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    Home » Keto Bread » Cheddar Jalapeno Bacon Biscuits

    Published: May 8, 2018 · Modified: Nov 27, 2022 by Carolyn

    Cheddar Jalapeno Bacon Biscuits

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.5K shares
    Jump to Recipe Print Recipe

    These low carb cheddar biscuits are da bomb, my keto friends! Jam packed with cheddar, jalapeño and crispy bacon, they are a delicious low carb side dish for soups, stews, and salads.

    Keto Cheddar Jalapeno Bacon Biscuits

    Oh man. Ohhhhh man. Life just never goes as planned, does it? You have a vision of how your day will go, you have an idea of how much you will accomplish, you’re feeling good about the direction things are heading. And then BAM! Curveball comes your way and all your plans go to pot. Everything goes awry and you find yourself spending inordinate time on some major issue that you didn’t expect. Like, for example, your middle child falling off a swing and getting her hand caught in the chain, and ripping her pinky finger so badly she needs several stitches. Oh and all the associated drama of blood everywhere and child screaming in pain and you trying to keep it together to keep her calm.

    So you find yourself coming home, exhausted, at 5:30pm. Hungry kids in tow and no food prepped at all and tons of work staring you in the face. And that, my friends, is when you need a copy of 30 Minute Ketogenic Cooking by Kyndra Holley. This is the kind of book you need when life messes you up and you have nothing keto prepped to eat and you are hungry and tired. 50+ recipes that are easy and delicious. We all need more easy and delicious…am I right?

    Okay so in the interest of full disclosure, Kyndra is my friend. But she’s also an incredible recipe and cookbook writer and her recipes are on point. And I’ve been eyeing her biscuits for a long time. That sounds vaguely dirty, doesn’t it? But seriously…Cheddar Jalapeño Bacon Biscuits? BRING IT ON. Especially bring it after a tough day when I don’t have the wherewithal to do much but pull out some leftover soup and plop in front of my family. I needed something to accompany the soup to satisfy my hungry family, and these biscuits were perfect. Easy, flavourful, and quick. And satisfying.

    Easy low carb biscuits recipe

    To be honest, I slathered my biscuit with butter, poured myself a big glass of wine and called that dinner. And it was exactly enough for me in that moment.

    And the leftover biscuits make amazing breakfast sandwiches too!

    Now go get your copy of 30 Minute Ketogenic Cooking right now. You know you need this!

    Keto Cheddar Jalapeno Bacon Biscuits

    Keto Cheddar Jalapeno Bacon Biscuits

    These low carb cheddar biscuits are da bomb, my keto friends! Jam packed with cheddar, jalapeño and crispy bacon, they are a delicious low carb side dish for soups, stews, and salads.
    4.88 from 8 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Keyword: cheddar bay biscuits, keto biscuits
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 biscuits
    Calories: 266kcal

    Ingredients

    • 4 ounces cream cheese softened
    • 1 large egg
    • 1 ½ cups shredded cheddar cheese
    • 3 cloves garlic minced
    • ¼ teaspoon Italian seasoning
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1 ¼ cups almond flour
    • ¼ cup heavy cream
    • ¼ cup water
    • 6 slices bacon cooked and chopped
    • ¼ cup chopped pickled jalapeno

    Instructions

    • Preheat the oven to 350F and lightly grease 8 wells of a muffin top pan (I did not have a muffin top pan so I used a square brownie pan...presumably you could also use a regular muffin pan).
    • Beat the cream cheese and egg together with an electric mixer until well combined.
    • Add the cheddar cheese, garlic, Italian seasoning, garlic powder, and onion powder and mix using a rubber spatula
    • Mix in the almond flour, heavy cream, and water. Fold in the bacon and jalapeño.
    • Drop heaping mounds of the dough into the greased wells of the prepared muffin top pan. Bake for 20 minutes or until golden brown. Allow to cool in the pan before serving. 
    Nutrition Facts
    Keto Cheddar Jalapeno Bacon Biscuits
    Amount Per Serving (1 biscuit)
    Calories 266 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Carbohydrates 5.4g2%
    Fiber 2g8%
    Protein 12g24%
    * Percent Daily Values are based on a 2000 calorie diet.
    7.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Joanna says

      April 02, 2023 at 6:18 pm

      Metric measurements, please 🙏.

