Zucchini Bagels Low Carb Keto Recipes
ZUCCHINI BAGELS (LOW CARB, KETO)
A fun way to enjoy zucchini. These bagels are fluffy and chewy.
Provided by Kirbie
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : ServingSize 1 bagel, Calories 151 kcal, Carbohydrate 7 g, Protein 12 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 231 mg, Fiber 3 g, Sugar 2 g
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