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Two Low Carb Biscuits with Zucchini and Cheese on a blue serving plate
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4.75 from 4 votes

Low-Carb Biscuits with Zucchini and Cheese

A low-carb biscuit baked with zucchini and cheese, then brushed with a butter garlic on top after baking.
Course Breads
Cuisine American
Keyword Low Carb Biscuits, Low Carb Biscuits with Zucchini and Cheese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 262kcal
Author Shelby Law Ruttan

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: 1g | Calories: 262kcal | Carbohydrates: 8g | Protein: 10g | Fat: 22g | Cholesterol: 68mg | Sodium: 402mg | Fiber: 4g | Sugar: 2g