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If you’ve been missing a certain biscuit at a certain seafood restaurant, it’s your lucky day! I’m here to deliver this keto cheddar bay biscuits recipe (a.k.a. cheesy keto biscuits)… and you’re going to love them. My keto cheddar biscuits are packed with cheesy, buttery flavor without all of the carbs that traditionally come along with them. And the best part is that these keto cheese biscuits are ready in 30 minutes and take just 8 ingredients to make. Easy, keto, low carb cheddar biscuits… what else do you need in life?!
These low carb cheese biscuits were inspired by my popular recipe for almond flour biscuits. Just a few added ingredients later, we have a cheesy version!
What Are Keto Cheddar Biscuits?
These are basically keto copycat Red Lobster cheddar bay biscuits. You know the ones, right? They come out with your dinner and they are utterly irresistible. Buttery and cheesy… and full of refined flours!
So, I came up with this keto cheddar bay biscuit recipe, so that we can join in on the fun, too. And, I think it tastes just like the original version!
How To Make Keto Cheddar Bay Biscuits
This keto cheddar biscuit recipe is easier than you might think – they take just 10 minutes to prep!
Here’s how to make keto biscuits with cheddar:
- Mix together cheesy keto biscuits dry ingredients. Stir together almond flour, baking powder, garlic powder, and sea salt.
- Add wet ingredients. Stir in the egg, heavy cream, and melted butter until dough is uniform. Fold in shredded cheese. The dough will be dense and a bit sticky.
- Scoop keto cheddar bay biscuits. Using a large cookie dough scoop, scoop the dough onto a lined baking sheet and form into a rounded biscuit shape.
TIP: You’ll want to flatten them a bit, but do leave some room for them to spread. And if you want them a bit rustic looking, don’t form a perfect disc.
- Bake keto cheddar biscuits until golden and semi firm. Let them cool for 10 minutes.
TIP: The biscuits will not fully firm up during baking. Letting them cool for a little while is critical for them to set and not fall apart. Don’t worry, they’ll still be warm.
- Brush with topping. Stir together butter, parsley, garlic powder, and sea salt. Brush over cheddar keto biscuits and serve.
Ingredients In Keto Cheese Biscuits
There are just 8 simple ingredients in these easy keto cheddar biscuits:
- Almond flour
- Baking powder
- Garlic powder
- Egg
- Heavy cream
- Butter
- Cheddar cheese
- Fresh parsley
How Many Carbs In A Red Lobster Biscuit?
There are 16 grams carbs in a red lobster biscuit. Hence the reason I needed to create this keto cheddar bay biscuits copy cat recipe.
My keto friendly cheddar biscuits have just 3 grams net carbs per biscuit – and they are large!
Keto Cheddar Bay Biscuit Nutrition
The full nutrition stats can be found below the recipe card, but here are the highlights:
- 265 calories
- 3 grams net carbs
- 8 grams protein
- 24 grams fat
TIP: These keto cheese biscuits are large, so if you want the calories and/or carbs decreased a bit, you can make them smaller. Just use a smaller scoop.
How To Store Cheesy Keto Biscuits
Since these low carb cheddar biscuits are made with cheese, it’s best to refrigerate them. They will last about 5 days in the fridge.
You can gently re-heat them in the microwave or oven until warm.
How To Freeze Low Carb Cheddar Biscuits
You can also freeze these cheesy keto biscuits. Let them cool completely, then store in a zip top freezer bag, removing as much air as possible. Store them in a flat layer until frozen solid.
Let them thaw in the fridge or at room temperature, then reheat in the microwave or oven until warmed through.
More Low Carb Keto Bread Recipes
If you like these keto cheese biscuits, you might also like some of these other keto low carb bread recipes:
- Keto Chaffles – If you aren’t familiar with chaffles, you need to know about them! It’s a low carb waffle made with cheese, and I have both sweet and savory versions.
- Keto Naan Bread – This naan bread uses fathead dough (always a favorite!) and is the perfect side.
- Low Carb Coconut Flour Bread – If you’re looking for a nut-free bread option, try this one out.
- Keto 90-Second Bread – When you want bread and you want it fast! This easy bread is great for sandwiches and toast.
