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!
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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!
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.
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.
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
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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 1/2 tsp to the dry mix.
for the biscuits:
- 1-3/4 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp grated parmesan cheese
- 2 ounces sharp cheddar cheese, grated
- 1 cup shredded zucchini
- 2 large eggs
- 4 tbsp butter
- 1/3 cup whole milk yogurt
for the butter topping
- 3 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine 1-3/4 cup almond flour, 2 tbsp coconut flour, 1 tbsp baking powder, 1@ tsp salt, and 2 tbsp 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 tbsp melted butter, and 1/3 cup whole milk yogurt. Stir to combine.
- Line a baking sheet with parchment paper. Scoop 1/4 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.
Amount Per Serving: Calories: 262 Total Fat: 22g Cholesterol: 68mg Sodium: 402mg Carbohydrates: 8g Net Carbohydrates: 4g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 10g