If you’ve been searching for a delicious, healthy alternative to classic bagels that won’t derail your low carb lifestyle, you’re in for a real treat with these Zucchini Bagels – Low Carb Keto Zucchini Bagel. These delightful bagels take the humble zucchini and transform it into a chewy, flavorful bread substitute that’s perfect for breakfast or snacks. They’re perfectly golden on the outside, tender and moist inside, and pack a wonderful cheesy punch thanks to mozzarella and cream cheese. Plus, they’re versatile and easy to customize with your favorite toppings. Let’s dive into this tasty keto-friendly recipe that’s sure to become a staple in your kitchen!

Zucchini Bagels – Low Carb Keto Zucchini Bagel Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Zucchini Bagels – Low Carb Keto Zucchini Bagel comes from simple, wholesome ingredients that work harmoniously to create the perfect balance of texture, flavor, and color. You’ll find these staples are essentials you might already have in your pantry or fridge, making this a quick recipe to whip up any time.

Almond flour: Adds a nutty flavor and keeps the bagels low carb while providing structure.

Shredded mozzarella cheese: Melts beautifully for that classic chewy bagel texture.
Cream cheese: Adds moisture and richness, keeping the crumb tender.

Large egg: Acts as a binder to hold everything together perfectly.
Baking powder: A gentle leavening agent that helps give the bagels a light rise.

Garlic powder (optional): Introduces a subtle savory note that complements the zucchini.
Onion powder (optional): Adds depth of flavor without overpowering the natural ingredients.
Optional toppings: Everything bagel seasoning, sesame seeds, or poppy seeds for that extra crunch and flavor punch.

How to Make Zucchini Bagels – Low Carb Keto Zucchini Bagel

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure your bagels don’t stick and bake evenly. This little preparation step sets the stage for perfectly baked bagels every time.

Step 2: Squeeze Excess Moisture from Zucchini

After shredding the zucchini, place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This is crucial to prevent soggy bagels and maintain a nice, firm texture that resembles a traditional bagel bite.

Step 3: Combine Dry Ingredients with Zucchini

In a medium bowl, mix the dried zucchini with almond flour, baking powder, garlic powder, and onion powder if using. This combines the structure-giving ingredients with the moist zucchini, creating the base dough for your bagels.

Step 4: Melt the Cheeses

In a microwave-safe bowl, melt the shredded mozzarella and cream cheese together until smooth and bubbly. This warm, gooey mixture is essential for binding everything and giving your bagels their irresistibly cheesy flavor and texture.

Step 5: Mix in Egg and Melted Cheese

Pour the melted cheese blend and the egg into the zucchini and flour mixture. Stir everything thoroughly until the dough comes together—this is your perfect bagel dough ready for shaping.

Step 6: Shape the Bagels

Divide the dough into four equal portions. Roll each into a ball, then gently shape into a bagel by poking your thumb through the center to form a hole. Place them evenly spaced on your prepared baking sheet for even cooking.

Step 7: Add Egg Wash and Toppings

Brush the tops of each bagel with an egg wash to promote a golden, glossy finish as they bake. Sprinkle your choice of toppings such as everything bagel seasoning, sesame seeds, or poppy seeds to add flavor and that classic bagel look.

Step 8: Bake to Perfection

Bake your zucchini bagels for 18 to 22 minutes until they turn golden brown and feel firm to the touch. This baking time ensures the bagels hold together nicely with just the right chewy bite you crave in every bagel.

How to Serve Zucchini Bagels – Low Carb Keto Zucchini Bagel

Garnishes

One of the greatest joys of enjoying Zucchini Bagels – Low Carb Keto Zucchini Bagel is how wonderfully they take toppings. A smear of cream cheese, a slice of smoked salmon, or even a bit of herb-infused olive oil can elevate these bagels to new heights. Fresh herbs like dill or chives add a bright, fresh finish that pairs beautifully with the cheesy zucchini base.

Side Dishes

Pair your bagels with a crisp green salad dressed simply with lemon and olive oil or serve alongside a bowl of creamy avocado soup for a nourishing meal. These bagels also complement eggs cooked any style perfectly, turning breakfast or brunch into a satisfying and low carb feast.

Creative Ways to Present

For entertaining or a fun meal, slice these zucchini bagels to create mini bagel sandwiches stuffed with your favorite fillings—think turkey, cheese, and avocado or a classic BLT. Toast them lightly for added crunch and use them as the base for keto-friendly pizzas by adding sauce and toppings before baking again briefly.

