Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Skill Level: Intermediate
Intensity: Medium (requires some shaping and handling of a wet dough)
Introduction
Who says you can’t enjoy a delicious, chewy bagel on a low-carb or keto diet? These Zucchini Bagels are a brilliant, grain-free alternative that delivers that iconic bagel texture and satisfaction without the carb-heavy flour. By using grated zucchini and almond flour, we create a dough that bakes up golden, slightly crisp on the outside, and wonderfully soft on the inside. Topped with everything bagel seasoning, each bite is packed with savory flavor. They’re perfect for slicing, toasting, and slathering with cream cheese or your favorite keto-friendly spreads. This recipe is a fantastic way to sneak in an extra serving of vegetables while staying firmly within your macros.
Ingredients
For the Bagels:
2 cups (220g) grated zucchini (about 1 large zucchini)*
2 ½ cups (250g) blanched almond flour, finely ground
2 tablespoons coconut flour
4 tablespoons ground psyllium husk powder (not whole husks)**
1 tablespoon baking powder
1 teaspoon sea salt
2 large eggs, beaten
2 tablespoons olive oil or melted butter
1 tablespoon apple cider vinegar
For the Topping:
1 egg white, lightly beaten (for egg wash)
2-3 tablespoons Everything Bagel Seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt)
Note on Zucchini: After grating, squeeze it in a clean kitchen towel or paper towels to remove as much excess moisture as possible. This is crucial for the dough’s texture.
Note on Psyllium: This is a key binder. Using the powder ensures a smooth texture.
Equipment
Box grater or food processor with grating disk
Clean kitchen towel or strong paper towels
Mixing bowls
Baking sheet
Parchment paper or silicone baking mat
Doughnut/bagel cutter (optional, but helpful)
Instructions
1. Prepare the Zucchini
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in the center of a clean kitchen towel, gather the edges, and twist tightly over the sink. Squeeze forcefully to remove all excess liquid. You should end up with about 1 to 1 ¼ cups of firmly packed, drained zucchini. Set aside.
2. Make the Dough
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. In a separate bowl, combine the beaten eggs, olive oil, and apple cider vinegar. Add the squeezed, dry zucchini to the wet ingredients and mix well.
Create a well in the center of the dry ingredients and pour in the zucchini-egg mixture. Stir vigorously with a wooden spoon or spatula. The dough will come together quickly and will be thick and slightly sticky. Let the dough sit for 5 minutes. This allows the psyllium and coconut flour to absorb the moisture, making the dough easier to handle.
3. Shape the Bagels
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lightly wet your hands to prevent sticking. Divide the dough into 6 equal portions. Roll each portion into a smooth ball. Poke your thumb through the center of each ball to form a ring, then gently widen the hole and shape it into a classic bagel form (the hole should be generous as it will close up slightly during baking). Alternatively, you can press each ball into a disc and use a large, round cookie cutter or a doughnut cutter to create the center hole.
Place the shaped bagels on the prepared baking sheet, spacing them a few inches apart.
4. Add Toppings and Bake
Brush the top and sides of each bagel generously with the beaten egg white. This will give them a beautiful golden shine. Sprinkle a generous amount of Everything Bagel Seasoning over the top of each.
Bake in the preheated oven for 23-28 minutes, or until the bagels are deep golden brown, firm to the touch, and sound hollow when tapped on the bottom. For extra crispness, you can broil for the final 1-2 minutes, watching carefully to avoid burning.
5. Cool and Serve
Remove the bagels from the oven and let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely. This step is important as it allows the interior to set and improves the texture.
For the best experience, slice in half and toast until crisp. Serve warm with cream cheese, butter, smoked salmon, or your favorite keto toppings.
Storage Instructions
Counter: Store in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, keep in the refrigerator for up to 5 days. Re-toast before serving.
Freezer: These bagels freeze exceptionally well. Place cooled bagels in a single layer on a tray to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Nutrition Information (Per Bagel)
Calories: 298 kcal
Total Carbohydrates: 13g
Dietary Fiber: 8g
Net Carbs: 5g
Protein: 10g
Total Fat: 25g
Saturated Fat: 3g