Cottage Cheese Biscuits are low-carb, gluten-free, keto-friendly biscuits with higher protein and lower calories than traditional biscuits.
With a golden biscuit crust on the outside and a soft, fluffy interior, these are a great low-carb alternative to high-carb biscuits.
An easy, versatile cottage cheese biscuit recipe with endless uses and variations.
These biscuits have a great texture and additionally stand up well to gravy for low-carb biscuits and gravy.
They also make excellent bread for breakfast sandwiches as well as a perfect side for soups and stews.
My Cottage Cheese Flatbread inspired this recipe.
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Ingredients
- 1 ⅔ cups Blanched Fine Almond Flour
- 2 teaspoons Baking Powder
- ¾ Cup Cottage Cheese, small curd, 4% fat or above
- 1 large Egg
- 1 tablespoon Sour Cream, full-fat
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Preheat oven to 375℉ (190℃) and grease a muffin pan.
In a large mixing bowl, combine almond flour and baking powder. Mix until combined and set aside.
In a medium-sized bowl, cottage cheese, egg, and sour cream.
Whisk until combined.
Add cottage cheese mixture to almond flour mixture and use a fork to press together and mix until a dough forms.
Add cottage cheese dough to the muffin pan, filling each ⅔ full in nine muffin cups.
Bake for 15- 20 minutes or until muffin edges turn golden brown.
Remove from oven, let cool, remove from the muffin pan, and serve.
Equipment
Storage
Store the cottage cheese biscuits in a sealed container in the fridge for up to 5 days, or freeze them in a sealed container or freezer bag for up to a month. Defrost and reheat as needed.
📖 Printable Recipe Card
Cottage Cheese Biscuit Recipe
Ingredients
- 1 ⅔ cups Blanched Fine Almond Flour
- 2 teaspoons Baking Powder
- ¾ Cup Cottage Cheese small curd, 4% fat or above
- 1 large Egg
- 1 tablespoon Sour Cream full-fat
Instructions
- Preheat oven to 375℉ (190℃) and grease a muffin pan.
- In a large mixing bowl, combine almond flour and baking powder. Mix until combined and set aside.
- In a medium-sized bowl, cottage cheese, egg, and sour cream. Whisk until combined.
- Add cottage cheese mixture to almond flour mixture and use a fork to press together and mix until a dough forms.
- Add cottage cheese dough to the muffin pan, filling each ⅔ full in nine muffin cups.
- Bake for 15- 20 minutes or until muffin edges turn golden brown.
- Remove from oven, let cool, and remove from muffin pan. Serve.
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Notes
Nutrition
Related
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Jennifer Lewis says
We have nut allergies. Is it possible to use oat flour instead?
Stacey says
Jennifer, yes, you can use oat flour.
Pam says
Delicious making them again tonight
Stacey says
Hi Pam, thank you for trying the recipe, and for leaving a positive comment.