Ingredients
Scale
- 2 medium zucchinis, finely grated and squeezed dry
- 1 cup almond flour
- 2 tablespoons ground flaxseed
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- Optional sesame seeds for topping
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Grate zucchini, squeeze out moisture, and pat dry.
- Mix almond flour, flaxseed, baking powder, and spices. Add egg and cheese, then combine with zucchini.
- Divide dough into 4 portions, shape into bagel rounds, and place on sheet.
- Bake 12-15 minutes until golden and set; cool before slicing.
Notes
- Be sure to squeeze moisture well to avoid soggy bagels.
- If dough is sticky, chill 15 minutes or add a little almond flour.
- Top with sesame seeds before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Low-Carb; Gluten-Free
Nutrition
- Serving Size: 1 bagel (80 g)
- Calories: 120 Kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
