Name: Zucchini Bagels (Low Carb, Keto)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup shredded zucchini (moisture squeezed out); 1/2 cup almond flour; 1 large egg; 1 tsp baking powder; 1 cup shredded mozzarella cheese; 2 tbsp cream cheese, softened; 1/2 tsp garlic powder; 1/4 tsp salt; Everything bagel seasoning (optional)

Zucchini Bagels (Low Carb, Keto)

Low carb zucchini bagels made with almond flour and mozzarella, freshly baked on a tray

June 7, 2025

If you’re on a low-carb journey and missing that satisfying bite of a warm, chewy bagel—you’re not alone. But what if I told you there’s a way to enjoy bagels that’s totally keto-friendly, gluten-free, and still absolutely delicious? Enter: zucchini bagels.

These savory little rounds are everything you want in a bagel—chewy, flavorful, satisfying—but made with wholesome, low-carb ingredients. Whether you’re meal-prepping for the week or looking for a fun weekend baking project, this recipe is one you’ll come back to again and again.

Let’s walk through everything you need to know to make perfect zucchini bagels, from essential ingredients to the tools that’ll make the job easier.

Why You’ll Love This Recipe

These zucchini bagels aren’t just “good for keto”—they’re downright good. If you’ve tried low-carb breads in the past and felt underwhelmed, this one’s about to change your mind.

Key Benefits

Low carb without sacrifice – Each bagel has just around 3–4 grams of net carbs, making it perfect for anyone watching their intake.
Satisfying texture – Thanks to the combination of mozzarella and cream cheese, these bagels bake up chewy with golden, toasty edges.
Quick and easy – No kneading, no rising. Just mix, shape, and bake.
Meal prep–friendly – Make a batch on Sunday, and enjoy a ready-made breakfast all week long.

Suitable For

Keto and low-carb diets – These bagels are designed to be blood sugar–friendly.
Gluten-free eaters – No wheat or gluten in sight.
Busy cooks – With just a handful of ingredients and no fancy techniques, this recipe is ideal for beginners and pros alike.
Families – They’re kid-approved and totally customizable.

Ingredients for Zucchini Bagels

You don’t need a long list of obscure items to make these—just a few staples you might already have in your kitchen.

Core Ingredients

Zucchini – You’ll need about 1 cup, shredded and moisture squeezed out. This is the star of the show, adding moisture and a veggie boost without overpowering flavor.
Almond flour – A low-carb alternative to wheat flour that adds structure and a slightly nutty taste.
Egg – Acts as a binder to hold everything together.
Baking powder – Gives the bagels a bit of lift and helps keep them from being too dense.
Mozzarella cheese – Look for low-moisture, part-skim mozzarella. It melts beautifully and helps create that signature chewy texture.
Cream cheese – Softens the dough and adds richness.
Garlic powder and salt – For flavor depth and savory notes.
Everything bagel seasoning (optional) – Sprinkle on top for that classic bagel flavor and a little crunch.

Substitutions and Tips

Don’t worry if you need to make a few swaps—this recipe is flexible.

No almond flour? Use 1/4 cup coconut flour instead. It’s more absorbent, so start with less and adjust as needed.
Need a nut-free option? Try sunflower seed flour or oat flour (though it won’t be strictly keto).
Dairy-free? Go for dairy-free mozzarella shreds and vegan cream cheese. Just make sure they melt well.
Flavor boosters – Add chopped fresh herbs like chives, parsley, or even a little rosemary to the dough for a unique twist.

Best Cheese for Zucchini Bagels

Cheese does a lot of heavy lifting in this recipe—it’s not just for flavor, but structure too.

For the best results, stick with low-moisture, part-skim mozzarella. It melts smoothly and doesn’t add excess liquid to your dough. Avoid fresh mozzarella here—it’s too wet and will throw off the texture.

Cream cheese adds a luxurious feel and makes the dough easier to shape. Make sure it’s softened before you start so it blends in seamlessly.

If you’re avoiding dairy, opt for plant-based cheeses that melt well. Look for vegan mozzarella-style shreds and soft almond- or cashew-based cream cheese.

Kitchen Tools You’ll Need

Nothing fancy here—just the basics to make prep and cleanup a breeze.

Must-Have Tools

Grater or food processor – For shredding your zucchini quickly.

Microwave-safe bowl – To melt the cheeses together. You can also use a stovetop double boiler if you prefer.
Mixing spoon or silicone spatula – For combining the ingredients into a smooth dough.
Baking sheet and parchment paper – These bagels don’t stick, but lining your tray makes cleanup easier.

Nice-to-Have Tools

Silicone bagel mold – Great for consistent shape and easier baking, but not necessary.
Kitchen towel or nut milk bag – Essential for squeezing the moisture out of your shredded zucchini.
Cooling rack – Helps the bagels cool evenly and keeps the bottoms from getting soggy.
Small scoop or measuring cup – Useful for dividing the dough evenly.

How to Make Zucchini Bagels (Step-by-Step)

These zucchini bagels come together quickly once you have your ingredients prepped. There’s no yeast, no proofing, and no waiting around—just simple steps that’ll have your kitchen smelling incredible in no time. Let’s dive in.

