Cheddar Cottage Cheese Biscuits KETO - Me

Cheddar Biscuits Keto

These biscuits are a great option for a dinner roll.  Use them also as a breakfast sandwich or a sandwich for lunch with turkey breast, lettuce and tomato. Heck, just eat them with a bowl of soup or chili! The Jalapeno adds a great kick to the biscuits too! 

Using cottage cheese and coconut flour makes these biscuits lighter, fluffier, and higher-protein. 

Makes 12 biscuits

Prep 15 min, rest 10 

Bake 18 to 22

Ingredients: 

Biscuits

• 1 cup almond flour
• ¼ cup coconut flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp onion powder
• 2 tbsp grated Parmesan
• 2 large eggs
• 3 large egg whites
• ¾ cup cottage cheese, blended smooth (2%)
• ¾ cup shredded cheddar, divided
• ¼ cup sliced green onion
• Optional: diced jalapeño

Garlic butter

• 1 tbsp butter, melted
• 1 small garlic clove, minced
• ½ tsp dried parsley
• ¼ tsp garlic powder

Instructions: 

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Blend the cottage cheese until smooth. Whisk with the eggs and egg whites, then stir in ½ cup cheddar and the green onion.
3. In a separate bowl, whisk the almond flour, coconut flour, Parmesan, baking powder, salt, garlic powder, and onion powder.
4. Fold the dry into the wet until just combined. Don't overmix.
5. Rest the dough 10 minutes. The coconut flour will thicken it.
6. Scoop 12 mounds, a scant ¼ cup each. Shape tall and round, then top with the remaining ¼ cup cheddar.
7. Bake 18 to 22 minutes until golden and firm to the touch.
8. Stir the garlic butter together and brush over the warm biscuits.

Notes: If the dough is too stiff to scoop, stir in 1 to 2 tbsp of milk. If it spreads flat, add 1 tbsp more coconut flour. Tell me how it comes out and I’ll update the card.

Storage:

Counter: 

• Up to 2 days
• Airtight container, with parchment between layers

Fridge:

• 5 to 7 days Best choice with the cottage cheese and eggs. 

Freezing after baking: (best for convenience). Skip the garlic butter until you reheat. Brushing it on before storing makes the tops greasy and soggy.

• 2 to 3 months
• Cool completely on a rack. Warm biscuits trap steam and get soggy.
• Freeze on a parchment-lined tray for about an hour so they don’t stick together.
• Transfer to a freezer bag with the air pressed out.
• Reheat from frozen at 350°F for 12 to 15 minutes, or from thawed for 8 to 10. A toaster oven is great for this.
• Brush on the garlic butter after reheating.
• A microwave works in a pinch (20 to 30 seconds), but the biscuit comes out soft, not crisp. A quick trip in the oven or toaster oven after thawing fixes that.

Freezing before baking (best for fresh-baked biscuits)

• 1 to 2 months
• Scoop and shape the mounds as in the recipe, but skip the 10-minute rest. Cold dough doesn’t need it.
• Freeze on a parchment-lined tray until solid, then bag them.
• Bake straight from frozen at 350°F for 23 to 28 minutes. Don’t thaw first, or they’ll spread.
• Add the cheese topping before freezing, or sprinkle it on just before baking. Either works.
• The baking powder starts working once it hits the wet ingredients, and some of that lift is lost in the freezer. Expect a slightly shorter, denser biscuit than a fresh batch. I haven’t tested these times, so check at 23 minutes.

My pick: Bake the full batch and freeze most of them, so you can reheat a few at a time. Freeze unbaked only if you want that fresh-from-the-oven experience.

Macros:

• Per biscuit with garlic butter and using 2% cottage cheese: approximately 
• 133 calories | ~3 g net carbs | ~3 g fiber | 8 g protein | 5 g fat

Source: Me and Claude - I revised and combined some recipes to make them lower in fat, more protein and fluffier. Image created by AI