If you miss biscuits on a keto diet, this recipe is going to make your day. These keto cottage cheese biscuits are soft, buttery, and honestly taste like the real thing.
They’re made with almond flour and cottage cheese, which gives them a tender texture and a nice boost of protein. No weird ingredients, nothing complicated.
Each biscuit is low carb and perfectly keto friendly, so you can enjoy them without worrying about your carb count.
They go great with butter, alongside soups, or just on their own as a quick snack. Really versatile.
The recipe makes 8 biscuits and takes about 30 minutes from start to finish. Let me show you how to make them.
Why You’ll Love This Recipe
Cottage Cheese Adds Protein – Each biscuit packs extra protein from the cottage cheese which makes them way more filling than regular keto bread.
They Actually Taste Flaky – Cutting cold butter into the dough creates real flaky layers that most almond flour biscuits totally lack.
No Coconut Flour Needed – If you hate the taste or texture of coconut flour you will love that this recipe skips it entirely.
Recipe Ingredients
- 1 cup Cottage Cheese (full fat)
- 2 cups Almond Flour
- 1/3 cup Cold Butter, cubed
- 1 large Egg
- 1 1/2 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1 tbsp Butter, melted (for brushing)
How To Make
Step 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Step 2
Blend the cottage cheese and egg in a blender until smooth and set aside.
Step 3
In a large bowl, whisk together the almond flour, baking powder, garlic powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
This step is key for creating flaky, tender biscuits.
Step 4
Pour the blended cottage cheese mixture into the flour mixture and stir gently with a spatula until the dough just comes together. Do not overmix.
Step 5
Using a 1/3 cup measuring cup or a large cookie scoop, portion the dough into 8 mounds on the prepared baking sheet, spacing them about 2 inches apart. Gently pat each mound to shape into a biscuit about 1 inch tall.
Step 6
Bake for 20 to 24 minutes, until the biscuits are golden brown on top and firm around the edges.
Step 7
Remove from the oven and brush the tops with melted butter while still warm. Let them rest for 5 minutes before serving.
Tips
Blend the Cottage Cheese Until Completely Smooth
This step matters more than you’d think. If you leave any lumps in the cottage cheese, you’ll get wet pockets in your biscuits that mess up the texture.
Blend it with the egg for a good 20-30 seconds until it looks like a smooth, creamy liquid with zero curds visible. It should pour like a thin pancake batter.
If you only have a food processor, that works too. Just make sure there are no chunks left at all.
Keep the Butter Really Cold
Cut the butter into small cubes and put it back in the fridge (or even the freezer for 10 minutes) before you work it into the almond flour. Cold butter is what gives these biscuits their flaky layers.
When cold butter hits the hot oven, it creates little pockets of steam that make the biscuit lighter and more layered. If the butter is soft or room temperature, it just melts into the dough and you’ll end up with dense, flat biscuits.
Work quickly when cutting the butter into the flour so your hands don’t warm it up too much. Stop when you still see pea-sized chunks – those are a good thing.
Don’t Overmix the Dough
When you pour the cottage cheese mixture into the dry ingredients, stir gently with a spatula and stop as soon as the dough holds together. A few small dry spots are totally fine – they’ll absorb moisture in the oven.
Overmixing is one of the biggest mistakes with these biscuits. Almond flour doesn’t have gluten, but overworking the dough still presses out all those cold butter pockets you worked hard to create. The result is a flat, dense biscuit instead of a fluffy one.
More Recipes
- Keto Garlic Bread Bites
- Keto Pumpkin Bread
- Keto Zucchini Bread
- Low Carb Glazed Cinnamon Rolls
- Keto Parmesan Garlic Crackers
Frequently Asked Questions
How do I store these biscuits, and how long do they last?
Let the biscuits cool completely, then store them in an airtight container in the fridge for up to 4-5 days. They hold up really well because the cottage cheese helps keep them moist.
You can also freeze them for up to 2-3 months. Just wrap each biscuit individually in plastic wrap and place them in a freezer bag. To reheat, pop them in the oven at 350°F for about 8-10 minutes straight from the freezer – they taste almost as good as fresh.
Keto Cottage Cheese Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Blend the cottage cheese and egg in a blender until smooth and set aside.
- In a large bowl, whisk together the almond flour, baking powder, garlic powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This step is key for creating flaky, tender biscuits.
- Pour the blended cottage cheese mixture into the flour mixture and stir gently with a spatula until the dough just comes together. Do not overmix.
- Using a 1/3 cup measuring cup or a large cookie scoop, portion the dough into 8 mounds on the prepared baking sheet, spacing them about 2 inches apart. Gently pat each mound to shape into a biscuit about 1 inch tall.
- Bake for 20 to 24 minutes, until the biscuits are golden brown on top and firm around the edges.
- Remove from the oven and brush the tops with melted butter while still warm. Let them rest for 5 minutes before serving.