• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Low Carb Keto Recipes

    Low-Carb Biscuits with Zucchini and Cheese

    Published: Sep 8, 2011 Last updated: Sep 17, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    123 shares
    • Facebook
    • Twitter
    A low-carb biscuit baked with zucchini and cheese, then brushed with a butter garlic on top after baking.
    Two Low Carb Biscuits with Zucchini and Cheese on a blue serving plate
    First Published: Sept 8,2011... Last Updated: July 21, 2019

    Low-Carb Biscuits are bursting cheese flavor and zucchini goodness! They are topped with a buttery garlic topping once removed from the oven and served immediately for the best flavor. When looking for another way to enjoy your garden produce this year, make sure to include this recipe!

    If you are looking for a biscuit recipe that you can enjoy at any meal, then these Low-Carb Biscuits with Zucchini and Cheese are just the ticket! The cheese flavor is infused into the dough and comes through great! They are moist without being wet and utilize the zucchini you may find are plentiful in your garden at this time of year!

    Low Carb Biscuits with Zucchini and Cheese

    As an Amazon Associate, I earn from qualifying purchases

    Why I made a low-carb biscuit with zucchini and cheese

    Over the years I have lamented about how terrible I am at making homemade biscuits. My mom makes the best Homemade Buttermilk Biscuits out there. And, while I love them, I struggle when making them. Fortunately, when it comes to low-carb baking and biscuits, I have far better luck!

    It is quite funny to me that I can bake cookies and bread but when it came to biscuits I fail. That is, until I switched to low-carb baking! I was so excited when I realized I wasn't terrible at biscuit making when creating a low-carb biscuit!

    A low carb biscuit cut in half to show the inside of the biscuit

    How to make these biscuits

    Making a low-carb biscuit is so easy! No more overworking the dough and getting a tough biscuit! It all starts with swapping out the white flour for almond and coconut flour. The rest is easy peasy!

    I do use coconut flour in this recipe. I don't really notice the coconut flavor, however other people claim they notice it. In all reality, even if I did notice it, I probably wouldn't mind it as I love coconut. Having said that however, I do not taste any sweet coconut flavors in this biscuit myself.

    I always add the cheese and zucchini to my flour mixture first. This way, the crumbs will cling to the shreds and keep them separated.

    Next I melt the butter and whisk the eggs. Then, I will add the wet ingredients all at the same time to the dry mixture.

    Why I use yogurt in this recipe

    I like to use yogurt in this recipe for a few reasons. The first being, it is a good source of fat - as long as you are using whole milk yogurt. Some people tend to avoid yogurt on low-carb diets as it has a higher carb count. However, when baking with it, yogurt really doesn't add a significant amount of carbs per serving to count.

    Portioning the recipe

    Once the dough is combined, it is time to start portioning it out to make the biscuits.

    low carb biscuit dough on parchment lined cookie sheet before baking

    I always line a large cookie sheet with parchment paper. Then I use a ¼ cup sized cookie scoop to scoop the dough out into round shapes on the cookie sheet.

    Once the biscuits are in the oven, they will bake at 350 degrees for 25 minutes, or until browned.

    Adding the buttery garlic topping to the low-carb biscuits

    While the low-carb biscuits are baking, the butter garlic topping can be made so it is ready to brush the top of the biscuits once they are removed from the oven.

    baked low carb biscuit with zucchini and cheese on parchment paper being brushed with butter garlic topping

    I choose to use garlic powder, however, if you really want to use fresh garlic instead, feel free to sub a couple of minced garlic cloves in its place.

    What to serve with Low-Carb Biscuits with Zucchini and Cheese

    Some of the best foods to serve a biscuit alongside is a soup or stew. I love to serve it alongside this low-carb Pho Soup Recipe or an nice and hearty bowl of Corned Beef and Cabbage Soup!

    Overhead shot of low carb biscuits on parchment lined baking sheet after the garlic butter topping has been brushed over top

    If you made and enjoyed this recipe, please give it a star rating!

    Note: The original recipe on this page was for a Chipotle Zucchini Cheddar Biscuit. It was not a low carb recipe. Over the years, I didn't continue to make that biscuit because as I stated above, my biscuit making skills aren't the best. Because I love low carb biscuits and do well baking these, I converted the recipe. The original recipe did use yogurt and I did keep that in the recipe. However, I removed the chipotle powder from the biscuit. If you wish to keep chipotle powder in the recipe, feel free to add ½ teaspoon to the dry mix.

