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.
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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