Get Ready for a Tasty Twist on Bagels!
Ever thought you could enjoy bagels while staying low-carb? Picture this: warm, chewy bagels with a delightful mix of zucchini and cheese that smell as fantastic as they taste. These Zucchini Bagels (Low Carb, Keto) are the cozy, guilt-free treat you didn’t know you needed. Perfect for breakfast or a snack, they’ll have you wondering why you ever reached for the store-bought ones!
Why Make This Recipe
Why should you drop everything and whip up these zucchini bagels? Well, for starters, they’re super easy to make. No complicated techniques here! Plus, cleanup is a breeze—who wants to spend their time scrubbing dishes instead of savoring delicious bagels, am I right?
And let’s not forget the most important bit: these bagels support your keto lifestyle without sacrificing taste. Imagine biting into something that checks all the boxes—healthy, tasty, and homemade.
Ingredients
You don’t need fancy stuff — just these basics!
- 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)
Directions
Let’s make these delicious bagels in just a few easy steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Squeeze out as much moisture as possible from the shredded zucchini using a clean towel. 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 if you’re using it.
- Add the 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 the dough into 6 equal parts. Roll each into a rope and shape into a bagel. Place on the prepared baking sheet.
- Beat the second egg and brush it 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.
How to Make Zucchini Bagels (Low Carb, Keto) Overview
Making these zucchini bagels is a fun and simple process! Start with squeezing that zucchini dry; trust me, it’s worth it to get the right texture.
Next, melt the cheese mixture until it’s beautifully gooey—this is where the magic happens. Combine and knead, then roll out your bagels. Pro tip: Don’t skip the egg wash—it gives them that lovely golden hue. A quick bake and voila! Fresh, homemade bagels await you.
How to Serve Zucchini Bagels (Low Carb, Keto)
These zucchini bagels are fantastic on their own, but if you want to take them to the next level, try these delicious ideas:
- Spread cream cheese or herbed butter on top for an extra creamy texture.
- Create a mini breakfast sandwich with avocado and smoked salmon.
- Pair with a warm bowl of soup for a cozy dinner.
Just imagine the colors on your plate and the aroma that fills your kitchen. Yummy!
How to Store Zucchini Bagels (Low Carb, Keto)
If you’ve managed to have leftovers (though it’s hard to believe!), store them in an airtight container in the fridge for about 3-5 days. You can also freeze them for up to a month.
When you’re ready to indulge again, just pop them in the toaster or a warm oven to revive their chewy goodness!
Tips to Make Zucchini Bagels (Low Carb, Keto)
Ready to up your bagel game? Here are a few handy tips:
- Choose fresh zucchini for the best flavor. Older zucchinis can be watery and less tasty.
- Experiment with flavors by adding herbs or other seasonings to the mix.
- Knead the dough gently for the right consistency—too much and they may turn out tough.
Variation
Want to switch things up? Here are some tasty variations:
- Go vegan by substituting the eggs with flaxseed meal mixed with water.
- Add spices like cinnamon for a sweet bagel, or even chopped jalapeños for a spicy kick.
- Toss in some chopped sun-dried tomatoes or olives for an Italian twist.
FAQs
1. Can I make these ahead of time?
Absolutely! You can prepare the dough in advance and shape the bagels. Just bake them fresh when you’re ready!
2. Are there any substitutes for almond flour?
While almond flour keeps these low-carb, you can use coconut flour, but reduce the amount as it’s more absorbent.
3. Can I freeze Zucchini Bagels?
Yes! Place them in a freezer-safe bag or container, and they’ll stay fresh for a month.
📌 Pin this recipe for your next cozy dinner night!
Zucchini Bagels
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Squeeze out as much moisture as possible from the shredded zucchini using a clean towel. 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 if using.
- Add the 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 the dough into 6 equal parts. Roll each into a rope and shape into a bagel. Place on the prepared baking sheet.
- Beat the second egg and brush it 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.