These keto biscuits are soft and buttery. They are also low carb, high protein and keto-friendly. The biscuits need just 4 ingredients and are easy to make. The biscuit dough takes only a few minutes to prepare.
A stack of three biscuits

These biscuits are so easy to whip up. They taste great on their own or you can use them to serve with soups, stews and more.

Ingredients

  • Almond flour
  • Baking powder
  • Ricotta cheese
  • Butter

Almond flour: This recipe works best with superfine almond flour. Make sure to use superfine almond flour and not regular almond flour which will make the texture more gritty.

Baking powder: I recommend using aluminum free baking powder because this recipe uses a large amount of baking powder. If you use baking powder that contains aluminum, you could have a potential metallic aftertaste.

Ricotta cheese: Use a whole milk high protein ricotta cheese.

Butter: A little butter is added to the biscuits to make them softer and richer. You can also use an herbed garlic butter in place of regular butter.

How to Make Keto High Protein Biscuits

  • The ricotta cheese and melted butter are blended until mostly smooth.
  • Whisk together almond flour and baking powder. Add in the ricotta butter mixture. Mix until you have a soft dough.
  • Scoop the dough using a 1/3 cup measuring cup. Release onto your prepared baking sheet. Shape and compact the biscuits into thick disks.
  • Bake biscuits about 20 minutes or until golden and cooked through.

Golden biscuits after baking

Texture

The biscuits have a texture similar to drop biscuits. They are soft, rich and buttery.
A biscuit cut in half with butter

Expert Tips

  • The biscuits contain butter. You can use an herb garlic butter for more flavor. You can also use salted butter if you prefer saltier biscuits.
  • You can shape the biscuits to whatever shape you prefer.

Circle biscuits on a serving board

More Keto Biscuits

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4 Ingredient Keto High Protein Biscuits

These biscuits are keto-friendly, high protein and low carb. They only need 4 ingredients and the dough takes just minutes to prepare.
Servings: 12 biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 4 cups (366g) blanched superfine almond flour, see note before starting
  • 4 tsp (19g) aluminum free baking powder
  • 2 tbsp (26g) unsalted butter, melted
  • 1 1/2 cups (340g) whole milk high protein ricotta cheese

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 ricotta cheese and melted butter to a small high powered blender and blend until mostly smooth. If your ricotta cheese is very thick and you are having trouble blending it, you can add 1-2 tbsp of water to help it blend.
  • Add the blended butter cheese mixture to the almond flour mixture. Stir with a spatula until a thick dough forms. If your dough is too wet to work with, add a little more almond flour. If it's too dry and crumbly, add a little more blended ricotta cheese.
  • Measure about 1/3 cup of dough. 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. 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 20-25 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 serving. Store uneaten biscuits in an airtight container in the fridge or freezer.

Notes

  • 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. I used Kirkland blanched superfine almond flour.
  • 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.*
  • Ricotta cheese note: This recipe works best with whole milk ricotta cheese with a high amount of protein. You want to use one that contains between 6-7 grams of protein per 2oz (57g) serving. I used Rio Briati.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1biscuit, Calories: 267kcal, Carbohydrates: 6g, Protein: 10g, Fat: 22g, Saturated Fat: 5g, Sodium: 107mg, Fiber: 3g, Sugar: 1g, 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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