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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 addicting. 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:
Click 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.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Biscuits:
Topping:
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
In a large bowl, stir together the almond flour, baking powder, garlic powder, and sea salt.
Stir in the egg, heavy cream, and melted butter, until uniform. Fold in the shredded cheese.
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.
Bake for about 12-16 minutes, until semi-firm and golden.
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.
Readers Also Made These Keto Low Carb Recipes
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Recipe Notes
Video Showing How To Make Keto Cheddar Bay Biscuits:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Cheddar Bay Biscuits!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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101 Comments
Adri
How would you adjust this recipe to make without cheese? Is it even doable? Looking for a recipe to use with sausage gravy.
Melissa
Hi Adri, I would use this recipe for Almond Flour Biscuits if you are wanting to skip the cheese in the cheddar biscuits.
Adri
Very decadent, absolutely delicious. I put some dried parsley (2t) in the batter instead of fresh on top, and just brushed with plain salted butter. Toasts well the next day.
Rita James
I was skeptical. The almond/coconut pancakes I tried from this site a gritty texture (but hubby enjoyed them). I also recall some similar texture issue when a tried another site’s almond flour-based peanut butter cookies last year. But OMG, these are SO good. Have to be careful though, I have to limit myself to just one. My husband always has two at a time. Thank you for the recipe. Absolutely delicious.
Laura
These were amazing, even yummy the next day, slightly warmed up. I tasked my husband with making them, and he never bakes, but he made them no problem. He did switch out the garlic powder for garlic granules on the topping, and it made a great addition.
Michelle Pendergrass
I just made these , doubling the garlic powder and onion powder and using a cup of mild cheddar and adding in a cup shredded parm, and a small can of green chili’s and a palmful of sliced jalapenos (mezzetta’s) that I diced up, and made then like biscuits on a cookie sheet. And they are the best thing since sliced bread.
Jenn
So yummy! I’m a month into keto and dear lord do I miss bread. These were a very good replacement of the original ones.
Proton Star
There’s no ingredient measurements to be found just a billion ads. Next time you add a recipe make sure it’s the FULL recipe. Also, site is impossible to navigate with all the ads!!!
Wholesome Yum M
Hi Proton Star, The full recipe, including measurements, is located in the recipe card. If you cannot see the recipe card, please make sure you are not viewing the website in ‘Reader Mode.’ You can verify this in your internet browser settings.
Judy
Very yummy and simple to make. I add additional almond flour, 1 c, to stretch my yield and they are still tasty!
AlissA
YUM!!!! So easy to make and highly addicting —so good my family was mad I didn’t double the recipe lol they were eaten up in less than 10 minutes!
Kelli
These are SO GOOD and so EASY to make! I’ve read other comments about the scoop–don’t get caught up on the scoop, you really don’t need it. I just eyeballed mine and they came out perfect! This was one recipe that made me feel like I was eating a regular biscuit and I didn’t feel like I was missing out on anything! Thank you, Maya!
Joni
These were so delicious!
PgrassRN
These are great! I totally forgot to put in the baking powder and they are still great!
And the kitchen smells delicious!
I would love to see you come out with some keto bread machine recipes, btw!
Sandra
Promised a review on the biscuits after baking them. I did have to improvise a little bit, but all in all, this has a 5* rating.
First of all, I didn’t realize that we were out of the regular size sharp cheddar (the shreds), so I used up the finely shredded ones that we had.
Secondly, I had to improvise on the size of the biscuits, as all there was in the drawer was a 2″ scoop.
Thanks to Anne, who used 1/2 & 1/2 for her biscuits, ours turned out well. We didn’t have the heavy cream in the house at the moment. Another thanks to Kathleen P. on her mention that she used 3 tbsp measuring spoon to get the 3 Tbsp. size for her biscuits. From that comment, I got the idea to put down 1 Tbsp. of dough 1st, the place a scoop of the 2″ scoop on top of the Tbsp. of dough already on the cookie sheet. Patted these two together, and got the 3″ biscuits wanted. There was a bit of dough leftover; there was just enough dough to make two 2″ scoops, bringing the total to 10.
As for the taste, I unintentionally used too much salt to the topping. Will omit that next time.
Didn’t have any fresh parsley around, but on the bottle of the dried, there was an equation that said 1Tsp. of the dried equals 1 Tbsp., which helped me a lot. Mixed it right into the melted butter & let it sit for about 5 minutes before topping the biscuits. Will make these again. Sorry for the long post.
