Following a ketogenic/low carb diet doesn’t have to be difficult. You don’t even have to stop eating baked goods!
I’ve noticed that as more people receive a diagnosis of either celiac disease or gluten intolerance, the increase in recipes available has increased immensely!
Almond and/or coconut flour is a fantastic substitute for regular flour, and opens the door to many baking creations!
I was craving something savory last week that was more “bread-like”, so decided to utilize a zucchini that was in the fridge, and make this cross between a biscuit and a scone, with lots of cheese of course!
Easy, Cheesy, Zucchini Biscuits
Makes 10 biscuits
- 2 1/2 cups finely shredded zucchini
- 1/2 teaspoon salt
- 2 c. almond flour
- 1/4 c. coconut flour
- 1 tbsp. baking powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 c. shredded sharp cheddar cheese, divided
- 2 large eggs
- 1/4 c. melted (but not hot) unsalted butter
- Shred the zucchini using a fine grater
- Place the grated zucchini in a large sieve in the sink and sprinkle with salt.
- Toss together the zucchini and salt to coat and let drain for 1 hour, then wrap in a tea towel and squeeze out as much moisture as possible
- this is important! You want as much water out of the zucchini as possible, or the biscuits will not bake well
- Pre-heat the oven to 325°F
- Line a large baking sheet with parchment paper or a silicone baking mat
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, salt and two-thirds of the cheese
- Stir in the zucchini, eggs and melted butter until the dough comes together
- Using about 1/4 cup at a time, form the dough into balls and then press down to about 1 inch thick
- Sprinkle each scone with some of the remaining cheese
- Bake for 20-25 minutes, until the biscuits are golden brown and firm to the touch
- Let them cool on the baking sheet for at least 10 minutes
Leftovers will store in the refrigerator for up to a week. These are delicious warmed up with butter!