Low Carb Zucchini Bagels with Everything Bagel Seasoning Recipe
These low-carb, keto-friendly Zucchini Bagels are a delicious way to enjoy a classic breakfast staple while keeping your carb intake in check. Made with shredded zucchini, almond and coconut flours, and plenty of melted cheese, they offer a moist and cheesy texture with a crispy golden crust. Perfect for anyone following a ketogenic or low-carb diet, these bagels are easy to make, gluten-free, and topped with optional everything bagel seasoning for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
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)
Vegetables
- 1 cup shredded zucchini (squeezed dry)
Dairy
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese
Eggs
- 2 large eggs
Seasoning for Topping (optional)
- 1 tablespoon everything bagel seasoning
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prepare it for baking.
- Prepare Zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy bagels. Set aside the dried zucchini.
- Melt Cheese: Combine the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the mixture is melted and smooth.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and garlic powder to create the dry base.
- Form Dough: Add the melted cheese mixture, dried shredded zucchini, and one egg to the dry ingredients. Mix everything until a dough forms. You may need to knead the dough with your hands as it becomes sticky and thick.
- Shape Bagels: Divide the dough into six equal portions. Roll each portion into a rope and shape into a bagel form. Arrange the bagels evenly on the prepared baking sheet.
- Prepare Topping: Beat the remaining egg and brush it over the tops of each bagel for a golden finish. Optionally, sprinkle everything bagel seasoning over the tops for extra flavor.
- Bake: Place the baking sheet in the oven and bake the bagels for 15 to 18 minutes until they turn golden brown and feel firm to the touch.
- Cool: Remove the bagels from the oven and let them cool on a wire rack before slicing and serving.
Notes
- Squeezing the zucchini dry is crucial to prevent excess moisture, which can make the bagels soggy.
- If you prefer a stronger cheese flavor, use a blend of mozzarella and cheddar cheese.
- The everything bagel seasoning is optional but recommended for that classic bagel flavor.
- Make sure to knead the dough well if it’s sticky to achieve the right consistency.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Keywords: zucchini bagels, keto bagels, low carb breakfast, gluten free bagels, almond flour bagels, healthy bagels, keto recipes
