Olivia
These Low-Carb Keto Zucchini Bagels are soft, chewy, and packed with flavor while being naturally gluten-free and keto-friendly. Made with shredded zucchini, almond flour, mozzarella cheese, and eggs, these bagels are perfect for breakfast, sandwiches, or healthy snacks. They have all the satisfying texture of traditional bagels without the carbs, making them ideal for anyone following a low-carb or ketogenic lifestyle.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 bagels
Why You’ll Love This Recipe
- Low carb and keto-friendly
- Gluten-free
- Easy to make
- Great for meal prep
- High in healthy fats
- Soft and chewy texture
- Perfect for breakfast or sandwiches
- Uses fresh zucchini
- Freezer-friendly
Ingredients
For the Bagels
- 1 medium zucchini (about 1 cup shredded)
- 1½ cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1½ cups almond flour
- 1 teaspoon baking powder
- 1 large egg
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Shredded cheese
- Dried onion flakes
Equipment Needed
- Box grater
- Microwave-safe bowl
- Mixing bowl
- Baking sheet
- Parchment paper
Step 1: Prepare the Zucchini
Wash the zucchini thoroughly.
Using the fine side of a grater, shred the zucchini.
Place the shredded zucchini into a clean kitchen towel and squeeze out as much liquid as possible.
Removing excess moisture is very important for achieving chewy bagels.
You should have approximately ¾ cup of squeezed zucchini.
Step 2: Preheat the Oven
Preheat your oven to:
400°F (200°C)
Line a baking sheet with parchment paper.
Step 3: Melt the Cheese
In a microwave-safe bowl combine:
- Mozzarella cheese
- Cream cheese
Microwave for 60–90 seconds.
Stir halfway through.
Mix until smooth and stretchy.
Step 4: Add Dry Ingredients
To the melted cheese mixture add:
- Almond flour
- Baking powder
- Salt
- Garlic powder (optional)
Mix well.
Step 5: Add Egg and Zucchini
Add:
- Egg
- Squeezed zucchini
Mix until a dough forms.
If necessary, knead gently with your hands until smooth.
Step 6: Shape the Bagels
Divide the dough into 6 equal portions.
Roll each piece into a rope and join the ends to form bagel shapes.
Place them on the prepared baking sheet.
Step 7: Add Toppings
Sprinkle with:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
or leave plain.
Step 8: Bake
Bake for:
20–25 minutes
until golden brown.
The tops should be lightly browned and firm.
Step 9: Cool
Allow the bagels to cool for 10 minutes before slicing.
Cooling helps them firm up and develop a chewy texture.
Flavor Variations
Everything Bagel
Top with:
- Sesame seeds
- Poppy seeds
- Dried onion
- Garlic flakes
Cheddar Jalapeño
Add:
- ½ cup shredded cheddar cheese
- 1 finely diced jalapeño
Cinnamon Raisin
Add:
- 1 teaspoon cinnamon
- Keto-friendly sweetener
- Chopped walnuts
Parmesan Herb
Mix in:
- Parmesan cheese
- Italian seasoning
Serving Ideas
These bagels are delicious with:
- Cream cheese
- Butter
- Avocado
- Smoked salmon
- Eggs and bacon
- Turkey slices
- Chicken salad
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
Freeze bagels for up to 3 months.
Thaw overnight and toast before serving.
Nutrition (Approximate Per Bagel)
- Calories: 220
- Protein: 10g
- Fat: 18g
- Net Carbs: 4g
- Fiber: 3g
Tips for Success
- Always squeeze excess water from zucchini.
- Use finely shredded mozzarella for easier melting.
- Let bagels cool before slicing.
- Add your favorite seasonings for extra flavor.
- Store leftovers in the refrigerator for the best texture.
Final Thoughts
These Zucchini Bagels (Low Carb, Keto) are a healthy and delicious alternative to traditional bagels. Soft, chewy, and full of flavor, they’re perfect for anyone looking to enjoy a satisfying breakfast or snack while keeping carbs low. Whether topped with cream cheese, made into sandwiches, or enjoyed plain, these keto bagels are sure to become a favorite in your meal rotation.
