Tender almond flour biscuits with cheese, bacon, and tangy ranch seasoning. Keto biscuits never tasted this good!
Sometimes there is simply nothing better than a tender, buttery biscuit. Warm from the oven, smeared with even more butter, melting in your mouth. Or dipped into your favorite soup or chili recipe.
It’s pure comfort food, and since comfort food season is upon us once again, I thought it was time for a new and delicious keto almond flour biscuit recipe. This time, it’s one with a little twist.
I’ve made any number of keto biscuits in my day and one of my most popular is my Cheesy Keto Drop Biscuits. But this recipe is more of a true biscuit, with chilled butter cut into the dough.
But a little bit of bacon and some ranch seasoning don’t hurt either!
Keto Friendly Ranch Seasoning
I met so many amazing people when I was at KetoCon in June, and so many of them are true entrepreneurs. It’s a tough market out there, with everyone and their dog jumping on the keto train and trying to get a piece of the action.
I got taking to Cory Conklin, who founded Select Savory Seasonings. Cory is someone who found health and weight loss through keto, but as a devoted griller and smoker, was frustrated by the lack of sugar-free spice blends and rubs.
So of course, he started blending his own. After chatting for a while, he sweetly gifted me a bottle of his Memphis Style BBQ Rub and his Ranch’tastic seasoning.
I used the BBQ Rub all summer long and it’s fabulous. And that healthy, keto-friendly Ranch seasoning became the inspiration for this new keto biscuit recipe!
And Cory is giving all my readers 15% off his spices and rubs with code FOODDREAMER. Click here!
How to make Bacon Cheddar Ranch Biscuits
The flours: This is an almond flour based recipe, although I did include some coconut flour for texture. If you prefer, you can replace the coconut flour with another 3/4 cup of almond flour.
Adding the butter: In this biscuit recipe, I opted for the traditional approach of cutting the butter into the mixture to give it a more tender, flaky texture. But as the flours lack gluten, it still requires an egg to help hold the biscuits together. And a little cream makes them extra rich and melt in your mouth.
The flavorings: You could simply make these as a basic biscuit. But I had this delicious combination in my head so I added shredded cheddar, crumbled bacon, and of course, the ranch seasoning.
About that ranch seasoning: Nothing junky in this one! Just parsley, dill, garlic, onion, salt, and pepper. No fillers, no MSF, nothing icky to keep you up at night. The Ranch’tastic from Select Savory Seasonings is truly keto friendly. But of course, you can make your own if you prefer (see the recipe notes).
Brush with melted butter: And for some extra deliciousness, I brushed the baked biscuits with melted butter and sprinkled with at bit more ranch seasoning. So good!
What to serve with your Keto Almond Flour Biscuits
- Keto Chicken Enchilada Soup
- Shrimp and Bacon Chowder
- Keto Italian Wedding Soup
- Keto Egg Drop Soup
- Short Rib Chili
- Italian Meatball Zucchini Soup
Tender almond flour biscuits with cheese, bacon, and tangy ranch seasoning. Keto biscuits never tasted this good!
- 1 1/4 cups almond flour
- 4 ounces grated Cheddar cheese
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter chilled and cut into small pieces
- 1 large egg
- 3 tbsp heavy whipping cream
- 4 slices bacon, cooked crisp and chopped
- 2 1/2 tbsp ranch seasoning, divided (see recipe notes)
- 2 tbsp melted butter
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Preheat the oven to 325F and line a large baking sheet with a silicone mat or parchment paper. Lightly grease the mat or paper.
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In a large bowl, whisk together the almond flour, cheese, coconut flour, baking powder, and salt. Add the chilled butter and cut in with a pastry cutter until the mixture resembles coarse crumbs.
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Stir in the egg and the cream until the dough comes together. Add the crumbled bacon and 2 tablespoons of the ranch seasoning and stir to combine well.
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Shape the dough into 10 even balls and place a few inches apart on the prepared baking sheet. The dough may be a little sticky so use lightly greased hands to shape it. Alternatively you can drop the dough by large spoonfuls onto the prepared sheet.
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Bake 18 to 23 minutes, until golden brown and just firm to the touch. Remove and let cool on the pan.
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Whisk together the melted butter and brush over the biscuits, then sprinkle with the remaining ranch seasoning, just before serving.
To make your own ranch seasoning, simply stir together 2 teaspoons dried parsley, 2 teaspoons dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/2 tsp pepper.
Alice Bledsoe says
Omigosh! Looks and sounds delicious! Can’t wait to try!
