Keto Sour Cream & Cheddar Bacon Biscuits

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.