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    Home / Recipes / Savory Breads

    Zucchini Drop Biscuits with Cheese - Gluten Free

    By Lisa MarcAurele on Aug 22, 2016 38 Comments - This post may contain affiliate links. See Disclosure

    4523 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Low carb gluten free simple drop biscuits with zucchini and cheese
    VegetarianQuick

    Not sure what to do with your summer zucchini crop? Why not give these low-carb zucchini drop biscuits with cheese a try? They are so good!

    low carb zucchini drop biscuits
    Jump to:
    • Low Carb Zucchini Drop Biscuits with Cheese Recipe - Gluten Free
    • 📖 Recipe

    This has been a really good year for our garden zucchini. I think it may be the dry weather because the cucumbers aren't doing so well.

    With the abundance of zucchini, I'm getting tired of the usual steamed veggies, bread, and cake dishes. Since zucchini makes a really moist cake, I thought I'd give it a try in some zucchini drop biscuits.

    The base for the biscuits is a dough made with mainly almond flour with a little coconut flour. I'm not a big fan of almond flour by itself so I like to mix in a little coconut flour with it. I do have an almond flour biscuit recipe for those wanting something more traditional.

    For the cheese, I used a mix of Parmesan and cheddar in the zucchini drop biscuits. You could probably leave the cheese out and add spices instead. However, I just love cheese and it gives the biscuits a really nice flavor.

    Low carb gluten free simple drop biscuits with zucchini and cheese

    I made the biscuits fairly small in size. Each was made with a large cookie scoop that's about a tablespoon or so. Using this size, I got 16 small biscuits.

    These biscuits made a wonderful addition to my morning eggs and sausage. They are also nice for snacking, with dinner or on the side of a salad.

    biscuits on lined sheet pan

    It doesn't take long to whip up these cheese zucchini drop biscuits, either. All the ingredients are just stirred together to form the dough. Then, they are baked for about 15-20 minutes. About 25 minutes total from start to finish!

    Low carb gluten free simple drop biscuits with zucchini and cheese

    I enjoyed a couple biscuits the next day with a cup of tea in the morning. They were great right from the refrigerator. You could heat them up in the microwave or toaster oven if you prefer.

    These zucchini drop biscuits are a little different than my garlic cheese biscuits recipe. That recipe is made with all coconut flour and it a bit drier than this one. The zucchini provides plenty of moisture for these drop biscuits.

    Low carb gluten free simple drop biscuits with zucchini and cheese

    I may change up the cheese a little next time. Mozzarella and asiago would be good in these biscuits. Feel free to change up the flavor with your favorite cheese.

    Overall, I thought these zucchini drop biscuits were a terrific way to use up some excess veggies from the garden. And, they would freeze pretty well, too.

    I've got one more medium zucchini sitting on the kitchen counter and a couple more just about ready to pick in the garden. The summer is almost over, so I'll be buying zucchini at the market once the fall weather hits.

    What's your favorite way to use up a bumper crop of zucchini in the summer?

    Low Carb Zucchini Drop Biscuits with Cheese Recipe - Gluten Free

    Low carb gluten free simple drop biscuits with zucchini and cheese

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    📖 Recipe

    Low carb gluten free simple drop biscuits with zucchini and cheese

    Zucchini Drop Biscuits with Cheese

    Author: Lisa MarcAurele
    4.13 from 8 votes
    Not sure what to do with your summer zucchini crop? Why not give these low carb biscuits with zucchini and cheese a try? They are so good!
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Appetizer
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 8 people
    Calories 169

    Ingredients

    • 1 zucchini shredded (about 1.5 cups undrained)
    • 2 eggs slightly beaten
    • 1 cup almond flour
    • ¼ cup coconut flour
    • ¼ cup Parmesan cheese shredded
    • ¾ cup cheddar cheese shredded
    • ¼ teaspoon salt
    • dash pepper
    • ¼ teaspoon baking powder optional
    US Customary - Metric

    Instructions

    • Mix all ingredients together in medium bowl.
    • Form dough into 16 even balls using a large scoop and place onto baking sheet lined with parchment paper.
    • Bake at 425°F for 15-20 minutes or until browned.
    • Cool on wire rack.

