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.
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.
By Carolyn Ketchum of All Day I Dream About Food