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