    Notes

    2 biscuits per serving

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 2biscuits | Calories: 169 | Carbohydrates: 6g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 214mg | Potassium: 102mg | Fiber: 3g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 4.4mg | Calcium: 158mg | Iron: 1mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 7.9 % | % Protein: 21.1 % | % Fat: 71.1 % | SmartPoints: 6
    Values
    Array
    (
        [serving_size] => 2
        [calories] => 169
        [carbohydrates] => 6
        [protein] => 8
        [fat] => 12
        [saturated_fat] => 4
        [cholesterol] => 54
        [sodium] => 214
        [potassium] => 102
        [fiber] => 3
        [sugar] => 1
        [vitamin_a] => 240
        [vitamin_c] => 4.4
        [calcium] => 158
        [iron] => 1
        [serving_unit] => biscuits
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Melanie J Graffius

      February 26, 2021 at 12:39 pm

      Made these and squeezed the water from the zucchini but needed to add a little moisture to the dough for it to come together. As I'm reviewing the recipe I now see it indicates Undrained - duh!
      Good either way but I'm making them again this weekend, for company, and will Not drain the zuch!!!

      Reply
    2. Iliana

      January 31, 2020 at 10:56 am

      Can you omit the coconut flour and only use almond flour?

      Reply
      • Lisa MarcAurele

        January 31, 2020 at 3:04 pm

        It should work but you may want to add a little xanthan gum if you have it.

        Reply
    3. karen

      September 16, 2019 at 8:47 pm

      Hey Lisa. zucchini can be grated and frozen for later use in all sorts of recipes. anyway thanks for this recipe. it looks yummy but could you tell us about how much zucchini and whether you drained it first/

      Reply
      • Lisa MarcAurele

        September 17, 2019 at 8:29 am

        I didn't drain the zucchini and used about 1.5 cups.

        Reply
    4. Cindy

      May 24, 2019 at 11:24 am

      There are many sizes of zucchini. What size is your ONE?

      Reply
      • Lisa MarcAurele

        May 24, 2019 at 9:09 pm

        I got about 1 1/2 to 2 cups shredded.

        Reply
    5. Susan Rowland

      December 14, 2018 at 5:08 pm

      5 stars
      These are absolutely wonderful. This diet makes you really miss bread and these are so good, we even have them with eggs for breakfast.

      Taste Great, easy to make, always have some in the frig.

      Reply
      • Lisa MarcAurele

        December 16, 2018 at 8:45 am

        An don't forget to stash some in the freezer too!

        Reply
    6. Pam

      April 02, 2018 at 2:00 pm

      Could I use carbquick instead of the flour? I love your recipes and so appreciate all the experimenting you do!

      Reply
      • Lisa

        April 02, 2018 at 2:21 pm

        In this recipe you should be able to replace the almond/coconut flour mix with Carbquik.

        Reply
    7. Classy Cook

      February 17, 2018 at 6:29 pm

      5 stars
      I have made this recipe just the way you suggested 3 times already!
      They turned out just the same way as your looked and I am sure the same delicious taste!

      Reply
    8. Shirley

      July 01, 2017 at 11:45 am

      4 stars
      I love these zucchini biscuits but I don't understand how 1 biscuit can have 19.5 grams of protein. I figured up all the ingredients and divided by 16. I need to make sure I have the correct numbers since I am making them for someone with type 1 diabetes. Thank you for all the low carb recipes

      Reply
      • Lisa

        July 01, 2017 at 3:20 pm

        Thanks for catching that... the data is wrong. I'm updating it now.

        Reply
    9. Marcy

      May 28, 2017 at 12:48 pm

      Would the recipe work if made into a loaf of bread instead?

      Reply
      • Lisa

        May 29, 2017 at 10:58 am

        I've never tried that, but I don't see why it wouldn't.

