The cheesy almond flour low carb biscuits are the real deal. The last biscuit recipe you will ever need!
Low Carb Cheddar Jalapeno Bacon Biscuits – The most common feedback that I get about these low carb biscuits is that they “taste like the real deal”. Bread, biscuits, muffins etc. are usually some of the things that people following a low carb, gluten free ketogenic lifestyle miss the most. Good low carb bread recipes can be hard to come by. It is so hard to mimic the texture of a perfectly executed bread recipe. But these almond flour cheesy biscuits will cure your biscuit craving in no time. They also make an awesome base for low carb biscuits and gravy. Unlike coconut flour biscuits, this almond flour biscuit recipe has a soft, mouth-watering texture inside, while being perfectly firm on the outside.
I love to pair these with my Low Carb Chili Recipe. I also have another variation of these little beauties, Low Carb White Cheddar Sausage Breakfast Biscuits. You won’t be disappointed in these keto biscuits!
Check out some of my other favorite low carb biscuits:
- White Cheddar Sausage Breakfast Biscuits
- Low Carb Angel Biscuits and Sausausage and Vegetable Quiche
- Keto Chili Pot Pie Casserole
- 36 Low Carb Bread Recipes
This recipe is a sneak peek into my new book – 30 Minute Ketogenic Cooking. Grab a copy HERE
WITH RECIPES LIKE THESE, HOW CAN YOU GO WRONG?
- Skillet Chicken Parmesan
- Sloppy Joe Stuffed Pepper
- Cauliflower Steaks with Cheesy Bacon Sauce
- Lemon Mousse
- Buffalo Chicken Dip
- Buttery Garlic Crescent Rolls
- Barbecue Chicken Mockaroni Salad
- Salisbury Steak
- Zucchini Gratin
- Fish Taco Bowls
- and so many more…
Print 
Keto Cheddar Jalapeno Bacon Biscuits
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 Biscuits (6 servings) 1x
Print Recipe
Pin RecipeDescription
Grab a copy of 30 Minute Ketogenic Cooking – HERE
Scale
Ingredients
- 4 ounces cream cheese, softened
- 1 large egg
- 1 1/2 cups shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning (I use this brand)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 1/4 cups blanched almond flour (I use this brand)
- 1/4 cup heavy cream
- 1/4 cup water
- 6 strips thick cut bacon, cooked crisp and crumbled
- 1/4 cup chopped pickled jalapeno slices
Instructions
- Preheat the oven to 350°F
- Beat cream cheese and egg together with a hand mixer until well combined.
- Add cheese, garlic, Italian seasoning, onion powder, and garlic powder and mix in using a rubber spatula.
- Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.
- Drop heaping mounds of the dough onto a silicone muffin top pan. (Grab one here)
- Bake for 20 minutes.
- Allow to cool on a cooling rack for 30 minutes before serving.
Notes
Per Serving – (2 biscuits) Calories: 321 | Fat: 28g | Protein: 13g | Net Carbs: 3.5g
Nutrition
- Serving Size: 2 Biscuits
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SherriFused says
February 18, 2012 at 3:38 pmOh My Gosh these look AMAZING!
Moni says
April 5, 2012 at 6:24 pmCan you tell me, do you think Almond flour would sub for the Carbquick? I have Celiac!
Kyndra Holley says
April 5, 2012 at 6:34 pmI do not have a lot of experience with almond flour. I would suspect that it should work just fine but it may make the dough a little grainy texture wise. If you try it, let me know how it turns out.
Cinnamon Flowers says
November 7, 2018 at 6:53 pmMy daughter has celiac disease Almond flour does not have any gluten in it. it is just almonds. We buy it at Costco and Trader Joes
Moni says
April 5, 2012 at 7:14 pmwill do!!!!!!!!! Thanks girl! Love your blog!
Kyndra Holley says
April 5, 2012 at 7:16 pmThank you!
Anne says
July 12, 2012 at 12:54 amI made these with sour cream b/c I didn’t have cream cheese; ohhh la la!
Kim W says
July 22, 2012 at 2:16 amI am so excited to make these! I ordered some Carbquik and it arrived yesterday. Do you have any other recipes on the blog that use it?
Kim
SwampCatNana says
January 29, 2013 at 3:15 amI was unable to copy this for my recipe file. Cannot make them.
Unknown says
February 19, 2013 at 4:30 pmjust made these biscuits with all almond flour instead of the carquik and they are FANTASTIC!!! Followed the recipe exact with the exception of replacing the carbquik with almond flour…same amount. Thanks for the great recipe 🙂
Crystal Close says
August 18, 2013 at 5:32 pmI just came across this post now and was wondering the same, having gluten problems… it’s good to know almond flour would work… I also have coconut flour that I may try as well! 🙂
Tara Pantera says
August 10, 2014 at 7:32 amThank you for sticking your neck out there with the almond flour! I never would have guessed that you could sub 1 for 1! Man, now I’m making these for sure!
Jessica Seyler says
July 1, 2013 at 11:43 amThese turned out wonderful. Some people were skeptical because of the CarbQuick, but there weren’t any leftovers. Thanks for the great recipe!
