What is a bisckie? When I first created these, I described them as somewhere between a biscuit and a savory cookie… but upon closer inspection, I would also call them a Savory Scone. But the name Bisckie has stuck and I have an affection for them. These make an easy grab and go meal! Or grab and stay, as the case may be. They store well in the fridge. My first Bisckie creation was the breakfast sausage version. I’ve since created the Buffalo Chicken variation, and really the sky is the limit. Simply trade out the type of ground meat, seasonings and cheese type to suit!


  • 6 oz softened cream cheese (or can do 4 oz cream cheese + 2 oz cottage cheese)
  • 3 eggs
  • 2 tsp baking powder
  • 1 T almond flour
  • 2 T coconut flour
  • ¼ c ground pork rinds
  • 8 oz cooked sausage
  • 3-4 oz cheese, shredded (Monterey Jack or white cheddar my faves in this)
  • Spices: either few shakes onion and garlic powder, pinch salt or for sweet/savory
  • 2-3 T Lakanto syrup.


Beat together cream cheese and eggs until smooth, beat in baking powder, flours,  pork rinds, and any spices.

Fold in cooked meat and cheese.

Take a parchment covered cookie sheet and scoop batter in 6-8 mounds onto sheet.

Bake til golden brown at 350 for 20-25 minutes.

Let cool. Store in fridge.

To make Buffalo Chicken:

Simply sub ground chicken for the sausage.

Cook it with several shakes of Hot Sauce, some onion and garlic powder and salt and pepper.

Use Cheddar for your cheese.

Serve with some Ranch or Blue Cheese as dipping sauce!

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