Keto Loaded Sour Cream Biscuits

These sour cream biscuits combine almond flour, cheddar and cooked bacon in a dough you scoop straight onto a baking sheet. The recipe makes 8 biscuits, with 10 minutes of prep and 15-20 minutes in the oven, for breakfast or a savory side.

Save this recipe for later:

Ingredients for the biscuit dough

Use cooked, crumbled bacon and melted unsalted butter. The bacon goes into the dry mixture; the butter goes into the wet mixture.

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 1/4 cup sour cream
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Almond flour forms the base, while sour cream adds moisture. Eggs help hold the dough together. Baking powder and baking soda are both included, so check that you have each before starting.

Set up for scoopable dough

Have a large mixing bowl, a separate bowl for the wet ingredients, a scoop or spoon, and a parchment-lined baking sheet ready. This recipe uses scooped dough, so you do not need to roll it out or cut rounds.

Measure the almond flour carefully. Mix the dry ingredients evenly before adding the cheese and bacon so the leavening and salt are distributed through the dough. Keep the biscuit portions equal.

How to make the biscuits

Heat the oven and prepare the sheet

Preheat the oven to 350°F. Line a baking sheet with parchment paper before mixing the dough.

Mix the dry ingredients

Combine the almond flour, baking powder, baking soda and salt in a large mixing bowl. Stir them together, then add the shredded cheddar, cooked bacon, garlic powder and onion powder. Mix until those additions are spread evenly throughout.

Whisk the wet ingredients

In a separate bowl, whisk the sour cream, eggs and melted butter until smooth.

Bring the dough together

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Scoop and bake

Scoop the dough onto the prepared sheet to form 8 equal-sized biscuits. Bake for 15-20 minutes, checking for golden-brown tops.

Cool slightly before serving

Allow the biscuits to cool slightly before serving. You can serve them warm for breakfast or alongside soup or a salad.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Cheddar swaps and optional additions

For a variation, add chopped green onions or jalapeños. You can also replace the cheddar with mozzarella or pepper jack.

Keeping leftover biscuits

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. You can freeze them for longer storage. Reheat in the oven before serving.

Biscuit questions

Can you replace the almond flour with coconut flour?

Use almond flour for this dough. Coconut flour absorbs more moisture, so it needs changes to the flour and liquid amounts.

Which ingredients contain dairy?

The dough contains sour cream, cheddar and butter.

When should you mix the dough?

Mix the dough when you are ready to scoop and bake. Have the cooked bacon crumbled and the other ingredients measured before you begin mixing.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us