    Two Low Carb Biscuits with Zucchini and Cheese on a blue serving plate

    Low-Carb Biscuits with Zucchini and Cheese

    Shelby Law Ruttan
    A low-carb biscuit baked with zucchini and cheese, then brushed with a butter garlic on top after baking.
    4.75 from 4 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breads
    Cuisine American
    Servings 8
    Calories 262 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    for the biscuits:

    • 1-¾ cup almond flour
    • 2 tablespoon coconut flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 tablespoon grated parmesan cheese
    • 2 ounces sharp cheddar cheese grated
    • 1 cup shredded zucchini
    • 2 large eggs
    • 4 tablespoon butter
    • ⅓ cup whole milk yogurt

    for the butter topping

    • 3 tablespoon butter
    • ½ teaspoon garlic powder
    • ½ teaspoon dried parsley

    Instructions
     

    • Preheat oven to 375 degrees.
    • In a large mixing bowl, combine 1-¾ cup almond flour, 2 tablespoon coconut flour, 1 tablespoon baking powder, 1@ teaspoon salt, and 2 tablespoon grated parmesan cheese. Mix to combine.
    • Add 1 cup shredded zucchini and 2 ounces grated sharp cheddar cheese. Toss with flour mixture to coat.
    • Make a well in the center of flour mixture and add 2 eggs, 4 tablespoon melted butter, and ⅓ cup whole milk yogurt. Stir to combine.
    • Line a baking sheet with parchment paper. Scoop ¼ cup size scoops of dough onto baking sheet.
    • Bake at 374 for 20-25 minutes, or until lightly browned on top and center of dough is no longer wet.
    • Cool on a baking rack at least 10 minutes before serving.
    • Store in refrigerator up to 7 days.

    Nutrition

    Serving: 1gCalories: 262kcalCarbohydrates: 8gProtein: 10gFat: 22gCholesterol: 68mgSodium: 402mgFiber: 4gSugar: 2g
    Keyword Low Carb Biscuits, Low Carb Biscuits with Zucchini and Cheese
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Keto Recipes

    • Featured image for Easy Braised Short Ribs.
      Easy Braised Short Ribs with Sweet Chili Glaze
    • Featured image for Short Rib Keto Pizza.
      Keto Short Rib Pizza
    • Featured image for keto chicken nuggets.
      Keto Chicken Nuggets with Canned Chicken
    • Featured image for Low Carb Lemon Curd Thumbprint Cookies.
      Lemon Curd Thumbprint Cookies

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Megan's Cookin'

      September 11, 2011 at 10:33 pm

      I can almost taste these! I know what you mean when a recipe really grabs ya. I, too, have jumped up to go get what I need for a recipe that grabbed me!

      Reply
    2. Jamie

      September 10, 2011 at 12:50 pm

      Your biscuits look scrumptious Shelby.

      Reply
    3. teresa

      September 09, 2011 at 7:14 pm

      oh gorgeous! i can just imagine breaking into one of these right out of the oven, delicious!

      Reply
    4. Kathleen

      September 09, 2011 at 3:11 am

      Can't wait to make these!!!

      Reply
    5. Delishhh

      September 08, 2011 at 5:36 pm

      I have never made buscuits - i think it is time for me to try them 🙂

      Reply
    6. Coleen

      September 08, 2011 at 5:33 pm

      I love your photographs...looks delicious!!

      Reply
    7. Inspired by eRecipeCards

      September 08, 2011 at 4:57 pm

      Something's in the air... zucchini's everywhere today, 4th post I have seen with the little beauties (like this best!)

      Reply
    8. Lana @ Never Enough Thyme

      September 08, 2011 at 2:17 pm

      Love that combination with sharp cheddar and chipotle, Shelby! These will be great with all the Fall soups I'm planning to make.

      Reply
    9. Lesa @Edesia's Notebook

      September 08, 2011 at 1:39 pm

      Yum, you've got three of my favorite foods right in the title! I have never made biscuits, as I am not much of a baker, but if I did, it would be these!

      Reply
    10. Pegasuslegend

      September 08, 2011 at 12:56 pm

      Sounds delicious i could never get tired of zucchini recipes and then with these flavors makes this one over the top special!

      Reply
    11. Cristine

      September 08, 2011 at 11:35 am

      I love your twist on them!!! I'll have to try them with a little heat next time!

      Reply
    12. bellini

      September 08, 2011 at 10:30 am

      I love the addition of the chipotle Shelby and since we are always looking for recipes to use those neverending zucchini these are perfect.

      Reply
    13. Lisa

      September 08, 2011 at 10:19 am

      Love zucchini, have put this in my bookmarks to try out. Thanks!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    123 shares