These cottage cheese biscuits are low carb, high protein and keto-friendly. The biscuits need just 4 ingredients and are easy to customize. The biscuit base is an easy one-bowl recipe, no mixer or special tools needed.
A stack of four cottage cheese biscuits

These biscuits are soft and savory. You can enjoy them plain or add mix-ins for more variety and flavor.

Ingredients

  • Cottage cheese
  • Almond flour
  • Eggs
  • Baking powder

Optional mix-ins: For the biscuits in these photos, I also added shredded cheddar cheese, chopped cooked bacon, and chopped cooked spinach. These mix-ins are definitely optional as you can enjoy the biscuits plain or with a little butter.

Cottage cheese: I recommend using a high protein cottage cheese with around 14 grams of protein per 1/2 cup serving.

Almond flour: This recipe uses superfine almond flour. Regular almond flour is too gritty.

Eggs: Eggs are used as a binding agent and to provide structure for the biscuits.

Baking powder: Baking powder is added to help the biscuits have a softer crumb.

How to Make Cottage Cheese Biscuits

  • The cottage cheese and eggs are whisked together until evenly combined and eggs are fully whisked. Add in the almond flour and baking powder and fold them in with a spatula. If you are adding mix-ins, stir them in now.The steps to make a dough for biscuits
  • Use a 1/3 cup measuring cup to scoop and release the mixture onto your prepared baking sheet. The batter should be thick enough that it holds its form.
  • Bake for about 20-25 minutes or until golden brown and cooked through.

Golden brown cottage cheese biscuits

Expert Tips

  • The biscuits work best with high protein cottage cheese with around 14 grams of protein per 1/2 cup serving. If you use a cottage cheese with less protein, the biscuits will spread and flatten more.
  • You can add whatever mix-ins you prefer. I chose spinach, bacon and cheese because they don’t add too many carbs.
  • If you are adding mix-ins, most of them, except cheese, will need to be cooked before adding them in.

A close up of a cottage cheese biscuit

More Keto Biscuit Recipes

Recipe Save - Raptive

Envelope icon

WANT TO SAVE THIS RECIPE?

Enter your email and we'll send it straight to your inbox!

Plus, you’ll get great new recipes from us every week!

I’d like to receive more tips & recipes from Kirbie's Cravings.

No ratings yet

4 Ingredient Keto Cottage Cheese Biscuits

These keto-friendly cottage cheese biscuits are packed with savory and packed with protein. You only need 4 ingredients for the biscuit base and you can customize them with various mix-ins. They’re low in carbs, naturally gluten-free, and easy to prepare ahead for busy mornings.
Servings: 8 biscuits
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 2 large eggs
  • 1 cup (246g) 4% high protein cottage cheese, see note
  • 2 cups (210g) superfine blanched almond flour
  • 1 1/2 tsp baking powder

Instructions
 

  • Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the eggs and cottage cheese until well combined and no egg white streaks remain.
  • Add the almond flour, baking powder and stir with a spatula until a thick paste forms. If desired, add about 1/2 tsp salt and stir in. The salt is optional but the biscuits are only very lightly salted. If you are adding salty mix-ins like bacon and cheese, you may want to reduce or not add salt.
  • If adding any mix-ins, fold them in at this time. See notes section for the mix-ins I added.
  • Using a 1/3-cup measuring cup, scoop and pack the mixture into the cup and release it upside down onto your prepared baking sheet, spacing the biscuits about 2 inches apart. The biscuits should hold their form, resembling thick round disks or hockey pucks.
  • Bake for 25–30 minutes, until the biscuits are puffed, set, and lightly golden around the edges. Let the biscuits cool for a few minutes before serving. Store any uneaten biscuits in an airtight container in the fridge or freezer. Reheat before serving leftovers.

Notes

  • The recipe yields 8 biscuits if you don't add any mix-ins. You will get more biscuits if you add mix-ins and the number will vary depending on what and how many mix-ins you add.
  • Almond flour note: Make sure to use superfine almond flour because regular almond flour is too gritty. I used Kirkland superfine blanched almond flour.
  • Cottage cheese note: I recommend a cottage cheese with around 14 grams of protein per 1/2 cup serving. If you use cottage cheese with less protein, the biscuits will spread and flatten more. I used Nancy's cottage cheese.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional mix-ins added: To achieve the same biscuits as the ones in the photos, I added the following:
    • 2 cups (144g) shredded cheddar cheese, divided (1 cup folded into the batter and 1/2 cup sprinkled on top of the individual biscuits once they are on the prepared baking sheet)
    • 2 cups (50g) spinach, (cook spinach in a skillet until fully wilted and thoroughly pat dry to remove excess moisture; then finely chop)
    • 4 strips cooked bacon, roughly chopped into small pieces about the size of large crumbs
  • Estimated nutrition is for the biscuits without any mix-ins
Serving: 1biscuit, Calories: 217kcal, Carbohydrates: 6g, Protein: 11g, Fat: 17g, Saturated Fat: 2g, Sodium: 173mg, Fiber: 3g, Sugar: 2g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!