- Low Carb Bagels – One of my most popular low carb bread items, these bagels are a reader favorite! Try sprinkling them with everything bagel seasoning.
Tools To Make Keto Cheddar Bay Biscuits
Tap the links below to see the items used to make this recipe.
- Large Cookie Dough Scoop – This scoop makes it incredibly easy to scoop out uniformly-sized keto cheesy biscuits.
- Nonstick Baking Sheet – These are my favorite sheet pans. You’ll use them for this keto cheese biscuit recipe, but also cookies, roasted vegetables, and more. I use them all the time.
Keto Cheddar Bay Biscuits Recipe
Keto Cheddar Bay Biscuits Recipe
See how to make keto cheddar bay biscuits (cheesy keto biscuits) in 30 minutes! These easy keto low carb cheddar biscuits taste just like Red Lobster ones, with only 3g net carbs each.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Biscuits:
Topping:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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In a large bowl, stir together the almond flour, baking powder, garlic powder, and sea salt.
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Stir in the egg, heavy cream, and melted butter, until uniform. Fold in the shredded cheese.
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Use a scant large cookie scoop to scoop the dough onto the lined baking sheet, at least 2 inches apart. (They will spread during baking.) Form into rounded biscuit shapes (flatten slightly with your fingers), but don't shape much to keep them looking rustic.
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Bake for about 12-16 minutes, until semi-firm and golden.
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When the biscuits are done, let them cool for 10 minutes without moving, to firm up more. Stir together all the topping ingredients. then brush the biscuits with the melted butter topping.
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Recipe Notes
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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214 Comments
Shanne
2Wow! Just wow…these biscuits were amazing!! Having recently changed my diet due to diabetes diagnosis, I have been struggling to find recipes that were both tasty and low carb. These hit the spot! I’ve already shared the recipe with my entire family. I did use almond milk instead of heavy cream and mozzarella instead of cheddar (it’s all I had) and it still turned out incredibly delicious. Thanks so much for sharing this recipe.
Charlene
1Sooooo, easy and so good. Everyone, including the none keto’s loved them. They requested them again this week. We love them.
Latrese
1I flatten this and use as my go to pizza crust recipe. So much crunchier and tastier than fathead dough.
Lisa
0That’s a great idea! I assume you pre-bake and then add toppings?
Laurie
0Oh yes, pleeeease give more details on how you use this!! I don’t love the fathead dough and usually resort to using portabella mushroom caps as my “crust”.
yawndeda
0Great recipe… Made these for breakfast this morning, what a hit!
rochelle fitzpatrick
0Sooooo good!! I didn’t have a fine milled almond flour so I used what I had. Same for parsley. I had made a stew and used rutabagas instead of potatoes and my husband was lamenting the lack of cornbread. So… voila! Big hit!! This is on our keeper list. I took photos but alas, I don’t see where I can attach or upload.
KatJac
0My hubby does all the cooking, but not the best baker. I found your recipe just before dinner. I said “how much time before dinner? Do I have 30 minutes?” I was given approval. He was blown away with the deliciousness!! Thanks so much 😍
Renee
0These were amazing. I’ll be making another batch to go in the freezer. Thank you!
Sydney Wright
0These are OMG YUMMY! I could eat the entire batch! Mine cooked for at least double the suggested time, but I will definitely be making them again. Next time a double batch so I have some to freeze!
Tammie
0These just came out of the oven and I waited 10 minutes to brush on the butter topping … longest 10 minutes of my life. LOL. Oh. My. God. These are to die for. I got 9 biscuits and baked for about 19-20 minutes. They were around 2.3 ounces each. Enjoy.
Tammy
0These biscuits are the best!!!! My friends who don’t know they are keto love them too. When i have these I don’t miss baking powder biscuits at all. They freeze well and warm in the microwave nicely!
Linda F
0Made these tonight and they are delicious. Very easy too.
Christine
0These are delicious and easy to make. They are a bit crumbly at first but firm up when kept in the fridge.
Tim Gill
0Made this tonight to go with Keto seafood chowder. Easy to make and they turned out excellent!