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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.