Keto Cottage Cheese Cheddar Chive Biscuits

If you miss warm biscuits on a low-carb diet, you are going to love these keto cottage cheese cheddar chive biscuits.

Gluten-free drop biscuits often turn out dry and crumbly, but this recipe solves that problem completely.

The secret is blending cottage cheese into the wet ingredients, which gives the biscuits a soft and fluffy texture just like traditional bread.

They are also high protein, so having just one will keep you full and satisfied for hours.

With savory melted cheese and fresh chives in every bite, they make the perfect easy side dish for dinner.

Why I Love This Recipe

Soft and Fluffy – Blended cottage cheese creates a tender crumb that completely avoids the dry texture typical of low carb baked goods.

Bold Cheddar Flavor – Sharp cheddar cheese melts right into every bite, giving you an irresistible bakery-style savory taste.

Fresh Herb Kick – Fresh chives cut through the rich cheese to add a wonderful pop of color and garden-fresh flavor.

No Kneading Required – You simply blend, mix the batter in a bowl, and scoop the biscuits right onto the pan.

The Ingredients

• 2 cups Blanched Almond Flour
• 2 tbsp Coconut Flour
• 2 tsp Baking Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 3/4 cup Full Fat Cottage Cheese
• 2 Large Eggs
• 4 tbsp Unsalted Butter, Melted & Cooled
• 1 cup Shredded Sharp Cheddar Cheese
• 2 tbsp Fresh Chives, Chopped
• 1 tbsp Unsalted Butter, Melted (For Brushing)

How to Make This Recipe

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2

Blend the cottage cheese, eggs and 4 tablespoons of melted butter until completely smooth. The blended cottage cheese gives almond flour biscuits a soft, fluffy, bread-like texture instead of a dry, crumbly one.

Step 3

Whisk the almond flour, coconut flour, baking powder, garlic powder and salt in a large bowl, breaking up any lumps.

Step 4

Pour the cottage cheese mixture into the dry ingredients and stir until combined, then fold in the cheddar and chives. Let the dough rest for 5 minutes so the coconut flour can absorb the moisture and the dough firms up.

Step 5

Scoop 1/4 cup mounds onto the baking sheet about 2 inches apart, making about 10 biscuits, and lightly shape them into rounded domes with damp hands.

Step 6

Bake for 15-18 minutes, until golden brown and firm to the touch. Let them cool on the pan for 10 minutes, since they are delicate when hot, then brush with melted butter and serve.

Quick Tips

Blend the Wet Mixture Until Completely Smooth

I recommend running your blender until you do not see any white curds left in the mixture.

If you leave visible lumps of cottage cheese, they will melt into wet pockets during baking and leave your biscuits soggy inside.

Blending it silky smooth gives you a soft, bread-like texture that holds together just like real bakery biscuits.

Spoon and Level the Almond Flour

From my experience, scooping almond flour directly from the bag packs it down way too tight.

Packed flour adds too much dry weight to the dough and makes the biscuits dense and crumbly.

Fluff the flour with a fork first, spoon it lightly into your measuring cup, and sweep a flat knife across the top.

Shred the Cheddar from a Block

You will get the best results if you buy a block of sharp cheddar and grate it yourself.

Pre-shredded cheese from a bag is coated in powdery starches to keep it from clumping in the package.

Those starches soak up moisture from the dough and stop the cheese from melting properly into each bite.

More Favorites

• Cottage Cheese Cheddar Jalapeno Bread
• Cottage Cheese Everything Bagel Snack Muffins
• Cottage Cheese Garlic Parmesan Pull-Apart Bread
• Cottage Cheese Zucchini Cheddar Protein Snack Squares
• Keto Cottage Cheese Protein Pizza Crust

Quick Answers

Do I really need to blend the cottage cheese first?

Yes, blending the cottage cheese is essential to achieve a soft, bread-like texture. If you skip this step, the curds will melt unevenly and leave wet, soggy pockets inside your biscuits.

A quick blitz in a blender, mini food processor, or with an immersion blender will smooth it out in seconds.