These delicious Bacon Cheddar Biscuits are low carb, THM-S, and keto-friendly. A grab-and-go, make-ahead recipe! Busy mornings, tailgating, snack time and even lunch are all great times for this healthy, low carb biscuit. They freeze and reheat beautifully.
I don’t know about you, but breakfast time is one of the craziest times of the day in my house. Getting myself and my family ready for the day and out the door sometimes led to me skipping the meal altogether! So I love having healthy options that I can grab and take with me.
Last year I came up with one of my family’s favorite recipes: Low Carb Southwest Breakfast Biscuits. I decided to make a few changes to give them a completely different flavor. One of my favorite quiches before starting Trim Healthy Mama was the Pioneer Woman’s Cowboy Quiche. The flavor combination of caramelized onions, bacon, and cheddar cheese is so delicious! I decided to see if I could combine the two concepts.
And Keto Bacon Cheddar Biscuits are the result! Each biscuit has just 2 grams of net carbs and 12 grams of protein. You can find complete nutrition information and macros in the nutrition label at the bottom of the printable recipe.
I’m not gonna bore you with my trial and error of developing these tasty breakfast treats. Let’s just jump right in and I’ll show you how I made them and give you some tips along the way. If you don’t want the tips, you can scroll down to the bottom for the printable recipe!Jump to Recipe
How to Make Keto Bacon Cheddar Biscuits
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This is what you’ll need to make these low carb bacon cheddar biscuits:
- ghee or butter
- yellow onion
- THM Baking Blend OR almond flour, coconut flour, & golden flaxseed meal
- garlic powder
- mineral salt & ground black pepper
- baking powder
- unsweetened, unflavored almond milk
- sharp cheddar cheese
Tips for Preparation
I like to get everything prepped before I start. You’ll need to cook the bacon so it’s nice and crumbly. Some people like doing it on top of their stove, but I’m partial to baking mine.
The best part of baking bacon is that it doesn’t require any tending while it cooks! Just put it on a baking sheet lined with parchment paper. Then put it in an oven preheated to 425 F and bake until it’s the crispiness your family likes.
Baking time varies so much based on how thick your bacon is, so I don’t want to give you a cooking time here. I usually wait until I start to smell it, and then keep an eye on it until it’s done. I usually buy thicker bacon and like it crispy, so it usually takes about 22 minutes for mine to bake.
While the bacon is cooking, chop your onions. I like to slice them thin and about an inch long.
Next, saute your onions in a frying pan with 1 Tablespoon of ghee (or butter, or coconut oil)
We’re caramelizing the onions so make sure you let them get nice and browned to get a great smoky flavor from them.
When the bacon is done, drain it on paper towels, and then crumble it up. Let the grease cool a bit and then you have a super easy clean-up too! Just transfer the parchment paper to your trash can! Be careful, though, because sometimes parchment paper will crumble. So make sure the trash can is right there…
I’m not a fan of getting my hands greasy so I “crumble” mine using a pair of kitchen shears! It makes it so easy!
Get a large mixing bowl and assemble all the dry ingredients. Mix them together well so the baking powder is evenly distributed.
Add the caramelized onions and the bacon to the dry ingredients and toss it all together so that everything is coated.
Beat your eggs and almond milk together in a separate bowl and then add them to your dough. Stir them in until they’re all combined.
Finally, mix in the cheese. The batter will be pretty thick and a little sticky.
Line two large baking sheets with parchment paper. This will make sure the biscuits don’t stick to your pan.
Scoop up about 1/4 cup of dough for each biscuit and drop it on the cookie sheet. The biscuits will spread a little bit, so be sure to leave about an inch of room in between. Then bake them at 375F for 15-18 minutes.
The edges will get golden brown and the top becomes slightly firm to the touch.
You can serve your Keto Bacon Cheddar Biscuits straight from the oven. They’re delicious when they’re warm! Be sure to store leftovers in the refrigerator or freezer. I place a layer of wax paper between layers. If you freeze your biscuits, I recommend cooling them overnight in the refrigerator and then putting them in freezer bags.
To reheat your biscuits, wrap them in a paper towel and reheat from refrigerated about 30 seconds on high power. From frozen, heat 60 seconds at 30% power, then 30 seconds on high.
Honestly, I really like these low carb biscuits cold, straight from the fridge!
Keto Bacon Cheddar Biscuits are also perfect as an appetizer or as finger food at your next party! Simply make them smaller and reduce their cooking time to about 10 minutes.
I hope you love these Keto Bacon Cheddar Biscuits as much as I do! Be sure to let me know what you think in the comments, and leave a star rating on the recipe to help other people to find them!
More Recipes You May Enjoy:
- Low Carb Southwest Breakfast Biscuits | THM-S
- Low Carb Southwest Frittata Squares
- Easy Summer Keto Meals
- Low Carb Sweetener Conversion Tables
- French Toast in a Bowl | THM-S
Pin it to Remember it:
Low Carb Bacon Cheddar Breakfast Biscuits | THM-S
- 1 Tablespoon Ghee
- 4 cups thinly sliced yellow onion
- 1 pound cooked bacon, crumbled
- 3 cups THM Baking Blend *see notes for substitutions
- 1 teaspoon garlic powder
- 2 teaspoons mineral salt
- 1 teaspoon ground black pepper
- 2 Tablespoons aluminum-free baking powder
- 12 large eggs
- 1/4 cup unsweetened almond milk
- 4 cups sharp cheddar cheese, shredded
- Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
- Saute onions in 1 Tablespoon of ghee over medium high heat, stirring occasionally, until caramelized. Approximately 15-20 minutes.
- While the onions are cooking, in a large mixing bowl, combine the Baking Blend, garlic powder, salt, black pepper, and baking powder.
- In a separate bowl, whisk together the eggs and almond milk until they're light yellow and foamy, set aside.
- Add the caramelized onions and crumbled bacon to the dry ingredients and toss well to coat. Then stir in the egg, and the shredded cheese until all ingredients are wet. The dough will be a little sticky and have the consistency of a drop biscuit.
- Scoop dough onto prepared baking sheets, approximately a 1/4 cup of dough per biscuit. Be sure to leave at least an inch of space around each biscuit.
- Bake for 15-18 minutes, until the biscuits are golden brown. Remove from oven and serve immediately or cool on racks if you plan to freeze the biscuits.