Fluffy Keto Zucchini Almond Flour Biscuits – Perfect Side! 🌟💚😋
Ingredients
1 1/2 cups (168g) almond flour, finely ground
1/4 cup (30g) coconut flour
1 tbsp (10g) nutritional yeast (optional, for cheesy flavor)
1 1/2 tsp (7.5g) baking powder
1/2 tsp salt
1/4 tsp garlic powder
1 cup (120g) grated zucchini, squeezed VERY dry
2 large eggs
1/4 cup (60ml) melted coconut oil or unsalted butter (use oil for dairy-free)
Optional: 1/4 cup shredded vegan cheddar-style shreds
Directions
1. Prepare Zucchini: Grate the zucchini using the medium holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is critical for biscuit texture. Aim for about 1/2 cup packed, squeezed zucchini.
2. Preheat Oven & Prep Pan: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Whisk Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, nutritional yeast (if using), baking powder, salt, and garlic powder.
4. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs well. Then whisk in the melted coconut oil/butter.
5. Combine: Pour the wet ingredients into the dry ingredients. Stir until partially combined. Add the squeezed dry grated zucchini and vegan cheese shreds (if using). Stir gently until just combined into a thick dough. Do not overmix.
6. Form Biscuits: Drop spoonfuls of the dough (about 1/4 cup each) onto the prepared baking sheet, leaving some space between them. You should get about 8-10 biscuits. You can gently shape them slightly if desired.
7. Bake: Bake for 13-17 minutes, or until the biscuits are puffed, golden brown around the edges, and a toothpick inserted into the center comes out clean.
8. Cool Slightly: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm.
9. Store leftovers in an airtight container at room temperature for a day or two, or refrigerate for longer. Reheat gently before serving.
Recipe Information:
Preparation Time: 15 min | Cooking Time: 15 min | Total Time: 30 min | Calories per Serving: ~180-200 per biscuit | Number of Servings: 8-10 biscuits
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