Make Ahead and Storage

Storing Leftovers

These bagels keep very well! Store any leftovers in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them wrapped tightly in plastic wrap or in a sealed container to maintain moisture and chewiness.

Freezing

Zucchini bagels freeze beautifully, which makes them even more convenient. Wrap each bagel individually in plastic wrap and place in a freezer-safe bag or container. They can last up to three months in the freezer without losing texture or flavor.

Reheating

To enjoy your bagels after storing or freezing, reheat them in a toaster oven or conventional oven at 350°F (175°C) for about 5-7 minutes or until warmed through. Avoid the microwave if possible to keep the texture firm and chewy, just like fresh-baked.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is key in this recipe to keep the bagels low carb and keto-friendly. Using regular flour would change the carb content and could affect the texture, making it less chewy and more bread-like.

What if I don’t have mozzarella cheese?

Mozzarella’s melting quality is essential here, but you can experiment with other mild, melting cheeses like provolone or Monterey Jack for slightly different but still tasty results.

Can I make these bagels dairy-free?

This recipe relies on cheese for binding and texture, so making it dairy-free would require some experimentation with alternatives like vegan cheese and additional binders such as flax eggs.

How do I adjust the recipe for more bagels?

Simply multiply the ingredients accordingly. The process stays the same, just shape the dough into more bagels and allow the baking sheet space to avoid overcrowding for even baking.

Are these zucchini bagels gluten-free?

Yes! Since this recipe uses almond flour and no wheat-based ingredients, it’s naturally gluten-free, making it perfect for those with gluten sensitivities.

Final Thoughts

I can’t recommend these Zucchini Bagels – Low Carb Keto Zucchini Bagel enough if you’re craving a fresh, tasty, and health-conscious twist on traditional bagels. Not only do they satisfy that bagel craving without kicking you out of ketosis, but they also make your meals more exciting and colorful. Give them a try, and I promise these zucchini bagels might just become your new favorite low carb comfort food to enjoy any time of day!

Zucchini Bagels – Low Carb Keto Zucchini Bagel Recipe

★★★★★

5.3 from 8 reviews

Author: Mariam
Total Time: 35 minutes

Yield: 4 bagels 1x
Diet: Low Carb

Print Recipe

Description

These Low Carb Keto Zucchini Bagels are a delicious and healthy alternative to traditional bagels, perfect for those following a ketogenic or low-carb diet. Made with almond flour, mozzarella, and shredded zucchini, they are soft, flavorful, and easy to make. Topped with your favorite bagel seasonings, these bagels are great for breakfast, snacks, or sandwiches.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Prepare Zucchini: Shred the zucchini finely and then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is crucial to avoid soggy bagels.
Mix Dry Ingredients: In a large mixing bowl, combine the squeezed zucchini, almond flour, baking powder, garlic powder, and onion powder. Mix well to evenly distribute the spices and leavening agent.
Melt Cheeses: In a microwave-safe bowl, melt the shredded mozzarella and cream cheese together in 30-second intervals, stirring between each, until the mixture is smooth and well combined.

Combine Mixtures: Add the melted cheese mixture and the egg into the zucchini and almond flour mixture. Stir thoroughly until a dough forms.
Shape Bagels: Divide the dough into 4 equal portions. Shape each portion into a round bagel shape with a hole in the center. Place them evenly spaced on the prepared baking sheet.
Apply Toppings: Brush the tops with a little beaten egg for gloss and to help toppings stick. Sprinkle with your choice of everything bagel seasoning, sesame seeds, or poppy seeds.

Bake: Bake in the preheated oven for 18 to 22 minutes, or until the bagels are golden brown and firm to the touch.

Notes

Ensure the zucchini is thoroughly squeezed to remove excess moisture; otherwise, the bagels may become soggy.
You can substitute mozzarella with a low-moisture shredded cheese to reduce moisture further.

If you want a crispier crust, bake a few extra minutes but watch carefully to avoid burning.
Store leftover bagels in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Reheat by toasting or warming in the oven to restore texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel

Calories: 270
Sugar: 1 g
Sodium: 300 mg

Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g

Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 3 g

Protein: 15 g
Cholesterol: 75 mg

Keywords: keto bagels, low carb zucchini bagels, keto breakfast, gluten free bagels, almond flour bagels