribute all ingredients evenly.
  5. Form dough: Add the melted cheese mixture, squeezed zucchini, and one egg to the dry ingredients. Mix thoroughly and knead with your hands as needed to form a cohesive dough.
  6. Shape bagels: Divide the dough into 6 equal parts. Roll each piece into a rope, then form into a circular bagel shape by joining the ends. Arrange them spaced on the prepared baking sheet.
  7. Apply egg wash and seasoning: Beat the remaining egg and brush it over the tops of each bagel. Sprinkle everything bagel seasoning over each for flavor and classic appearance.
  8. Bake bagels: Bake in the preheated oven for 15 to 18 minutes until the bagels are golden brown on top and firm to the touch, ensuring they’re cooked through.
  9. Cool and serve: Remove the bagels from the oven and transfer to a wire rack to cool completely before slicing. This step helps maintain their texture and prevents crumbling.

Notes

  • Squeezing the zucchini thoroughly is essential to keep the dough from being too wet and to achieve a good bagel texture.
  • Using mozzarella and cream cheese melted together creates a stretchy dough that holds well for the classic bagel shape.
  • Everything bagel seasoning is optional but adds a lovely traditional flavor and crunch.
  • Store leftover bagels in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
  • Reheat bagels in a toaster oven or oven to maintain crispiness.

Keywords: keto bagels, low carb bagels, zucchini bagels, keto breakfast, gluten free bagels, ketogenic diet, healthy bagels

Find it online: https://kitchenwithkai.com/low-carb-keto-zucchini-bagels-recipe/