Easy Air Fryer Keto Cheddar Cottage Cheese Biscuits
This delicious recipe for keto cheese biscuits are made easily and quickly on your air fryer basket and make a small batch of just 3. Just 6 simple ingredients, 2 grams net carbs, and 10 grams of protein!
Keto Cottage Cheese Biscuits
After my keto cheese biscuit recipe went viral using cottage cheese and mozzarella cheese, I knew I needed to create another option for individual biscuits for a smaller batch than 6.
Whether you cheddar cheese or another cheese like Pepper Jack or Colby Jack, these cheesy keto biscuits will win the whole family over, even those not following a keto diet or low-carb diet.
I can say that you should not swap out the cottage cheese in these cheesy biscuits because it is what gives this keto biscuit recipe a true crumbly, crusty texture like a traditional biscuit made with all purpose flour!
Cottage cheese has a high amount of protein so the only swap you could make is with ricotta cheese as it has almost the same amount of protein but will increase the total carbs and fat.
My favorite brand of cottage cheese is the Lactaid and Green Valley brands which are both lactose free. Daisy cottage cheese is also a great brand and Good Culture, if you don’t need lactose free.
I do not recommend swapping cottage cheese with cream cheese or sour cream.
Can I swap coconut flour?
I do not recommend swapping the coconut flour with almond flour because ¼ cup coconut flour is equal to about 1 cup almond flour.
That being said, you could do it but I haven’t tested it myself and can’t say you will get the same best results for a great texture like a traditional good biscuit made with regular flour.
Air Fryer Biscuits
I have a fathead rolls recipe for cheesy easy keto biscuits that is also a wonderful recipe but the rolls are smaller in size and make quite a few to fit into the air fryer basket.
Just 6 simple ingredients and portions are smaller than my original keto cottage cheese biscuits. Feel free to double ingredients to make 6 instead of 3. All nutritional information is in the printable recipe card at the bottom of this post.
Egg– at room temperature
Cottage Cheese, I use 4% milk fat and find it provides best results for a flaky biscuit.
Cheddar cheese– you could use a block of cheddar cheese or use already shredded cheese
Coconut Flour– all keto flours are not created equal and coconut flour is not an easy one to swap. It’s so absorbent and you just use a lot less than other keto flours.
Baking powder– be sure it’s fresh as possible so you can get that rise and airy texture.
Salt– I only used salt unlike my original keto cottage cheese biscuits that also include garlic powder and onion powder. I decided to keep them out of this recipe but you can add back if you prefer.
Low Carb Cheddar Biscuits
These easy keto cheddar biscuits taste like a copycat recipe for a Red Lobster Cheddar Bay Biscuit. Buttery flavor, cheesy flavor, but no guilt with these keto cheddar bay biscuits!
Easy Keto Recipes
These delicious keto cheddar biscuits are a perfect recipe to enjoy with creamy soups or any main entree as a great side dish.
Cream of Chicken Soup with Cabbage
Cottage Cheese Sheet Pan Lasagna
More Air Fryer Recipes
The air fryer is a great idea to get a healthy protein on the table fast, vegetables for a side dish and even desserts!
Air Fryer Salt & Vinegar Wings
Air Fryer Cheddar Stuffed Burgers
Air Fryer Slice & Bake Lemon Cookies
Easy Air Fryer Keto Cottage Cheese Cheddar Biscuits
Easy Air Fryer Keto Cottage Cheese Cheddar Biscuits
Servings: 3 servings
Calories: 196kcal
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Ingredients
- 1 large egg room temperature
- ¼ cup cottage cheese (I used 4%)
- ½ cup cheddar cheese shredded
- ¼ cup coconut flour
- ½ tablespoon baking powder
- ⅛ teaspoon salt
- 3 teaspoons butter divided
Instructions
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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.
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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.
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Use a ⅓ 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.
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Bake in a preheated oven 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.
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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
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