Go Back
–+ servings
Low-Carb Cheddar Jalapeño Bacon Biscuits – vegetarian recipe
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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuit
Calories: 266
Ingredients Method Nutrition

Ingredients
  

  • 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

Tried this recipe?

Let us know how it was!