Erin says
March 22, 2014 at 8:18 amI’m not a huge fan of cream cheese. How noticeable is the cream cheese taste overall with these biscuits?
Peace Love and Low Carb says
March 22, 2014 at 8:47 amIt doesn’t affect the taste much and isn’t very strong but it is great for the texture of the biscuits
dt says
April 2, 2014 at 8:39 pmHey, are these ok to freeze and eat later? Just want to know before I try this.
Peace Love and Low Carb says
April 3, 2014 at 6:29 amI’ve never had any leftovers to freeze 🙂 If you try it, let me know how they hold over
Carrie Peck says
November 11, 2014 at 2:43 pmHoly Hel, Kyndra! These are soooo good!!! I’m a vegetarian, so I subbed my fake bacon (I know, it must break your heart) and they were still delicious! But I don’t understand what that whole ‘allow to cool for 30 minutes’ meant?!?! They got to cool for a whole 2 minutes before I dove in! None of your recipes have ever let me down! Keep up the good work!
shannon brown says
December 25, 2014 at 4:15 pmI can not wait to try these! I love that I don’t have to beat the egg white separate! I however, do not have a muffin top pan. Can these just be dropped on a cookie sheet as drop biscuits??? Thank you for all the yummy recipes!!! Shannon Brown
Rebecca L Cutting says
February 18, 2015 at 7:20 amI am having trouble finding that carb count. Can you list the nutritional info?
Peace Love and Low Carb says
February 18, 2015 at 7:35 amYou can enter the ingredients into a site like myfitnesspal or fatsecret and you can quickly get the nutritional analysis.
Rebecca L Cutting says
February 18, 2015 at 7:21 amI made them & they are great!!
DianeOF says
April 18, 2015 at 2:00 pmI keep finding these awesome recipes with Almond Flour! I have a son who’s allergic to peanut and tree nuts, so unfortunately that’s a no-go. 🙁 I’m wondering if coconut flour would be considered a good substitute for Almond flour in this recipe (and others as well) ?
Kate says
April 26, 2015 at 7:06 pmYou are now my low carb hero!!!!!!!!!!! I just made these and they are fantastic!!! I used 4 fresh jalapenos instead of pickled because they were easily available and left them in for 26 minutes so the edges were extra crispy. Calculated these at 2.5 effective carbs each! The only problem I will have is eating just 1-2 but they will be a staple in my house for a long time!
Carolyn G. says
May 19, 2015 at 5:51 amMade these exactly as written and they are fantastic!
I didn’t have a muffin top pan, but just sprayed a parchment paper lined baking sheet and they came out perfect. The texture is like a cheddar-jalapeno corn muffin and I pop 1 out of the freezer and toast it! Delicious! Thanks for the recipe!
Eva Canale says
May 28, 2015 at 9:16 pmDid I miss how many calories these are??? They really look yummiishous!!!
Barbara Smith says
June 30, 2015 at 5:29 pmMade these tonight with a few changes – no jalapenos (can’t do spicy), instead of Italian went with chives for seasoning. Made them up in 6 oz. ramekins making them thin and just the perfect size for fantastic cheeseburger buns!! This recipe is a keeper – and can be changed up depending on spices and cheeses used to keep it new every time. My husband is DH and I am LCHF so these work for both of us. Thank you again!!
Rebecca C says
August 6, 2015 at 6:25 ami havent even tried the recipe yet and i’m compelled to say “you complete me.”
Deborah says
August 17, 2015 at 11:25 pmI’m not a fan of jalapenos so I’m going to try these without. I have all the other ingredients.
Dawn Garrido says
August 18, 2015 at 4:38 pmdelicious! These will be one of my go-to recipes!
Michelle says
January 17, 2016 at 5:28 pmPer my Fittness Pal receipe calculator these yummies have 2 carbs☺
Lala says
February 8, 2016 at 3:50 pmHFS. These are seriously AMAZING. I have made them twice and have been told by the family I need to make them every week now. So. GOOD. Thank you so much.
Lynn says
February 25, 2016 at 7:03 pmOMG these are amazing…i misread the jalapeno pepper thing and put in 8 whole jalapenos diced instead of 10 slices of jalapenos LOL..its ok though because I love heat…they were amazing….
Marie says
May 18, 2016 at 7:10 pmThank you for this easy, most delicious and low carb recipe. These little gems were simply divine.
Dawn says
May 27, 2016 at 12:04 pmMade two batches, thanks, we are going on a car trip for the weekend and wanted to take these delicious treats with us to skimp on instead of finding Paleo friendly restaurant food (can be tedious to do in Orlando)! I just used my coffee grinder on organic blanched almond flour before hand to smooth out any grittiness, and added about three tablespoons organic clear acacia powder to boost the fiber. Awesome recipe with just a few ingredients thanks!
I am counting on this recipe again sometime, when we visit Walt Disney World. These can fit in my backpack for a quick snack.