      Reply
    2. G says

      January 06, 2022 at 12:23 pm

      Can I use almond milk if I don’t have heavy cream?

      Reply
      • Carolyn says

        January 06, 2022 at 2:35 pm

        Sure.

        Reply
    3. Mala says

      November 13, 2021 at 3:38 pm

      5 stars
      OMG!!
      I just made this and WOW!!! I love it! It’s cheesy, creamy, bacony, rich and filling. .Hubby walked in the door and I’m like ” you have to taste this, it’s soo good!” He agreed. He said it’s one of the best things I’ve made :).
      Thanks Carolyn for making me look like an awesome cook, lol
      This will impress both KETO and non-KETO friends and family…make it, you won’t be sorry..

      Reply
    4. Heidi Hawkins says

      October 26, 2021 at 11:38 pm

      I made these tonight and they were delicious! My question is, since they have bacon in them, should the leftovers be stored in the fridge?

      Reply
      • Carolyn says

        October 27, 2021 at 12:58 pm

        They’re fine on the counter for up to 3 days.

        Reply
    5. Deb Peters says

      April 25, 2021 at 6:29 pm

      4 stars
      Mine did not come out even with extra cooking. They seem to be very doughy. I read on another site where I was supposed to let it cool 20 to 30 minutes but this did not say that. I did not have the muffin top pan and made it in an 8×8 pan as suggested but I wondered if having that much density if it might take longer to cook than I did.

      Reply
      • Carolyn says

        May 12, 2021 at 12:19 pm

        Yes, when you change a pan, it makes a HUGE difference. So that would be the issue.

        Reply
    6. Patty says

      January 17, 2021 at 2:39 pm

      5 stars
      These were absolutely delicious! I was shocked with the texture of these biscuits. I find almond flour baked items to be grainy and dry. These scrumptious biscuits were soft and moist! I served the biscuits with a Creamy Chicken Poblano Soup. The only change I made to the biscuits was that I used pepper jack cheese to pair with my spicy soup. Can’t wait to try them with cheddar!

      Reply
    7. Rebecca says

      October 25, 2020 at 7:10 am

      Could fresh Jalapeño be chopped and used or will they get too soggy?

      Reply
    8. Victoria H Waddleton says

      March 27, 2019 at 9:55 am

      Can these be frozen? I am trying to limit carbs but don’t want to waste these if I make them.

      Reply
      • Carolyn says

        March 27, 2019 at 7:04 pm

        Yes, they freeze well.

        Reply
    9. Teresa says

      February 07, 2019 at 4:02 pm

      5 stars
      Made these last week and loved them so much I am making another batch this week. I used my bagel pan and the came out just fine….drizzled a bit of bacon grease in the pan. I used only 3 slices of bacon and peppercinos (what i had on hand) and the biscuits are delish! I love this recipe! It helps me since I miss fluffy biscuits so much…..its a Southern thing. LOL

      Reply
    10. Farhana says

      February 06, 2019 at 11:06 am

      Thank you for the recipe! I made these biscuits to go with chili for the super bowl. My family and I loved them!

      Reply
    11. Marisa says

      December 07, 2018 at 6:09 am

      5 stars
      Thank you!
      I made a few changes so I could bake immediately with the ingredients at hand. They still came out awesome!!
      I just bought your dessert cookbook. Looking forward to testing the recipes this holiday season!

      Reply
    12. Nicole says

      August 26, 2018 at 4:26 pm

      Hi Carolyn,
      The presentation of square brownie pan shape is so pretty. I bought one because of it. I have a question about the dark Non-stick coating of the pan which recommended to lower 25 degree of the recipe temperature; do you do that for this recipe and/or your recipes when use this type of the pan?

      Reply
      • Carolyn says

        August 26, 2018 at 7:54 pm

        For this recipe, I used a dark pan and I did it at the temperature I stated. So please do not lower the temp when you make it.

        Reply
    13. Ree Anderson says

      June 26, 2018 at 2:18 pm

      5 stars
      I’ve made these several times and they turn out delicious every time. I’ve also made them for guest and they loved them.

