Zucchini Bagels (Low Carb, Keto)
A fun way to enjoy zucchini. These bagels are fluffy and chewy.
Ingredients
- 3 cups zucchini, finely shredded
- 1 ½ cup low moisture shredded mozzarella cheese
- 1/3 cup coconut flour
- 1 tsp baking powder
- 2 large eggs
- everything bagel seasoning, for topping
Instructions
- Preheat oven to 400°F. Line a large baking sheet with silicone baking mat.
- Wring dry the zucchini in small batches, using a cheesecloth. You should be left with 2 cups of shredded zucchini.
- In a large bowl, add zucchini, coconut flour, baking powder, and eggs. Mix until everything is evenly combined.
- In a microwave-safe bowl, add cheese. Melt cheese in microwave. This should take about 1 minute to completely melt. You should melt the cheese in 20 second intervals so that you don't risk burning or overcooking the cheese. Stir after each interval, until cheese is completely melted and uniformly smooth.
- Add zucchini batter and melted cheese into food processor and pulse until evenly combined. You can also do this by hand but it will take more effort.
- Pack batter into a 1/3 cup measuring cup. Turn the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup.
- To shape bagels, use one finger to create a hole in the center. Then slowly widen and stretch out the hole. Use your hands to round the edges and top of the bagel. When you are finished, the bagel should be about the size of a cake donut. Smooth the surface of the bagel the best you can.
- Sprinkle surface of bagels generously with everything bagel seasoning.
- Bake bagels for about 22-28 minutes or until tops are golden brown.
- Store any uneaten bagels in fridge or freezer. Reheat in oven or toaster oven.
Notes
- Slightly adapted from Wholesome Yum.
- When measuring the 3 cups of zucchini, measure it after it has been shredded and do not pack the zucchini into the cup. I used approximately 2 zucchini but you may need more or less depending on the size of your zucchini.
- After you wring dry the zucchini, it will be balled up. Loosen the shreds from the balls before measuring to see if you have 2 cups of dried zucchini.
- Make sure to use pre-shredded low moisture mozzarella cheese. Fresh mozzarella has too much moisture.
- I used part skim low moisture shredded mozzarella.
- Coconut flour is very absorbent so be careful to not use too much. Measure coconut flour by spooning the flour into your measuring cup and then use a straight edge to level off the top.
- I use this cheesecloth.*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 1bagel, Calories: 151kcal, Carbohydrates: 7g, Protein: 12g, Fat: 9g, Saturated Fat: 5g, Sodium: 231mg, Fiber: 3g, Sugar: 2g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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