Zucchini Bagels (Low Carb, Keto)

Here is a detailed, step-by-step guide on how to make these delicious Low Carb Keto Zucchini Bagels.

Important Note: Preparing the Zucchini

The key to success with these bagels is removing as much moisture from the zucchini as possible. If you skip this step, the dough will be too wet.

1. Finely shred the zucchini using a box grater or a food processor with a shredding disk.

2. Place the shredded zucchini in a clean kitchen towel or several layers of cheesecloth. Squeeze and wring it over the sink until you can’t get any more water out. You will be amazed at how much liquid comes out!

3. Measure out 3 cups of this squeezed-dry zucchini for the recipe.

Zucchini Bagels (Low Carb, Keto)

Yield: 6 bagels
Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients

• 3 cups zucchini, finely shredded and thoroughly drained

• 1 ½ cups low-moisture, part-skim shredded mozzarella cheese

• ⅓ cup coconut flour

• 1 tsp baking powder

• 2 large eggs, lightly beaten

• Everything bagel seasoning, for topping

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the coconut flour and baking powder. Set aside.

3. Mix Dough: In a larger bowl, combine the well-drained shredded zucchini, shredded mozzarella, and the dry ingredient mixture. Mix thoroughly. It will be crumbly at first.

4. Add Eggs: Pour the lightly beaten eggs into the zucchini and cheese mixture. Use your hands or a spatula to mix until a uniform, slightly sticky dough forms. If it’s too wet, you can add another tablespoon of coconut flour.

5. Form the Bagels: Divide the dough into 6 equal portions. Roll each portion into a ball. Place each ball onto the prepared baking sheet. Using your thumb or the back of a spoon, press a hole through the center of each ball to form the classic bagel shape. Gently smooth and shape the edges.

6. Add Topping: Generously sprinkle the tops of each bagel with the everything bagel seasoning, gently pressing it down so it adheres.

7. Bake: Bake for 25-30 minutes, or until the bagels are firm to the touch and golden brown around the edges.

8. Cool: Let the bagels cool on the baking sheet for at least 15-20 minutes before handling. They will firm up significantly as they cool. This is a crucial step!

9. Serve: Slice, toast, and enjoy with cream cheese, butter, or your favorite keto-friendly toppings.

Tips for Success

• Don’t Skip Draining the Zucchini: This is the most important step for the right texture.

• Mozzarella Matters: Use pre-shredded, low-moisture mozzarella for the best results. Fresh mozzarella (the kind in water) has too much moisture.

• Coconut Flour is Unique: It is highly absorbent and cannot be substituted 1:1 with almond flour or other keto flours. This recipe is specifically designed for coconut flour.

• Cooling is Key: The bagels will be very soft and fragile straight out of the oven. Allowing them to cool completely on the pan allows them to set and makes them much easier to slice and toast.

• Storage: Store cooled bagels in an airtight container in the refrigerator for up to 5 days. They also freeze very well for up to 3 months.

Enjoy your delicious, homemade keto bagels