Simple Crack Keto Biscuits

If you’re looking for the ultimate comfort food while sticking to your low-carb lifestyle, these Keto Crack Biscuits are about to become your new go-to recipe! 

Keto Friendly Baking (The Low Carb Option)

If you’re on a quest to cut carbs, this is the recipe for you! I stumbled across this recipe in a Facebook post and decided to give it a try. (I’ve been cutting back on carbs for a couple of months now and really miss my savory breads!)

This really hit the spot! I’ll share more later in the post about how these turned out. For sure, you’re going to want to try them, even if you don’t give a rip about carbs! 

Packed with savory flavors from cream cheese, mozzarella, cheddar, and bacon, these biscuits are soft, cheesy, and absolutely irresistible. Whether you enjoy them fresh from the oven or save a batch for meal prep, they’re a satisfying addition to any keto meal plan. Best of all, they’re easy to make and come together with simple, keto-friendly ingredients you probably already have on hand.

Crack Keto Biscuit Ingredients

You will find a full printable recipe card at the bottom of this post. These are simple ingredients you might already have on hand, especially if you’re a low-carb eater. 

• 4 ounces cream cheese, softened
• 2 cups shredded mozzarella cheese
• 2 teaspoons baking powder
• 3 large eggs
• 1 (one-ounce) packet dry Ranch dressing mix
• 1 ½ cups almond flour (fine)
• 1 cup shredded cheddar cheese
• ½ cup chopped cooked bacon or ham

Note: I was out of mozzarella and opted for parmesan. I don’t recommend it! It didn’t melt properly. Stick with mozzarella if you have it. If you do use parmesan (say, with pepperoni in place of bacon) don’t try to melt it. Just mix it in with the cheddar later on. 

How to Make Crack Keto Biscuits

These are super simple!

Preheat oven to 400 degrees Fahrenheit. 

Spray the bottom of a 9x13-inch pan. (I used a casserole dish.) 

Place cream cheese and mozzarella in a microwave safe bowl and heat on high (in the microwave) for 60 seconds. 

Remove and stir. 

Add all of the other ingredients except the cheddar and bacon (or ham). 

I used my stand mixer for this part. A hand mixer would also work. 

Now work in the final two ingredients—the meat and cheddar. 

Mix well.

Use an ice-cream scoop to form 12 biscuits. 

Place them in the prepared baking dish. 

Bake for about 25 minutes or until golden brown and set. 

Allow to cool slightly before serving. 

Serve and enjoy!

Storing Instructions:

Refrigerator:
Once the biscuits have completely cooled, place them in an airtight container or a zip-top bag. Store them in the refrigerator for up to 5 days. They reheat beautifully in the microwave (about 15-20 seconds) or in the oven at 300°F for 5-7 minutes.

Freezer:
These biscuits also freeze well! Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, microwave directly from frozen for about 30 seconds to 1 minute, or warm in a 325°F oven until heated through.

Pro Tip:

Wrap individual biscuits in plastic wrap before freezing for easy, grab-and-go portions.

What to Expect from these Biscuits

I’ve been away from bread products (mostly) for a while now and I don’t mind admitting: I was craving something bready. These didn’t just hit the spot: they gave me a guilt-free option! 

Here’s the nutritional content, if you break the recipe into 12 biscuits (recommended): 

Per Biscuit (Divide by 12):

• Calories: ~219
• Net Carbs: ~1.5-2g
• Protein: ~11.5g
• Fat: ~18g

Coming in at only 2 carbs (and look at all that protein!) these are such a great choice for those trying to cut back on carbs. They have a reasonable amount of calories and when I say they’re packed with flavor, that’s not an exaggeration. That Ranch dressing, couple with the meat and cheese, was sheer perfection. And can we talk for a moment about that crispy crust on bottom, thanks to the cheese? It's sheer perfection!

I’m so incredibly happy to have this new recipe! I plan to freeze my leftover biscuits so that I can enjoy them whenever I have a hankering for bread. (Yum!) 

Variations to this Recipe

I’m already thinking of ways to change this recipe up. I haven’t tried these ideas out just yet, but I’m thinking about this: 

Pizza: Add chopped turkey pepperoni and use parmesan (grated, unmelted) in place of cheddar, along with the mozzarella. Add italian seasoning in place of the packet of Ranch. (Yum! I’m already drooling!) 

Turkey sausage in place of ham or bacon: I think this would make the perfect breakfast treat! 

Cinnamon-Sugar: Use a full block of cream cheese and skip the meat and grated cheese. Use cinnamon and a sugar substitute like MonkFruit. (I’ll have to try this one out to make sure the ratios work.) 

Berry delicious: I might try the cinnamon-sugar version with some chopped apples or blueberry. Lemon blueberry would be lovely! 

Other Healthy Options from Out of the Box Baking

I’ve got quite a collection of healthy treats now, folks. Check out the ones below! 

Healthy Peanut Butter Oatmeal Bars : Sometimes you’re just in the mood for something sweet, even for breakfast. And if you love the ease of a bar, then this recipe will satisfy not just your sweet tooth, but your need to grab-and-go. 

Carrot Cake Oatmeal Cups: In this post I'm going to show you how to make a healthy and delicious muffin that gets its name from one of my favorite cakes--Carrot Cake! This is a simple recipe, one you can whip up in a hurry. And it won't even make you fall off your diet!

Healthy Muffins with Peanut Butter: If you're looking for a tasty muffin that you won't have to feel guilty about, you've come to the right place. These bran muffins start with ground oats and finish with a dash of peanut butter, just enough to add flavor and texture.

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.