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I have been unintentionally quiet about this, but I have some news to share. We are leaving for a trip to France and Switzerland in two days! Since we’ve already been to Paris, we’re spending only two days there, then five days in Provence and finally a week in Switzerland. I am excited beyond belief. I love Europe and am so grateful that we have this opportunity.
The only tiny downside to traveling in Europe is, most likely I won’t be eating 100% low carb. You can’t go to France and Switzerland without enjoying the incredible food! It’s some of the best in the world, and needless to say, many of the dishes they are known for are filled with carbs. I’ll be taking full advantage of that as a vacation treat, which is fine since we walk at least ten miles a day there anyway. In the meantime, I’m doing my best to eat well in the time leading up to the trip. Since we’re all up to our ears in zucchini right now, low carb zucchini bread came to mind, but I decided to get creative with it and make low carb zucchini bagels instead.
Let me tell you, these low carb zucchini bagels are just the thing that has been missing in your life. They are wonderfully chewy and you can taste a hint of mozzarella in them, which I think makes them even better. They are keto-friendly, gluten-free, grain-free, and nut-free, so they work well for many types of food allergies (all except dairy). Plus, they have only six ingredients, all of which are simple and common enough to have on hand frequently.
My favorite part is that these low carb bagels are sturdy enough to use in any application that you’d use a regular bagel. The key to achieving their sturdiness is to squeeze aaaaall the moisture out of the shredded zucchini in the third step. Make sure you’re thorough there, or they will be soggy. I extracted about a cup of moisture out of my shredded zucchini, so know that there is plenty in there.
I used a donut mold to make these zucchini bagels, but you can also make them into sandwich buns without the hole in the middle. Just flatten them on a parchment lined baking sheet instead of the donut mold. The dough is pretty dense, so you may be able to make bagel shapes without a mold, but I haven’t tried it to see if they’ll keep their shape during baking. I’d love to hear how that turns out if you do try it.
In case you’re wondering, I won’t leave you hanging while I’m traveling for these next couple of weeks. You’ll still be seeing recipes on Wholesome Yum twice a week! Thank goodness for schedulers. Still, I’m so glad that I get to leave you with this zucchini bagel recipe. Smack in the middle of zucchini season, it’s a perfect way to use up your zucchini and create a satisfying bread replacement. There aren’t many recipes out there for low carb bagels, so I’m pleased to be able to help with that department. Go make some!
Tools To Make Low Carb Bagels:
Click the links below to see the items used to make this recipe.
- Baking Sheet – This baking sheet is my all time favorite pan to use when cooking.
- Parchment Paper – Using parchment paper will keep your bagels from sticking to the baking sheet. Plus, who doesn’t love easy clean-up?
- Food Processor – This food processor will make grating your zucchini for this recipe so easy.
Easy Cheesy Low Carb Zucchini Bagels Recipe:
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6-Ingredient Zucchini Bagels (Low Carb, Gluten-free)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
Shred the zucchini using a food processor or grater. Place in a collander over the sink and sprinkle with a little sea salt (not the part in the recipe ingredients above, just a sprinkle lightly - the exact amount isn't important). Let sit for at least 20 minutes (up to an hour) to drain.
- Place the shredded zucchini into a cheese cloth. Squeeze to drain additional moisture. (Keep squeezing - you should have about one cup of moisture released.)
- In a small bowl, melt the mozzarella in the microwave for about 90 seconds, until you can stir it. (You can do this on the stove if you prefer - watch it until it's melted enough to stir.)
- Meanwhile mix the remaining ingredients in a large bowl.
- Working quickly before the mozzarella has the chance to cool, add the mozzarella to the rest of the mixture. Knead with your hands until a smooth dough forms.
- Spray a silicone bagel mold with oil of choice. Press the dough into the cavities.
Bake for about 15-20 minutes, until golden.
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Serving size: 1 bagel
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.