Fluffy Cottage Cheese Biscuits (with Coconut Flour)
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.
Servings: 10 servings
Calories: 138kcal
Ingredients
- ¼ cup butter unsalted, melted
- 3 eggs large, room temperature
- ½ cup cottage cheese small curd (drain excess liquid if very watery)
- 1 tbsp cream cheese softened
- ⅓ cup coconut flour leveled and sifted
- 1 cup cheddar cheese shredded, sharp or aged for flavor
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp garlic powder
- 1/4 tsp xanthan gum
Instructions
- Preheat the oven to 190°C / 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the eggs until smooth and slightly frothy.
- Add the melted butter, blended cottage cheese, and cream cheese. Whisk again until mostly smooth and well combined.
- Add the coconut flour, baking powder, xanthan gum, salt, and garlic powder. Stir until incorporated.
- Fold in the shredded cheddar cheese.
- Let the batter rest for 5 to 7 minutes so the coconut flour can absorb moisture and thicken. If the batter is too stiff, add 1 tablespoon of milk or water. If it is too loose, add 1 teaspoon more coconut flour.
- If it is too loose, add 1 teaspoon more coconut flour.
- Scoop the batter into 8 mounds and place them evenly on the prepared baking sheet.
- Bake for 18 to 20 minutes, until golden on top and set in the center.
- Let the biscuits cool on the pan for 10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 236mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Calcium: 99mg | Iron: 0.4mg | Net Carbs: 2g