Keto Cottage Cheese Biscuits

Discover the secret to perfectly fluffy, foolproof keto cottage cheese biscuits. This easy recipe includes instructions for both the oven and air fryer! Get the recipe.

The Ultimate Keto Cottage Cheese Biscuits Recipe

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These keto cottage cheese biscuits are everything those dry, eggy keto disasters wish they could be. Moist, fluffy, savory, and baked to golden perfection, they’re honestly the biscuits I didn’t know I was missing on my low-carb journey.

And yes, you get both oven and air fryer instructions—because flexibility is everything in a busy kitchen.

Why This Recipe Works (The Science of Fluff)

Let me be real with you: I’ve tried so many keto biscuit recipes that left me unimpressed—gritty texture, bland flavor, and let’s not forget that unmistakable “egg muffin” taste that seems to haunt so many low-carb bakes.

But then I stumbled upon the idea of using cottage cheese—and it completely changed the game.

Here’s what makes it magical:

Full-Fat Cottage Cheese: Not just for your aunt’s weird 90s salads. It adds creamy richness, moisture, and protein without overwhelming the flavor. The curds melt beautifully into the dough, leaving behind soft pockets and a tender bite.
Blanched Almond Flour: The key to a light, non-grainy texture. Unlike almond meal, it creates a crumb more akin to traditional Southern biscuits.
Psyllium Husk (optional but great): If you’ve ever had trouble with keto doughs being too crumbly, this solves that. It absorbs moisture and gives structure without carbs.

If you’re into keto baking science (like I am), you’ll love seeing how these simple ingredients pull off such bakery-level results.

Ingredients You’ll Need

Here’s the rundown of pantry and fridge staples you’ll need for these low carb cottage cheese biscuits:

1 cup blanched almond flour – Not almond meal! You want fine, blanched almond flour for that smooth, soft texture.
½ cup full-fat cottage cheese – Low-fat won’t cut it here. Fat equals flavor and moisture.
2 large eggs – At room temp, to help the dough come together evenly.
1 tsp baking powder – Gives these biscuits their lift.
¼ tsp salt – Just a pinch to enhance flavor.
1 tbsp psyllium husk (optional) – Adds a rustic texture and helps hold it all together.

Kitchen Tip: Don’t skip the full-fat version of cottage cheese. The extra creaminess is essential.

Before I discovered this combo, I honestly didn’t even like cottage cheese. But in these biscuits? I’ll never make a keto batch without it again.

Step-by-Step Instructions

Let’s walk through exactly how to whip up a batch of these almond flour biscuits with cottage cheese. No guesswork, no stress—just fluffy biscuit perfection.

Preheat your oven or air fryer:
- Oven to 375°F (190°C)
- Air fryer to 350°F (175°C)
Mix the dry ingredients:
In a medium bowl, whisk together the almond flour, baking powder, salt, and psyllium husk (if using).

Combine the wet ingredients:
In a separate bowl, beat the cottage cheese and eggs until smooth. You don’t need a blender—just a good whisk and some elbow grease.

Bring it all together:
Pour the wet mixture into the dry ingredients. Stir until just combined. The dough will be thick but slightly sticky.
Shape the biscuits:
Scoop or spoon dough onto a parchment-lined baking sheet or air fryer tray. I like to use a 2-tablespoon cookie scoop for even shapes.

Bake or air fry:
- Oven: Bake for 15–20 minutes until golden brown on top.
- Air Fryer: Cook in batches for 10–12 minutes—watch closely as air fryers vary.

The Big Differentiator: Choose Your Method

Conventional Oven Instructions

Temperature: 375°F (190°C)
Time: 15–20 minutes
Rack Position: Middle

These come out with a lovely, golden crust and pillowy centers. Great for bigger batches!

Air Fryer Instructions

Temperature: 350°F (175°C)
Time: 10–12 minutes
Batch Size: Don’t overcrowd—4 to 5 biscuits at a time depending on your model.

I love the air fryer for quick weekday breakfasts. Crisp outside, soft inside, done in under 15 minutes? Yes, please.

Pro Tips for Perfect Biscuits

After a dozen test batches (yes, really), here’s what made the biggest difference:

Don’t overmix – Just fold everything together until combined. Overworking the dough makes them tough.
Use wet hands to shape – Trust me, it’s a mess without this trick.
Brush tops with butter – Right before baking or after, either way you get that shiny, rich finish.
Add-ins? Go for it. – Shredded cheddar, chopped chives, or a sprinkle of garlic powder take these to the next level.

Serving & Storage Suggestions

These easy keto biscuits are super versatile:

Serve warm with eggs, bacon, or a smear of salted butter.
Pair them with whipped cottage cheese for a creamy-savory side.
Crumble one into cottage cheese breakfast muffins to stretch a meal.
Use them as a base for cheesy flatbread or a keto version of biscuits and gravy.

Storage:

Fridge: Airtight container, up to 5 days.
Freezer: Individually wrap and freeze for up to 3 months.
Reheat: 350°F oven for 5–7 minutes, or microwave for 30 seconds (less crisp, still yummy).

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Not directly. Coconut flour is super absorbent. If you must, try ¼ cup coconut flour in place of 1 cup almond flour and add more liquid. But results may vary.

My biscuits came out flat. What did I do wrong?
Chances are you overmixed or your baking powder was old. Another culprit? Using low-fat cottage cheese, which lacks the richness to hold shape.

Can I make these dairy-free?
You can try dairy-free cottage cheese or almond-based cream cheese, but the texture will be softer. They won’t be quite as fluffy.

How do I store keto biscuits?
Let them cool completely, then store in an airtight container in the fridge for up to 5 days. You can freeze them too!

Do they taste eggy?
Nope! That’s the beauty of using cottage cheese—it balances moisture without that egg-forward flavor many keto recipes suffer from.

Final Thoughts

These keto cottage cheese biscuits are officially part of my weekly rotation. From weekday breakfasts to cozy weekend brunches, they never disappoint. And trust me, once you taste that soft, buttery center and golden crust, you’ll understand why I call this the only recipe you’ll ever need.

Want more low-carb inspiration? Try my:

Craving comfort food that actually fits your macros? This is it. Now go preheat that oven—or air fryer—and bake yourself something you’ll actually want to eat.