Chewy Zucchini Bagels Low Carb #LOWCARB #GLUTEN-FREE

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.

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.

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!

These chewy zucchini bagels are low carb, gluten-free, nut-free, and made with only six ingredients.

álso our try recipe KETO FATHEAD ROLLS

Ingredients :

• 3 medium Zucchini
• 1 cup Mozzarella cheese (shredded)
• 1/3 cup Coconut flour
• 2 large Egg
• 1 tsp Gluten-free baking powder
• 1/4 tsp Sea salt

Source : bit.ly/2Ezl0KL

Instructions :

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
2. 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.
3. Place the shredded zucchini into a cheese cloth. Squeeze to drain additional moisture. (Keep squeezing - you should have about one cup of moisture released.)
4. 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.)
5. Meanwhile mix the remaining ingredients in a large bowl.
6. 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.
7. Spray a silicone bagel mold with oil of choice. Press the dough into the cavities.
8. Bake for about 15-20 minutes, until golden.

Reád more our recipe Blackberry Basil Ricotta Pizza