Preheat the oven to 325 F
Line a sheet pan with parchment paper
Mix the almond flour, coconut flour, chicken soup keto chow, baking powder, and chili powder together in a large bowl.
In a separate bowl beat together the eggs, heavy cream, and bacon fat.
Mix the wet ingredients into the dry ingredients then fold in the cheese and jalapenos
Scoop eight biscuits - about 1/4 cup batter each - onto the prepared tray, spacing them evenly so they don’t run together.
If desired, sprinkle more cheese over them, and top each one with a slice of jalapeno.
Bake approximately 20 minutes, until the biscuits are golden around the edges and spring back when lightly touched in the center. For high altitude, add 5-7 extra minutes of baking time.
Serve warm.
Store leftovers in an airtight container, in the refrigerator, for up to three days.