Fluffy Cottage Cheese Biscuits (Keto-Friendly) – Light, Soft & So Satisfying

Why You’ll Love This Recipe

I love these biscuits because they’re incredibly simple and versatile. The cottage cheese adds moisture and protein, while almond flour keeps them low in carbs and naturally gluten-free. They bake up fluffy on the inside and golden on the outside, and they’re easy to customize for either savory or sweet cravings. Best of all, they come together in just 30 minutes—no rolling or cutting required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese (blended smooth if preferred)

• 2 large eggs

• 1½ cups almond flour

• 2 teaspoons baking powder

• ½ teaspoon garlic powder (optional, for savory flavor)

• ½ teaspoon salt

• 2 tablespoons melted butter (or coconut oil)

Directions

Step 1: Mix Wet Ingredients

In a mixing bowl, I whisk together the cottage cheese, eggs, and melted butter until everything is well combined.

Step 2: Add Dry Ingredients

I stir in the almond flour, baking powder, garlic powder (if using), and salt. I mix until a thick, scoopable dough forms—it holds its shape but isn’t dry.

Step 3: Shape the Biscuits

I scoop the dough into 8 even mounds and place them on a parchment-lined baking sheet. I gently smooth the tops with the back of a spoon for a more uniform look.

Step 4: Bake

I bake them at 375°F (190°C) for 18–20 minutes, until the biscuits are golden brown and feel firm to the touch.

Step 5: Serve Warm

I serve them fresh out of the oven or slice them in half for breakfast sandwiches. They’re delicious warm with butter, eggs, or a slice of cheese and turkey.

Servings and Timing

This recipe makes 8 biscuits.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes sprinkle shredded cheddar on top before baking for a cheesy crust.

• To make them sweet, I add 1–2 teaspoons of keto-friendly sweetener and a dash of cinnamon—perfect with butter or a little nut butter.

• For a herby version, I mix in chopped chives, rosemary, or thyme.

• I’ve also added a pinch of red pepper flakes for a little heat when I want a savory kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the air fryer or oven at 300°F for a few minutes to bring back that fresh-baked texture.
They also freeze well—I wrap them individually and reheat straight from frozen.

FAQs

Can I use full-fat cottage cheese?

Yes, I always use full-fat cottage cheese for the best texture and flavor. Low-fat versions work but may be slightly less rich.

Do I need to blend the cottage cheese?

Blending is optional. I usually leave it as-is for a little texture, but blending gives a smoother, more uniform biscuit.

Can I make these dairy-free?

To make them dairy-free, I swap the cottage cheese with a plant-based alternative and use coconut oil instead of butter.

Are these really keto-friendly?

Yes, with almond flour and no added sugars, each biscuit has about 4g net carbs—perfect for a keto or low-carb lifestyle.

What can I serve these with?

I love serving them with eggs, avocado, or deli meat for breakfast. They also make a great side for soups, salads, or grilled meats.

Conclusion

These Fluffy Cottage Cheese Biscuits are everything I want in a keto-friendly bake—soft, satisfying, and loaded with flavor. Whether I go savory or sweet, they’re a staple I keep in my fridge for quick breakfasts, snacks, or as a low-carb bread substitute. They’re easy to make, packed with protein, and always hit the spot.

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