Keto Breakfast Biscuits
Fluffy Keto Breakfast Biscuits made with almond flour & cottage cheese – golden, buttery, and only 2g net carbs! The perfect low-carb comeback recipe.
Ingredients
Dry Ingredients
- 1/1/2 Cup super-fine almond flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Ingredients
- 1 cup full-fat cottage cheese
- 2 whole eggs
- 4 tbsp unsalted butter melted
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment or generously grease a large 6-cup muffin tin
- In a large bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, salt, and pepper until no lumps remain.
- In a blender or food processor, combine the cottage cheese, eggs, and melted butter. Blend until completely smooth
- Pour the wet mixture into the dry ingredients and gently fold until just combined. If adding cheese, fold it in now. The dough will be thick and scoop able.
- Scoop about ½ cup of batter per biscuit. For classic biscuit shapes, drop onto the baking sheet; for taller, muffin-style biscuits, fill the muffin cups.
- Bake 15–18 minutes until the tops are golden brown and a toothpick comes out clean.