Ingredients
Method
- Preheat oven or air fryer to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the eggs, cottage cheese, and 2 tablespoons melted butter until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Add dry mixture to the wet ingredients and stir until just combined. Stir in the shredded cheddar cheese.
- Drop batter into dollops onto the prepared baking pan, about 3 tablespoons each, spacing them evenly.
- Bake for 12-14 minutes or until biscuits turn golden brown.
- For the butter glaze: In a small bowl, add the remaining 2 tablespoons melted butter and stir in the garlic powder and dried parsley until smooth. Brush mixture onto warm biscuits immediately after baking.
Notes
- Don't overmix the batter: Overmixing almond flour can lead to a dense texture. Mix just until combined.
- For extra crispiness: After baking, you can broil the biscuits for 1-2 minutes until golden brown, but watch carefully to prevent burning.
- Storage: Store leftover keto biscuits in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra crispiness: After baking, you can broil the biscuits for 1-2 minutes until golden brown, but watch carefully to prevent burning.
- Storage: Store leftover keto biscuits in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.