Easy Air Fryer Keto Cottage Cheese Cheddar Biscuits
Servings 3 servings
Calories 196kcal
Ingredients
- 1 large egg room temperature
- 1/4 cup cottage cheese (I used 4%)
- 1/2 cup cheddar cheese shredded
- 1/4 cup coconut flour
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 3 teaspoons butter divided (optional or use avocado or olive oil cooking spray)
Prefer to make in the oven, check this keto cottage cheese biscuit recipe.
Instructions
- Preheat air fryer to 350 degrees F. Add 1 teaspoon of butter to each 4 ounce ramekin and place into air fryer to preheat for 3 minutes.
- Place wet ingredients, egg, cottage cheese into a food processor and process until combined then add remaining dry ingredients, process again and it will form a wet dough.
- Use a 1/3 cup measuring cup to measure 3 mounds of dough. You could also use a large cookie scoop. Once oven is preheated, remove ramekins and place mounds in each. If you don't care about height and would rather use them like a sandwich, flatten down the shape of your biscuits.
- Bake in a preheated air fryer for 10 minutes until golden brown. Remove and allow to cool for 5- 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.
- 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.
Notes
Just 2 g net carbs per biscuit
Nutrition
Serving: 1biscuit | Calories: 196kcal | Carbohydrates: 6g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 309mg | Potassium: 236mg | Fiber: 4g | Sugar: 1g | Vitamin A: 338IU | Calcium: 236mg | Iron: 0.2mg