4 Ingredient Keto Garlic Cottage Cheese Biscuits
These garlic biscuits are low carb, keto-friendly and high protein. They are easy to make and only need 4 ingredients to make them. Serve them with butter or with your favorite soups or stews.
Ingredients
- 4 cups (366g) blanched superfine almond flour, see note for measuring almond flour
- 4 tsp (19g) aluminum free baking powder
- 1 1/2 tsp (5g) garlic 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, baking powder and garlic 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. If your cottage cheese is very thick and you are having trouble blending it, you can add 1 tbsp of water to help it blend.
- Add the blended cottage cheese to the almond flour mixture. 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 and crumbly, 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. 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. Optional step: Melt 1 tbsp of garlic herbed butter and brush on the biscuits right after they are done baking. This is optional but I love the flavor it adds to the biscuits. Let biscuits cool a little before eating. 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.
- 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.
- Depending on the brand of cottage cheese, it may be difficult to blend. I had no issues blending the Amazon brand, but the Good Culture brand was too thick to blend without the help of any water. I added 1 tbsp of water to help it blend.
- 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.*
- Optional garlic butter: I like brushing the biscuits with melted garlic butter after baking. It gives them extra flavor and reminds me of garlic bread or biscuits served at restaurants. I melt about 1 tbsp of Kerrygold garlic and herbed butter.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1biscuit, Calories: 226kcal, Carbohydrates: 7g, Protein: 10g, Fat: 18g, Saturated Fat: 2g, Sodium: 194mg, Fiber: 3g, Sugar: 2g, NET CARBS: 4
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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