Keto Cheddar Bay Biscuits (Bacon & Jalapeño)

Low-carb cheddar jalapeño bacon biscuits deliver everything you love about the famous garlic-cheddar biscuits — sharp cheddar, crisp bacon, and a gentle jalapeño kick — without the flour. Almond flour keeps them tender and firmly keto. They are out of the oven in 35 minutes and best eaten warm.

Let’s be honest, who can resist those warm, cheesy, garlic-infused Cheddar Bay Biscuits from Red Lobster? The only problem? They’re a carb-lover’s dream. Well, dream no more! I’ve cracked the code with this incredible low-carb version, loaded with sharp cheddar, crispy bacon, and a spicy kick of jalapeño. They’re tender, flavorful, and absolutely perfect for sopping up chili or making a killer keto biscuits and gravy.

Ingredients

• 4 ounces / 113g (4 oz) full-fat cream cheese, softened
• 1 large egg
• 1½ cups / 170g (6 oz) shredded sharp cheddar cheese
• 3 cloves garlic, minced
• ¼ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1¼ cups / 140g (4.9 oz) blanched almond flour
• ¼ cup / 60ml heavy cream
• ¼ cup / 60ml (2 fl oz) water
• 6 slices bacon, cooked crisp and chopped
• ¼ cup / 45g (1.59 oz) chopped pickled jalapeño slices

Instructions

1. Directions1. Preheat your oven to 350°F / 175°C. Lightly grease 8 wells of a muffin top pan or line a baking sheet with parchment paper.
2. In a large bowl, use an electric mixer to beat the softened cream cheese and egg until smooth and well combined.
3. Add the shredded cheddar, minced garlic, Italian seasoning, garlic powder, and onion powder. Mix with a rubber spatula until just combined.
4. Stir in the almond flour, heavy cream, and water. Gently fold in the crispy bacon and chopped jalapeños until evenly distributed.
5. Scoop heaping mounds of dough (about ¼ cup each) into the prepared muffin top pan or onto the baking sheet. Bake for 20 minutes, or until the tops are golden brown and firm to the touch.
6. Let the biscuits cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

Nutritional Information

• Yields: 8 biscuitsServing Size: 1 biscuitCalories: 266Fat: 23gProtein: 12gTotal Carbs: 5.4gDietary Fiber: 2gNet Carbs: 3.4g (0.12 oz)

Pro Tips

• Pro-Tips
• For an authentic touch, melt 2 tablespoons (30 ml / 1 fl oz) of butter with a pinch of garlic powder and dried parsley. Brush this over the biscuits as soon as they come out of the oven.
• If you don’t have a muffin top pan, drop the dough onto a parchment-lined baking sheet. They will spread more, but will be just as delicious.
• For the best texture, use blanched, finely ground almond flour, not almond meal.
• Reheat leftover biscuits in a toaster oven or air fryer for 1-2 minutes to restore their warm, cheesy goodness.

FAQ

Q: Can I use coconut flour instead of almond flour
A: This recipe is specifically formulated for blanched almond flour to achieve the best texture. Coconut flour is much more absorbent and cannot be substituted 1:1 without changing the liquid ratios, which would result in a dry, crumbly biscuit. For best results, stick with finely ground almond flour.

Q: How do I store these keto cheddar biscuits
A: Store leftover biscuits in an airtight container in the refrigerator for up to 5 days. To restore their warm, cheesy texture, we recommend reheating them in a toaster oven or air fryer for 1-2 minutes. Microwaving can make them soft.

Q: Can I make these biscuits without jalapeños
A: Absolutely. The jalapeños add a spicy kick, but these keto bacon cheddar biscuits are delicious without them. Simply omit the jalapeños from the recipe for a milder, kid-friendly version.

Q: What makes these biscuits low-carb
A: These biscuits are low-carb and keto-friendly because they use almond flour instead of traditional wheat flour. Almond flour is significantly lower in carbohydrates and higher in healthy fats and protein, making it an excellent choice for a ketogenic diet.

