These golden, cheesy Crack Keto Biscuits are loaded with savory bacon, sharp cheddar, and zesty ranch seasoning, all baked into soft, fluffy, low-carb perfection. Whether served as a hearty breakfast side, afternoon snack, or warm with butter, they deliver comfort and flavor without the carbs.
Why You’ll Love This Recipe
Crack Keto Biscuits are a standout among low-carb baked goods. With their rich, cheesy texture and bursts of crispy bacon, these biscuits are indulgent yet keto-friendly. They’re made with almond flour for a gluten-free base and come together quickly with simple ingredients. Perfect for meal prep, brunch spreads, or just a savory treat, they reheat well and pair beautifully with eggs, soups, or salads.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- almond flour
- baking powder
- garlic powder
- salt
- large eggs
- sour cream
- melted butter
- shredded sharp cheddar cheese
- bacon, cooked and crumbled
- ranch seasoning mix
- chopped chives (optional)
Directions
- Preheat oven to 375°F (190°C) and prepare a greased cast iron skillet or line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, baking powder, garlic powder, salt, and ranch seasoning mix.
- Add the eggs, sour cream, and melted butter, stirring until well blended.
- Gently fold in the shredded cheddar cheese, crumbled bacon, and optional chives.
- Scoop the dough into 10–12 equal portions and shape into biscuits. Place them in the skillet or on the baking sheet so they are slightly touching.
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the biscuits to cool slightly before serving. Serve warm for best taste.
Servings and timing
Servings: 10 biscuits
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 285 kcal per biscuit
Variations
- Spicy twist: Add chopped jalapeños or a pinch of cayenne pepper for a bit of heat.
- Herb flavor: Mix in fresh thyme, parsley, or rosemary instead of chives.
- Cheese swap: Try using Monterey Jack, Pepper Jack, or gouda for a flavor change.
- Dairy-free version: Use dairy-free cheese and sour cream alternatives.
- Mini version: Make smaller biscuits for appetizers or snacks by forming 18–20 bite-sized portions and adjusting baking time.
Storage/Reheating
Store leftover Crack Keto Biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 300°F (150°C) for about 5–7 minutes or microwave for 15–20 seconds until heated through. These biscuits can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating.
FAQs
Can I substitute coconut flour for almond flour?
No, coconut flour absorbs more liquid and behaves differently in baking. Stick with almond flour for best results.
Are these biscuits gluten-free?
Yes, all the ingredients used are naturally gluten-free.
Can I make these biscuits without bacon?
Yes, you can omit the bacon or substitute with vegetarian bacon alternatives.
What is ranch seasoning made of?
It typically includes dried herbs like parsley and dill, garlic powder, onion powder, salt, and sometimes buttermilk powder.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and has fewer additives.
Do these biscuits rise like regular ones?
They rise slightly, but almond flour biscuits are naturally denser than wheat-based versions.
Can I freeze the unbaked dough?
It’s best to freeze them after baking. Unbaked dough doesn’t hold its shape well when thawed.
What can I serve with Crack Keto Biscuits?
They pair well with eggs, sausage, soups, or a pat of butter as a standalone snack.
How do I make these biscuits fluffier?
Ensure your baking powder is fresh and do not overmix the dough.
Can I double the recipe?
Yes, simply double all ingredients and bake in two batches or use a larger pan.
Conclusion
Crack Keto Biscuits bring together bold flavors and a satisfying texture in a low-carb package that’s perfect for any meal. Easy to prepare, highly adaptable, and wonderfully filling, these biscuits are a staple for anyone following a keto or gluten-free lifestyle. Enjoy them fresh from the oven or store for a quick bite anytime.
PrintCrack Keto Biscuits
These golden, cheesy Crack Keto Biscuits are packed with bacon, cheddar, and ranch flavor—all baked into fluffy low-carb perfection. Ideal as a snack, breakfast side, or served warm with butter, they’re irresistibly savory and totally keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 biscuits 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons ranch seasoning mix
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a cast iron skillet or line a baking sheet with parchment.
- In a large bowl, mix together almond flour, baking powder, garlic powder, salt, and ranch seasoning.
- Stir in the eggs, sour cream, and melted butter until well combined.
- Fold in shredded cheddar, crumbled bacon, and optional chives.
- Scoop the dough into 10–12 equal portions and form into biscuit shapes. Arrange in the skillet or on the sheet, slightly touching.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool slightly and serve warm. Store leftovers in an airtight container and reheat before eating.
Notes
- Use freshly shredded cheddar for best melt and texture.
- Can be stored in the fridge for up to 4 days.
- Great for meal prep and on-the-go breakfasts.
Nutrition
- Serving Size: 1 biscuit
- Calories: 285 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 65 mg