SW says
January 21, 2017 at 9:29 amThese are WONDERFUL!!! I used the same amount of almond meal/flour, it worked beautifully. Cannot taste the cream cheese. I did as another reviewer did…put dollops of the dough/batter on a sheet of parchment paper to bake them. Worked great. Think I might try adding a bit of ground flax seed to boost the omega-3, and maybe use the chopped ham I have on hand instead of bacon. And swap the cheddar cheese for Swiss. Seems to be a pretty flexible recipe using different meats, cheese, and seasonings. Am thinking maybe some taco flavored biscuits…hmmm.
Kelly says
January 25, 2017 at 7:04 pmOk, so I imported the recipe into My Fitness Pal, and updated using actual ingredients (mostly canned goods) I used. I used the Honeyville Blanched Almond Flour, a no-sugar bacon, and a low sugar tomato paste, but I just cannot come out to less than 4 net grams of carbs per SERVING (2 biscuits).
I put in Serving Size = 12 when I created the recipe in MFP so it would divide it properly, but I keep getting 7 grams net carbs per biscuit! If I eat two biscuits, I’m done!
Help!
Kelly says
January 25, 2017 at 7:05 pmSorry, ignore the “canned goods” comment. I was thinking about the chili when I wrote that.
Peace Love and Low Carb says
January 25, 2017 at 7:07 pmMy info lists net carbs. Are you subtracting the fiber or are you counting total carbs?
Kelly says
January 25, 2017 at 7:15 pm*SIGH*…I have a newborn, y’all. So I’m just going to start right there. I blame lack of sleep, but I finally figured out what was wrong.
Apparently the garlic powder MFP imported had 77g of carbs!!! Talk about a mistake. I chose the one I actually used. Fixed. Sorry for all the useless comments!
Debi Tisdale says
January 29, 2017 at 11:39 amthe cheddar bacon biscuits are awesome!
Lisa says
March 8, 2017 at 9:58 pmHas anyone substituted the eggs with an egg replacer?
Greg V says
March 14, 2017 at 5:30 pmMuffin top pans are VERY HARD to find!!!! The stores just don’t have them! (well except online, but that won’t work when you need it now). I bought all of the ingredients already. so I guess I will try parchment paper on a baking sheet and see what kind of magic happens. Very frustrated. I guess I know what’s on my XMAS list this year!
Timich says
May 14, 2017 at 4:06 pmI just made these with chorizo instead of bacon and chopped onions instead of jalapeno. Came out lerfectly! Thank you yet again for a great recipe so I dont feel deprived of tasty snacks while living a low carb lifestyle 🙂
Julie says
June 30, 2017 at 10:00 amMade these this morning and OMG they are so good!!! I wasn’t sure about them, since I’ve tried many recipes using almond flour and they were like cardboard. These are heavenly! Thank you, thank you, thank you!!!
Daniel says
August 26, 2017 at 7:39 pmHi Kyndra,
I made these for the first time today and they are ridiculously good! Thank you for posting the recipe . I understand why you mentioned in a previous post that you don’t ever have leftovers. It’s going to take some serious will power not to eat the whole darn batch. 🙂
Juanita says
November 5, 2017 at 9:45 amLove love love!
Cindy says
January 31, 2018 at 5:13 pmThese biscuits are delicious!! I never miss the carb filled biscuits I used to make with these around! Thanks so much for the recipe.
PDX Girl says
March 25, 2018 at 8:35 pmI made these today, and they were phenomenally delicious. I didn’t have a muffin top pan so I used a mini muffin tin. It worked perfectly. Even my family who don’t eat low carb really liked them. They were crispy on the outside and soft on the inside. And actually I ate 3 and they are very filling. Thank you for the wonderful recipe.
Chef William says
September 21, 2018 at 4:01 amI have everything on hand right now and you have just given me the idea for our mini- meal of the day, which is somewhere between 11 a.m. and 1 p.m. depending on the morning work load that comes with owning a ranch.. One of these and a cup of keto coffee should keep me going until the main meal. I am working on getting down to one meal a day for 5 of the 7 days a week and going meat free on Mondays..The pictures in your book are awesome!
★★★★★
Kiki says
October 22, 2018 at 7:40 amMade these last night! Sooooo amazing! Used a little less water and added jalapeño juice! Spicy and delicious!
★★★★★
Cinnamon Flowers says
November 7, 2018 at 6:57 pmI am confused why are there multiple people asking about making this gluten free? Blanched almond flour has only almonds in it. There is no gluten in almonds. My daughter has celiac disease and we used almond flour because it is naturally gluten free. So where in the recipe is gluten a issue?
Miriam Paul says
April 5, 2019 at 3:21 amIn India it’s really hot now….my dough wasn’t dough it was more pastey….can I use xanthan gum to give it a dough feel/look? And how much can I use?
★★★★
T says
May 12, 2019 at 8:06 pmThese are delicious. I sprayed a teflon muffin pan, let them cool for 20 minutes and they came out perfect.
Twelve were too many for me, so I used the seal a meal and froze some. A few seconds in the. microwave and they tasted like fresh baked. They are completely different than muffins made with flour, but taste great. Forgot to say, freeze on a wire rack for one or two hours so the seal a meal doesn’t crush them. Or use a freezer bag. .
★★★★★