Zucchini Bagels – Low Carb Keto Zucchini Bagel Recipe

Introduction

Zucchini bagels are the ultimate low-carb bread alternative for keto lovers. These delicious bagels are made with shredded zucchini, almond flour, and gooey cheese, giving you a soft, chewy texture that’s packed with flavor and completely grain-free. Whether you’re enjoying them for breakfast or using them as a sandwich base, zucchini bagels deliver all the comfort of classic bagels—without the carbs.

Whether you toast them for breakfast, use them in sandwiches, or serve them as a snack, zucchini bagels will quickly become a staple in your low-carb kitchen. They’re also freezer-friendly, which makes them a great option for meal prep.

Why You’ll Love These Zucchini Bagels

• Low-carb and keto-friendly – Only 3g net carbs per serving.

• High in fiber and protein thanks to almond flour and cheese.

• Freezer-friendly and great for meal prep.

• Easy to customize with toppings and herbs.

• Perfect bread substitute for sandwiches or breakfast dishes.

Zucchini Bagels Ingredients

• 1 1/2 cups shredded zucchini (squeezed dry)

• 1 cup almond flour

• 1 1/4 cups shredded mozzarella cheese

• 2 tbsp cream cheese

• 1 large egg

• 1 tsp baking powder

• 1/4 tsp garlic powder (optional)

• 1/4 tsp onion powder (optional)

• Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning

How to Make Zucchini Bagels

Step 1: Prepare the Zucchini

Shred the zucchini and squeeze out excess moisture using a cheesecloth or clean towel. Removing moisture ensures your zucchini bagels hold their shape and don’t get soggy.

Step 2: Preheat Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 3: Melt the Cheese

Microwave the mozzarella and cream cheese together in 30-second increments until fully melted. Stir until smooth.

Step 4: Make the Dough

In a bowl, combine almond flour, baking powder, spices, and the shredded zucchini. Add the melted cheese and egg. Mix until a dough forms.

Step 5: Shape the Bagels

Divide the dough into 4 equal portions. Roll each into a rope and connect the ends to form a bagel shape. Place on the baking sheet.

Step 6: Bake

Brush with optional egg wash and sprinkle with your choice of toppings. Bake for 18–22 minutes until golden brown and set.

Nutritional Information (Per Bagel)

• Calories: 230

• Fat: 18g

• Saturated Fat: 6g

• Carbs: 6g

• Fiber: 3g

• Net Carbs: 3g

• Protein: 11g

• Sugar: 2g

• Cholesterol: 65mg

• Sodium: 310mg

Storage & Reheating Tips

• Refrigerate: Store zucchini bagels in an airtight container for up to 5 days.

• Freeze: Wrap individually and freeze for up to 2 months.

• Reheat: Toast in a toaster oven or warm in an air fryer for a crisp finish.

Serving Ideas for Zucchini Bagels

• Toast and top with cream cheese, smoked salmon, or avocado.

• Slice and use as a bun for burgers or sandwiches.

• Serve alongside eggs for a hearty breakfast.

• Enjoy as a snack with nut butter or keto jam.

Variations

Mini Zucchini Bagels
Make smaller bagels for bite-sized snacks.

Spicy Kick
Add red pepper flakes or jalapeños for heat.

Cheesy Topping
Sprinkle parmesan or cheddar on top before baking.

Herbed Version
Mix in fresh dill, parsley, or basil into the dough.

FAQ

Can I make zucchini bagels dairy-free?
Yes. Use dairy-free mozzarella and omit the cream cheese. Add 1 tsp olive oil if needed for moisture.

Can I replace almond flour?
Use 1/3 cup coconut flour and an extra egg to substitute almond flour.

Can I cook them in an air fryer?
Yes! Cook at 350°F for about 12–15 minutes or until golden.

Final Thoughts

Zucchini bagels are a fantastic keto-friendly alternative to regular bread. They’re rich in flavor, low in carbs, and satisfying enough to keep you full for hours. With endless customization options, they’re sure to become a staple in your low-carb routine.

Try them fresh out of the oven, or toast them with your favorite toppings—they’re delicious any way you slice them!

Zucchini Bagels – Low Carb Keto Zucchini Bagel Recipe

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• Author: Helen Bittner
• Total Time: 30 minutes
• Yield: 4 bagels 1x
• Diet: Gluten Free

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Description

These zucchini bagels are low-carb, keto-friendly, and gluten-free. Made with almond flour, zucchini, and cheese, they’re chewy, flavorful, and perfect for a healthy breakfast or snack.

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Ingredients

Scale 1x2x3x

– 1 1/2 cups shredded zucchini (squeezed dry)

• 1 cup almond flour

• 1 1/4 cups shredded mozzarella cheese

• 2 tbsp cream cheese

• 1 large egg

• 1 tsp baking powder

• 1/4 tsp garlic powder (optional)

• 1/4 tsp onion powder (optional)

• Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds

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Instructions

• 1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.

2. Shred and squeeze zucchini until dry.

3. In a bowl, combine zucchini, almond flour, baking powder, and spices.

4. Melt mozzarella and cream cheese together in the microwave until smooth.

5. Mix melted cheese and egg into the zucchini mixture.

6. Divide dough into 4 portions, shape into bagels, and place on baking sheet.

7. Brush with egg wash and sprinkle with toppings.

8. Bake 18–22 minutes until golden and firm.

Notes

2. – Use a cheesecloth to remove moisture from zucchini.

• Store in fridge up to 5 days or freeze up to 2 months.

• Toast before serving for best texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Bread, Snack
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 230 kcal
• Sugar: 2 g
• Sodium: 310 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 65 mg

Keywords: zucchini bagels, keto bagels, low carb bagels, almond flour bagels, keto zucchini recipes