Zucchini Bagels (Low Carb, Keto)
Zucchini Bagels (Low Carb, Keto) are a delightful twist on a classic favorite that will have you reaching for a second helping! These bagels are not just lower in carbs; they’re also packed with flavor and an excellent way to sneak in some veggies. Whether you’re on a keto diet or just looking for a healthier alternative, these bagels are sure to impress. Plus, they’re easy to make and can be customized with your favorite toppings!
What You’ll Need for Zucchini Bagels
Here are the simple ingredients you’ll need to whip up these tasty Zucchini Bagels:
- 3 cups zucchini, finely shredded (about 3 medium zucchinis)
- 1 ½ cups low moisture shredded mozzarella cheese (150 g)
- 1/3 cup coconut flour (40 g)
- 1 tsp baking powder
- 2 large eggs
- Everything bagel seasoning, for topping
How to Make Zucchini Bagels
Ready to create your own batch of Zucchini Bagels? Follow these simple steps!
- Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with a silicone baking mat.
- Shred the zucchini finely, then wring it dry in small batches using a cheesecloth. You want to end up with about 2 cups of dry zucchini.
- In a large mixing bowl, combine the shredded zucchini, coconut flour, baking powder, and eggs. Mix everything together until well combined.
- In a microwave-safe bowl, melt the mozzarella cheese in 20-second intervals, stirring until it’s completely melted and smooth.
- Add the zucchini mixture to the melted cheese and pulse in a food processor until everything is evenly combined.
- Pack the zucchini cheese batter into a 1/3 cup measuring cup and turn it upside down onto your prepared baking sheet.
- Shape the bagels by creating a hole in the center and gently stretching it out.
- Smooth the surface of each bagel and sprinkle with everything bagel seasoning on top.
- Bake for 22-28 minutes or until the tops are golden brown and inviting.
- Allow the bagels to cool slightly before storing any uneaten ones in the fridge or freezer. Reheat them as desired!
Serve & Enjoy Zucchini Bagels
These Zucchini Bagels are incredibly versatile! You can enjoy them in several ways:
- Serve them warm with a spread of cream cheese or butter for a delicious breakfast.
- Pair with smoked salmon and capers for a fancy brunch option.
- Use them as mini sandwich buns for lunch; they’re perfect with turkey, veggies, or your favorite fillings.
- Slice and toast them for a delightful crispy edge, then top with avocado or nut butter—yum!
Expert Tips for Zucchini Bagels
Here are a few tips to make your bagel-making experience even better:
- Zucchini Moisture: Make sure to wring the zucchini well to avoid soggy bagels.
- Coconut Flour vs. Almond Flour: You can swap coconut flour for almond flour, but you may need to adjust the quantity, as almond flour is more absorbent.
- Add Cheese: For extra flavor, mix in some grated parmesan cheese with the mozzarella.
Zucchini Bagels FAQs
Q: Can I make the dough in advance?
A: Yes! You can make the batter ahead of time and store it in the fridge for a day. Just be sure to bake them fresh for the best texture.
Q: How long do Zucchini Bagels last?
A: They can be kept in the fridge for about 3-4 days or frozen for a couple of months. Reheat them in the oven or microwave.
Q: Can I use other vegetables instead of zucchini?
A: You can experiment with shredded carrots or yellow squash, but be sure to wring them out well, just like you do with zucchini.
Give these Zucchini Bagels (Low Carb, Keto) a try! Not only are they easy to make, but you also get the joy of enjoying freshly baked, tasty bagels without the guilt. Happy baking!
Zucchini Bagels
Ingredients
Main ingredients
- 3 cups zucchini, finely shredded (about 3 medium zucchinis) Wring out to get about 2 cups of dry zucchini.
- 1.5 cups low moisture shredded mozzarella cheese Approximately 150 g.
- 1/3 cup coconut flour Approximately 40 g.
- 1 tsp baking powder
- 2 large eggs
Topping
- to taste Everything bagel seasoning For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with a silicone baking mat.
- Shred the zucchini finely, then wring it dry in small batches using a cheesecloth until you have about 2 cups of dry zucchini.
- In a large mixing bowl, combine the shredded zucchini, coconut flour, baking powder, and eggs. Mix everything together until well combined.
- In a microwave-safe bowl, melt the mozzarella cheese in 20-second intervals, stirring until it’s completely melted and smooth.
- Add the zucchini mixture to the melted cheese and pulse in a food processor until everything is evenly combined.
- Pack the zucchini cheese batter into a 1/3 cup measuring cup and turn it upside down onto your prepared baking sheet.
- Shape the bagels by creating a hole in the center and gently stretching it out. Smooth the surface of each bagel.
- Sprinkle with everything bagel seasoning on top.
- Bake for 22-28 minutes or until the tops are golden brown.
- Allow the bagels to cool slightly before storing any uneaten ones.
