A Biscuit You’ll Actually Brag About
Okay, let’s be honest here. Most “keto-friendly” baked goods taste like someone’s science experiment gone wrong. You know what I mean: dry, crumbly, vaguely eggy, and definitely not something you’d serve at brunch unless you secretly hated your guests. But these almond flour keto biscuits with bacon? Totally different story. They’re fluffy, buttery, savory, and—wait for it—loaded with crispy bacon. Yeah, this isn’t diet punishment. This is comfort food disguised as low-carb goodness.
And if you’ve ever wondered, “Can I have biscuits on keto?”—the answer is a smug, delicious yes. Let’s talk about why you need these in your life and how to make them happen without losing your sanity (or your bacon).
Why Almond Flour Is the MVP
First things first: almond flour is what makes these biscuits keto-approved. Forget wheat flour—it’s carb-heavy and basically the villain in the keto universe. Almond flour steps in like the cool understudy who ends up stealing the show.
Why almond flour rocks:
- Low-carb, high-fat: Perfect macros for keto life.
- Moisture retention: Keeps biscuits from turning into hockey pucks.
- Nutty flavor: Gives depth and warmth to the dough.
Some folks ask, “Can I swap in coconut flour?” Technically yes, but coconut flour is super thirsty—it soaks up liquid like your favorite sweatpants after leg day. If you try it, you’ll need way more eggs and butter. IMO, stick to almond flour unless you enjoy kitchen math problems.
The Bacon Factor
Look, we all know bacon makes everything better. But in these biscuits, it’s not just about flavor—it’s about texture. You get buttery, fluffy dough, and then—boom—a little salty crunch of bacon in every bite. It’s like breakfast and comfort food had a baby.
You can go a few ways with this:
- Use crispy bacon bits mixed right into the dough.
- Save a little to sprinkle on top before baking for that Instagram-worthy finish.
- Go all-in and double the bacon because moderation is overrated.
And here’s a pro tip: don’t use prepackaged “bacon bits.” They’re sad, rubbery, and taste vaguely like salt and regret. Fry the real stuff. Trust me, it’s worth it.
Ingredients You’ll Need
Here’s the shopping list. Nothing weird, nothing that requires a second mortgage.
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder (optional but amazing)
- ½ teaspoon salt
- ½ cup shredded cheddar cheese (because why not?)
- 4 slices cooked bacon, chopped
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 tablespoons heavy cream
See? Totally normal ingredients. If you’re already living the keto life, you probably have half of these in your fridge right now.
Step-By-Step Instructions
So, how do you turn this pile of stuff into biscuits that make you forget about carbs? Easy.
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper because nobody likes scrubbing crusted dough off a pan.
Step 2: Mix Dry Stuff
In a bowl, whisk together almond flour, baking powder, garlic powder, and salt. This sets the stage.
Step 3: Add Cheese & Bacon
Stir in shredded cheddar and crispy bacon bits. This is where you’ll start drooling.
Step 4: Mix Wet Stuff
In another bowl, whisk eggs, melted butter, and heavy cream. Combine this with the dry mix until you’ve got a dough situation happening.
Step 5: Scoop & Bake
Drop spoonfuls of dough onto your baking sheet. Keep them rustic—this isn’t The Great British Bake Off, no one cares if they’re lopsided. Bake for 15–18 minutes until golden brown.
Step 6: Cool (if you can wait)
Let them cool for a few minutes. Or don’t, and risk burning your tongue. No judgment.
Common Mistakes to Avoid
- Overbaking: Almond flour dries out faster than your hands in winter. Pull the biscuits when they’re lightly golden, not dark brown.
- Skipping the cheese: Don’t even think about it. Cheese adds structure and flavor.
- Forgetting to season: Almond flour alone is bland. Garlic powder and salt make all the difference.
Fun Variations
Because one recipe is never enough, right?
- Jalapeño Bacon Biscuits: Add diced jalapeños for a spicy kick.
- Herb & Butter Biscuits: Toss in fresh rosemary or thyme for a fancy twist.
- Breakfast Sandwich Hack: Slice a biscuit in half and stuff with eggs and more bacon. Basically keto heaven.
Why These Biscuits Work for Keto
Let’s geek out for a second. The macros matter:
- High in fat (thanks to almond flour, butter, cheese, and bacon).
- Low in carbs (about 3–4 net carbs per biscuit).
- Moderate protein (enough to keep you satisfied but not kick you out of ketosis).
So yes, these biscuits are not just “allowed” on keto—they’re practically encouraged.
FAQs People Always Ask
Can I freeze them?
Yes! Wrap them up, pop them in a freezer bag, and they’ll last about 2 months. Reheat in the oven, not the microwave, unless you enjoy soggy disappointment.
Do they taste eggy?
Nope. The butter, cheese, and bacon overpower any egg flavor. That’s the magic combo.
What if I don’t eat bacon?
First, I’m sorry for your loss. Second, you can swap in turkey bacon or even cooked sausage crumbles. Still tasty, just less… bacon-y.
My Honest Take
I’ve made a lot of “keto bread” recipes that ended up straight in the trash. These biscuits? I actually look forward to making them. They’re quick, they don’t require a PhD in baking, and they taste like something you’d sneak even if you weren’t on keto.
Would I serve them to non-keto friends? Absolutely. In fact, I have, and nobody even noticed they were “diet food.” That’s how you know you’ve got a winner.
Final Thoughts
If you’ve been missing biscuits on keto, these almond flour keto biscuits with bacon are your redemption arc. They’re savory, fluffy, cheesy, and—most importantly—loaded with bacon. Honestly, they’re good enough to trick your carb-loving friends, and that’s saying something.
So the next time you’re craving comfort food but don’t want to wreck your macros, whip up a batch. Eat one warm with a pat of butter melting on top, and try not to text everyone you know about your new biscuit obsession. 😉