If you are looking for a delicious way to eat your vegetables, try this keto veggie biscuits recipe! They’re very easy to make and you can freeze these low carb biscuits for a breakfast on the go. Each of these savory veggie biscuits have only 85 calories and 1.3g net carbs.
You might also like this super tasty low calorie, low carb vegetable soup!
One of my most popular posts is one for a low carb breakfast cookie which is really more of a drop biscuit than a savory cookie. It’s an easy low carb breakfast on the go because you can make a batch and freeze them.
Last month I made a similar recipe (keto meat lovers biscuit) for a protein boost and today this keto veggie biscuits recipe. All 3 of these keto biscuits are drop biscuits and have the same basic dough but with different mix ins.
I really think this vegetarian version is my favorite! The veggies and Asiago cheese give them so much flavor you can easily eat them for a keto snack or lunch too! These cheesy veggie biscuits would go great with a this roasted tomato zucchini soup for lunch.
Ingredients to make vegetable biscuits and substitutions.
Since veggies are the key ingredient I purposefully chose vegetables that would have the most taste and color but not many carbs. Therefore I used chopped sweet peppers, zucchini, mushrooms and spinach. I also used minimal seasonings, just garlic, onion powder and Asiago cheese for more flavor.
The basic ingredients for low carb veggie biscuits are almond flour, eggs, salt and baking powder. If you would like to use different veggies or cheese please be my guest but note the carb count might change.
- vegetables – The vegetables I used sweet bell peppers, zucchini, mushrooms and spinach. You can use other low carb vegetables like broccoli, cauliflower, green onions, tomatoes or even carrots however I felt that this was a great combination. You can eliminate one of two of them if you wish.
- asiago cheese and eggs – I love this cheese as it adds so much flavor. However you can swap it for parmesan cheese, sharp cheddar cheese or other cheese. If you are dairy free you can try to use nutritional yeast for the cheesy flavor though I have not tried it. The cheese does help bind the recipe but the eggs should work well enough for that purpose. The eggs are used to help bind the dough. Some people use a flax egg if they can’t tolerate eggs but I’m have never tried it.
- almond flour – Because I want these to be low carb I used almond flour and it works perfectly. You could use coconut flour but it’s not a one to one substitution so you will have to research that. If you don’t care about carbs you can use regular all-purpose flour or a gluten free blend in the same amounts as the almond flour.
If you want you can play around with spices and seasonings like a little Italian seasoning or a sprinkle of hot red pepper flakes for a some heat. You can also add some fresh herbs like chives, parsley, basil, thyme or rosemary.
How to make savory keto veggie biscuits.
Step 1: Preheat oven to 400°F. Get out a cookie sheet and cover with parchment paper or a silicone mat and set aside.
Step 2: Get out a skillet and heat to medium heat. Add the olive oil and wants it warms up add the chopped peppers, zucchini and mushrooms. Saute until they have softened – about 5 minutes.
Step 3: Take off the heat and stir in the spinach, crushed garlic and onion powder. Let cool.
Step 4: In a large bowl beat the eggs and then add the almond flour, baking powder, Asiago cheese and salt. Mix well to combine. Fold in the cooked veggies into the biscuit dough.
Step 5: Place spoonfuls of the biscuit dough on the prepared baking sheet. They will not spread very much but keep a little room between them. Place in the oven and cook for 10 minutes. Baking time may vary.
Let cool before eating. Store leftovers in an air-tight container. You can even freeze these baked veggie biscuits for a quick breakfast or snack. Please scroll down to view the printable recipe card.
How to freeze and reheat these drop biscuits.
These are great to freeze and then just reheat in the microwave oven for a quick low carb breakfast on the go. They make great snacks too.
To freeze, make sure the keto biscuits have cooled down completely. Then just place them in a freezer container or a ziplock freezer bag and store in the freezer. To reheat place on a plate and microwave for 1 minute. If it’s not thoroughly heated through, just cook for 15 – 30 seconds more.
Recipes Notes & Tips
- You can change up the vegetables that you use but if you are counting carbs, make sure to use low carb vegetables.
- I added the raw garlic after cooking in the skillet to maximize the flavor. It will cook when you bake these biscuits.
