Low Carb Bacon & Egg Biscuits

🔑 Unlike regular biscuits, these biscuits use a combination of almond flour, coconut flour, eggs and dairy free cheese. We’re able to eliminate most of the carbs you’d typically find in biscuits by using these alternative flours — without compromising the flavor and texture of course 👌🏼.


🌟 Did you know almond flour is a great source of nutrients? It contains calcium, copper, magnesium and iron!





Serving Size: 3 biscuits
  • Protein - 11.7 g
  • Carbs - 11.3 g
  • Fat - 17.7 g


  • 3 slices nitrate free bacon
  • 1 cup veggies of choice - spinach, asparagus, broccoli
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 4 large organic eggs, beaten
  • 1/2 cup dairy free parmesan
  • salt and pepper to taste


  1. Preheat oven to 375. Line a cookie sheet with parchment paper.
  2. In a large skillet, saute the bacon until fully cooked. Add your veggie of choice (I used asparagus) and cook another minute longer, until the veggies is fork tender.
  3. In a large mixing bowl add the almond flour, coconut flour and baking powder. Mix with a fork to blend. Add the beaten eggs and the parmesan, mixing well. Now add the bacon and veggie mixture. Combine well.
  4. Using a cookie scooper, place a spoonful on the parchment. Press down slightly to even it out, not completely flatten.
  5. Bake for about 10-12 minutes or until nicely browned.







Store in an air-tight contain in the fridge or freezer. It’s best re-heat them in a toaster oven (the microwave will likely make it rubbery).

If you don’t have coconut flour, you can sub for all almond flour.

If you don’t have a dairy intolerance, use fresh parmesan or shredded mozzarella.

Additional Information

Approximately 254 calories per 3 biscuits

~1 palm protein, 2 thumbs fat

(only 7 grams net carbs)

Calories may vary depending on brand of ingredients, substitutions and serving size.

Ketogenic, Grain Free, Gluten Free, Dairy Free

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