Zucchini Bagels (Low Carb, Keto) are the ultimate answer to your bagel cravings—without the carb crash. These golden, savory, and perfectly chewy bites are made with shredded zucchini, coconut flour, and melted mozzarella, offering just 4g net carbs per serving. Whether you’re kicking off your day with a satisfying breakfast or reaching for a quick snack, these gluten-free bagels fit seamlessly into any low-carb lifestyle.
If you’re as obsessed with simple, satisfying keto recipes as I am, be sure to follow me on Pinterest for more delicious ideas.
From My Kitchen to Yours: The Story Behind These Zucchini Bagels
A Cozy Morning Memory With a Keto Twist
My first attempt at making zucchini bagels came one crisp autumn weekend when the craving for warm, oven-baked comfort food hit hard — but I didn’t want the carb hangover. I’d recently made a batch of Keto Mediterranean Chicken Salad for lunch prep, and the leftover zucchini sparked an idea.
Could I turn it into a breakfast bread? Something soft, flavorful, and keto-friendly? A few experiments later — voilà. Zucchini bagels that made my kitchen smell like heaven and had my whole family asking for seconds. Since then, they’ve become a staple in our morning routine, often paired with Cottage Cheese and Spinach Crustless Quiche for a protein-packed breakfast.
Why This Recipe Stands Out
Unlike traditional bagels, these are gluten-free, grain-free, and low in carbs. The secret? Coconut flour’s absorbency keeps the texture light but sturdy, while melted mozzarella creates that ideal chewiness we love. Plus, zucchini adds subtle moisture without overpowering the flavor.
What makes these truly special is how versatile they are. Toast them, top them with avocado, or even sandwich your favorite breakfast meats in between. They freeze beautifully too, so you’re always one quick reheat away from a warm, keto-friendly treat.
Gathering Ingredients & Simple Substitutions
Your Low-Carb Pantry, Zucchini-Style
These bagels call for just a handful of accessible ingredients. Here’s everything you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini (shredded) | 3 cups (raw) / ~2 cups (wrung) | Finely shredded, moisture removed |
| Mozzarella cheese | 1 ½ cups | Low-moisture, pre-shredded |
| Coconut flour | 1/3 cup | Spooned and leveled |
| Baking powder | 1 tsp | Aluminum-free if possible |
| Eggs | 2 large | Room temperature |
| Everything Bagel Seasoning | To sprinkle | Optional but strongly encouraged |
Careful measuring is essential here. Since coconut flour is ultra-absorbent, a little goes a long way. Spoon it into your measuring cup and level it off — never pack it in.
Helpful Tools + Smart Swaps
To get that signature bagel shape and texture, you’ll need:
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Cheesecloth or nut milk bag – For wringing out zucchini
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Silicone baking mat – Prevents sticking, crisps the base
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Microwave-safe bowl – For gently melting mozzarella
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Food processor (optional) – For easy batter blending
If you’re out of coconut flour, almond flour can work, but you’ll need about 3x the amount and may need to adjust moisture. Don’t skip the bagel seasoning — it elevates the whole flavor profile.
Want more cozy, zucchini-forward options? Try these flavor-packed Spinach Garlic Meatballs Stuffed with Mozzarella or bold Zesty Lemon Pecorino Crispy Chicken next time you meal prep.
Let’s Make Zucchini Bagels – Step-by-Step Instructions
From Prep to Golden Perfection in Under an Hour
Step 1: Preheat and Prepare
Set your oven to 400°F and line a baking sheet with a silicone baking mat. This ensures a crisp bottom and easy removal.
Step 2: Wring Out Zucchini
Using a cheesecloth, wring your shredded zucchini in small batches. This step is critical — your zucchini should go from soggy to dry and fluffy. You’re aiming for 2 full cups once dry.
Step 3: Mix the Batter
In a large bowl, combine your dry zucchini, coconut flour, baking powder, and eggs. Mix until fully combined.
Step 4: Melt the Cheese
In a microwave-safe bowl, heat the mozzarella in 20-second bursts, stirring between each. This takes about 1 minute total. The cheese should be silky and gooey.
Step 5: Combine in Food Processor (or by hand)
Add the melted cheese to the zucchini mixture and pulse in a food processor until smooth and uniform. Doing it by hand is possible — just a bit of a workout!
