These keto-friendly biscuits are fluffy, cheesy, and incredibly satisfying. They come together quickly with simple low-carb ingredients and bake into golden, pull-apart biscuits that are perfect for breakfast, snacks, or as a savory side dish.
Why You’ll Love This Recipe
These biscuits are naturally low in carbs and gluten-free, making them ideal for a keto lifestyle. They have a soft interior, a crisp golden exterior, and a rich cheesy flavor in every bite. The recipe is easy to prepare, requires no yeast, and uses ingredients you likely already have if you cook low-carb meals regularly. They are also versatile and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 oz cream cheese, softened
2 cups shredded mozzarella cheese
2 teaspoons baking powder
3 large eggs
1 packet (1 oz) dry ranch seasoning mix
1½ cups superfine almond flour
1 cup shredded cheddar cheese
½ cup cooked smoked beef strips, finely chopped
Directions
Preheat your oven to 400°F (205°C).
In a microwave-safe bowl, add the cream cheese and shredded mozzarella cheese. Microwave on high for 1 minute, then stir until the mixture is fully melted and smooth.
Add the baking powder, eggs, ranch seasoning, and almond flour to the cheese mixture. Stir until a thick, uniform dough forms.
Fold in the shredded cheddar cheese and the chopped smoked beef strips until evenly distributed.
Lightly grease a 10-inch cast iron skillet or baking dish with cooking spray or oil.
Divide the dough into 11 to 12 equal portions and shape them into balls. Arrange them evenly in the prepared skillet.
Place the skillet in the refrigerator for 10 minutes to help the biscuits keep their shape while baking.
Bake for 20 to 25 minutes, or until the biscuits are set and golden on top.
Remove from the oven and allow to cool slightly before serving.
Servings and timing
This recipe makes 11 to 12 biscuits.
Preparation time: 15 minutes
Chilling time: 10 minutes
Baking time: 20–25 minutes
Total time: approximately 45–50 minutes
Variations
You can swap the ranch seasoning for garlic and herb seasoning for a different flavor profile. Add finely chopped jalapeños for a spicy version, or mix in a small amount of grated parmesan cheese for extra richness. For a milder taste, use only mozzarella and skip the cheddar.
Storage/Reheating
Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F (175°C) for about 5 to 7 minutes, or microwave individually for 20 to 30 seconds until heated through.
FAQs
Can I make these biscuits ahead of time?
Yes, you can prepare and bake them in advance, then store them in the refrigerator and reheat before serving.
Are these biscuits freezer-friendly?
Yes, once baked and cooled, they can be frozen for up to 2 months in a sealed container.
Can I use pre-shredded cheese?
Pre-shredded cheese works, but freshly shredded cheese melts more smoothly and gives better texture.
What can I use instead of almond flour?
Coconut flour is not recommended as a direct substitute, as it absorbs much more moisture and will change the texture.
Do I need a cast iron skillet?
No, any oven-safe baking dish will work as long as it is properly greased.
Can I make these without ranch seasoning?
Yes, you can substitute with a blend of garlic powder, onion powder, dried herbs, and salt.
Why is chilling the dough important?
Chilling helps the biscuits hold their shape and prevents excessive spreading during baking.
Are these biscuits suitable for kids?
Yes, they are mild, cheesy, and generally kid-friendly.
How do I know when the biscuits are done?
They should be golden on top and firm to the touch in the center.
Can I add vegetables to the dough?
Yes, finely chopped and well-drained vegetables like spinach or bell peppers can be added in small amounts.
Conclusion
These keto crack biscuits are an easy and delicious way to enjoy a warm, cheesy baked good while staying low-carb. With simple ingredients, quick preparation, and plenty of ways to customize, they are sure to become a regular favorite in your kitchen.
These Keto Crack Biscuits are fluffy, cheesy, and low-carb, made with almond flour, cheese, and savory ranch seasoning. They’re perfect for breakfast, snacks, or a side dish, and come together quickly without any yeast.
Ingredients
4 oz cream cheese, softened
2 cups shredded mozzarella cheese
2 teaspoons baking powder
3 large eggs
1 packet (1 oz) dry ranch seasoning mix
1½ cups superfine almond flour
1 cup shredded cheddar cheese
½ cup cooked smoked beef strips, finely chopped
Instructions
Preheat oven to 400°F (205°C).
In a microwave-safe bowl, combine cream cheese and mozzarella. Microwave on high for 1 minute. Stir until melted and smooth.
Add baking powder, eggs, ranch seasoning, and almond flour. Mix until a uniform dough forms.
Fold in shredded cheddar and chopped smoked beef until evenly distributed.
Grease a 10-inch cast iron skillet or baking dish.
Divide dough into 11–12 balls and arrange in the skillet.
Chill the skillet in the refrigerator for 10 minutes.
Bake for 20–25 minutes, until golden and set.
Let cool slightly before serving.
Notes
Use freshly shredded cheese for better melt and texture.
Substitute ranch seasoning with garlic herb blend if desired.
Add jalapeños for spice or parmesan for added richness.
Chilling the dough helps biscuits retain their shape while baking.
