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