Low-Carb • Gluten-Free • Nourishing
Soft inside, lightly crisp outside, and packed with anti-inflammatory goodness. Perfect for breakfast, sandwiches, or toasted with cream cheese.
 Why they’re anti-inflammatory
- Zucchini → antioxidants + hydration
- Almond flour → low-carb, vitamin E
- Eggs → protein + healthy fats
- Turmeric & garlic → inflammation fighters
- Optional seeds → omega-3s
 Ingredients (Makes 6 Bagels)
- 1½ cups grated zucchini, moisture squeezed out VERY well
- 1½ cups almond flour
- 1 cup shredded mozzarella (or dairy-free mozzarella)
- 2 oz cream cheese, softened (or dairy-free alternative)
- 2 large eggs
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp turmeric
- 1 tbsp olive oil
Optional Toppings
- Sesame seeds
- Everything bagel seasoning
- Pumpkin or chia seeds
 Instructions
- Prep zucchini
Grate zucchini and squeeze out as much liquid as humanly possible (this is key). - Melt cheese
Microwave mozzarella + cream cheese for 30–40 seconds until soft and mixable. - Mix dough
Stir in eggs, olive oil, zucchini, almond flour, baking powder, salt, garlic powder, and turmeric. Mix until a thick dough forms. - Shape bagels
Divide into 6 portions. Roll into balls, poke a hole in the center, and shape into bagels. - Top & bake
Place on a parchment-lined tray. Add toppings if using.
Bake at 375°F (190°C) for 18–22 minutes, until golden. - Cool slightly
Let rest 5 minutes before slicing—texture improves as they set.
 Serving Ideas
- Toasted + cream cheese or avocado
- Breakfast sandwich with egg & spinach
- Savory snack with hummus or labneh