Crack Keto Biscuits That Hit Like a Southern Hug

Some mornings just scream for comfort. Not a smoothie, not a protein shake, something warm, buttery, loaded with flavor. These Crack Keto Biscuits check all the right boxes. Crispy on the outside, soft in the middle, packed with bacon and cheddar. And yes—they’re low carb, keto-approved, and won’t kick you out of ketosis.

This isn’t one of those “tastes kinda like the real thing” recipes. Nah. This one is the real deal, just minus the carbs. Think keto bacon and cheese biscuits that actually taste like home.

If you’re craving keto southern biscuits, you’ve just landed in the right place.

How These Keto Biscuits Happened 

I started with one goal: recreate my grandma’s Sunday morning biscuits without the carb crash that follows. She always said the secret was in the mix—not just the ingredients but the love tossed in.

I was knee-deep in keto cooking, testing every flour combo under the sun. Almond flour? Too crumbly. Coconut flour? Too dry. Then I hit a groove using a bit of both, plus cream cheese, cheddar, and crispy bacon. It turned into a batch of keto cheddar biscuits almond flour lovers could scream about.

Call them crack biscuits because, yeah, they’re kinda addictive.

Let’s Get to the Good Part: The Recipe

Ingredients:

• 1 ½ cups almond flour
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 oz cream cheese, softened
• 2 large eggs
• 2 tablespoons melted butter
• ¼ cup sour cream

Optional but Worth It:

• Chopped chives
• A pinch of red pepper flakes
• Extra cheese for topping

How to Make Crack Keto Biscuits

 

1) Preheat Your Oven – Don’t Skip This Part

Start by heating your oven to 375°F (190°C). This gives your biscuits a warm welcome from the get-go and helps them rise properly.
While that’s heating, grab either a muffin tin for biscuit shapes or a flat baking sheet if you like the rough, drop-style look. Line with parchment paper or spray with non-stick spray. You do not want your biscuits sticking—it ruins everything.

2) Mix Your Dry Ingredients – Keep It Light and Even

Grab a large mixing bowl. In it, combine:

• 1½ cups almond flour
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Give it a good whisk or stir with a fork. You’re not just mixing—you’re fluffing the flours and breaking up any clumps. Dry ingredients need to be light and airy for good texture later.

3) Add the Flavor Bombs – Cheese and Bacon, No Skimping

Time to get to the good stuff.
Dump in:

• 1 cup shredded sharp cheddar cheese
• 4 slices of crispy, crumbled bacon

Toss them through the flour mix. Every bite should get a little bit of everything—so don’t just stir once and call it done. Make sure bacon and cheese are evenly scattered throughout the mix.

4) Mix Wet Ingredients Separately – Don’t Rush This

In a different bowl (a medium one works), start by softening 2 oz of cream cheese. You want it nice and smooth—pop it in the microwave for 10–15 seconds if it’s too firm.
Once it’s soft, add:

• 2 large eggs
• 2 tablespoons melted butter (not hot, just melted)
• ¼ cup sour cream

Whisk until smooth and creamy. It should be thick, but still pourable—like a batter that’s got body. If you see lumps of cream cheese, keep going.

5) Combine Wet with Dry – This Is Where It Happens

Now pour the wet ingredients into the dry cheese-and-bacon flour mix.
Use a spatula or wooden spoon to mix. Stir until everything is combined and it forms a sticky dough. It shouldn’t be runny or dry. If it’s too dry (crumbly), add a teaspoon of sour cream at a time until it holds together. If it’s too wet, sprinkle in just a tiny bit of coconut flour.

You’re looking for a texture that holds its shape when scooped, but isn’t stiff like cookie dough.

6) Scoop It Out – Uniform Biscuits Cook Better

Use an ice cream scoop, measuring cup, or even your hands (slightly oiled helps!) to portion out the dough. Drop them into your muffin tin or shape rough rounds onto your baking sheet.
Try to make them even in size so they bake at the same pace. Aim for 10 biscuits total.

Want that golden cheesy crust on top? Add a little extra shredded cheddar on each one before baking.

7) Bake to Golden Brown Perfection – Don’t Peek Too Soon

Pop them in the oven and bake for 18 to 22 minutes, depending on your oven and how big your biscuits are.
They should be golden brown on the outside, slightly crisp on top, and feel set in the center when lightly pressed. Not jiggly, not mushy.

Don’t underbake them—they’ll be too soft. Don’t overbake them—they’ll get dry. Keep an eye around the 17-minute mark.

8) Cool Slightly – Just a Few Minutes, Promise

As hard as it is, let them rest for at least 5 minutes before digging in. The cheese inside needs to settle, and the texture finishes setting as they cool slightly.

Eat them warm, serve them with butter, or pack them for later. They hold up great, even the next day.

What Makes Them So “Crack”?

It’s the mix of salty bacon, sharp cheddar, and that soft inside that’s still kinda chewy. You bite into one and immediately forget about those old flour biscuits you grew up on. Plus, they fit into all kinds of meals.

These aren’t just for breakfast either. They’ve shown up in my desayuno keto rotation, my work-from-home lunches, and even dinner sides next to a bowl of baked cracked chicken keto style. Yes, I said dinner biscuits. No shame in that.

Tips to Make Them Right Every Time

• Don’t skip the sour cream. It keeps the biscuits moist and gives them that bakery feel.
• Use sharp cheddar. Mild cheese won’t give the punch.
• Let the batter sit for 5–10 minutes before scooping. Helps the flour absorb everything properly.
• Double the batch. Freeze extras. You’ll thank yourself when hunger hits.

What to Eat With These Biscuits

If you’re into big flavor, here’s where it gets good.

• Pair them with keto brownies for a weekend brunch that doesn’t feel “diet.”
• Serve them with scrambled eggs, sausage patties, and avocado for a full keto breakfast plate.
• Add one on the side of chicken soup or a grilled keto chicken thigh for a dinner that feels like it took all day but didn’t.

And if you’re short on time? Warm one in the microwave for 20 seconds and eat it with butter. That’s it. That’s the move.

Let’s Talk Carb Quick Biscuits vs These

If you’ve ever tried Carb Quick biscuits, you know they get close. But they still feel like a compromise. These don’t. They’re buttery, rich, and satisfying without that funky aftertaste some low-carb mixes leave behind. Plus, you control what goes in them.

No weird fillers. No mystery ingredients. Just food that tastes like food.

Storing Your Crack Biscuits (If You Don’t Eat Them All)

• Fridge: Keep in an airtight container for 4–5 days.
• Freezer: Wrap individually, toss in a freezer bag, and they’re good for 1–2 months.
• Reheat: 15 seconds in the microwave or a few minutes in the oven at 300°F.

They don’t lose their bite or flavor even after freezing, which is kind of rare with keto baked stuff.

Variations You Should Definitely Try

• Jalapeño Cheddar: Add chopped pickled jalapeños and swap cheddar for pepper jack.
• Ranch Style: Toss in some dry ranch seasoning and parsley.
• Breakfast Biscuit Bombs: Stuff the dough with a cube of cream cheese or sausage before baking. Trust me.

Conclusion

You don’t have to give up flavor just because you’re doing keto cooking. You don’t have to chew your way through dry almond flour rocks. These Crack Keto Biscuits bring that home-style, front porch, nap-after-eating energy.

And the best part? They fit your macros. They don’t wreck your blood sugar. They feel like comfort food.

Next time someone says “you’re still doing keto?”—hand them one of these biscuits. You’ll shut it down in one bite.

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