Preheat oven to 400ºF. Prepare a baking sheet with parchment paper.

Break cauliflower into large pieces and place in a food processor and pulse until it turns into rice. Meanwhile, heat a skillet over medium heat and add coconut oil. Once the oil is heated, place riced cauliflower and jalapeno in the sauté Sauté 5-8 minutes, or until cauliflower softens.

Transfer the cauliflower mixture to a blender or food processor, add eggs, 3 slices of bacon, garlic powder, salt and almond flour. Blend on high until the rice is broken down and all ingredients are combined. Blend until the consistency of mashed potatoes.

Next using a ¼ cup measuring cup scoop and form biscuits on the prepared baking sheet. Continue until all batter is used. Cut the last piece of cooked bacon into ½” pieces and place that on top of each biscuit. Bake at 400ºF for 35 minutes or until the edges are slightly browned. Rotate the baking sheet halfway through the cooking time.

Remove from the oven and cool on the pan 5 minutes before gently removing with a spatula and transferring to a wire rack. They will be a little loose when they’re still hot, but will harden as they cool.

Serve immediately or store in the refrigerator in an airtight container up to one week. They can also be frozen up to one month.

Recipe based on PaleoHacks recipe, using Milton’s Local Certified Paleo Friendly bacon.