🥯 Zucchini Bagels (Low-Carb & Cheesy)
📝 Description
Zucchini bagels are soft, slightly chewy, and packed with savory flavor. They’re a lighter alternative to traditional bagels, made with grated zucchini and cheese instead of heavy flour. Perfect for breakfast, snacks, or even sandwiches!
🧾 Ingredients
- 1 cup grated zucchini (excess water squeezed out)
- 1 cup shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 large egg
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp garlic powder (optional)
- ½ tsp salt
- Optional toppings: sesame seeds, poppy seeds, everything seasoning
👩🍳 Instructions
- Prep zucchini
Grate the zucchini and squeeze out as much moisture as possible using a cloth or paper towel. - Melt cheese
In a microwave-safe bowl, melt mozzarella and cream cheese (about 30–60 seconds). Stir until smooth. - Mix dough
Add egg, zucchini, almond flour, baking powder, salt, and garlic powder. Mix until a soft dough forms. - Shape bagels
Divide into 4–5 portions. Roll into logs and shape into rings on a lined baking tray. - Add toppings
Sprinkle your favorite toppings on top. - Bake
Bake at 180°C (350°F) for 20–25 minutes or until golden brown. - Cool & serve
Let them cool slightly before serving.
❓ Q&A
Q: Why is my dough too wet?
A: Zucchini holds a lot of water—make sure you squeeze it very well.
Q: Can I use regular flour instead of almond flour?
A: Yes, but the texture will be more bread-like and less low-carb.
Q: How do I store them?
A: Keep in the fridge for up to 3 days or freeze for longer storage.
Q: Can I make them crispier?
A: Toast them lightly after baking for a crispier texture.