Crack keto biscuits

Crack Keto Biscuits (Low-Carb, Gluten-Free)

“Crack” biscuits get their name from how insanely addictive they are — think cheesy, savory, fluffy bites with crispy edges and rich flavor. These keto-friendly biscuits are made with almond flour, shredded cheese, crispy bacon, eggs, and a bit of sour cream to keep them soft inside. Perfect for meal prep or a comforting weekend treat without the carbs.

Prep Time & Yield

Prep Time: 10 minutes

Cook Time: 18–20 minutes

Total Time: 30 minutes

Servings: 10–12 biscuits

Skill Level: Easy

Ingredients

1¾ cups almond flour

1 tablespoon baking powder

½ teaspoon garlic powder

¼ teaspoon onion powder (optional)

¼ teaspoon salt

2 large eggs

⅓ cup sour cream

¼ cup avocado oil

1 cup shredded cheddar cheese

¼ cup shredded mozzarella cheese

⅓ cup cooked bacon, chopped (about 4 slices)

2 tablespoons chopped chives or green onions

Instructions

1. Preheat Oven:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or use a muffin tin for more structured biscuits.

2. Mix Dry Ingredients:

In a large bowl, combine almond flour, baking powder, garlic powder, onion powder, and salt.

3. Add Wet Ingredients:

In a separate bowl, whisk together eggs, sour cream, and melted butter. Stir wet mixture into the dry ingredients until combined.

4. Fold in Add-Ins:

Gently mix in shredded cheeses, bacon, and chives. The dough will be thick and slightly sticky.

5. Form Biscuits:

Scoop ~2 tablespoons of dough per biscuit and place on the baking sheet, spaced slightly apart. Flatten slightly for even baking.

6. Bake:

Bake for 18–20 minutes, or until golden brown and firm to the touch. Let cool slightly before serving.

Serving Suggestions

Serve warm with a pat of butter or cream cheese.

Pair with eggs for a keto breakfast sandwich.

Use as a side for keto chili, soup, or salad.

Notes & Tips

Crispier edges? Bake directly on a dark sheet pan or leave in a few extra minutes.

Dairy-free option: Use dairy-free cheese and coconut cream instead of sour cream.

Add variety: Try swapping bacon for chopped jalapenos, sun-dried tomatoes, or sausage crumbles.

Storage: Keep in the fridge for up to 5 days or freeze for up to 2 months. Reheat in toaster oven or microwave.

Frequently Asked Questions 

Q: Can I use coconut flour instead of almond flour?

A: Not directly — coconut flour is more absorbent. You’d need to use only ¼ to ⅓ of the amount and add more eggs/liquid.

Q: Are these biscuits fluffy or dense?

A: They’re fluffy inside thanks to eggs and baking powder, but slightly denser than traditional flour biscuits due to the almond flour.

Q: Can I make them vegetarian?

A: Yes! Just omit the bacon and add extra cheese, herbs, or mushrooms.

Q: Can I add cream cheese?

A: Absolutely! You can mix in 2 oz of softened cream cheese for extra richness.

Nutritional Information

Calories: 165

Protein: 6g

Fat: 14g

Saturated Fat: 5g

Carbohydrates: 3g

Net Carbs: 2g

Fiber: 1g

Sugar: <1g

Sodium: ~210mg

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