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Healthy Zucchini Bagels (Low Carb, Keto)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bagels
Course: Snack
Ingredients Method

Ingredients
  

  • 1 cup shredded zucchini (well-drained)
  • 1 cup almond flour
  • 1 large egg
  • 1 cup shredded mozzarella
  • 1 tsp baking powder

Method
 

  1. Step 1: Prep The Zucchini
    Grate your zucchini finely. Then wrap it in a clean towel or cheesecloth and squeeze.
    Really squeeze.
    You’re aiming to remove most of the moisture—about 80–90%. It might feel excessive, but this step makes or breaks the recipe.
  2. Step 2: Mix The Dough
    In a bowl, combine almond flour and baking powder. Add the egg and cheese, then fold in the zucchini.
    The dough should feel slightly sticky but easy to shape. If it’s too wet, add a bit more almond flour.
  3. Step 3: Shape Your Bagels
    Divide the dough into 4–6 portions.
    Roll each into a log, then connect the ends to form a circle. Don’t worry about perfection—rustic works here.
    Tip: lightly wet your hands if the dough sticks.
  4. Step 4: Bake
    Place the bagels on a parchment-lined tray.
    Bake at 375°F (190°C) for 20–25 minutes, until golden brown on top.
    Your kitchen will smell… kind of amazing at this point.
  5. Step 5: Cool (yes, wait a little)
    Let them cool for about 10 minutes before slicing.
    They firm up as they cool, and the texture gets noticeably better.