These cheesy almond flour keto biscuits are the real deal. The last biscuit recipe you will ever need!
The best keto 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.
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Keto Cheddar Jalapeno Bacon Biscuits
- Total Time: 45 minutes
- Yield: 12 Biscuits (12 servings) 1x
Description
Grab a copy of 30 Minute Ketogenic Cooking - HERE
Ingredients
- 4 ounces cream cheese, softened
- 1 large egg
- 1 ½ cups shredded sharp cheddar cheese
- 3 cloves garlic, minced
- ¼ teaspoon Italian seasoning (I use this brand)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 ¼ cups blanched almond flour (I use this brand)
- ¼ cup heavy cream
- ¼ cup water
- 6 strips thick cut bacon, cooked crisp and crumbled
- ¼ 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 biscuit
- Calories: 195
- Sugar: 2.6g
- Sodium: 257mg
- Fat: 18.2g
- Saturated Fat: 7.1g
- Carbohydrates: 4.4g
- Fiber: 1.2g
- Protein: 6.6g
- Cholesterol: 48mg
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SWEET TREATS
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Barbara Smith says
Made 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!!
Eva Canale says
Did I miss how many calories these are??? They really look yummiishous!!!
Carolyn G. says
Made 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!
Kate says
You 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!
DianeOF says
I 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) ?
Rebecca L Cutting says
I made them & they are great!!
Rebecca L Cutting says
I am having trouble finding that carb count. Can you list the nutritional info?
Peace Love and Low Carb says
You can enter the ingredients into a site like myfitnesspal or fatsecret and you can quickly get the nutritional analysis.
shannon brown says
I 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
Carrie Peck says
Holy 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!
dt says
Hey, are these ok to freeze and eat later? Just want to know before I try this.
Peace Love and Low Carb says
I've never had any leftovers to freeze 🙂 If you try it, let me know how they hold over