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

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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
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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.
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