Fluffy keto biscuits with crispy bacon and cheddar cheese. These biscuits are made with coconut flour fathead dough and filled with flavor.

Fathead dough is so versatile. I used my version of the coconut flour fathead dough to make these tasty keto biscuits.
Instead of making plain keto biscuits I filled them with bacon and cheddar cheese and they tasted amazing!
You can fill them with anything you want but I love the crispy bacon and cheddar cheese flavor.
These biscuits are tender and soft with a cheesy flavor from the fathead dough and added cheddar cheese. They taste great toasted with a smear of butter.
Fathead dough is extremely easy to make. You just melt together the mozzarella cheese and cream cheese and then add the rest of the ingredients and you end up with an amazing dough that can make anything.
HOW TO MAKE KETO BISCUITS
For this recipe you will need:
- 8×8 glass baking dish or medium-sized cast-iron skillet
- Large mixing bowl
- Medium-sized saucepan
- Spatula
- Cheese grater
- Toothpicks
- Measuring spoons and cups
- Silicone basting brush
- Large knife
- Cutting board
- Airtight storage container for leftovers
KETO BISCUITS INGREDIENTS:
- 3 cups shredded mozzarella cheese
- 8 oz cream cheese (1 package)
- ½ cup coconut flour
- 4 large eggs
- 4 tsp baking powder
- ¼ tsp salt
- 10 slices cooked bacon
- 2 cups shredded cheddar cheese
- 1 tbsp melted butter

METHOD:
Preheat the oven to 400° F. Grease a glass 8×8 baking dish or medium-sized cast-iron skillet. In a medium-sized saucepan, add the mozzarella cheese and cream cheese. Over low heat, slowly melt the cheese until all melted, stirring continuously.
Pour the melted cheese into a mixing bowl and add the coconut flour, eggs, baking powder, and salt. Stir to combine.
Next, add the bacon and cheddar cheese and stir to combine. The keto biscuit dough should not be too sticky. If it is too sticky simply add 1 tsp of coconut flour at a time until you can handle the dough without it sticking too much to your hands.
Divide the dough into 12 balls and place them in the baking dish. Bake for 40 to 48 minutes or until golden brown and a toothpick can be inserted and comes out clean.

FAQ
How can I make this recipe dairy-free? You cannot make this recipe dairy-free. This recipe is made using the fathead dough and it depends on dairy to make it.
How long will these keto biscuits last? If you have leftovers, store them in the fridge in an airtight container for no more than 7 days or in the freezer for up to 3 months.
What other fillings can I use in this recipe? Bacon and cheddar cheese work great in this recipe. You can also use parsley and garlic, fried onions and parsley, parsley and cheddar cheese, etc.
You can also try out my other recipes like my keto cheesecake brownies, coconut flour keto pizza crust, or my keto coconut flour bagels!
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Keto Biscuits (Bacon Cheddar)
Fluffy keto biscuits with crispy bacon and cheddar cheese. These biscuits are made with coconut flour fathead dough and filled with flavor.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups shredded mozzarella cheese
- 8 oz cream cheese (1 package)
- ½ cup coconut flour
- 4 large eggs
- 4 tsp baking powder
- ¼ tsp salt
- 10 slices cooked bacon
- 2 cups shredded cheddar cheese
- 1 tbsp melted butter
Instructions
- Take the bacon and chop it into small pieces and set aside.
- Preheat the oven to 400° F. Grease a glass 8×8 baking dish or medium-sized cast-iron skillet.
- In a medium-sized saucepan, add the mozzarella cheese and cream cheese. Over low heat, slowly melt the cheese until all melted, stirring continuously.
- Pour the melted cheese into a mixing bowl and add the coconut flour, eggs, baking powder, and salt. Stir to combine.
- Next, add the bacon and cheddar cheese and stir to combine. The dough should not be too sticky. If it is too sticky simply add 1 tsp of coconut flour at a time until you can handle the dough without it sticking too much to your hands.
- Divide the dough into 12 balls and place them in the baking dish.
- Bake for 40 to 48 minutes or until golden brown and a toothpick can be inserted and comes out clean.
- Brush the hot baked biscuits with melted butter. Serve the biscuits either warm or at room temperature.
Nutrition Facts
- Serving Size: 1 biscuit
- Calories: 430
- Fat: 36g
- Carbohydrates: 5.9g (4.2g net carbs)
- Fiber: 1.6g
- Protein: 20g