- You can also substitute cheeses but note that the Asiago adds tons of flavor. You could substitute with parmesan cheese, sharp cheddar cheese or another sharp cheese.
- I have been using blocks of cheese as opposed to bags of grated cheese. They have less carbs and taste better to me. The bagged cheeses use an additive that has a few extra carbs.
- Originally I added gouda cheese on the top of the biscuits before cooking, however I don’t think they need it so I didn’t include it in the recipe card. You can use extra cheese on top if you want but it doesn’t really add anything to the flavor.
If you have already made one of the other breakfast cookies or biscuits I hope you give these low carb veggie biscuits one a try. Let me know what you think about it because I think this one is the winner. And it’s great for meal prep and planning on a keto diet.
The nutritional information for 1 serving is: 85 calories / 6.4g fat / 2.3g carbs / 1g fiber / 4.1g protein = 1.3g net carbs
You might also like my friend Zuzana’s keto almond flour biscuits.
Veggie Biscuits Recipe (low carb, gluten free)
If you are looking for a delicious way to eat your vegetables, try this keto veggie biscuits recipe! They're very easy to make and you can freeze these low carb biscuits for a breakfast on the go. Each breakfast biscuit has only 85 calories and 1.3g net carbs.
Ingredients
- 1 tablespoon olive oil
- ½ cup zucchini, diced
- ½ cup peppers, diced
- 2-3 mushrooms, diced
- ½ cup baby spinach chopped
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1 clove garlic crushed
- 3 eggs, beaten
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ cup Asiago cheese, grated
Instructions
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Preheat oven to 400°F. Cover a baking sheet with parchment paper or a silicone mat and set aside.
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In a saute pan, add oil and heat up. Then add the zucchini, mushrooms, peppers, onion powder and salt. Saute until vegetables are soft.
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Turn off heat and add the spinach and garlic. Mix well to combine and wilt the spinach. Let cool to room temperature.
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In the meantime, add almond flour and baking powder to a large bowl. Mix well to combine.
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Add eggs, Asiago cheese and vegetable mixture to make a stick dough.
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Add a large tablespoon of dough on to the prepared baking sheet. Continue for all of the dough. This batch made 15 biscuits for me.
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Optional -> sprinkle the extra cheese on top of each biscuit. This isn't nessary as the bisuicts have so much flavor but you can do it if you wish.
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Bake for 8-10 minutes until the biscuits are firm to the touch. Let cool before eating or freezing.
Recipe Notes
The nutritional information for 1 serving is: 85 calories / 6.4g fat / 2.3g carbs / 1g fiber / 4.1g protein = 1.3g net carbs
Amanda says
Hi! I’ve made these a lot, and LOVE them! If I made them without the veggies, how would I need to adjust the recipe? Thanks!
Denise Wright says
Hi Amanda, I’m so glad you liked them! I’m not sure what exactly you are asking. If you check out this post it’s for a meat version instead of veggies https://mylifecookbook.com/meat-low-carb-biscuits-breakfast/ and if you want just plain low carb biscuits you can check out this post. https://mylifecookbook.com/easy-keto-biscuit-recipe/
Hope that helps. If that didn’t answer your question just let me know.
Denise
tanya says
what other flours would you suggest? organic almond flour is a bit pricey.
Denise says
Hi Tanya, I buy my almond flour at Aldi and it’s pretty inexpensive and it doesn’t have to organic. You could also use almond meal which sometimes cheaper. If you don’t care about carbs or gluten you can use regular flour. Basically any flour that is a 1:1 substitute for regular flour would work. I know you would have to use much less coconut flour and I’m not sure how that would work. Again if you don’t care about carbs oat flour might also work. I hope that helps a bit.
Luna says
This is one of my favorites recipes EVER! I used freshly grated mozzarella cheese and maybe 5 or 6 cloves of garlic instead of one. I could’ve eaten them all myself! I will add this to my rotations.
Denise says
Hi Luna, I’m so glad you liked them! I love garlic myself so I’ll have to try that next time.
Karla belfra says
Delicious!! My 1st keto recipe ever, I only substituted the spinach for grated carrots and followed the rest of the recipe, definitely a keeper!! Thanks 😊
Denise says
Hi Karla, so glad you liked it! Thanks for coming back and rating the recipe. I really appreciate it.
