Keto Zucchini Drop Biscuits
Yield: Makes 12 biscuits
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time: 15 minutes
Ingredients:
1 ½ cups shredded zucchini
2 cups almond flour (as a low-carb alternative to regular flour)
2 tablespoons baking powder
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon garlic powder
Red pepper flakes to taste
⅓ cup cold butter, cubed
1 cup unsweetened almond milk (or another low-carb milk alternative)
1 large egg
1 ½ cups shredded cheddar cheese
⅓ cup diced green onion
Preparation:
Preheat Oven:
Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper to prevent sticking.
Prepare Zucchini:
Place shredded zucchini in a mesh colander lined with a clean dish towel or paper towels. Generously salt the zucchini to help it release moisture. Let it sit for 15 minutes. Afterward, squeeze the zucchini to remove as much liquid as possible. This step is crucial to avoid soggy biscuits.
Mix Dry Ingredients:
In a large mixing bowl, combine almond flour, baking powder, salt, black pepper, garlic powder, and red pepper flakes. Sift the mixture to ensure even distribution of the baking powder and spices.
Incorporate Butter:
Cut the cold butter into the flour mixture using a fork or pastry cutter until the mixture resembles coarse crumbs.
Combine Wet Ingredients:
Add unsweetened almond milk, egg, shredded cheddar cheese, diced green onion, and the drained zucchini to the bowl. Mix until just combined. Avoid overmixing to ensure the biscuits stay light and fluffy.
Shape Biscuits:
Scoop the dough onto the prepared baking sheet, spacing the biscuits about 2 inches apart. The dough should make 12 biscuits.
Bake:
Bake for 24-26 minutes, or until the tops of the biscuits are golden brown.
Serve:
Serve warm and enjoy the keto-friendly goodness of these biscuits!
Nutrition Information (Approximate per serving, assuming 12 servings):
Calories: 150 kcal
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 300mg
Total Carbohydrates: 6g
Fiber: 2g
Net Carbohydrates: 4g
Sugar: 2g
Protein: 7g
Additional Tips:
Almond Flour: Almond flour is used here to replace regular flour, making these biscuits suitable for a keto diet while keeping them low in carbs. Ensure you use blanched almond flour for the best texture.
Zucchini: Properly draining the zucchini is crucial to prevent excess moisture that can make the biscuits soggy.
Milk Alternatives: Unsweetened almond milk is recommended to keep the carbs low. You can also use other keto-friendly milk alternatives such as coconut milk.
Storage: Store any leftover biscuits in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Reheat in the oven to restore crispness.
Conclusion:
These Keto Zucchini Drop Biscuits offer a low-carb alternative to traditional biscuits, perfect for anyone following a keto diet. With their savory cheese flavor and fluffy texture, they make a delightful addition to any meal. Enjoy these biscuits as a side dish or a snack while staying within your keto guidelines!