Sandra
Going to make these bicuits in a bit to go along with our favorite breakfast, the breakfast stuffedpeppers.
Checked out the link at Amazon for the 3″ scoop, & saw that there were many complaints on it breaking. Upon reading what people had to say, I saw that the comments were dated 2018 &19, and one person said that OXO re-designed it. Except for that person, there aren’t any more comments on the scoop.
Yours must be one of the new ones. I’d be leery of ordering one, having it break & then go through the hassle of replacing it. Definitely not a fun thing to be doing for me.
One person said that she used an amount of 2 Tbsp. of dough & then shaped it with her hands & flattened it just a bit. I’ll try that today, & if family likes it, then will search for a scoop to use. Crossing my fingers on this recipe because it seems to be a popular one on other keto blogs. But I want to try yours, since your recipes are so good. Will let you know later on today how they turn out.
Sandy W.
Wholesome Yum M
Hi Sandra, My scoop was a more recent purchase, so I would assume I have the newer version of the scoop. I hope this helps!
Dee
I wa so excited about making this recipe. I thought that I followed all the steps. My biscuits came out flat and crumbly. What did I do wrong?
Wholesome Yum M
Hi Dee, The common culprit for this is expired baking powder. Please double check and make sure yours is within its expiration date.
Dana
OMGoodgess!!! These are delicious. I made them for lunch with some oven fried keto style chicken wings and it was amazing. 2 of my guests (who are skeptical of keto) couldn’t believe they were low carb. I’m still in awe as I’ve had other recipes that claimed to be the “best” and weren’t, however, these are by far the best biscuits I’ve had since starting keto. Maya so far your recipes have been the best in my book. I’m ready to label you the Keto Queen lol . Keep up the good work!
Sarah
I love this! I am so thankful to find Maya. Her recipes are easy and they taste great! These biscuits came out amazing! Better than their counterparts!
Jane Mercer
I just made them yesterday. My husband and I loved the taste! Thank you.
Though I had a issue of them getting completely flat… Can you make any suggestion of why that could have happened? At the end they looked like giant cookies. 🙂
Do you think psyllium husk can make the difference?
Wholesome Yum M
Hi Jane, The culprit is commonly baking powder being out of expiration. Did you add psyllium husk powder? That will change the final outcome as well.
Anne
I made this for the first time today and it was AWESOME. I was expecting it to be a bit dense like other almond flour/keto recipes I’ve tried, but they are fluffy and amazing. Definitely making more soon.
The only changes I made were half and half instead of heavy cream (so I can still have cream in my coffee without getting my fats out of whack) and went a little lighter on the garlic powder. They are perfect!
Anita
So awesome my husband could not believe how tasty they are! They are easy to make
Karen Woyak
Oh my word they are amazing. Next time I omit the garlic in butter sauce. I still need to be able to smooch my husband. So happy for the recipe. Thank you for sharing your time and talents!!!!
Lynn
Oh good grief, why didn’t I made these ages ago? I’ve had this amazing recipe forever, but never got around to making them. My bad. These are beyond amazing. I especially like the fact that this recipe doesn’t have sour cream or cream cheese…just good, basic ingredients that, when tossed together, make a delectable morsel of heaven. Great recipe and one I will never ignore again.
Margaret Tse
I made the keto cheddar cheese biscuits last night for my family. I tasted it and found out it could use less of the fat contents, e.g. butter, heavy cream , cheddar cheese. The taste is pretty good though I would not put salt as cheddar cheese has salt in it .
Jenn Watt
I make these in silicone muffin tins and they work great but you have to let them cool quite a bit to get them out without falling apart. These are a favorite of mine and my non-keto family!
Katie
These are the bomb!!!! Tastes just like the real thing!
Kristeena
These were incredibly simple and quick to make. So tasty!
Sharon M Sheedy
Hello
This a awesome. So good. Question can you freeze them?
Wholesome Yum M
Hi Sharon, Yes, these biscuits can be frozen! Wrap tightly in foil and store in a freezer bag to prevent freezer burn.
mckeemegan
I am in love love love with these biscuits!!!!
Mine came out flat like a cookie and crumbly but that’s ok, I’m still going to eat them!!!
Shannon
These are amazing and so easy! I was craving Red Lobster biscuits and these totally satisfied my craving, which not everything Keto-fied can do!!! Thank you for this recipe!
Jessica
Hello! I can’t wait to make these! I was just wondering if you think I can put them in muffin tins instead? Thanks!
Wholesome Yum M
Hi Jessica, I have not tried this, but I think they would come out fine baked in muffin tins. Best of luck!
