Easy Fluffy Cheesy Low Carb Keto Cottage Cheese Biscuits made with coconut flour are incredibly delicious with a perfect soft inside and crusty outside from baking in a cast iron skillet. Just 8 ingredients! Ready in 20 minutes from start to finish! Just 2 g net carbs per biscuit and 10 grams of protein!
Easy Keto Biscuit Recipe
This is the perfect recipe for easy keto biscuits the whole family will love and I say that with confidence since my very picky family ate these up!
I should have made a double batch of these cheesy biscuits but I always test with the taste testers of my family before sharing on my blog.
They all loved the texture and cheesy flavor of these baked biscuits. This is definitely a wonderful recipe you could make for those not on a keto diet or low-carb diet.
The best part about this low-carb biscuit is how simple it is to just throw all the ingredients into your food processor, make mounds and bake in a buttered cast iron skillet or a prepared baking sheet pan if you don't have a cast iron.
But if you really want that crusty exterior that resembles a traditional biscuit made with regular flour, for best results get a cast iron skillet!
Black Friday sales are coming, this is the one I love on Amazon!
Carbs in Traditional Biscuits
According to the app Cronometer, individual biscuits from Red Lobster have 16 grams of carbs and only 3 grams protein. Not a good thing when you're following a ketogenic diet for weight loss and want to stay in ketosis and avoid cravings.
Next time you're craving a biscuit, try our easy cheesy biscuit with 8 simple ingredients!
Carbs in Cheesy Keto Biscuits
I adapted this keto biscuit recipe from my original fathead dough cheesy biscuits. The original fathead dough recipe makes 12 and is a bit more work to melt the cheeses together but you do get a similar biscuit like from Red Lobster.
Those keto cheddar bay biscuits also have a high amount of protein and are low in carbs like in this recipe.
Today's cheesy keto biscuits incorporate cottage cheese and actually don't need any butter, olive oil or coconut oil in the coconut flour mixture.
These keto cheese biscuits have a total of 6 grams of carbs, with 131 calories and 10 grams protein.
With 4 grams dietary fiber, they have just 2 g net carbs per roll. All the rest of the nutrition info is in the recipe card at the very bottom of this post.
Can I bake these without a cast iron skillet?
Yes if you don't have a cast iron skillet, you can bake these low carb biscuits on a parchment paper lined large baking sheet pan or use a silicone mat on a baking sheet pan.
Can I replace the mozzarella cheese?
I haven't tested this keto biscuit recipe with any other cheese but I do think cheddar cheese would be a good replacement. Update; I have successfully tested with this cheddar and it's delicious!
I'm not sure on how the texture would be but I do think it would work and would make amazing keto cheddar biscuits. I do not recommend swapping with parmesan cheese as it won't yield the same texture.
Can I replace the cottage cheese?
I don't know why you would want to as the cottage cheese provides the high protein amount in these keto friendly biscuits and you really can't taste the cottage cheese at all!
But if you want to swap it out I would recommend ricotta cheese since it has just as much protein.
Another option that might work though I have not tested it would be sour cream like I use in my delicious recipe for cloud bread or you could also try plain Greek yogurt. I would NOT recommend replacing cottage cheese with cream cheese in this recipe.
Can I replace the coconut flour?
You would need a lot more of any other keto flours to replace coconut flour. Coconut flour is dense and requires more liquids unlike other keto flour. ¼ cup coconut flour is about equal to 1 cup superfine almond flour.
More Keto Bread Recipes
Keto Cottage Cheese Garlic Herb Bread
Keto Cottage Cheese Cinnamon Swirl Bread
Keto 90 second Cottage Cheese Bread
Keto 90 Second Cottage Cheese Cinnamon Raisin Bread
Keto 90 Second Cottage Cheese Pumpkin Bread
Easy Cheesy Low Carb Keto Cottage Cheese Biscuits
Easy Cheesy Low Carb Keto Cottage Cheese Biscuits
Ingredients
- 2 large eggs room temperature
- ½ cup cottage cheese (I used 4%)
- 1 cup mozzarella cheese shredded
- ½ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees F. Add 2 tablespoons of butter to an 8 inch cast iron skillet and place in the oven while it preheats.
- Place all ingredients into a food processor and process until combined and forms a dough.
- Use a ⅓ cup measuring cup to measure 6 mounds of dough. Once oven is preheated, remove skillet and place mounds in center of the skillet, touching one another.
