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Bacon, Sundried Tomato, and Chive Biscuits

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Course All Recipes, Appetizers, Bread, Sides
Cuisine 1:1 Ratio, All
Servings 12
Calories 281 kcal


  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs whisked
  • 1/4 cup bacon grease (or coconut oil melted)
  • 1/2 tsp honey
  • 2 strips nitrate-free bacon cooked and crumbled
  • 2 sundried tomotes diced
  • 1/2 tsp fresh chives finely diced


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large bowl whisk together almond flour, baking soda, and seasalt. Stir in whisked eggs, bacon grease (or coconut oil), and honey, mixing to combine.
  • Add crumbled bacon, diced sundried tomatoes, and chives stirring until well incorporated. The dough should form into a ball.
  • On a flat clean surface place a piece of parchment paper. Place ball of dough on top of parchment paper and using hands flatten dough to an even circle. Flatten dough to the desired thickness you would like your biscuits.
  • Using a biscuit cutter (between 1″-2″ in size), cut the biscuits out of the dough. You can use remaining dough to flatten again in order to cut out additional biscuits.
  • Place biscuits onto prepared baking sheet. Bake biscuits 12-15 minutes or until golden. Best if enjoyed still warm from the oven.


Biscuits can be stored in an airtight container in a cool dry place for
about 2 to 3 days (if they last that long). To make this into a fuller meal,
add veg and protein.
You can use these as bread and 'sandwich' an omelet between them!


Calories: 281kcalCarbohydrates: 8.3gProtein: 7.5gFat: 15.7g
Tried this recipe?Let us know how it was!

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