Low Carb Cottage Cheese Biscuits

My low carb cottage cheese biscuits are soft, cheesy, made with coconut flour, and packed with protein, perfect for keto, breakfast, lunch, or meal prep.

Why These Cheesy Low Carb Cottage Cheese Biscuits Are the Best

This is my favorite cheesy low carb biscuit recipe, because it is made with cottage cheese and cheddar and somehow still turns out light and fluffy. I already have my go to keto biscuits and gravy, but these are different. They are not just something to pour sauce over. They are genuinely delicious on their own and high in protein, which makes them perfect any time of day. Here is why I love them:

Soft, fluffy texture – When I bake these biscuits, they turn out light and airy, with that classic biscuit feel but without the heaviness of regular flour.

High protein and satisfying – The cottage cheese makes them filling, which is why I often reach for them on their own as a snack, not just as a side.

Cheesy, flavorful, and low carb – I use sharp cheddar for that savory bite, while a small amount of coconut flour keeps them low carb and gluten free without making them dense.

Quick and easy to make – I do not roll or cut dough. I just mix, scoop, and bake for 20 minutes, which makes these gluten-free biscuits perfect anytime I want something warm and comforting.

Ingredients I Always Use for Cottage Cheese Biscuits

Here’s a list of simple, delicious ingredients to make these delicious cottage cheese biscuits. Each one comes together to create the perfect fluffiest low-carb biscuits!

• Butter: I use unsalted, melted butter for richness and moisture. It also helps bind the dough. Melted coconut oil works well too.
• Eggs: Room temperature eggs give structure and help the biscuits rise light and fluffy.
• Cottage Cheese: Small curd cottage cheese keeps the biscuits moist and tender. I drain it if it is very watery, and I always blend it first. I know some of you do not love the texture of cottage cheese, and blending it makes the biscuits smooth and creamy with no curds at all.
  Cream Cheese: Adds creaminess and helps hold the biscuits together.
• Coconut Flour: I always sift my coconut flour. It absorbs moisture easily and gives structure without gluten.
• Cheddar Cheese: Sharp or aged cheddar adds flavor, richness, and that cheesy pull I love.
• Baking Powder: Provides lift for light, airy biscuits. Make sure it is fresh.
• Salt: Enhances flavor and balances the richness of the cheese.
• Garlic Powder: Garlic powder is optional, but I love using it for extra savory flavor. You can also add dried herbs like Italian seasoning or any herbs you enjoy to make these biscuits your own. You can also top the biscuits with everything bagel seasoning before baking for extra flavor and crunch.
• Xanthan Gum: Helps hold the dough together and adds a slight chewiness to the texture. If you skip it, the biscuits will be a bit flatter, but they will still be delicious.

How To Make Fluffy Cottage Cheese Biscuits

So, are you ready to make the perfect gluten-free cottage cheese biscuits? Follow these simple steps to create the best low-carb biscuits you have ever tried! 

Preheat and Prepare

Preheat your oven to 190°C / 375°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Tip: Using parchment also helps the biscuits keep their shape and makes it easy to lift them off the tray.

Whisk the Eggs

In a large bowl, whisk the eggs until smooth and frothy.

Add Butter and Cheeses

Stir in melted butter, blended cottage cheese, and softened cream cheese, whisking until mostly smooth.

Tip: If the cottage cheese is lumpy, briefly blend it for a smoother texture. Using room-temperature eggs and cheeses helps everything combine evenly.

Incorporate Dry Ingredients

Add coconut flour, baking powder, salt, xanthan gum, and optional spices (like garlic powder or herbs) to the wet mixture. Mix until fully combined.

Fold in Cheddar

Gently fold in shredded cheddar cheese until evenly distributed.

Rest the Batter

Let the batter sit for 5–7 minutes to allow the coconut flour to thicken.

• If too thick: Stir in 1 tablespoon of milk or water.
• If too thin: Add 1 teaspoon of coconut flour.

Why this matters: Resting gives the coconut flour time to absorb moisture and creates the perfect biscuit texture.

Shape the Biscuits

Scoop the batter into 8 evenly sized mounds on the prepared baking sheet.

Tip: A cookie scoop works great for uniform sizes, which helps them bake evenly.

Bake

Bake in the preheated oven for 18–20 minutes, or until golden on top and slightly firm to the touch.

Tip: Don’t overbake. Biscuits should be golden but still soft inside. They will firm slightly as they cool.

Cool and Serve

Let the biscuits cool in the pan for 10 minutes before serving. This helps them hold their shape and improves texture.

My Tips for Perfect Fluffy Texture

• Use room-temperature ingredients – Eggs, butter, and cheeses blend more smoothly and help the biscuits rise evenly.
• Sift the coconut flour – This prevents lumps and ensures a lighter, fluffier texture.
• Don’t skip resting the batter – Coconut flour needs a few minutes to absorb moisture for the right consistency.
• Experiment with cheese – Sharp cheddar gives more flavor, while mild cheddar keeps them creamy and subtle.
• Add fresh herbs – Chives, rosemary, or parsley make these biscuits extra flavorful and aromatic.

Storing Ideas

• Refrigerator: Store cooled biscuits in an airtight container for up to 4–5 days to keep them fresh and soft.
• Freezer: Wrap individual biscuits in parchment or plastic wrap, then place them in a freezer-safe container; they’ll last up to 2 months.

Reheating: Warm in the microwave for 15–20 seconds or in the oven at 175°C / 350°F for 5–7 minutes to restore softness and flavor.

More Low-Carb Bread & Biscuit Recipes

• Easy Keto Biscuits and Gravy
• Keto Cheddar Bread
• The Best Keto Bread Recipe