3 Ingredient Keto Cottage Cheese Biscuits
These cottage cheese biscuits are high protein, low carb and keto-friendly. They only need 3 ingredients and are easy to make. You can also easily customize the biscuits with different mix-ins and flavors.
These cottage cheese biscuits are an easy and delicious low carb biscuit option. They are sturdy enough for cutting open and adding a spread or you can eat them with soups, stews and more.
Ingredients
- Almond flour
- Cottage cheese
- Baking powder
Almond flour: This recipe works best with superfine almond flour. Almond meal or regular almond flour are not fine enough.
Cottage cheese: I recommend using 4% high protein cottage cheese. If you need a substitute for cottage cheese, I have a version made with Greek yogurt.
Baking powder: Make sure to use aluminum-free baking powder. This recipe uses a higher amount of baking powder than is typically in biscuits and using aluminum-free will prevent any metallic aftertaste.
Depending on personal preference, you can add salt to the biscuits. The biscuits do have some salt flavor to them, but it may not be enough for some people. The amount of salt will also vary depending on the cottage cheese brand you use. You can also add other mix-ins like garlic powder, shredded parmesan or cheddar cheese.
How to Make Low Carb Cottage Cheese Biscuits
- Add almond flour and baking powder to a large bowl and whisk until evenly combined.
- Blend the cottage cheese in a small high powered blender until mostly smooth. Add the blended cottage cheese to the almond mixture.
- Mix until you have a dough.
- Measure about 1/3 cup of dough and release it onto your prepared baking sheet. Compact and shape the dough with your hands. I made mine into round disks, about 1 inch thick, but you can shape as you like. Repeat with remaining dough, spacing each biscuit about 1 inch apart.
- Bake biscuits until golden brown on top and cooked through, about 25 minutes. Let biscuits cool slightly before serving.
Texture
These biscuits do not have the texture of classic flaky biscuits, but they are similar to drop biscuits. They are savory and soft. You can cut them open and add butter or other spreads or serve them with soup, gravy, or however else you enjoy eating biscuits.
Expert Tips
- This recipe works best with the cottage cheese mostly blended. If you don’t blend the cottage cheese first, the biscuits won’t hold together well.
- The amount of almond flour you need may vary slightly depending on the brand of cottage cheese you are working with.
- The biscuits have a slightly salty and savory flavor on their own. You can add more flavor by adding dried herbs, spices or shredded cheese.
More Keto Biscuit Recipes
3 Ingredient Keto Cottage Cheese Biscuits
Ingredients
- 4 cups (366g) blanched superfine almond flour, see note for measuring almond flour
- 4 tsp (19g) aluminum free baking powder
- 1 1/2 cups (339g) 4% high protein cottage cheese, see note before starting
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add almond flour and baking powder to a large mixing bowl. Whisk until evenly combined.
- Add the cottage cheese to a small high powered blender and blend until mostly smooth. It's okay if there are some little bits/chunks still in there, but you do want it mostly liquid. The little chunks will melt as the biscuits bake.
- Add the blended cottage cheese to the almond flour mixture. If you are adding any spices or salt, add them in now. Stir with a spatula until a thick dough forms. If your dough is too wet and not possible to shape, add a little more almond flour. If it's too dry, you can add a little more blended cottage cheese.
- Measure about 1/3 cup of dough. Do not pack the dough into the measuring cup because it will be very difficult to release. Release the dough onto your prepared baking sheet and compact it and shape it with your hands, until it forms a hockey puck/thick disk shape, about 1 inch tall. You can make your biscuits thinner, wider, bigger, smaller, if you prefer. You can also use the measuring cup to help shape your biscuit, but if you want to do that, you will need to grease your measuring cup first, otherwise the dough will get stuck and won't release. Repeat with remaining dough, spacing each biscuit about 1 inch apart. They don't spread much during baking, so they can be fairly close together.
- Bake for about 25 minutes or until tops are golden brown and biscuits are fully cooked. You may need less baking time if your biscuits are not that thick. Let biscuits cool a little before eating. Store uneaten biscuits in an airtight container in the fridge or freezer.
Notes
- Salt note: The biscuits are lightly salted. How salty they are is also going to vary depending on the cottage cheese brand. You may want to add salt to the biscuits depending on your personal preferences.
- Almond flour note: When measuring the almond flour, spoon it into the measuring cup and then level off with a knife. Do not directly scoop the measuring cup into the almond flour bag. This will result in more almond flour than the recipe calls for.
- Cottage cheese note: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving. You want to avoid using low fat cottage or low protein cottage cheese, which are too watery. I tested these with Amazon Grocery brand* and Good Culture.* Avoid brands like Knudsen which doesn't contain enough protein.
- Baking powder note: This recipe uses a large amount of baking powder, so make sure to use an aluminum free baking powder. I used Whole Foods 365 aluminum free baking powder.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
these are amazing!! i’ve been making them for 2 months now, with cheddar cheese added in too :).
do you have any suggestions for re-heating them? i love them when they first come out of the oven but for some reason i’m hesitant to pop them in the toaster oven after they’ve been refrigerated, but maybe it’s fine to do?
We’re so glad you loved these! You could definitely give them a try in the toaster oven to re-heat just watch so they don’t burn!
We really liked these biscuits. I grew up in the south and I’m also on a lower carb diet and jumped at the opportunity to make these. I will make them a tad thicker next time and or watch the baking time closer. Overall, we enj oyed them. My wife added peanut butter and tart cherries to hers, so good.
Wes, from Highfalutin’ YouTube directed me to you.
Yum! We’re so glad you enjoyed these!
25 minutes definitely browned the biscuits, but when I cut into one, it was still really doughy inside. Back in the oven they went
It could be that you needed to bake them longer if they are still doughy in the center. It may also be the cottage cheese brand being used. Some brands are more liquidy/watery. You could try putting the cottage cheese in a fine mesh strainer to strain out any excess liquid before using.
My husband is a diabetic and he loved the way the outside of the biscuit tasted. However, even though i used a scale to weigh the ingredients the centers were doughy. I had to split them open, scoup out the inside n put them back in the oven inorder for them to cook. All the almond flour was wasted. He asked me to try the recipe again. Do you have any suggestions.
A lot of waste
It could be that you needed to bake them longer if they are still doughy in the center. It may also be the cottage cheese brand being used. Some brands are more liquidy/watery. You could try putting the cottage cheese in a fine mesh strainer to strain out any excess liquid before using.
Does not tell you how much of each ingredient to use.
You can find all of the ingredients and the full recipe at the bottom of every post in the recipe card. You can also click the “Jump to Recipe” button at the top and it will take you right there.
Excellent recipe…husband loves biscuits and gravy. They were moist inside, round and brown on top! I will save recipe and make again.
We’re so glad you both loved these biscuits!
Hello Jennifer I like your recipes. Would you have a recipe for a bigger bolder gf dough that can be used for baking many things- like cinnamon rolls, pastries for filling, some breads and more? Please let me knaw.
Hello! We don’t have a specific gluten free dough but we do have a 2 Ingredient Dough although it has self-rising flour and we haven’t tested a gluten free version.
Everything I’ve tried with blended cottage cheese is the best.
We’re so glad you enjoyed these!
Yum! So simple and delicious!
Just one of these biscuits made a completely satisfying mid-afternoon snack with a tiny bit of low sugar strawberry jam.
Yum! We’re so glad you loved these biscuits!
I’m excited to try this! I’m going to experiment with different flavorings
Thank you for the recipe!
That’s great! Let us know how the different flavorings go!