3 Ingredient Keto Cottage Cheese Biscuits
These cottage cheese biscuits are low carb, high protein and keto-friendly. They are just 3 ingredients and easy to prepare. You can customize them easily with other mix-ins to add more flavors.
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.
Serving: 1biscuit, Calories: 224kcal, Carbohydrates: 6g, Protein: 10g, Fat: 18g, Saturated Fat: 2g, Sodium: 194mg, 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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