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Keto Veggie Breakfast Biscuit – low carb breakfast on the go!

October 30, 2019 by Denise 23 Comments

white plate with veggie keto breakfast biscuits and text overlay
white plate with veggie keto breakfast biscuits and text overlay
white plate with veggie keto breakfast biscuits and text overlay

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!

keto veggie breakfast biscuits on white plate
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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!

low carb breakfast biscuits on white plate and cookie sheet

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. 

white plate with chopped raw spinach, zucchini, mushrooms and peppers

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. 

skillet with cooked veggies with spinach

Here are the instructions in a nutshell.

  1. In a skillet, add the olive oil, peppers, zucchini and mushrooms and cook until softened. 
  2. Turn off the heat and mix in the spinach, garlic and onion powder and let cool.
  3. In a large bowl beat the eggs and then add in the flour, baking powder, Asiago cheese and salt. 
  4. Fold in the cooked vegetable mixture and form a dough.
  5. Place spoonfuls of the dough on a parchment lined cookie tray and bake at 400°F oven for 10 minutes.
  6. Let cool before eating.
raw breakfast biscuits on a cookie sheet

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

You might also like my friend Zuzana’s keto almond flour biscuits.

4.67 from 12 votes
Print

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.

Course Breakfast
Cuisine American
Keyword breakfast biscuit, freezable, grab and go breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15
Calories 85 kcal
Author Denise

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
  • ½ cup gouda cheese, shredded (optional)

Instructions

  1. Preheat oven to 400°F.

  2. In a saute pan, add oil and heat up. Then add the zucchini, mushrooms, peppers, onion powder and salt. Saute until vegetables are soft.

  3. Turn off heat and add the spinach and garlic. Mix well to combine and wilt the spinach. Let cool to room temperature.

  4. In the meantime, add almond flour and baking powder to a large bowl. Mix well to combine.

  5. Add eggs, Asiago cheese and vegetable mixture to make a stick dough.

  6. 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.

  7. 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.

  8. Bake for 8-10 minutes until the biscuits are firm to the touch. Let cool before eating.

white plate with veggie keto breakfast biscuits and text overlay

More Breakfast

  • Healthy Berry Whipped Cottage Cheese
  • Keto Omelet Waffles
  • 30 Keto Waffles Recipes
  • Keto Sausage Gravy

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Reader Interactions

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Karla belfra

    May 25, 2022 at 5:45 pm

    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 😊

    Reply
    • Denise

      May 26, 2022 at 8:15 am

      Hi Karla, so glad you liked it! Thanks for coming back and rating the recipe. I really appreciate it.

      Reply
  2. Cathy Woofter

    February 17, 2022 at 8:40 am

    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!

    Reply
    • Denise

      February 18, 2022 at 6:31 am

      Hi Cathy,
      So glad you liked them! Thanks coming back and rating the recipe. That really helps me and I appreciate it!

      Reply
  3. Rachna Pahu

    April 03, 2021 at 3:03 pm

    Hi,

    How many biscuits does this recipe make?

    Thanks!

    Reply
    • Denise

      April 04, 2021 at 8:45 am

      Hi Rachna, it made 15 for me. Hope you like them!

      Reply
  4. Garima

    August 15, 2020 at 3:20 pm

    I was looking for vegetarian recipes and this one uses eggs!🙁 Could you please share some recipes that don’t contain eggs as well..

    Reply
    • Denise

      August 16, 2020 at 6:55 am

      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

      Reply
    • Evelyn

      August 30, 2021 at 2:05 pm

      You can use Just egg as a replacement for the eggs. 🙂

      Reply
  5. Tamarah

    April 16, 2020 at 10:32 pm

    What’s the fat count?

    Reply
    • Denise

      April 17, 2020 at 8:19 am

      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

      Reply
  6. Amanda

    November 20, 2019 at 7:10 am

    Thank you for this recipe! These are easy AND delicious. My one year old ate 2 and wanted more!

    Reply
  7. Amy Dong

    November 11, 2019 at 5:14 pm

    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 🙂

    Reply
  8. Jo

    November 11, 2019 at 3:23 am

    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!

    Reply
  9. SHANIKA

    November 11, 2019 at 2:45 am

    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!

    Reply
  10. Sara

    November 11, 2019 at 12:25 am

    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!

    Reply
  11. Claire | The Simple, Sweet Life

    November 11, 2019 at 12:22 am

    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!

    Reply
  12. Nicoletta

    November 10, 2019 at 7:48 pm

    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!

    Reply
  13. Jenni LeBaron

    November 10, 2019 at 4:44 pm

    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.

    Reply
  14. Shelley

    November 09, 2019 at 2:45 pm

    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!

    Reply
  15. Anne Lawton

    November 09, 2019 at 11:55 am

    These are perfect for breakfast! I would make a bunch of these and eat them all week long.

    Reply
  16. Whitney M

    November 02, 2019 at 2:34 pm

    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!

    Reply
    • Denise

      November 03, 2019 at 7:33 am

      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.

      Reply

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