Step 6: Shape Your Bagels
Use a 1/3 cup measuring scoop. Flip the cup onto your baking sheet and let the dough slide out in a neat mound. Poke a hole in the center, then shape the dough into a bagel ring. Smooth edges with damp fingers.
Step 7: Season and Bake
Top each with everything bagel seasoning, then bake for 22–28 minutes, or until golden brown.
Want more ways to love zucchini? Check out the crowd-favorite Garlic Parmesan Roasted Zucchini or the creative Ingredient Spicy Garlic Chinese Zucchini.
Serving, Storing & Low-Carb Pairings
What Goes Great With Zucchini Bagels
There are endless ways to enjoy these — try them toasted with cream cheese, stacked with eggs and avocado, or sliced into mini sliders for brunch boards.
For something a little indulgent yet keto, pair them with Cheesy Zucchini Gratin or the savory Stuffed Zucchini Spinach Mushroom Ricotta.
They’re also wonderful as a savory side for soups or fresh salads — especially anything featuring feta or creamy dressings.
Storing Tips That Keep Texture Intact
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Fridge: Store in an airtight container up to 5 days.
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Freezer: Wrap individually in parchment and freeze for up to 3 months.
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Reheating: Warm in a toaster oven or 350°F oven for 5–7 minutes. Avoid microwaving — it softens the crust.
Zucchini Bagel FAQs
Can I use almond flour instead of coconut flour?
Yes, but use 3x the amount and monitor moisture closely — almond flour is less absorbent.
How do I keep the bagels from falling apart?
Make sure the zucchini is fully wrung out and don’t skip the cheese — it binds the bagels.
Can I make these dairy-free?
You can try dairy-free mozzarella shreds, but results may vary. The melted cheese texture is key to the structure.
Do they taste like zucchini?
Not at all! The zucchini adds moisture, but the flavor is neutral and masked by cheese and seasoning.
What else can I top them with?
Try sesame seeds, poppy seeds, or even shredded parmesan for variety.
Final Thoughts: Bagels That Fit Your Lifestyle
Whether you’re fully keto, low-carb curious, or just zucchini-obsessed, these Zucchini Bagels (Low Carb, Keto) are a remarkable addition to your kitchen. I love baking these on Sundays for easy weekday breakfasts. The chewy, savory texture satisfies every time, and they’ve helped me cut down on processed bread without sacrificing flavor.
Looking for other low-carb goodies? You’ll love these:
If you make these zucchini bagels, I’d love to hear about it! Leave a comment below, rate the recipe, and don’t forget to share your creations on Pinterest: https://www.pinterest.com/recipesbysylvia/
Print
Zucchini Bagels (Low Carb, Keto)
- Total Time: 45
- Yield: 6 bagels
Description
Zucchini Bagels (Low Carb, Keto) are chewy, savory, and made with shredded zucchini, coconut flour, and mozzarella for a gluten-free, 4g net carb breakfast or snack.
Ingredients
• 3 cups zucchini, finely shredded (yields 2 cups after wringing)
• 1 ½ cups low-moisture shredded mozzarella cheese
• 1/3 cup coconut flour
• 1 tsp baking powder
• 2 large eggs
• Everything bagel seasoning (to top)
Instructions
1. Preheat oven to 400°F and line a baking sheet with a silicone mat.
2. Wring shredded zucchini in small batches using a cheesecloth until dry (yields 2 cups).
3. Mix zucchini, coconut flour, baking powder, and eggs in a large bowl until fully combined.
4. Melt mozzarella in 20-second intervals in the microwave until smooth and gooey.
5. Combine melted cheese with zucchini mixture in a food processor (or mix by hand) until uniform.
6. Scoop mixture using 1/3 cup and place on baking sheet. Shape into bagels with a center hole.
7. Smooth edges and tops with damp fingers, then sprinkle with everything bagel seasoning.
8. Bake for 22–28 minutes or until golden brown. Cool slightly before serving.
Notes
– Make sure to wring zucchini thoroughly to avoid soggy bagels.
– Use part-skim, low-moisture mozzarella—fresh mozzarella is too wet.
– Do not overpack the coconut flour; spoon and level only.
– Store bagels in the fridge up to 5 days or freeze up to 3 months.
– Reheat in a toaster oven for best texture.
- Prep Time: 20
- Cook Time: 25
- Method: Baked
- Cuisine: American