Kathleen Pancoast
Oh my!! These are da bomb!! I made them a bit smaller. Used a 2 Tbps scoop. Made 20 2 1/2 inch biscuits. Baked about 15 minutes. They did spread and were kinda flat, but they were oh so delicious and slightly crispy on the bottom. Even non Keto husband loved them.
Shanne
Wow! 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.
Denise Schmidt-McClintock
Can you use a nut free flour instead of almond flour
Wholesome Yum M
Hi Denise, I don’t recommend using a nut-free flour blend for this recipe.
Lil
These biscuits were more than delicious. It is soooo hard to not eat more than one. They were quick and easy to make, and does not taste low carb at all. I will make these again and again.
Adriana
Hi, I am allergic to tree nuts. Is there an alternative to the almond flour I could try?
Melissa
Hi Adriana, I have not personally tested this, but this recipe may work with sunflower seed flour.
Melissa
I made these, with the almond milk, and they came out VERY good! We enjoyed them! Thank you for the suggestions!
Amanda
Do you think cashew milk would be ok to replace the heavy cream? It’s all I have at home right now 🙁
Wholesome Yum A
That should work if it’s unflavored, Amanda.
Amanda
Awesome!! Thanks
Melissa
What could you use as a substitute for the heavy cream?
Wholesome Yum M
Hi Melissa, Coconut milk or almond milk should work fine in this recipe in place of the heavy cream in a pinch. It will change the texture a bit, but should still work out fine.
Maria Campbell
These are delicious! My husband said I could make anytime.
Adrian
These were perfect and taste great. The only thing was I buy cheese in blocks so I had a block and 1/2 of cheese I was shredding then I realized I had way too much cheese. They are 8oz blocks..lol duh way too much. So I put it in a measuring cup which was way less cheese I’m so glad this worked out my family loved them. Do you have good chocolate cake recipes? I have wasted a lot of flour trying already..signed very satisfied biscuit eater.
Wholesome Yum M
Hi Adrian, I’m glad you liked the biscuits! I have this recipe for flourless chocolate cake and this recipe for chocolate cupcakes. I hope you love them just as much!
Maya | Wholesome Yum
So glad you liked them, Adrian! I have a chocolate cake recipe coming up in a couple weeks! In the meantime, you can make keto chocolate cupcakes.
Kelly
Can you use this recipe for biscuits and gravy?
Wholesome Yum M
Hi Kelly, Yes! That sounds super tasty!
April Leger
All I can say is Wow! These were amazing! They were buttery with just the right amount of cheese and garlic flavor.
They tasted EXACTLY like the non-keto version! They were a huge hit with the entire family. I am definitely making these again.
Lisa
These were incredible! On the next two batches, I didn’t even bother with the topping…they were so buttery and delicious as is!!! Thank you for creating this! (I don’t eat seafood but I used to go to the-restaurant-that-shall-not-be-named just for those biscuits!)
Marina Cansino
I need to make these biscuits the day before, can the dough be saved overnight in the fridge? Perhaps in saran wrap? Will it effect taste or consistency?
Maya | Wholesome Yum
Hi Marina, You can, but the baking powder reacts right away so it’s possible they might not rise as much.
A Ford
Holy c**p these are good!! I used Daiya mozarella as it’s what was on my fridge. Thoroughly delightful and I’m not going to have any left for lunches which was the original plan.
Melba Smith
The taste of the biscuits is awesome. I had a problem with them sticking to the parchment. What did I do wrong?
Wholesome Yum M
Hi Melba, Parchment paper is meant to be non-stick, so it’s possible you used the wrong side of the parchment paper.
Sandra
Maya: How does one tell the right side from the wrong side of the parchment paper?
Sandy W.
Wholesome Yum M
Hi Sandra, Almost all parchment is double-sided, so unless it says that it’s single-sided, either side will work fine. If you do have single-sided parchment, the non-stick side will be the matte side.
Susun
This recipe was spot-on! Add some red pepper flakes or chopped jalapenos for a kick. Thank you Maya!
Jen
Awesome! Going to test these on my dad. He is a diabetic and would like a roll with his dinner.
Erin Wilson
How did it go with your Dad?
Della
Made these and they were so delicious, but the only complaint everyone had is they’re very heavy. Anything to add to the batter to make them a bit lighter & fluffier?
Wholesome Yum M
Hi Della, I am glad you enjoyed these biscuits. I don’t really think they could be made lighter than they are. Cheese and almond flour are dense ingredients.
