Zucchini Bagels

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Zucchini Bagels

Low-Carb, Gluten-Free & Nourishing

Description

These Zucchini Bagels are a wholesome, grain-free alternative to traditional bagels—soft on the inside, lightly crisp on the outside, and incredibly satisfying. Made with almond flour, eggs, and finely shredded zucchini, they’re naturally low-carb, gluten-free, and nutrient-dense. Perfect for breakfast, brunch, or a savory snack, these bagels deliver comfort food vibes with clean, nourishing ingredients.

Servings

  • Makes: 6 bagels

  • Serving Size: 1 bagel

Ingredients

  • 1 ½ cups almond flour (fine, blanched)

  • 1 cup zucchini, finely grated & well squeezed dry

  • 2 large eggs

  • 1 cup shredded mozzarella cheese

  • 2 tbsp cream cheese (or Greek yogurt for lighter option)

  • 1 tsp baking powder (gluten-free)

  • ½ tsp garlic powder (optional)

  • ½ tsp salt

  • 1 tbsp olive oil or melted butter

Optional Toppings

  • Everything bagel seasoning

  • Sesame seeds

  • Poppy seeds

  • Shredded cheese

Instructions

  1. Prep the Zucchini
    Grate zucchini finely and squeeze out as much moisture as possible using a clean towel or cheesecloth (this step is key).

  2. Preheat Oven
    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  3. Mix Wet Ingredients
    In a bowl, whisk eggs, olive oil, and cream cheese until smooth.

  4. Combine Dry Ingredients
    In another bowl, mix almond flour, baking powder, salt, and garlic powder.

  5. Make the Dough
    Stir wet ingredients into dry. Fold in zucchini and mozzarella until a thick dough forms.

  6. Shape Bagels
    Divide dough into 6 portions. Shape each into a ball, then poke a hole in the center to form a bagel.

  7. Add Toppings
    Sprinkle desired toppings on top.

  8. Bake
    Bake for 22–25 minutes, or until golden and set.

  9. Cool & Enjoy
    Let cool for 5–10 minutes before slicing.

Chef’s Notes

  • Texture improves after cooling—don’t rush it!

  • These bagels toast beautifully the next day.

  • For extra chew, add ½ tsp psyllium husk powder.

Tips for Best Results

  • Moisture control is critical—overly wet zucchini = soggy bagels.

  • Use fine almond flour, not almond meal.

  • Wet your hands slightly when shaping dough to prevent sticking.

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

Nutritional Information (Approx. per bagel)

  • Calories: 210

  • Protein: 9g

  • Fat: 17g

  • Total Carbs: 6g

  • Net Carbs: 3g

  • Fiber: 3g

  • Sugar: 1g

(Values may vary based on brands used)

Health Benefits

  • 🥒 Zucchini: High in antioxidants, hydration, and fiber

  • 🌰 Almond Flour: Supports heart health & stable blood sugar

  • 🥚 Eggs: Excellent protein and choline source

  • 🧀 Cheese: Adds calcium and satiety

  • 🥯 Low-Carb: Keto-friendly and blood-sugar supportive

Q & A

Q: Are these keto-friendly?
A: Yes! With only ~3g net carbs per bagel, they fit well into keto and low-carb diets.

Q: Can I make them dairy-free?
A: You can try dairy-free cheese alternatives, but texture may vary.

Q: Can I use coconut flour instead of almond flour?
A: Not directly—coconut flour absorbs much more liquid and requires a different ratio.

Q: How do I store them?
A: Keep refrigerated in an airtight container for up to 5 days, or freeze individually.

Q: Can I make them savory or sweet?
A: Absolutely! Add herbs and spices for savory, or cinnamon and a low-carb sweetener for sweet bagels.

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