Description
These Zucchini Bagels are low-carb, keto-friendly, and gluten-free. Made with shredded zucchini, almond flour, and mozzarella, they bake up chewy, golden, and perfect for breakfast or snacks. No yeast or rising needed—just mix, shape, and bake!
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone mold.
- Grate zucchini and squeeze out as much moisture as possible using a towel.
- Melt mozzarella and cream cheese together in a microwave-safe bowl in 30-second intervals until smooth.
- Add almond flour, baking powder, garlic powder, salt, and egg to the melted cheese. Mix well.
- Fold in the dried zucchini until evenly combined.
- Wet your hands, divide dough into 6 equal parts, and shape into bagels. Place on baking sheet and top with seasoning.
- Bake for 18–22 minutes, or until golden brown. Cool slightly before slicing.
Notes
- Substitute almond flour with 1/4 cup coconut flour if needed (adjust moisture).
- Add chopped herbs like parsley or chives for extra flavor.
- Freeze extras individually for quick grab-and-go meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
Keywords: keto bagels, low carb breakfast, almond flour bagels, zucchini recipes, gluten-free bagels