Healthy Zucchini Biscuits

5 from 2 votes

Healthy Zucchini Biscuits are low calorie homemade biscuits made with zucchini and healthy ingredients. Gluten free, dairy free and Paleo friendly too! Gluten Free + Low Calorie + Paleo + Low Carb

Prep Time10

Cook Time25

Resting Time10

Total Time45

Course: Dinner, Side

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 119kcal

Author: Megan Olson

Ingredients

2 egg whites
1 1/4 cups zucchini shredded
1/2 cup white onion shredded
1 1/2 cups almond flour
1 tablespoon garlic powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt

US Customary - Metric

Instructions

Preheat over 400 F. Prepare a baking sheet with parchment paper.
In a food processor or blender, pulse the zucchini and white onion in it until it shreds. For reference, two small zucchini is about the amount you will need.
Transfer the zucchini and onion to a large mixing bowl. Add the egg whites, garlic powder and salt. Whisk together with the veggies.
Fold the almond flour and baking powder together with the ingredients in the mixing bowl until combined. Let the batter sit 5 minutes. It should feel squishy and easily stick together.
Drop 1 large tablespoon of the batter onto the prepared baking sheet and form into a circle or the shape you want your biscuits to be in. Repeat this until the batter is gone.
Bake 22-25 minutes or until golden around the edges then remove from the oven and set aside for 10 minutes to cool on the pan. Remove and enjoy!
The zucchini biscuits will keep pup to 7 days in the refrigerator and up to 30 in the freezer.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
If you love this recipe, check out my low calorie cookbook for more delicious recipes.
I haven't tried substituting other flours with this recipe. I suspect gluten free oat flour will work. Regular gluten free flour may or may not as it varies brand to brand.
This almond flour biscuit recipe is also delicious!

Nutrition