If you are looking for a delicious way to eat your vegetables, try this keto veggie breakfast biscuit 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.
You might also like this super tasty low calorie, low carb vegetable soup!
This post contains affiliate links. For more information visit our policies page.
One of my most popular posts is one for a low carb breakfast 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 (meat lovers biscuit) and today this keto veggie breakfast biscuit. They all have the same basic dough but with different mix ins.
I really think this one is my favorite! The veggies and Asiago cheese give them so much flavor you can easily eat them for a low carb snack or lunch too!
Keto Veggie Biscuit Ingredients
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 garlic, onion powder and Asiago cheese for more flavor.
The basic biscuit ingredients 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.
Keto Veggie Biscuit Recipe Instructions
Basically you want to saute the vegetables in a little olive oil and add the spinach, onion powder and garlic at the end. When this mixture cools, you mix it with the almond flour, eggs, baking powder and Asiago cheese to form the dough. Then you put spoonfuls of the dough on a parchment covered cookie sheet and bake for 10 minutes.
Here are the instructions in a nutshell.
- In a skillet, add the olive oil, peppers, zucchini and mushrooms and cook until softened.
- Turn off the heat and mix in the spinach, garlic and onion powder and let cool.
- In a large bowl beat the eggs and then add in the flour, baking powder, Asiago cheese and salt.
- Fold in the cooked vegetable mixture and form a dough.
- Place spoonfuls of the dough on a parchment lined cookie tray and bake at 400°F oven for 10 minutes.
- Let cool before eating.
How To Freeze And Reheat These Low Carb 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 they are have cooled down completely. Then just place them in a freezer container or a ziplock bag and freeze. 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 And 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 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.
- I added gouda cheese on the top of the biscuits before cooking, however I don’t think they need it. You can use it or not.
If you have already made one of the other breakfast cookies or biscuits I hope you give this one a try. Let me know what you think about it because I think this one is the winner. The nutritional information for 1 serving is:
85 cals / 6.4g fat / 2.3g carbs / 1g fiber / 4.1g protein = 1.3g net carbs
Keto Veggie Breakfast Biscuit
If you are looking for a delicious way to eat your vegetables, try this keto veggie breakfast biscuit! 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
- 1/2 cup zucchini, diced
- 1/2 cup peppers, diced
- 2-3 mushrooms, diced
- 1/2 cup baby spinach chopped
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1 clove garlic crushed
- 3 eggs, beaten
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 cup Asiago cheese, grated
- 1/2 cup gouda cheese, shredded (optional)
Instructions
-
Preheat oven to 400°F.
-
In a saute pan, add oil and heat up. Then add the zucchini, mushrooms, peppers, onion powder and salt. Saute until vegetables are soft.
-
Turn off heat and add the spinach and garlic. Mix well to combine and wilt the spinach. Let cool to room temperature.
-
In the meantime, add almond flour and baking powder to a large bowl. Mix well to combine.
-
Add eggs, Asiago cheese and vegetable mixture to make a stick dough.
-
Add a large tablespoon of doug to a parchment covered cookie sheet. Continue for all of the dough. This batch made 15 biscuits for me.
-
Optional -> sprinkle the gouda 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.
-
Bake for 8-10 minutes until the biscuits are firm to the touch. Let cool before eating.
Garima
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
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
Tamarah
What’s the fat count?
Denise
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
Thank you for this recipe! These are easy AND delicious. My one year old ate 2 and wanted more!
Amy Dong
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
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
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
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
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
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
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
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
These are perfect for breakfast! I would make a bunch of these and eat them all week long.
Whitney M
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
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.