Bread is one of the loves of my life. It’s true that and pasta! Trying to find a solution on cutting carbs and I always here how hard it is to find a good bread. These biscuits I have to say came out better than I thought they would. I used an ice cream scoop to form them and keep them about the same size. This weekend I’ll be making them again except leaving out the ranch and bacon. I’ll add an edit to the post with my results. They where a huge hit otherwise. They even held together when I sliced in half and added an egg to make a breakfast sandwich. Honestly I think you could just bake it as one big loaf like cornbread and cut them up and it would be perfectly fine.
Crack Keto Biscuits
(Adapted from Plain Chicken)
4 oz cream cheese
2 cups shredded mozzarella cheese
2 tsp baking powder
3 eggs
1 (1-oz) packet dry Ranch dressing mix
1-1/2 cups superfine almond flour
1 cup shredded cheddar cheese
1/2 cup chopped cooked bacon
Preheat oven to 400ºF.
In a microwave-safe bowl, microwave cream cheese, and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
Stir in cheddar cheese and bacon. Stir until combined.
Spray a 10-inch iron skillet with cooking spray. Divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.
Notes:
-Can use a 9 or 10-inch cake pan if you don’t have a skillet.
-Do not make the ranch dressing. Use the mix dry.
-Can reduce the amount of Ranch dressing mix to your personal preference.
