Description
These delicious low-carb bagels are made with shredded zucchini and almond flour, perfect for a keto-friendly breakfast or snack. They are golden, chewy, and packed with flavor.
Ingredients
- 1 medium zucchini (about 1 cup shredded)
- 2 cups almond flour
- 1/4 cup grated Parmesan cheese
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (optional)
- 1 egg beaten with 1 tablespoon water (for egg wash, optional)
- Sesame seeds or everything bagel seasoning (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the almond flour, Parmesan cheese, baking powder, garlic powder, salt, and oregano. Mix well.
- Add the shredded zucchini, eggs, and olive oil to the dry mixture. Stir until a dough forms. If the dough is too wet, add a bit more almond flour.
- Shape the dough into 4-6 bagel shapes by rolling into balls and pressing a hole in the center. Alternatively, use a bagel mold.
- Place the bagels on the prepared baking sheet. If desired, brush with the egg wash and sprinkle with sesame seeds or everything bagel seasoning.
- Bake for 25-30 minutes, or until golden brown and firm to the touch. Let cool slightly before serving.
Notes
You can customize the seasonings to taste. For extra flavor, add shredded cheese or herbs like rosemary or thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Breakfast or Snack
- Cuisine: American