I 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. 🙂
Here’s a quick photo tour, including the recipe for both, starting with the beautiful spinach biscuits:
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! 🙂
They turned out fabulous of course. 🙂
Even better when topped with cream cheese, and Organic Marinara. YUM!
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. 🙂 They had a nice crunch, and such a great flavor.
Cubed, yellow squash seared in real butter was tossed in too:
It was a delicious low carb dinner, very healthy and even vegetarian friendly. 🙂 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. 😉 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. 😉
Discount Code: LOWCARBTRAVELER
I’m so gonna try these! Do you happen to have nutritional facts?
Did you try them Krystal? π
I use the MFP Recipe Calculator (free) at: http://www.myfitnesspal.com/recipe/calculator
They are 146 calories each, and 2 net carbs each – based on the ingredients and amounts that I used, double checked by my labels.
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 π happy Memorial Day!
Thank you so much, Mary Jo! Your comment made me SMILE. π π *cheers*
I finally managed to get some Pili nuts here in Aussie and love them. Going to make your spinach biscuits too.
Enjoy, Rhonda! I just made another batch tonight – they are SO easy and SO delicious. π
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 !
Hi Cindi,
Coconut Flour is SO different from Almond Meal/Flour. I’ve never cooked with it, but from what I understand it requires a lot more liquid. You’d want to google a recipe for low carb coconut flour biscuits instead to see what they add to those to make them work.
I use an entire bag of Pictsweet Steamables Cut Leaf Spinach in mine. It’s probably 2 cups (at least) once you squeeze all the water out. But the basic recipe works with or without spinach, or with as much as you prefer – and with any other ingredients as well! π
See: http://www.travelinglowcarb.com/13861/honey-almond-biscuits/ for a sweet version and also: http://www.travelinglowcarb.com/5068/low-carb-sausage-biscuit-recipe/
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?
Hi Terry! That sounds like fun. π 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. π The shakes are great too, whether mixed with water for a “shake” or added to hot coffee.
I tried these with riced cauliflower, parmesan and chedder cheeses…simply delicious! Iβm going to try with spinach next time. Thank you for the recipe!
I’m so glad you enjoyed them, April. π The recipe is VERY versatile. I just discovered too, that a TSP of Baking Powder makes a NICE difference – they rise up / fluff up much better. π
I will try that next time thanks so much for the tip!
HI there, how many biscuits should one batch make in order to end up with 2 net carb servings?
Hi Tracy π
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. π
Made these tonight and they were so good! Are these available in the My Fitness Pal database to add to our daily food diaries?
I’m really glad you enjoyed them, Tracy! You want to use the recipe calculator to add them in MFP: http://www.myfitnesspal.com/recipe/calculator
It’s best to do that because you might make yours larger or smaller (come out with a different number of biscuits) or use different brands than me. π
Can I use fresh spinach precooked in he recipe? I donβt particularly like the taste of frozen spinach.
Of course, Del! π That would work just the same. Enjoy!
Can you freeze the cooked spinach biscuits?
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. π