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.
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.
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!
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 ounces cream cheese softened
- 1 large egg
- 1 1/2 cups shredded cheddar cheese
- 3 cloves garlic minced
- 1/4 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/4 cups almond flour
- 1/4 cup heavy cream
- 1/4 cup water
- 6 slices bacon cooked and chopped
- 1/4 cup chopped pickled jalapeno
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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).
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Beat the cream cheese and egg together with an electric mixer until well combined.
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Add the cheddar cheese, garlic, Italian seasoning, garlic powder, and onion powder and mix using a rubber spatula
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Mix in the almond flour, heavy cream, and water. Fold in the bacon and jalapeño.
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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.
PDXGirl says
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.
Terri says
What did you grease the pan with? I wonder if parchment muffin tin liners would work? Maybe wouldn’t be crispy on the outside?
PDXGirl says
I used Crisco, don’t judge. I know it’s bad for yo, or you can also use spray stuff.
Terri says
I won’t! I used ghee because it was easier.
Carolyn says
Just butter.
PDX girl says
I didn’t even think of butter
Katherine says
I used bacon grease. They are wonderful..
Janet says
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!
Carolyn says
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!
janet says
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!
Terri says
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.
Carolyn says
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!
Terri says
Has anyone tried these with fresh peppers? Why pickled?
Karen Thedorf says
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?
Carolyn says
Well a muffin pan is deeper than a muffin top pan or my square pan so I think that’s clearly the issue.
Ree Anderson says
I’ve made these several times and they turn out delicious every time. I’ve also made them for guest and they loved them.
Nicole says
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?
Carolyn says
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.
Marisa says
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!
Farhana says
Thank you for the recipe! I made these biscuits to go with chili for the super bowl. My family and I loved them!
Teresa says
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
Victoria H Waddleton says
Can these be frozen? I am trying to limit carbs but don’t want to waste these if I make them.
Carolyn says
Yes, they freeze well.
Rebecca says
Could fresh Jalapeño be chopped and used or will they get too soggy?
Patty says
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!