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