- Bake in a preheated oven for 13-15 minutes until golden brown. Remove and allow to cool for 10 minutes. I topped with a pat of butter over each roll and added back to the oven to melt butter for just a minute or two. The melted butter on top of a warm biscuit is perfection!
- Store any leftover biscuits in an airtight container in the fridge for up to 3 days or freeze between pieces of parchment paper in a ziplock bag or freezer container for up to 3 months. Thaw before reheating. To reheat from fridge, warm in microwave for 30 seconds then slice and toast or simply warm in toaster oven at 325 degrees for 5 minutes.
Air Fryer Option
- I've successfully made another version using cheddar cheese and the air fryer. Please see this recipe, Easy Air Fryer Keto Cheddar Cottage Cheese Biscuits.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Jodi
I don't have a working oven, or ramekins. could these be made in the cast iron pan on the stove top?
Brenda Bennett
Sorry I've not tried that but if you have an air fryer you could try that instead.
Sharon
Couldn’t wait to make these. Bought all fresh ingredients, Bobs coconut flour. I did not put the onion or garlic in because I was having them for breakfast. I could really really taste the coconut. I like coconut, but these seem a little bitter. I’m sure the spices would mask the coconut and bitterness.
Brenda Bennett
When you alter, remove or replace any ingredients to any recipe, you will have different results in taste and texture. I taste no bitterness in these biscuits.
Kevin
These are the real deal. So delicious, and tasty. I'm going to make a double batch to make stuffing for Thanksgiving. Thanks so much for a staple recipe for my family.
Brenda Bennett
Thank you so much Kevin!
Tracy
The only thing hard about this recipe was not eating all 6 of them at once. So good!
Carey
all of your recipes are great
Brenda Bennett
Thank you!
Jackie O Smith
I made these today and they were very good. I went exactly by the recipe. I used a ice cream scoop to make my biscuits. The only thing I would change is I think I would press down on the biscuit mounds (not much, just a bit) to make them a little less thick, but that is just personal preference. They were delicious just as is. I'm going to try them with cheddar cheese and next time might make a double batch, one with cheddar and one with mozzarella. I always miss the yeast rolls at our holiday table and will be making these for Thanksgiving as well as Christmas and inbetween!
Terri
These were so easy and a very yummy! I used a mixture of cheddar and creamy Havarti because that is what I had in my fridge. Excellent!
Terri
Also, I do not have a cast-iron pan so I used “the rock “one that I did have and it worked just fine!
Christine
I ABSOLUTELY LOVED these biscuits!!! Great flavor, easy to make. I will be making these again. Thank you!!
Brenda Bennett
Thank you so much!
Tracy Cox
This is a staple for my southern family for sure. Crispy bottom is a requirement and cast iron baking just like my granny. Chef’s Kiss Brenda
Brenda Bennett
Thank you so much Tracy!
Nancy
I thought these were really good! The texture was great!
I omitted the onion powder because I don't care for it. Next time I will also omit the garlic powder. I prefer my biscuits to be a more neutral flavor.
Brenda Bennett
Great thanks for commenting!
LaWanda
As a Southern gal, I am missing biscuits. Is a cast iron skillet a must? I know, a Southern gal who does not own a cast iron skillet. Don't judge me. Thanks.
Brenda Bennett
You may not get that crusty bottom but you could just use a buttered skillet or a parchment lined baking sheet pan.
Sharon Leyva
I just made this biscuit recipe this morning and I loved them! They had a great biscuit texture and they did not fall apart. They were SO easy to make, too! These are a keeper!
Brenda Bennett
Thank you so much!
Marvie
I LOVE these biscuits! First I want to say thanks to Brenda for creating more Keto options using coconut flour. I am one of those trying to reduce the amount of oxalate I eat. I followed the recipe exactly, except I used some left over beef tallo drippings (from when I cooked some pork chops) for the bottom of the 8" cast iron skillet. Six will not be enough for my upcoming Thanksgiving meal. Hoping to double and it do the same great results in a larger cast iron pan
Brenda Bennett
Thank you!
Debbie M.
Great recipe! So fast and easy, and the biscuits turn out fluffy with a crispy bottom. My husband couldn’t believe that they were made with cottage cheese. Delicious!
Brenda Bennett
Thank you so much!
Lynne
I just finished making these, and they are awesome! Thank you for your recipes!
Brenda Bennett
Thank you Lynne!
some guy
Please use weight instead of volume for things like shredded cheese where it's unclear just how "packed" the cup should be.
Marvie
I agree, it would be nice to have it handy. I usually just look it up or ask that talking machine in my house to do the calculation. Then I write it on my recipe copy.