Pro Tips

• Cook the bacon until truly crisp and let it cool before chopping so the pieces stay distinct in the dough instead of going chewy.
• Use blanched, finely ground almond flour rather than almond meal; the coarser meal makes the biscuits dense and speckled.
• A muffin-top pan gives the biscuits their round shape, but dropping the dough onto a parchment-lined sheet works too — they will just spread wider.
• Brush the tops with melted butter mixed with garlic powder and dried parsley the moment they leave the oven for a bakery-style finish.
• Rewarm leftovers in a toaster oven or air fryer for 1-2 minutes to re-crisp the edges without drying out the centers.

Frequently Asked Questions

How many net carbs are in each biscuit?

Each biscuit has 5.4 g of total carbs and 2 g of fiber, so 3.4 g net carbs, with 12 g of protein and 23 g of fat.

Can I make these biscuits ahead of time?

Yes. Bake them fully, cool, and refrigerate, then rewarm in a toaster oven or air fryer for 1-2 minutes to bring back the warm, cheesy texture.

Are cheddar jalapeño bacon biscuits gluten-free?

Yes — almond flour replaces wheat flour entirely, so they are gluten-free as well as keto, with 3.4 g net carbs each.

Can I adjust the heat level?

Use fewer chopped pickled jalapeños or rinse them briefly for milder biscuits. The pickled slices give more consistent heat than fresh jalapeño.

Recipe card below.

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Stav Kogan

Low-Carb Cheddar Jalapeño Bacon Biscuits

An incredible low-carb version of Cheddar Bay Biscuits, loaded with sharp cheddar, crispy bacon, and a spicy kick of jalapeño. Tender, flavorful, and perfect for a keto diet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 biscuit

Calories: 266

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 4 ounces (113 g / 4 oz) full-fat cream cheese, softened
• 1 large egg
• 1½ cups / 170g (6 oz) shredded sharp cheddar cheese
• 3 cloves garlic, minced
• ¼ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1¼ cups / 140g (4.9 oz) blanched almond flour
• ¼ cup (60 ml / 2 fl oz) heavy cream
• ¼ cup (60 ml / 2 fl oz) water
• 6 slices bacon, cooked crisp and chopped
• ¼ cup (45 g / 1.59 oz) chopped pickled jalapeño slices
• Pro-Tips
• For an authentic touch, melt 2 tablespoons (30 ml / 1 fl oz) of butter with a pinch of garlic powder and dried parsley. Brush this over the biscuits as soon as they come out of the oven.
• If you don't have a muffin top pan, drop the dough onto a parchment-lined baking sheet. They will spread more, but will be just as delicious.
• For the best texture, use blanched, finely ground almond flour, not almond meal.
• Reheat leftover biscuits in a toaster oven or air fryer for 1-2 minutes to restore their warm, cheesy goodness.

Method

 

1. Directions1.
2. Preheat your oven to 350°F / 175°C. Lightly grease 8 wells of a muffin top pan or line a baking sheet with parchment paper.
3. In a large bowl, use an electric mixer to beat the softened cream cheese and egg until smooth and well combined.
4. Add the shredded cheddar, minced garlic, Italian seasoning, garlic powder, and onion powder.
5. Mix with a rubber spatula until just combined.
6. Stir in the almond flour, heavy cream, and water. Gently fold in the crispy bacon and chopped jalapeños until evenly distributed.
7. Scoop heaping mounds of dough (about ¼ cup each) into the prepared muffin top pan or onto the baking sheet.
8. Bake for 20 minutes, or until the tops are golden brown and firm to the touch.
9. Let the biscuits cool in the pan for a few minutes before transferring to a wire rack.
10. Serve warm.

Nutrition

Calories: 266kcalCarbohydrates: 5.4gProtein: 12gFat: 23g

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