        Reply
    10. RoHo

      April 16, 2017 at 7:24 pm

      This was pretty good but I felt as though it needed more cheese and salt. Possibly less almond and more coconut flour. I thought the almond flour I used seemed pretty smooth but the consistency of the biscuit was a little gritty like a cornbread muffin. Regardless I'm definitely making this again. The zucchini was a nice touch. Thanks!

      Reply
      • Lisa

        April 16, 2017 at 9:05 pm

        I agree that coconut flour gives a better texture than almond flour. I may experiment with changing the ratio.

        Reply
    11. Kathleen

      April 13, 2017 at 10:06 pm

      I don't like coconut flour. Can I use all almond flour? If yes, the same amount of 1/4 cup? If not the same same amount, how much? Thanks!

      Reply
      • Lisa

        April 13, 2017 at 10:50 pm

        You should be able to sub out the coconut flour with about the same amount of almond flour in this recipe.

        Reply
    12. Sue

      February 07, 2017 at 11:14 am

      4 stars
      Hi Lisa,
      could you please find me an alternate for "Eggs".
      Thanks,

      Reply
      • Lisa

        February 07, 2017 at 4:54 pm

        Chia gel might work. I've read that it's a good sub for eggs.

        Reply
      • Ann

        October 28, 2017 at 11:34 pm

        Flaxseed meal is a substitute for eggs

        Reply
    13. B J Day

      December 16, 2016 at 4:46 pm

      Too much zucchini? Make stuffed zucchini boats with them. Sausage, shrimp, ground pork, Hamburg, chicken...the possibilities are endless. Freeze them and reheat in oven in the middle of the winter...w maybe a can of stewed tomatoes on the side....man! You will think it is summer!

      Reply
      • Lisa

        December 16, 2016 at 5:34 pm

        Zucchini is so amazing!

        Reply
    14. Kay

      September 10, 2016 at 9:01 am

      Sounds delish! We have a coconut and tree nut allergy. Are there any other flours that can be used to remain low carb?

      Reply
      • Lisa

        September 10, 2016 at 10:31 am

        You can try using sesame or sunflower seed flour.

        Reply
    15. Ray Rael

      August 23, 2016 at 1:48 pm

      Can regular flour be used in this recipe?

      Reply
      • Lisa

        August 23, 2016 at 1:58 pm

        You can use regular flour in place of both almond and coconut flour if desired. Just won't be low carb or gluten-free

        Reply
    16. Helen

      August 23, 2016 at 8:37 am

      Wow these look awesome! Do you think that I could use strictly coconut flour in this recipe? I'm allergic to nuts and can't have almond flour.

      Reply
      • Lisa

        August 23, 2016 at 8:48 am

        I actually thought about making them with all coconut flour. You'd need less of it. I'd say about 1/2 cup or so total to eliminate the almond flour. There's enough moisture in the zucchini that you may not need to add extra liquid. You may need another egg, though.

        Reply
        • Helen

          August 23, 2016 at 1:25 pm

          Thanks for your suggestions! I'll give it a go the next time I pick up some coconut flour.

        • Jaye Burgess

          November 07, 2019 at 1:11 am

          Can these biscuits be frozen

        • Lisa MarcAurele

          November 07, 2019 at 8:45 am

          Yes! You can either freeze the dough or freeze the biscuits after they are baked.

    17. Kathy

      August 22, 2016 at 10:40 pm

      My neighbor has given me two gigantic zucchini. Could you be more specific about the amount of zucchini to use in this recipe (ie. cups)? I am pretty sure I shouldn't use a whole on of these big guys. This recipe looks delicious and I would love to try it. Thanks.

      Reply
      • Lisa

        August 23, 2016 at 6:37 am

        I used about 1 1/2 cups of shredded zucchini.

        Reply
    18. KetoKitty

      August 22, 2016 at 11:47 am

      Do you remove any of the water from the zuchs ? or just use as is?
      This recipe looks delish... and I also have a ton of zuchs to use up, lol 🙂

      Reply
      • Lisa

        August 22, 2016 at 11:57 am

        I did not remove the water before using.

        Reply

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