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Low Carb Keto Zucchini Bagel

Delicious Low Carb Keto Zucchini Bagel Recipe You’ll Love

Enjoy these Low Carb Keto Zucchini Bagels, a guilt-free breakfast option with just 3g of net carbs per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bagels
Course: Breakfast
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bagels
  • 2 cups Shredded Zucchini Ensure it is squeezed dry
  • 1 cup Almond Flour Can replace with 1/3 cup coconut flour + an extra egg
  • 1 cup Shredded Mozzarella Cheese Dairy-free mozzarella can be used
  • 2 oz Cream Cheese Can be omitted for dairy-free
  • 1 large Egg Ensure it is fresh
  • 1 tsp Baking Powder Check expiration
For Flavor Enhancement (Optional)
  • 1 tsp Garlic Powder Omitting this is fine if not preferred
  • 1 tsp Onion Powder Skip if desired
For Toppings (Optional)
  • 2 tbsp Sesame Seeds Adds flavor and visual appeal
  • 2 tbsp Poppy Seeds Adds flavor and visual appeal
  • 2 tbsp Everything Bagel Seasoning Adds flavor and visual appeal

Equipment

  • Oven
  • baking sheet
  • Cheesecloth
  • Mixing Bowl
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using cheesecloth.
  3. Combine the dried zucchini, almond flour, baking powder, and optional spices in a mixing bowl.
  4. Melt shredded mozzarella and cream cheese in a microwave-safe bowl, stirring until smooth.
  5. Add the melted cheese and a beaten egg to the zucchini mixture, mixing thoroughly to form a dough.
  6. Divide the dough into four portions and shape each into a bagel.
  7. Brush the bagels with an egg wash and sprinkle with toppings if desired.
  8. Bake for 18-22 minutes until golden brown and firm to the touch.

Nutrition

Serving: 1bagelCalories: 150kcalCarbohydrates: 3gProtein: 6gFat: 11gSaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gCalcium: 180mgIron: 1mg

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 2 months. Reheat at 350°F (175°C) for about 10 minutes.

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