Zucchini Cheddar Biscuits.

4.67 from 6 votes

These Zucchini Cheddar Biscuits are low carb, savory, and cheesy with a soft interior and golden top—great for breakfast or dinner sides.

Course Breads

Cuisine American

Keyword Low Carb Biscuits, Low Carb Biscuits with Zucchini and Cheese, zucchini cheddar biscuits

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 296kcal

Author Shelby Law Ruttan

Ingredients

for the biscuits:

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

for the butter topping

3 tablespoons butter
½ teaspoon garlic powder
½ teaspoon dried parsley

Instructions

Preheat oven to 375 degrees.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and grated parmesan cheese. Mix to combine.
Add shredded zucchini and grated sharp cheddar cheese. Toss with flour mixture to coat.
Make a well in the center of flour mixture and add eggs, melted butter, and whole milk yogurt. Stir to combine.
Line a baking sheet with parchment paper. Scoop ¼ cup size scoops of dough onto baking sheet.
Bake 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.

Notes

Note: The original recipe on this page was for a Chipotle Zucchini Cheddar Biscuit. However, I removed the chipotle powder from the biscuit when retesting and making this recipe low carb. If you wish to keep chipotle powder in the recipe, feel free to add ½ - 1 teaspoon to the dry mix.

Nutrition