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5 from 1 vote

Keto Chili with Biscuits

Our Keto Chili is delicious, hearty, and perfect for chilly weather! It is a classic dinner that is easy to make. Our version is bean-free and completely satisfying - especially with some low-carb biscuits. This dish is keto, low-carb, grain-free, and gluten-free!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer, Soup
Cuisine: American
Servings: 8 Servings
Calories: 709kcal

Ingredients

For the Chili

  • 2 tablespoons avocado oil
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 medium onion chopped
  • 2 cloves minced garlic
  • 1 jalapeno chopped
  • 1 tablespoon All-Purpose Seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoons salt
  • 2 cups crushed tomatoes
  • sriracha to taste

For the Biscuits - Makes 12 large biscuits

  • 3 cups mozzarella cheese
  • 4 tablespoons cream cheese
  • 1 1/2 cups almond flour
  • 2 teaspoons xanthan gum
  • 2 eggs
  • 4 tablespoons melted butter
  • 2 teaspoons yeast mixed into 2 tablespoons warm water

Instructions

For the Chili

  • Heat the avocado oil in a large soup pot over medium-high heat.
  • Add the onion, garlic, and jalapeno and saute 2-3 minutes until soft.
  • Add the ground beef and ground pork to the pot and use a wooden spoon to break the meat into pieces.
  • Cook for 5 minutes and then add in all the seasonings.
  • When the meat is just about cooked through, add the tomatoes.
  • Let the chili come to a boil and then reduce the heat to low.
  • Cover the post and let simmer for 1-2 hours.
  • Garnish the chili with hot sauce, sour cream, cilantro, avocado, and cheddar cheese.

For the Biscuits - Makes 12 large biscuits

  • Heat your oven to 350°F and line a baking sheet with parchment paper.
  • Microwave the mozzarella and cream cheese for 90 seconds, stirring at each 30 second interval until the cheese is melted.
  • Attach the hook attachment to a stand mixer. Add the almond flour and xanthan gum to your mixer bowl and mix until combined.
  • Add in the eggs, 2 tablespoons of the melted butter, and the yeast mixture. Then add your melted cheese.
  • Mix for 10 minutes, scraping down the sides if needed.
  • Roll dough into 12-15 balls and place them on the lined baking sheet.
  • Drizzle each ball with melted butter and sprinkle coarse salt over top.
  • Bake for 10 minutes at 350°F and then turn the oven down to 325°F and bake for another 10 minutes or until the biscuits are golden brown on top.

Notes

To make this chili in the slow cooker, follow steps 1-5 above and then transfer the meat mixture to a slow cooker. Add in the tomatoes and stir to combine. Cook on low for 8 hours.

Nutrition

Calories: 709kcal | Carbohydrates: 16g | Protein: 38g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 178mg | Sodium: 835mg | Potassium: 655mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1102IU | Vitamin C: 9mg | Calcium: 354mg | Iron: 5mg