Everyone loves those Red Lobster cheddar biscuits, right? Today’s recipe is a kicked up version of those for 1/4 of the carbs. According to their nutrition facts, each Red Lobster biscuit has 16g carbs whereas each of my biscuits are only 4g total carbs and just 2g net carbs once you subtract the fiber. After making today’s batch I had to physically restrain myself from eating all of them, so be prepared to have your willpower tested once these come out of the oven. As the weather cools down, there is something so satisfying about a delicious biscuit next to a hearty bowl of soup or even a crisp salad. These would also make a wonderful alternative to traditional rolls this holiday season, particularly at Thanksgiving. They are cheesy and flaky with a subtle hint of heat from the jalapeños – a winning combination that is also extremely keto-friendly!
I prepped by pulling out the necessary ingredients seen above, pre-heating my oven to 350°F and spraying my jumbo muffin tin with non-stick spray. You can tailor this recipe if you are not a spicy fanatic like I am, but fear not – despite using a few different kinds of heat in these biscuits, the end result is still pretty subtle.
Next I put the cream cheese in the microwave for 35 seconds until it was soft, cracked the egg and mixed the two together before adding some red pepper flakes and stirring once more.
I then shredded the pepper jack cheese. Pepper jack is one of my favorite cheeses, particularly in breakfast egg bakes. It is very creamy and melts wonderfully while adding a kick to the flavor palate.
I incorporated the pepper jack and cheddar cheeses into the cream cheese & egg mixture and stirred until fully combined. Next I added the almond flour, water and heavy cream and used a rubber spatula to gently fold all the ingredients together. It should form a dough-like consistency that is not too wet but also not dry. If you think it is too dry, continue adding 1 tablespoon of water until it holds together.
While working on the dough, I cooked 2 strips of Niman Ranch hickory smoked bacon in the microwave for 3 minutes. I placed the bacon between two sheets of paper towels and cooked until they were easy to crumble by hand. I also finely diced 2 jalapeños. I like equal parts jalapeños and bacon and even left some seeds in there for additional heat, but use more or less of either as you see fit.
I evenly distributed the biscuit dough into my jumbo muffin tin. The cups should only be filled halfway, roughly, in order to make these into biscuits as opposed to muffins. You could double the recipe to make them larger. Into the oven they went for 20 minutes until golden brown and the cheese was fully melted. I love the taste of these, especially when they are still warm. They are dense yet surprisingly light and are the perfect accompaniment to almost any meal. If you try these, I’d love to hear your thoughts in the comments below!