The links to Select Savory Seasonings go to an affiliate log-in page. Is that correct? It gives an option to set up an log-in, but I wanted to ask about this first!
Many thanks for all you do!
Alice B.
Tory says
Would love to know more about Select Savory Seasonings, but am not comfortable having to register with a Bulgarian company (Affiliately) in order to do so… will try researching on my own another way… or just keep making my own Ranch Seasoning.
I do, however, love the sound of this recipe! Thanks!
Carolyn says
Um, I might have messed up the link, then. That’s my affiliate link. I am so sorry, hang on!
Carolyn says
Here’s the proper link to get the 15% off!
Carolyn says
http://selectseasonings.com?aff=23
Tory says
Thank you, Carolyn!!
Kellie Hemmerly says
Totally love these biscuits! They’re so easy and versatile.
Taylor says
Love the chopped bacon in these biscuits! The perfect flavor combo!
Stephanie says
Love this biscuits! The bacon was a perfect addition!
Betsy says
Delicious! The bacon and cheddar in these biscuits really sets it apart from other biscuits! The ranch seasoning certainly doesn’t help, either!
Sara Welch says
Bring on the bacon! These were perfect with dinner last night; even my picky eaters gobbled these up! I will have to serve them again on Thanksgiving, indeed!
Julie von Rentzell says
Just made these. Delicious!
Carolyn says
Glad to hear it!
Erica B says
Thanks for the recipe, Carolyn! Serious question here, if you have the time to answer: does it bother you that many of the star ratings on your recipes are from people who seemingly or admittedly haven’t made the recipe? I notice that after your recipes post, a series of comments with 5-star ratings usually pop up within the next day or two. Often, these comments are vague enough not to disclose whether the commenter tried the recipe, but many clearly haven’t by their wording (“Looks great,” “can’t wait to try,” “adding this to the must-make list,” etc). I know it’s not unique to your blog, but seems to be a common occurrence across recipe blogs these days. Perhaps it’s bloggers trying to help each other out or get some publicity for their own sites? I don’t know, but speaking as a reader, I find the star ratings useless because of this, because I can’t trust that any of those ratings are honest. I’m curious if you have any insight on this phenomenon as a blogger? Thanks for your time, if you get around to this question.
Carolyn says
I get people giving it full stars without trying it and others giving it 1 star without trying it (because they hate the ingredients or some random thing like that). And lately I am getting a lot of spam comments that rate it as well, from sites trying to leave their own link on my blog. In general I’d say look at the comments overall and you will get a better sense.
Erica B says
Thanks for the info! I agree, comments themselves are more helpful than ratings.
Julie says
Can these be frozen?
Carolyn says
Sure, they should be fine.
Erika says
What can I use in place of the ranch seasoning since I don’t have that? What would compare?
Carolyn says
I state in the recipe notes what you can do in place of it.
Mary says
I made these without the ranch or bacon and they were amazing. Next time I anwill add the ranch and bacon. These biscuits were so easy, too. Thanks!
Carolyn says
So glad to hear it!
Joy Cheung says
Can anything be replaced for the heavy cream?
Carolyn says
Sure, any thicker liquid should work. Try coconut cream.
Christina Lemelin says
TEXTURE WAS PERFECT BUT SADLY, THE SALT QUANTITY MADE THEM INEDIBLE. MADE THE RANCH SEASONING PER YOUR NOTES AND FOLLOWED RECIPE EXACTLY. DISAPPOINTING AS MY EIGHT YR OLD HELPER SIMPLY COULDN’T EAT HER CREATION 🙁
WILL STILL CONTINUE TO TRY; SHE HELPED MAKE THE CHEESY ENCHILADA THAT WE ALL LOVED!
Carolyn says
I’m sorry it turned out that way but the total amount of salt adds up to only 3/4 tsp (unless you used salted butter – that could be the issue). That should not be too much salt for a savory recipe, so if they were inedible, I suspect something went wrong and was mismeasured.
Glad you like the skillet, though.
Renee says
OMG! So good! I think I will be making about a million of these over my lifetime! I’ve decided to bring them to all family get togethers in the future.
Niki says
Just made these tonight. The hubby said they’re almost like red lobster biscuits. They’re very delicious. The only negative is the coconut flour gives the biscuits a coconut flavor. Don’t get me wrong, I love coconut, just not in a savory biscuit. Next time I’ll use only almond flour. Will definitely be making again. I also mixed the ranch seasoning in with the flours before adding the wet ingredients and I thing it worked great.
Carolyn says
Hi Niki… what brand of coconut flour are you using? That may be part of the trouble.