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!
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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.
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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.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
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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 is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
As an Amazon Associate, I earn from qualifying purchases.