      Reply
    14. Karen Thedorf says

      June 03, 2018 at 10:45 pm

      Using a regular muffin tin, each well about 3/4 full. It’s currently been 45 minutes in the oven. The tops are golden brown but the insides are not cooked! Any ideas?

      Reply
      • Carolyn says

        June 04, 2018 at 7:34 am

        Well a muffin pan is deeper than a muffin top pan or my square pan so I think that’s clearly the issue.

        Reply
    15. Terri says

      June 03, 2018 at 1:34 pm

      Has anyone tried these with fresh peppers? Why pickled?

      Reply
      • Sherri Hunter -Frayer says

        February 14, 2021 at 1:07 am

        I really want an answer to this question too

        Reply
        • Carolyn says

          February 14, 2021 at 9:43 am

          As you can see from the blog post, this is a recipe from a cookbook. I followed the recipe exactly. i am sure you can use fresh if you like.

          Reply
    16. Terri says

      May 09, 2018 at 10:44 am

      5 stars
      These were delicious, but in my anal retentive baking mode, I added a pinch of gluten/grain free baking powder and a pinch of salt and sifted the almond flour. They rose beautifully in the muffin tin (don’t have a brownie pan or muffin top pan), but the texture was more like a quiche than a biscuit. I shared them with a friend, who loved them, too. But, I’m going to try making them again tonight WITHOUT tweaking the recipe and see if the texture changes. Back to the drawing board.

      Reply
      • Carolyn says

        May 09, 2018 at 10:49 am

        I actually added a little salt too. When I tasted my batter, I felt it needed it (could be the brands of cheese and bacon!). But mine were definitely bready and not quiche like!

        Reply
    17. Janet says

      May 09, 2018 at 6:06 am

      Hope you little one is feeling much better, she has my thoughts and prayers. I can still remember my own childhood trauma, my sister ran over my hand with her tricycle and broke my thumb in three places. I can still tease her about it 50 years later. : )
      These sound like just the thing to go with the Quiche Lorraine I was planning for dinner tonight! Thank you for always coming up with the perfect recipe to make for me and my hubby.
      He has reached his weight loss goal of 100 lbs and has managed to completely reverse his diabetes and high blood pressure. He is now off all meds for both and feeling great!

      Reply
      • Carolyn says

        May 09, 2018 at 7:03 am

        That’s fantastic to hear! My girl is okay…stitches in her pinky and she will have a scar but she’s going to be fine!

        Reply
        • janet says

          May 10, 2018 at 5:19 am

          made these and they were a hit! I didn’t have pickled Jalapenos so I used some frozen ones I had from last years harvest and sauteed them a little with the Turkey Bacon (my husband can’t eat red meat) and the only criticism I got was they needed more garlic. (which is par for the course around here)Thanks again and now on to the new Lemon Curd, YUM!

          Reply
    18. Terri says

      May 08, 2018 at 4:15 pm

      What did you grease the pan with? I wonder if parchment muffin tin liners would work? Maybe wouldn’t be crispy on the outside?

      Reply
      • PDXGirl says

        May 08, 2018 at 5:01 pm

        I used Crisco, don’t judge. I know it’s bad for yo, or you can also use spray stuff.

        Reply
        • Terri says

          May 09, 2018 at 10:41 am

          I won’t! I used ghee because it was easier.

          Reply
      • Carolyn says

        May 08, 2018 at 5:21 pm

        Just butter.

        Reply
        • PDX girl says

          May 09, 2018 at 10:58 am

          I didn’t even think of butter

          Reply
      • Katherine says

        May 13, 2018 at 7:09 am

        5 stars
        I used bacon grease. They are wonderful..

        Reply
    19. PDXGirl says

      May 08, 2018 at 9:25 am

      I actually made these from Kyndra’s website. I didn’t have a muffin top pan so I used a mini muffin pan. They were so freaking delicious my family loved them ( they don’t eat a lot of “my” foods). i froze the rest and when I want a couple I just take them pop them in the microwave. Soft on the inside, slightly crispy on the outside.

      Reply

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