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- What Are Keto Cheddar Biscuits?
- How To Make Keto Cheddar Bay Biscuits
- Ingredients In Keto Cheese Biscuits
- How Many Carbs In A Red Lobster Biscuit?
- Keto Cheddar Bay Biscuit Nutrition
- How To Store Cheesy Keto Biscuits
- How To Freeze Low Carb Cheddar Biscuits
- More Low Carb Keto Bread Recipes
- Tools To Make Keto Cheddar Bay Biscuits
- Keto Cheddar Bay Biscuits Recipe
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:
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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.
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PrintIngredients
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Biscuits:
Topping:
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GET FLOURSInstructions
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
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170 Comments
Melissa
These were really good! When I read the description, I was definitely interested, and while I can’t recall what the Red Lobster biscuits taste like because it has been so long since I’ve had them (I do remember really liking them!), these work for me! The real clincher is that my teenage son loved them! He was even eating them for breakfast and asked me last night if we could make more biscuits today. Now that’s a winner!
Alicia Champ
Mine came out super flat and crumbly. Tasted fantastic but more a cookie than a biscuit. Any idea where I may have gone wrong?
Wholesome Yum D
Hi Alicia, Maybe check the expiration date on your baking powder… That may cause your biscuits to not rise correctly.
Melisa
Made these for Thanksgiving and even the people who love gluten and flower enjoyed them.
Laura
Excellant! Made for Thanksgiving, they were a big hit!
Beth Britton
I used vegan cheddar, butter & substituted vegan sour cream for heavy cream using the same measurements. Delicious! Plant based Keto!
Mary Bishop
Way too much garlic. Cut it in half and your co-workers will love you.
Riri
I’ve never had red lobster biscuits so wasn’t sure how close these came to the real thing….that is until my husband asked how I learnt to make red lobster biscuits! He said it tasted legit like the original. Love these with soups and as a quick snack with some cream cheese. Thank you!
Chelsea
These were absolutely delicious! Tastes very similar to the real thing. The flavors were perfect, and the butter topping was a yummy addition. What a great treat to have when on Keto, I’ll definitely be making these again. Thank you for such a great recipe!!
Veronica
This is probably my favorite Keto recipe of all. I don’t make any changes. They are perfect as is. What’s not to love? Buttery, moist, real bread-like texture, and tons of cheese.
Grace
They definitely don’t make 12 (I doubled the recipe and got 12) and need a lot longer in the oven than suggested. You might think I made them too large, but my pan and spacing are the same as the picture, but my recipe was doubled. The taste was okay. There’s enough cheese and butter to compensate for the almond flour only recipe.
Kate
Can’t remember my password, no facility to change to another
Also hate the adverts that are over the review box – can’t see what is being written
Wholesome Yum D
Hi Kate, You can email hello@wholesomeyum.com to get more help with resetting your password.
Michelle
Can you use chia seeds as a substitute for eggs or just add them to the mixture?
Wholesome Yum D
Hi Michelle, I would recommend using a flax egg and you can find that recipe here.
Amy
Just made these and they turned out really good! I would say, be careful not to eat too many in one sitting, they are super rich! If I make these again, I would add a little lemon juice to the topping. That is the only thing I think they are missing!
Althea
This was really yum! I added more garlic and cooked bacon bits in it too, oh delicious!
I plan to make more, slice them in half, spread cream cheese in the middle and have it with smoked salmon.
Carol
So yummy and easy to make! I will definitely make these again.
Stephanie
Oh. My. Gosh! These are the most delicious biscuits I have ever had.
Wow, wow, wow!
We are a garlic family so these are a favourite for us.
Thank you for sharing.
Lourdes Winter
These are one of my favorite recipes. In fact, I like them better than the ones you get a that fish place whose name is something like Scarlet Crustacean :).
I’ve made them multiple times, starting with Christmas Eve, when my husband and I, who had been doing keto for a year, were missing a good side to go with the traditional keto chili and oyster stew. We loved them and ate more on Christmas day.
They’re so buttery and the garlic flavor is a hit. I’ve used the parsley garlic salt if I don’t have fresh parsley at the house.
Maya’s recipes are some of the best I’ve tried, and this one is no exception.
SarahVB
Absolutely delicious thank you so much, tweaked the recipe slightly by adding 1.5 tsp of mustard powder, reducing the garlic powder by half and swapping the Cheddar with Red Leicester. 5*****
Susan M Torgerson
Unbelievably delicious! And so so easy!
Lynn
Can you make the biscuit dough ahead of time and leave sit in fridge for about 6 hours until ready to bake them?
Wholesome Yum M
Hi Lynn, This may work fine, but I have not tested this. You may want to consider holding the baking powder back until the last minute so you get the most rise out of your rolls.
Andre
Hi! I tried this recipe last night and it was success with my picky husband. So, YAY! However I do believe I might have done something wrong. They turned out very crumbly, in a cornbread-like manner – but a lot more fragile to the touch. It was okay, since we were having chili; so we were just braking them into the chili anyway. Still, I’d like to try making them again for a different meal, any idea what I might have done wrong?
Wholesome Yum M
Hi Andre, Your biscuits may turn out crumbly if you aren’t using ‘fine’ or ‘superfine’ ground almond flour. My top recommendation is Wholesome Yum Almond Flour. I hope this helps!
Kayla
These are delicious! I added about a tablespoon of jalapeño juice to the butter topping. Next time I will add jalapeños to the dough. Thanks for the recipe!
Rebecca
These are amazing!! Every time I make them they just disappear. Personally we found reheating them didn’t do them justice so now I make a double batch and freeze the dough (after cookie scooping them) so we can pop them in the oven when ever we are peckish! Such an easy and delicious recipe
James
Second batch tonight but added 3/4 cup grated parmesan cheese in addition to other ingredients. Made a fluffier dough and just as good if not better.
Barbara
James, so the addition of the Parmesan cheese did not make the dough too stiff? I guess my real question is whether you would recommend adding any more liquid (cream, egg or butter) when using the Parmesan cheese.
Wholesome Yum D
Hi Barbara, I have not tested the recipe with that addition so I am not sure how that would work out.
James
First time trying it. It was very good. I used broil the last 3 minutes for a browner top. Be careful though if you do. They brown quick.
Jennifer (Jenny) McCloud
So Delicious! Cut my biscuits in the middle & added a little sliced ham- oh yum ham & cheddar.
shannon
Hi! Could you use this biscuit recipe for the topping on a pot pie instead of regular flour biscuits? Not sure if the moisture from the ingredients in the pot pie would affect the texture or rise at all.
Thank you!
Wholesome Yum M
Hi Shannon, I have not personally tried this, but I don’t see why it wouldn’t work. Just be sure to make the biscuits on top roughly the same size so they bake evenly. Enjoy!
Kris Costa
These are perfection! Possibly better than the original!