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
It’s pretty easy to make your own ranch seasoning, as it consists of spices and herbs most of us already have in our cupboards. When I make my own ranch, I usually add:
- 2 teaspoons dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper.
But sometimes it’s really nice to have people do things for you, and to be able to grab a shaker full of the flavors you happen to be craving.
Recently, Pork King Good came out with a whole slew of seasoning mixes that are super delicious and don’t have any questionable ingredients. Ranch, dill pickle, taco, sour cream and onion, oh my!
I’ve been using them any chance I can get. On chicken, on roasted nuts, in salad dressings and dips. They’re a lot of fun to play with and allow everyone in my family to season things the way they want.
Check out the Pork King Good seasoning shakers 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 ¾ 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! The Pork King Good Ranch 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
Keto Bacon Cheddar Ranch Biscuits
Ingredients
- 1 ¼ cups almond flour
- 4 ounces grated Cheddar cheese
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ¼ tsp salt
- ¼ cup butter chilled and cut into small pieces
- 1 large egg
- 3 tablespoon heavy whipping cream
- 4 slices bacon, cooked crisp and chopped
- 2 ½ tablespoon ranch seasoning, divided (see recipe notes)
- 2 tablespoon melted butter
Instructions
- Preheat the oven to 325F and line a large baking sheet with a silicone mat or parchment paper. Lightly grease the mat or paper.
- 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.
- 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.
- 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.
- Bake 18 to 23 minutes, until golden brown and just firm to the touch. Remove and let cool on the pan.
- Whisk together the melted butter and brush over the biscuits, then sprinkle with the remaining ranch seasoning, just before serving.
Notes
Valerie says
Hello Carolyn. Thank you so much for all these wonderful recipes. We’re not full-on keto but are really working to be careful about carbs and your recipes are a great resource. My attempt at these biscuits (just plain for the first try) is not awesome. I now see a pattern in my attempts at baking with almond flour. I think the almond flour I’m using (and it is flour – not meal) is much more absorbent than what you use. Everything is coming out dry and dusty tasting. I can’t afford to use Bob Mills all the time as it is pretty expensive here. Would the appropriate adjustment be to add more cream? Other thoughts?
Very much appreciate your insights. Thank you.
Carolyn says
Hi Valerie… I really want to address this and help you out. Is your almond flour the de-fatted variety? In other words, is it super fine and powdery, rather than ground nuts? Can you tell me the brand so I can look it up?
Valerie says
I buy it at Bulk Barn here in Ottawa. It is described as “California Ground Almonds, Extra Fine Almond Flour Blanched”. It seems fine but not super-fine and powedery like wheat flour. Not sure if this is helpful to you or not. Thanks for taking the time to dig into this for me.
Carolyn says
I’ve shopped at Bulk Barn before. Even when they say “super fine”, it can be more coarse and more of a nut MEAL than a flour. It’s hard to know the difference until you bake with it and see. So I suspect that’s the issue here and you may need something else to help bind it a bit more. Try more egg white or more oil.
Valerie says
Thanks. I’ll give it a try.
Do you think it might be worth running it through the food processor to see if it can be made finer?
I also found some almond flour at Costco today and will see how it works. I can’t imagine all the experimentation you’ve gone through all these years and we benefit once you’re done with complete recipes. Thanks for that.
Michelle says
Hi Valerie. One thing thats very important is to make sure your not packing the flours when measuring. I never scoop, I always weigh according to the package info. If your using too much it will definitely be dry. If you do have to scoop keto flours the best thing to do is spoon it into the measuring cup and then scrape the top even.
Julie says
Could I use whey protein isolate instead of coconut flour?
Thank you