If you need a low carb breakfast on the go, try these easy meat lover’s low carb biscuits! It’s a simple biscuit recipe with bacon, ham, sausage and cheese that can also be a high protein, low carb snack. Make a big batch and freeze to have on hand. Each biscuit is only 0.5g net carbs and 7.6g protein!
You might also like this popular low carb breakfast pizza!
One of my most popular recipes is for a low carb breakfast cookie. I made it a long time ago for my hubby who was trying to cut out his morning bagel. He needed a few low carb breakfast recipes that weren’t egg related. So I came up with these meat lover’s low carb biscuits for him instead.
I loaded it up with bacon, ham, sausage and cheese and made a big batch so I could freeze them for a breakfast on a go. Each biscuit is high protein (7.6g) and low carb (0.5g) so they are a great way to start your mornings.
Ingredients For Low Carb Biscuits
The basis of this low carb biscuit is almond flour, eggs and baking powder. The add ins are breakfast sausage, bacon, ham and cheddar cheese. You can use a different cheese if you want or even different meats but these particular ones are what we would normally eat for breakfast and that’s why I chose them.
Making The Low Carb Biscuit Dough
First you start with mixing the dry ingredients: almond flour and baking powder. In another bowl, beat the eggs and mix in half of the cheese. Then add the dry ingredients to the wet ingredients and lastly fold in the meats.
On a silicone mat or parchment covered cookie try, add spoonfuls of the dough and then top with the remaining cheddar cheese. This recipe made 13 biscuits for me. Make sure to give them enough room but they won’t spread too much.
Time To Bake Some Keto Biscuits!
Bake in a 375°F oven for 8-10 minutes. Check them at 8 minutes and keep in mind that you don’t want them too brown or they will dry out. Below is what they should look like. Let them cool before eating.
How To Freeze These Meat Lover’s Biscuits
You want to let these biscuits cool completely before freezing. Then you can add them a sealed container or baggie and freeze for a few months. They will also keep in the refrigerator for a few days.
To reheat them from frozen, microwave them for 30-60 seconds. They will get soft but once they cool down they will be good as fresh baked.
And while I intended these biscuits to be for a low carb breakfast on the go, they also make a great snack. If you liked my breakfast cookie, you’ll love this biscuit! The nutritional information for 1 biscuit is:
117 cals / 8.8g fat / 1.1g carbs / 0.6g fiber / 7.6g protein = 0.5g net carbs
Meat Lovers Low Carb Biscuits for easy on the go breakfast!
If you need a low carb breakfast on the go, try these easy meat lover's low carb biscuits! It's a simple biscuit recipe with bacon, ham, sausage and cheese that can also be a high protein, low carb snack. Make a big batch and freeze to have on hand. Each biscuit is only 0.5g net carbs and 7.6g protein!
Ingredients
- 4 oz pork breakfast sausage, cooked and crumbled
- 2 oz ham, diced
- 2 pieces bacon, cooked and crumbled
- 3 eggs
- 4 oz cheddar cheese, shredded
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
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Preheat oven to 375°F.
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In a large bowl, beat eggs and add in half of the cheddar cheese.
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In a separate bowl mix the almond flour, salt, pepper and baking powder.
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Add the dry mixture to the egg mixture and stir to combine. The fold in the sausage, bacon and ham.
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Mix to make a sticky dough. Place a piece of parchment paper or use a silicone mat on the cookie sheet and place big spoonfuls of the dough evenly on the try. This recipe made 13 biscuits for me.
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Top each cookie with the rest of the cheddar cheese.
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Bake for 8-10 minutes until done.
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Let cool before eating. To freeze, let cool completely then store in an airtight container or baggie and place in the freezer. To reheat place in microwave and cook for 30 – 60 seconds and let cool a bit before eating.
Recipe Notes
The nutritional information for 1 biscuit is:
117 cals / 8.8g fat / 1.1g carbs / 0.6g fiber / 7.6g protein = 0.5g net carbs
Paula
Could I use THM Baking Blend instead of Almond Flour? If so, would it be the same measurements?
Denise
Hi Paula, I am not familiar with THM baking blend and have never used it so I’m not sure. However this is a very forgiving recipe so I think it would work. I would guess you use it in the same amount but I’m not certain. Good luck and I’m sorry I’m not much help on this one.
Mary Joy
I am not allowed to eat anything with nuts so my first batch I used rice flour. They tasted like sand. So the next batch I used coconut flour and added a half teaspoon of sage to get rid of the sweetness. It was so dry it just crumbled. I couldn’t drop them by spoonfuls. Is there any liquid I could add to make them sticky?
Denise
Hi Mary Joy, I’m sorry to hear you had trouble with it. One possible thing it might be is that when you substitute coconut flour for almond flour you should use about 1/4 of the amount. So since we are using 3/4 cup almond flour so try just 3 Tablespoons of coconut flour.
Aside from that you could use less of the rice flour or even add a bit of water to make them more sticky. Just try 1 tablespoon at a time. The cheese will melt and hold them together but they should be a little sticky when you are placing them on the cookie sheet. Hope that helps.
Jody
I’ve been told that Tigernut flour (not a nut) is comparable to almond flour in recipes 1:1
Jenn
Would you be able to uses egg whites?
Denise
Hi Jenn, I have never done this but I don’t see why not. Sorry I’m not more help. Good luck and I hope you like them.
Courtney McCracken
I used regular flour. I also skipped the bacon. Since tubed breakfast sausage is 16 oz, I planned a double batch. So in the orginal recipe, I used white flour, no bacon, 8 oz Jimmy Dean crumbled breakfast sausage, 8 oz cubed ham, added black pepper. Mine were larger and made 7 per batch. At 375, they needed closer to 20 mins. Very good though. Will make again for sure.
Denise
Hi Courtney, thanks so much for coming back and sharing your tips. So glad you liked them!!
Rhonda
Hello there, I wonder if you can let me know if I can use reg. White flour and would I use the same amount?
Denise
Hi Rhonda, yes I think you would use the same amount as the almond flour. I have not done it but I believe almond flour is a 1:1 ratio with regular white flour. By the way I used the almond flour to keep it low carb but if you don’t care about carbs, the white flour is fine. Good luck!
Jackie
One word delicious💖💖💖
Denise
Hi Jackie,
So glad you like them!
Bintu | Recipes From A Pantry
These look super tasty and a great breakfast option!
Katie
These are perfect on the go breakfast muffins! So much protein, they keep me full all morning.
Krissy Allori
Yum! This looks so good. I’m thinking we will have it tomorrow morning.
Beth
This looks so yummy! I love finding recipes like this that are great for freezing and grabbing and going!!
Lisa Bryan
Great idea for on-the-go breakfast! The perfect combo of all essential breakfast elements.