Cheddar Jalapeño Bacon Biscuits

    makes 8 biscuits (1 per serving) · prep time: 10 minutes · cook time: 20 minutes

    If there is a Red Lobster near you, then you already know how good their Cheddar Bay Biscuits are. However, they are not low-carb. So I knew that I needed to create my own healthier version to fit my low-carb lifestyle. I love to use these biscuits to make homemade biscuits and gravy or to serve with the Slow Cooker Kickin’ Chili.


    • 4 ounces full-fat cream cheese (½ cup), softened
    • 1 large egg
    • 1½ cups shredded sharp cheddar cheese
    • 3 cloves garlic, minced
    • ¼ teaspoon Italian seasoning
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1¼ cups blanched almond flour
    • ¼ cup heavy cream
    • ¼ cup water
    • 6 slices bacon, cooked crisp and chopped
    • ¼ cup chopped pickled jalapeño slices


    1.Preheat the oven to 350°F. Lightly grease 8 wells of a 12-well muffin top pan.

    2.Beat the cream cheese and egg together with an electric hand mixer or a stand mixer until well combined.

    3.Add the cheddar cheese, garlic, Italian seasoning, garlic powder, and onion powder and mix together using a rubber spatula.

    4.Mix in the almond flour, heavy cream, and water. Fold the bacon and jalapeño slices into the dough.

    5.Drop heaping mounds of the dough onto the prepared muffin top pan. Bake for 20 minutes, or until golden brown. Allow to cool in the pan before serving. Store leftovers in the refrigerator for up to 1 week.

    tip: I recommend reheating leftover biscuits in a toaster oven; however, they are also pretty darn good cold.

    CALORIES: 266 | FAT: 23 g | PROTEIN: 12 g | TOTAL CARBS: 5.4 g | DIETARY FIBER: 2 g | NET CARBS: 3.4 g