Air Fryer Cooking Guides
Airfryfeast
Air Fryer Low-Carb Zucchini and Parmesan Breakfast Biscuits
By Airfryfeast Test KitchenReviewed by Airfryfeast Editorial TeamPublished Apr 21, 2026 · Updated Jun 17, 2026
Italian-American
25 mins
air-fryer-friendlylow-carbketogluten-freehigh-proteinhealthyeasysavorysnackablefamily-friendly30-minutes-or-lessbudget-friendlyv2
Savor these air fryer zucchini and Parmesan breakfast biscuits — a quick, low-carb, gluten-free, keto-friendly snack or breakfast option packed with protein. Ready in 25 minutes, they are ideal for family-friendly mornings or anytime cravings.
Prep
10 min
Cook
15 min
Total
25 min
Servings
6
Difficulty
easy
Cuisine
Italian-American
Ingredients
Servings
6
- 1 medium zucchini (about 1 cup grated, thoroughly squeezed dry)
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
-
Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible to avoid soggy biscuits.
-
In a large mixing bowl, whisk together the almond flour, grated Parmesan, baking powder, garlic powder, onion powder, salt, and pepper until evenly combined.
-
Add the eggs and mix thoroughly to form a thick batter.
-
Fold in the grated and dried zucchini and the chopped parsley if using, ensuring the batter is evenly mixed.
-
Preheat your air fryer to 350°F (175°C) for 3 minutes.
-
Line the air fryer basket with perforated parchment paper or lightly grease it to prevent sticking.
-
Scoop about 3 tablespoons of batter per biscuit onto the basket, shaping them into rounds about 2-3 inches in diameter and 1/2 inch thick. You should get 6 biscuits.
-
Air fry the biscuits at 350°F (175°C) for 14-15 minutes, flipping halfway through for even browning.
-
The biscuits should be golden brown and firm to the touch when done.
-
Remove from the air fryer and let cool for 5 minutes before serving. Enjoy warm as a savory breakfast or snack.
Tips
Air Fryer Model Notes
Cook Air Fryer Low-Carb Zucchini and Parmesan Breakfast Biscuits in a single layer when possible. Basket models may need batches; oven-style models may need a tray rotation halfway through for even browning.
Crispiness Control
Pat the zucchini dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.
Doneness Cues
Look for browned edges, a hot center, and the texture described in the instructions.
Reheat In The Air Fryer
Reheat leftovers at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating.
Frequently Asked Questions
- Can I make Air Fryer Low-Carb Zucchini and Parmesan Breakfast Biscuits ahead of time?
- You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
- How do I keep this recipe from turning soggy?
- Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
- Can I adjust the seasoning?
- Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.
- How do I know the zucchini (about 1 cup grated is done?
- Use the visual cues in the instructions first: the outside should be browned or crisp and the center should be hot and tender. For meat or seafood, confirm doneness with a food thermometer.
Ingredient Replacements
Customize this air fryer zucchini and Parmesan biscuit recipe to suit your dietary needs with these ingredient swaps:
- Zucchini: Substitute grated yellow squash or finely shredded carrot for similar moisture and texture.
- Almond Flour: Replace with coconut flour (use about one-third quantity) for a different texture or gluten-free all-purpose flour if not following low-carb.
- Parmesan Cheese: Use Pecorino Romano or nutritional yeast to keep biscuits vegetarian and dairy-free.
- Eggs: For vegan versions, try flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), noting texture may vary.
- Baking Powder: Use gluten-free baking powder or omit for a denser biscuit.
- Garlic and Onion Powder: Fresh minced garlic or shallots can replace powders; reduce amount to avoid overpowering.
- Fresh Parsley: Swap with basil, chives, or omit if unavailable.
These swaps keep your biscuits air-fryer-friendly, low-carb, gluten-free, and family-appropriate, while allowing flexibility.
Storage
Store leftover Air Fryer Low-Carb Zucchini and Parmesan Breakfast Biscuits in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.
Freeze only if the main ingredient and coating are freezer-friendly. Wrap tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before reheating.
Reheat in the air fryer at 325 F to 350 F in a single layer until hot and crisp again. Add fresh herbs, citrus, or sauce after reheating for the best flavor.
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