Low-Carb Bacon Cheddar Biscuits

Low-Carb Bacon Cheddar Biscuits

Cheesy, savory biscuits with a tender almond flour crumb and crisp bacon in every bite.

Total 35 min Makes 12 biscuits Calories 215/serving

Dietary

Keto, Wheat free

Allergens

Dairy, Eggs, Tree nuts, Red meat

These biscuits swap traditional flour for almond and coconut flour, keeping carbs low while delivering a rich, cheesy crumb studded with crispy bacon. Baked until golden, they hold together well and pair nicely with eggs or a bowl of soup. They're best served warm, when the cheddar is still slightly melty.

Ingredients

  • 6 slices bacon
  • 2 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons sour cream

Method

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

  2. Cook the bacon in a 9-inch skillet over medium heat until crisp, about 8 minutes, turning occasionally.

  3. Transfer the bacon to a paper towel-lined plate to cool, then chop into small bits.

  4. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.

  5. In a separate bowl, whisk the eggs, melted butter, and sour cream until smooth.

  6. Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.

  7. Fold in the shredded cheddar and chopped bacon until evenly distributed throughout the dough.

  8. Scoop the dough into 12 even mounds on the prepared baking sheet, spacing them about 2 inches apart, and flatten slightly with the back of a spoon.

  9. Bake until golden brown and firm to the touch, 18 to 20 minutes.

  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly more.

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    Low-Carb Bacon Cheddar Biscuits

    These biscuits swap traditional flour for almond and coconut flour, keeping carbs low while delivering a rich, cheesy crumb studded with crispy bacon. Baked until golden, they hold together well and pair nicely with eggs or a bowl of soup. They're best served warm, when the cheddar is still slightly melty.

    35 min 12 biscuits 215 cal

    Ingredients

    • 6 slices bacon
    • 2 1/2 cups almond flour
    • 1/4 cup coconut flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 4 large eggs
    • 1/4 cup unsalted butter, melted
    • 1 1/2 cups shredded cheddar cheese
    • 2 tablespoons sour cream

    Method

    1. 1

      Preheat the oven to 375°F and line a baking sheet with parchment paper.

    2. 2

      Cook the bacon in a 9-inch skillet over medium heat until crisp, about 8 minutes, turning occasionally.

    3. 3

      Transfer the bacon to a paper towel-lined plate to cool, then chop into small bits.

    4. 4

      In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.

    5. 5

      In a separate bowl, whisk the eggs, melted butter, and sour cream until smooth.

    6. 6

      Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.

    7. 7

      Fold in the shredded cheddar and chopped bacon until evenly distributed throughout the dough.

    8. 8

      Scoop the dough into 12 even mounds on the prepared baking sheet, spacing them about 2 inches apart, and flatten slightly with the back of a spoon.

    9. 9

      Bake until golden brown and firm to the touch, 18 to 20 minutes.

    10. 10

      Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly more.