Description
These low carb zucchini bagels are cheesy, soft, and packed with savory flavor. Perfect for a keto breakfast or snack, they’re made with almond flour, shredded zucchini, and mozzarella cheese, creating a bagel that’s satisfying without the carbs.
Ingredients
Scale
- 1 ½ cups shredded zucchini, squeezed dry
- 1 cup almond flour
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese, softened
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment or grease a donut pan.
- Squeeze shredded zucchini in a clean kitchen towel to remove as much moisture as possible.
- In a bowl, whisk together almond flour, baking powder, garlic powder, and onion powder.
- In a separate bowl, mix eggs, cream cheese, and mozzarella until smooth.
- Add the dry ingredients and zucchini to the wet mixture. Stir until well combined.
- Scoop the batter into a donut pan or form into bagel shapes on a lined baking sheet.
- Sprinkle sesame seeds over the top of each bagel.
- Bake for 20 to 22 minutes, or until golden brown and set.
- Let cool slightly before removing from the pan. Serve warm or store for later.
Notes
- Be sure to fully squeeze the zucchini to avoid soggy bagels.
- You can swap sesame seeds for everything bagel seasoning for extra flavor.
- Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.
- Reheat in a toaster oven or skillet to refresh texture.
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: zucchini bagels, keto bagels, low carb breakfast, gluten-free bagels, almond flour bagels