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.

basket lined with a checked towel filled with keto bacon cheddar biscuits

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.

stack of 5 keto bacon cheddar biscuits on a white plate

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!

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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:

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.

raw bacon on a baking sheet lined with parchment paper

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.

chopped onions on a cutting board

Next, saute your onions in a frying pan with 1 Tablespoon of ghee (or butter, or coconut oil)

caramelized onions in a saute pan with a wooden spoon

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…

cooked bacon on a plate being crumbled with cooking sheers

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!

dry ingredients in a glass mixing bowl

Get a large mixing bowl and assemble all the dry ingredients. Mix them together well so the baking powder is evenly distributed.

large glass mixing bowl with dry ingredients, sauteed onions and crumbled bacon

Add the caramelized onions and the bacon to the dry ingredients and toss it all together so that everything is coated.

large mixing bowl with dry ingredients, bacon, and onions with beaten eggs being poured in

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.

large mixing bowl with shredded cheddar cheese on top

Finally, mix in the cheese. The batter will be pretty thick and a little sticky.

Large glass mixing bowl with batter for keto bacon cheddar biscuits

Line two large baking sheets with parchment paper. This will make sure the biscuits don’t stick to your pan.

cookie sheet lined with parchment paper and rows of uncooked keto bacon cheddar biscuits

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.

cookie sheet lined with parchment paper and rows of baked keto bacon cheddar biscuits

The edges will get golden brown and the top becomes slightly firm to the touch.

Serving Options

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.

basket of keto bacon cheddar biscuits in background, plate with 2 biscuits in foreground

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!

pedestal of mini keto bacon cheddar biscuits in foreground and large bowl of salad in background on a buffet

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.

overhead view of a basket of keto bacon cheddar biscuits next to a plate with 2 biscuits

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!

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Printable Recipe:

Low Carb Bacon Cheddar Breakfast Biscuits | THM-S

These delicious biscuits are 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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: gluten free, keto, lchf, low carb, NSI, sugar free, THM, Trim Healthy Mama
Servings: 30 biscuits
Calories: 172kcal


  • 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.


* If you don’t have THM Baking Blend on hand, you can substitute 1 cup almond flour plus 1 cup coconut flour plus 1 cup golden flax seed meal for a similar texture. The calorie and fat count will increase somewhat with this modification.
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.


Calories: 172kcal | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 538mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg

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