Christina
Oh my! I didn’t have high hopes – sometimes keto recipes just look good on paper (and other people’s pictures) and I’ve been disappointed more often than not. But these are wonderful! I made them ahead of time for a keto clam chowder lunch I’m going to with family tomorrow. Hope they will be just as beautiful, fluffy and moist tomorrow.
I made them a little large because all I had was a size 12 (5 tbls) scoop, and I filled it a little over half. Ended up with 10 beautiful biscuits,, gave them a couple extra minutes to cook. Also, I only had 1 1/4 cup of almond flour so subbed 1/4 cup coconut flour.
This one’s a keeper for sure! Thank you.
Susie
Amazing!!
Leah
Taste is pretty good. I might increase salt. But how to prevent biscuits from flattening? Maybe chill batter first??
Wholesome Yum M
Hi Leah, Chilling the dough will help them retain some of their shape, however, they will still flatten out a bit because of the volume of cheese that is added to the dough.
Christina
These were AMAZING!!! Better than the original and just sooooo easy! I didn’t have a cookie scoop so I just used a 2TBSP spoon and they were perfect sized! Thank you!!!
Mariella
Hi, under what temp and for how long should we bake it? Thanks!
Wholesome Yum M
Hi Mariella, Bake at 350 degrees for 12 – 15 minutes.
patricia
Made exactly per recipe, except topping. Just brushed on olive oil then sprinkled with flaky salt. I ended up with 18 biscuits — my largest scoop not as large. Delicious with bean-free chile! Leftovers are individually wrapped in the freezer.
Jessica
I made these for dinner tonight. They were good but very dry. I followed the recipe exactly. What am I doing wrong? How can I make these less dry?
Also, does the type of cheese matter? I used sharp cheddar, I feel like it was just too strong so I’ll use medium cheddar next time.
Wholesome Yum M
Hi Jessica, It’s best to use whatever type of cheddar cheese you like to eat. If you’re not a fan of sharp cheese, then you won’t love sharp cheddar in these biscuits. This recipe will dry out quickly if overbaked, so be sure to pull them as soon as they turn golden on top!
Ashten
Can you please direct me to the measurements? I must be crazy but I can’t find them anywhere.
Thanks!
Wholesome Yum M
Hi Ashten, If you can’t see the recipe, then your browser may be in ‘Reader Mode.’ That function will need to be disabled in order the view the recipe card.
Hollister
Can you make these with coconut flour and if so how much? Thanks!
Wholesome Yum A
Hi Hollister, I wouldn’t recommend that. Your biscuits will be too dry.
Brandy McCrary
Recipe translated perfectly! Thank you for this!
Sabina Coyle
These were delicious! Everyone loved them and had no idea they were low carb!
Chelsey
These keto cheddar biscuits were so perfect for serving alongside some chili! Love how easy they are to make too!
Whitney
These are so fantastic! The cheesy flavor is absolutely perfect, and what a bonus that they’re keto!
Linda
Chedda biscuit is my weakness and this one sounds even better because they’re low-carb. Love every bite about this especially when they’re freshly baked.
Healing Tomato
I am so glad you used cheese in these biscuits! I love cheesy biscuits and can’t wait to make them for thanksgiving.
Sandi
These look perfect to serve with hot soup!
Alison
Love that these cheddar biscuits are healthier than most. Will make for my biscuit loving husband!
Sapana
These biscuits turned out perfect and were so easy to make!
Shadi
Loved this idea! So delicious!
Beth
Oh, these are amazing! Perfect side for any and all soups – delish!
Marsha Maxwell
These are heavenly! So cheesy and satisfying. I’ve also made a similar biscuit with sausage added – perfect for breakfast!
Liz
These were delicious, Maya! I’m making another batch to freeze as they’re the perfect way to round out a meal!!
Anne Bailey
Do they freeze ok? After cooking I assume? – Reheat how?
Wholesome Yum M
Hi Ann, Yes, these biscuits will freeze well after baking. When you are ready to eat them, let thaw a room temperature and then re-heat in the microwave or oven. Full instructions are listed above in the “How to Freeze Low Carb Cheddar Biscuits” section of the post. Enjoy!
Cindy
I’m always looking for good keto biscuits recipes, and this one looks absolutely delicious. Will give it a try this weekend!
Sharon
I saved your recipe several months ago, and I finally made it…and I am so glad I did! Easy to make, and so tasty! Thank you for sharing this recipe. 🙂
Since I don’t have cookie scoops, I used a 1/4 cup measuring cup scoop, which yielded 10 biscuits.