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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Pam says
Delicious making them again tonight
Stacey says
Hi Pam, thank you for trying the recipe, and for leaving a positive comment.