Cathy Woofter says
Loved these veggie breakfast biscuits as much as I did the savory breakfast cookie recipe. So easy to make and store or freeze. Trying the meat lovers biscuit next. What a time saver every morning. Thank you Denise!
Denise says
Hi Cathy,
So glad you liked them! Thanks coming back and rating the recipe. That really helps me and I appreciate it!
Rachna Pahu says
Hi,
How many biscuits does this recipe make?
Thanks!
Denise says
Hi Rachna, it made 15 for me. Hope you like them!
Garima says
I was looking for vegetarian recipes and this one uses eggs!🙁 Could you please share some recipes that don’t contain eggs as well..
Denise says
Hi Garima, I’m sorry you were disappointed in the use of eggs. To be honest I use a lot of eggs in my cooking as I’m primarily a low carb blogger and eggs are such a perfect for food for this type of lifestyle
However I do think there are a couple things you could do to make this recipe without eggs. You can use a flax egg replacement by mixing 1 tablespoon of ground flaxseed and 3 tablespoons of water for the equivalent of 1 egg. Since this recipe calls for 3 eggs, I think you could get by with just 2 flaxseed eggs as the veggies will add moisture.
Here is 2 articles about other egg replacements. Hope that helps.
https://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs/
https://www.healthline.com/nutrition/egg-substitutes#section5
Evelyn says
You can use Just egg as a replacement for the eggs. 🙂
Tamarah says
What’s the fat count?
Denise says
Hi Tamarah, I have the nutrtional information right about the recipe card. Here it is for you.
85 cals / 6.4g fat / 2.3g carbs / 1g fiber / 4.1g protein = 1.3g net carbs
Amanda says
Thank you for this recipe! These are easy AND delicious. My one year old ate 2 and wanted more!
Amy Dong says
Love these keto veggie breakfast biscuits! They’re so easy to make and have all the flavors you’d want in a hearty morning meal 🙂
Jo says
I’m a breakfast person and these keto breakfast biscuits are absolutely perfect for morning person like me. I could eat this all days of the week. Looks so delicious!
SHANIKA says
These Veggie Biscuits look so amazing! I love hand held foods and anything that is an ‘all-in-one’ kind of meal. Perfect breakfast for any busy day!
Sara says
So creative! I love how many veggies are packed into these little biscuits. I think they would be so perfect for a grab-and-go breakfast during the weekdays!
Claire | The Simple, Sweet Life says
What a delicious and nutritious start to your day! I’m always looking for new breakfast recipes so I’ll definitely be tucking this one away for later. Can’t wait to give it a try!
Nicoletta says
Wow! Love these veggie breakfast biscuits! They’re so full of good vegetables and I like the idea of freezing them. Perfect breakfast or snack!
Jenni LeBaron says
These keto veggies breakfast biscuits sound and look so delicious and only 1.3 net carbs?! brilliant! These would be fantastic to keep on hand in the freezer to pull out for easy breakfasts.
Shelley says
These look phenomenal! I always love the concept of a grab-and-go, freezable breakfast “cookie,” but I’m more of a savory breakfast person – so these would be just perfect! Especially since they’re freezable – extra-awesome – and loaded with so many nutritious veggies! Really smart to have one go-to, basic dough, and then rotate in different ingredients to create different flavors … so many possibilities! Thanks a bunch for this!
Anne Lawton says
These are perfect for breakfast! I would make a bunch of these and eat them all week long.
Whitney M says
These were lovely for breakfast this morning. On the weekend, I’d prefer to have a little big of egg or sausage, veggies mixed in, a biscuit or carb, or a little something sweet. These were the perfect blend for that craving, and now I can have a little something sweet later in the day 😉 I followed exactly as written, just didn’t use zucchini. The added garlic and freshly grated cheese really enhanced the flavor!
Denise says
Hi Whitney, so glad you liked them! My hubby really liked them (as did I) and has been eating them for breakfast all week. Thanks for coming back to comment and share your experience. I really appreciate it.
Shawna Abshere says
These are fantastic! I made a double batch the first time…now I’m quadrupling it. These freeze really nicely!
Denise says
So glad you liked them Shawna!