Jalapeño Bacon Biscuits

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!

Jalapeño Bacon Biscuits

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Serving Size: 1

Jalapeño Bacon Biscuits


  • 4tblsp cream cheese, softened
  • 1 large egg
  • 1c shredded cheddar cheese
  • 1/2c shredded pepper jack cheese
  • 1/4c heavy cream
  • 1tblsp cold water
  • 3/4c almond flour
  • 2 slices bacon, cooked and crumbled
  • 2 medium fresh jalapeños, finely diced
  • Optional
  • Red pepper flakes to taste


  1. Pre-heat the oven to 350°F and spray a jumbo muffin tin with non-stick spray.
  2. Soften cream cheese in microwave for 30 seconds; crack the egg and mix thoroughly with cream cheese. If desired, add red pepper flakes.
  3. Shred pepper jack cheese and add to cream cheese along with cheddar cheese; mix.
  4. Add water, heavy cream and almond flour to cheeses; gently fold with a rubber spatula until combined.
  5. Cook bacon and crumble.
  6. Finely dice fresh jalapeños.
  7. Add bacon and jalapeños to the dough; stir until combined.
  8. Evenly distribute biscuit dough among muffin cups.
  9. Bake for 20 minutes.

Nutrtional Information

Per serving: 280 calories, 4g total carbs, 2g net carbs, 25g fat, 11g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)


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  1. Piper

    My mouth is watering. I can almost smell them. I have big plans involving making a huge batch of these to be my easy snack food…yes.

  2. Laura Jane

    Making these as we speak – they smell and look amazing! I love the name of your website, by the way (love the Mean Girls reference)! 🙂

  3. Mary

    Thank you so much for putting a picture of the products used to make these biscuits. I am new to LC baking and it’s a little overwhelming to find all the products I need. Pics help me know what I’m looking for, plus the pictures of each step are helpful also!

    • Hi Mary! Thanks so much for thinking my photos are useful! I like to include a photo of everything before I start and step-by-step photos to make it easy to follow along. When I follow other recipes that are just text, sometimes I wonder if the food looks correct after each step, so I want to make sure this blog is as user-friendly as possible. Thanks again!

  4. Michelle

    Just came over from Reddit to check out your site- really liking what you have here! I can’t wait to try these biscuits and I will comment again when I’ve made a batch <3 Also, congratulations on how far you've come on your journey. Mine has just started, so I am constantly searching for new recipes to try. Will be checking the site again!

  5. Lauren

    These look SO good! I don’t follow keto and like to use the products I already keep on hand instead of getting something “special” for one recipe. Do you know if I can just swap regular flour for the almond flour?

  6. John

    Made these bad boys with cottage cheese (actually closer to a quark: http://www.barambahorganics.com.au/organic-cheese/Very-High-Protein-Cheese/) in place of cream cheese (because we can’t get cow-friendly cream cheese very easily), and added an extra egg (because I had two eggs left and one on its own isn’t much use to anybody) and they came out almost exactly like quiches and were deliciously amazing. Made 12 in total and I powered through 8. Obviously the fat will be lower and the protein higher with these subs but the carbs should be staying pretty much the same, throw some butter on there and you’ll live to see another day I’m sure.

    Great recipes Alison. They are way less “mucking around with forty-eight different ingredients” than most other keto recipes.

    • Interesting substitutions John! Thank you for sharing your modifications with me. And yes, my goal is to supply easy, delicious recipes. If I see an ingredient list that is 10+ items long, I don’t bother making it. I like to keep it simple!

  7. I just made these and they came out so good. I might try a pinch of baking powder to get them a little more puffed up. Also, I sautéed the jalapenos with a little shallots and it made them even better.
    Thanks for your wonderful recipes.

  8. Astrid

    Hi there, I just made a batch of your jalapeno bacon biscuits and I love the taste! Thank you for sharing!! Greetings from the Netherlands!

  9. Elizabeth

    I can’t handle even a little bit of spice. Can you leave out the peppers or will it change the texture?

  10. Stephanie

    I’m like Elizabeth, I can’t handle even a tiny hint of anything spicy but I like the recipe for the most part..I would like to replace the jalapeno’s with green pepper and leave out the red pepper flakes but would you tell me please how much green pepper to use..One pepper, a half? This low carb eating is new way of life for me and as I’ve never been interested in cooking, it’s now something I have to do and I’m trying to find the easiest recipes there are..Also can I just use more of the cheddar cheese in place of the jack pepper cheese?

    • Hi Stephanie, sure you could easily use green pepper instead. I would use 1/2 of a medium or large pepper, it will be minimal carbs. And yes, you can definitely just use more cheddar (or maybe shredded mozzarella or gouda!) cheese instead of the pepper jack. Enjoy!

      • Stephanie

        Alison I wanted to let you know I made the bacon biscuits this past weekend and they were delish! Both my husband and mother really liked them so I’ll be making them again real soon..I used diced green pepper instead of jalapeno’s, extra slices of bacon and only cheddar cheese and they hit the spot! I will be making them again soon..Wish they weren’t so tiny though..I guess I have to double the ingredients?
        I also found another recipe for cheddar biscuits and what a waste that was..It called for 3 cups almond flour so I figured I’d be able to make larger biscuits, which I did but oohh they were putrid! No kidding, they smelled and tasted like fish..How weird is that..No one could eat them so had to throw them out..That was a tub of cream cheese and half a bag of almond flour down the drain..I’m learning you can’t always trust some of these internet recipes..Anyway, thanks for posting a scrumptious one:^)

        • I’m so glad you and your family enjoyed them, Stephanie! They are biscuits rather than muffins, so they are pretty small, but yes you could double the recipe and make them larger. Thank you!

    • Hi Tammy! No I haven’t tried to freeze them, but I don’t think it would be an issue. They are pretty dense and sturdy biscuits and if you pop them back in the oven for 5-10 minutes to heat through, I’m sure they’d be fine.

  11. Renee

    Oh my. These are the best keto friendly biscuits I’ve made!!! Thanks so much! I’ve even tried other cheesy jalapeno biscuits and they weren’t this good. However, I found that I had to bake them for over 30 min to keep the centers from being too wet. Ever had that problem? My oven keeps temps accurately, so I’m not sure what the issue was. But, even if I never figure it out, these biscuits are worth it!

    • Hi Renee! So glad you love them! No I haven’t had that problem. Perhaps fill them a little less in the muffin tins? Either way I am glad you enjoy them!

  12. Denise R. Jackson

    Best recipe of those I’ve tried.
    Modified by reducing cream cheese to 2 tablespoons. Cheese by weight: cheddar 125g, and pepper jack 85g.

    Whole family loved them.

    Thanks for sharing your recipe.

  13. These were great! Even my hubby, who generally is not a fan of almond flour based anything, loved them. Will totally add these into the rotation. Thanks mucho!

  14. Dave

    Tried this recipe today and both my wife and I loved it. I left the jalapenos and bacon out of half of the biscuits just to try a plain version. Both were great, but your original version definitely brings the flavor! Keep up the good work!

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