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


Calories: 118

Fat: 9g

Carbs: 5g

Protein: 4g


  • 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


  1. Shred the zucchini using a fine grater
  2. Place the grated zucchini in a large sieve in the sink and sprinkle with salt.
  3. 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
  4. Pre-heat the oven to 325°F
  5. Line a large baking sheet with parchment paper or a silicone baking mat
  6. In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, salt and two-thirds of the cheese
  7. Stir in the zucchini, eggs and melted butter until the dough comes together
  8. Using about 1/4 cup at a time, form the dough into balls and then press down to about 1 inch thick
  9. Sprinkle each scone with some of the remaining cheese
  10. Bake for 20-25 minutes, until the biscuits are golden brown and firm to the touch
  11. 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!