These keto sour cream and cheddar bacon biscuits will become your new favorite low carb comfort food. They’re fluffy, cheesy, and packed with crispy bacon in every bite.
Making biscuits on a keto diet used to seem impossible, but this recipe proves it can be done easily. The almond flour creates the perfect texture while keeping the carbs way down.
You get all the flavors of a loaded baked potato in biscuit form. The sour cream keeps them moist and the cheddar melts beautifully throughout.
These work great for breakfast, lunch, or as a side dish for dinner. They’re filling enough to keep you satisfied for hours.
👍 Why You’ll Love This Recipe
Perfect Bacon-Cheese Combo- These biscuits pack a double punch of savory flavors with crispy bacon bits and melted cheddar cheese in every single bite.
Super Low Carb Count- Made with almond flour and coconut flour instead of regular flour, these biscuits keep your daily carbs incredibly low.
Cold Butter Creates Flaky Layers- Using cold cubed butter and working it into the flour creates those amazing flaky layers that make biscuits so irresistible. This technique ensures your keto biscuits have the same texture as traditional ones.
Perfect Make-Ahead Breakfast- These biscuits reheat beautifully in the toaster or oven, making them perfect for meal prep or busy mornings.
✨ Recipe Ingredients
- 2 cups Almond Flour – I recommend this one (amazon)
- ¼ cup Coconut Flour
- 2 tsp Baking Powder
- ½ tsp Garlic powder
- ¼ tsp Salt
- 3 tbsp Cold Butter, cubed small
- 2 large Eggs
- ⅓ cup Sour Cream (full fat)
- ¾ cup Bacon Bits, cooked crispy
- ¾ cup Cheddar Cheese, shredded
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt.
Step 3
Add the cold cubed butter. Use a fork or pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Step 4
In a small bowl, whisk the eggs and sour cream until smooth. Pour into the flour mixture and stir until a thick dough forms.
Step 5
Fold in the bacon bits and cheddar cheese until evenly distributed.
Step 6
Shape the biscuits using one of these methods:
Drop method: Scoop the dough into 6–8 mounds directly onto the baking sheet. Press the tops down slightly to flatten.
Biscuit cutter method: Place a biscuit cutter directly on the parchment-lined baking sheet and hold it steady. Spoon dough into the cutter and press it down to your desired height.
Carefully lift the cutter while using a spoon to press against the sides, keeping the shape intact. Repeat for remaining biscuits.
Step 7
Bake for 15–18 minutes until deep golden brown. Let cool on the pan for 10 minutes to firm up before serving. Enjoy.
💡Tips
1. Get Your Butter Temperature Just Right
Cold butter is absolutely crucial for creating the perfect flaky texture in these keto biscuits, so take it straight from the fridge and cube it quickly.
When butter stays cold during mixing, it creates little pockets of steam as it melts in the oven, which gives you those amazing flaky layers.
If your butter gets too warm while you’re working with it, pop the whole bowl in the freezer for 5 minutes. This simple trick will save your biscuits from becoming dense and heavy.
2. Pick the Right Cheese for Best Results
Freshly shredded cheddar cheese melts much better than pre-shredded cheese and will give you those gorgeous melty pockets throughout your biscuits.
Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Fresh cheese also has more flavor.
Sharp or extra-sharp cheddar works beautifully in this recipe because the strong flavor holds up well against the bacon and sour cream.
3. Don’t Overmix the Dough
Once you add the egg and sour cream mixture to your flour, stir just until everything comes together into a shaggy dough – resist the urge to keep mixing until it’s perfectly smooth. Overmixing keto dough will make your biscuits tough and rubbery instead of tender and fluffy.
The dough should look a bit rough and uneven when you’re done mixing, which is exactly what you want for the best texture.
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FAQ
Can I use regular bacon instead of bacon bits?
Yes, you can absolutely use freshly cooked bacon instead of store-bought bacon bits for better flavor and texture.
Cook about 6-8 strips of bacon until crispy, then chop them into small pieces to get roughly ¾ cup. Make sure to let the bacon cool completely before adding it to your dough so it doesn’t melt the butter or cook the eggs.
Keto Sour Cream & Cheddar Bacon Biscuits
Print Recipe- pastry cutter
- biscuit cutter
Ingredients
- 2 cups Almond Flour (super fine) I recommend this one (amazon)
- ¼ cup Coconut Flour
- 2 tsp Baking Powder
- ½ tsp Garlic powder
- ¼ tsp Salt
- 3 tbsp Cold Butter, cubed small
- 2 large Eggs
- ⅓ cup Sour Cream (full fat)
- ¾ cup Bacon Bits, cooked crispy
- ¾ cup Cheddar Cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt.
- Add the cold cubed butter. Use a fork or pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk the eggs and sour cream until smooth. Pour into the flour mixture and stir until a thick dough forms.
- Fold in the bacon bits and cheddar cheese until evenly distributed.
- Shape the biscuits using one of these methods: Drop method: Scoop the dough into 6–8 mounds directly onto the baking sheet. Press the tops down slightly to flatten. Biscuit cutter method: Place a biscuit cutter directly on the parchment-lined baking sheet and hold it steady. Spoon dough into the cutter and press it down to your desired height. Carefully lift the cutter while using a spoon to press against the sides, keeping the shape intact. Repeat for remaining biscuits.
- Bake for 15–18 minutes until deep golden brown. Let cool on the pan for 10 minutes to firm up before serving. Enjoy.
Wow!!