Step 1: Prep the Zucchini

Start by grating your zucchini. You can use a box grater or a food processor with a shredding attachment—whatever’s easiest.

Once it’s shredded, place the zucchini in a clean kitchen towel or cheesecloth. Now, this part’s important: squeeze out as much moisture as you possibly can. The drier the zucchini, the better your bagels will hold their shape and bake evenly. It might feel like a workout, but trust me, it makes all the difference.

Set the squeezed zucchini aside and preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, or grab your silicone bagel mold if you have one.

Step 2: Melt the Cheeses

In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring after each one until smooth and fully melted. It should look like a stretchy, uniform dough. If it feels too thick to stir, a few extra seconds in the microwave will help.

If you don’t use a microwave, a double boiler over low heat works just as well—just stir often and be patient.

Step 3: Mix the Dough

Now that your cheese is melted and your zucchini is ready, it’s time to bring it all together.

Add the almond flour, baking powder, garlic powder, salt, and egg to your cheese mixture. Stir well—this might take a little elbow grease—but soon it’ll come together into a thick, sticky dough. Finally, fold in the squeezed zucchini until evenly distributed.

If the dough feels too soft to shape, pop it in the fridge for 10–15 minutes. That quick chill firms everything up and makes shaping a breeze.

Step 4: Shape the Bagels

With slightly wet hands (this keeps the dough from sticking), divide your dough into six equal pieces. Roll each piece into a ball, then gently press your finger through the center and stretch it into a ring shape.

Place each bagel onto your prepared baking sheet or into your silicone mold. If you’re using everything bagel seasoning—or even just sesame or poppy seeds—sprinkle it over the tops now.

Step 5: Bake

Bake for 18–22 minutes, or until your bagels are golden brown and firm to the touch. They should hold their shape and smell amazing when they’re done.

Let them cool on a wire rack for at least 10 minutes before slicing. They’ll continue to firm up a bit as they rest, and you’ll get a cleaner cut.

Tips for Success

Even though this recipe is simple, a few extra tricks will help you get perfect results every time.

Squeeze that zucchini well. Extra moisture is the enemy here. The drier your zucchini, the chewier and more stable your bagels will be.
Don’t skip the cheese melting step. Fully melted cheese gives your dough structure and helps everything stick together.
Use wet hands to shape. The dough can be sticky, but damp hands make shaping so much easier.
Let them rest before slicing. These bagels aren’t just better warm—they’re sturdier after a short cooling period.
Double the batch. These freeze beautifully and reheat like a dream. Make extras now, thank yourself later.

How to Store Zucchini Bagels

Whether you’re enjoying them fresh out of the oven or planning for the week ahead, here’s how to keep your bagels tasting their best.

At Room Temperature

If you’re planning to eat them within 24 hours, you can store your bagels in an airtight container on the counter. Just make sure they’re completely cool first to prevent condensation.

In the Refrigerator

For longer storage, keep them in the fridge for up to four days. Reheat them in a toaster oven or skillet for that freshly baked texture.

Freezing Tips

Want to make a big batch? Go for it. These bagels freeze beautifully.

Let them cool completely.
Wrap each one individually in plastic wrap or parchment paper.
Place the wrapped bagels in a zip-top freezer bag.
To reheat, pop one in the toaster oven straight from the freezer and bake at 350°F (175°C) for about 10–12 minutes.

Frequently Asked Questions

Can I make these bagels dairy-free?

Absolutely. Use a plant-based mozzarella-style cheese and a dairy-free cream cheese. Just make sure they melt well and blend smoothly, or your dough might not hold together as easily.

What if I don’t have almond flour?

Coconut flour is a great substitute, but use less—about 1/4 cup. It’s much more absorbent, so the texture will change a bit, but it still works.

Can I use a blender or food processor to mix the dough?

Yes! A food processor can help bring the dough together more evenly, especially if the cheese is still a little stiff. Just don’t overmix—it should stay thick and slightly sticky.

Can I double the recipe?

Definitely. This is a great recipe to scale up, and since the bagels freeze well, you can always keep some on hand for a quick breakfast or snack.

Related Recipes

If you loved these zucchini bagels, you might enjoy these other keto and savory options:

Keto Sloppy Joe Casserole: Hearty, meaty, and low-carb comfort food.
Easy Garlic Butter Cheese Bombs: Cheesy, garlicky rolls perfect as a side or snack.
Maple Brown Sugar Pork Tenderloin: Sweet and savory protein-packed dinner option.
Cream Cheese Stuffed French Toast: A sweet brunch favorite—great if you’re looking for a treat day alternative.

Conclusion

Whether you’re following a low-carb diet or just looking for a fun, veggie-packed twist on traditional bagels, these zucchini bagels are a total win. They’re easy to make, family-friendly, and freezer-ready.

Give them a try this week and see how they fit into your routine. Spread them with cream cheese, stack them with bacon and eggs, or turn them into a mini pizza base. However you serve them, they’re bound to become a new favorite.

And if you make them, don’t forget to share your experience. I’d love to hear how you liked them or what creative twists you tried. Happy baking!