Easy Low Carb Spinach Biscuits & Veggie Dish Recipe


 

Keto SnacksI made the most beautiful spinach biscuits the other night, and actually a fully vegetarian low carb meal.

I’m not even vegetarian but it was absolutely delicious, and super healthy!

I’m big on playing “hide the spinach” lol, and actually prefer it cooked into foods – like these BBQ Spinach Burgers. πŸ™‚

Here’s a quick photo tour, including the recipe for both, starting with the beautiful spinach biscuits:

Low Carb Spinach Biscuits Recipe
You can click that picture to see them full size.

I used my basic low carb biscuit recipe for these.

It’s a very versatile recipe so you can basically add whatever you want. I took the base recipe and added an entire bag of Pictsweet Cut Leaf Spinach to it.

1 cup Bob’s Red Mill Almond Meal/Flour
1 TBSP melted butter
2 large eggs
1 6oz bag Kraft Finely Shredded Parmesan
Pictsweet Cut Leaf Spinach (whole bag- steamed)

I steamed the spinach in the bag first and letit cool, then squeezed the water out. I melted the butter, whisked the eggs, and mixed all the ingredients together with my hands (like you would a meatloaf mixture).

Then I pattied them out on a baking sheet lined with parchment paper, and baked them at 350 degrees until done. That’s it! πŸ™‚

Making Low Carb Spinach Biscuits

They turned out fabulous of course. πŸ™‚

Even better when topped with cream cheese, and Organic Marinara. YUM!

Low Carb Spinach Recipe

I enjoyed the biscuits with sauteed veggies, starting with cauliflower rice sauteed in butter with sea salt – plus Pili Nuts. I love cooking with Pili Nuts! They are great sauteed with broccoli slaw too. πŸ™‚ They had a nice crunch, and such a great flavor.

Cubed, yellow squash seared in real butter was tossed in too:

Low Carb Vegetarian Meal

It was a delicious low carb dinner, very healthy and even vegetarian friendly. πŸ™‚ I really love that base low carb bread recipe, and I’m in love with the Organic Marinara and the Pili Nuts. They add so much great flavor to my low carb meals!

Do you like spinach?

I never liked it all until I went low carb. Now I crave it! And I find creative ways to work it into meals & recipes every chance I get. πŸ˜‰ Of course you can add anything you like to that biscuit recipe – if you don’t like spinach, that is.

Best,
Lynn Terry,
aka @LowCarbTraveler

p.s. They’ll be shipping the next Keto Krate box soon! You’ll want to sign up now if you haven’t already – because they sell out FAST. πŸ˜‰

 

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About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
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27 Responses to Easy Low Carb Spinach Biscuits & Veggie Dish Recipe

  1. Krystal Dy says:

    I’m so gonna try these! Do you happen to have nutritional facts?

  2. Mary Jo Klos says:

    I love getting your daily email! I would say I have moderate knowledge of low-carb eating and you teach me something new everyday and I’m very grateful! Keep it coming thank you so much πŸ™‚ happy Memorial Day!

  3. Rhonda says:

    I finally managed to get some Pili nuts here in Aussie and love them. Going to make your spinach biscuits too.

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  7. cindi blair says:

    These look so delish .I made them today with coconut flour and they are so Dry and gross.Can you tell me the ounces of steamed spinach please
    I just added about 1.2 of a cup sqeezed .thank you !

  8. Terry Marchant says:

    Hi Im going to be Sailing from South Africa to Australia which means about 40 days at sea is there a low carb menu you can recommend t that can last 40 days at sea with limited refirigeration facilities and limited space. Can I make my own premixes?

    • Lynn Terry says:

      Hi Terry! That sounds like fun. πŸ™‚ I am not sure how to make premixes, but if you know how that sounds like a great idea. The premixes I use for bone broth and meal replacements are by Ketologie: http://www.travelinglowcarb.com/ketologie The Roast Chicken Bone Broth is amazing – and instant, just add hot water. πŸ™‚ The shakes are great too, whether mixed with water for a “shake” or added to hot coffee.

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  10. April says:

    I tried these with riced cauliflower, parmesan and chedder cheeses…simply delicious! I’m going to try with spinach next time. Thank you for the recipe!

  11. Tracy says:

    HI there, how many biscuits should one batch make in order to end up with 2 net carb servings?

    • Lynn Terry says:

      Hi Tracy πŸ™‚

      A full batch makes 12 biscuits. If you add a tsp of baking powder, they rise up much nicer. Actually that was for half a batch so you might use 2 tsp of baking powder for a full batch.

      I make half a batch usually which makes 6 biscuits. Either way I patty them all out, cook what i want to eat – and put the rest between parchment paper and refrigerate. Then just bake fresh when I want them. πŸ™‚

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  13. Del says:

    Can I use fresh spinach precooked in he recipe? I don’t particularly like the taste of frozen spinach.

  14. Anne Clinton says:

    Can you freeze the cooked spinach biscuits?

    • Lynn Terry says:

      Hi Anne,

      You probably can, but I think they are best fresh. I usually make up the batch and then only cook what I want to eat. The “batter” keeps well in the fridge so you can just make more.

      I find it easiest to patty them all out so I know how many there are in my batch (for logging in the recipe calculator), then lay them between parchment paper and cook them fresh when I want them. πŸ™‚

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