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Get It Now- 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 card
- Recipe Reviews
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! Serve alongside your favorite seafood recipe or pair them with some keto chicken soup!
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
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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Ingredients
Tap underlined ingredients to see the ones I use.
Biscuits:
Topping:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Did You Like It?
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Maya's Recipe Notes
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead.
Keto Cheddar Bay Biscuits Recipe
297 Comments
Shanne
4Wow! 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.
DF
1My 14 year old grandson was recently diagnosed with Type 1 Diabetes so I have been looking for recipes he can eat because he loves bread. The whole family liked them.
Valerie
0These are delicious. I didn’t have heavy cream so I used 18% cream.
Next time I will use a muffin tin. I don’t think you should flatten them at all as they don’t rise very much. Note: I barely flattened them.
Maybe needs more baking powder.
Sheri
1I am not following the Keto diet specifically, but I have been using a lot of the recipes and guidelines to help me control my blood sugar. This recipe has made a wonderful addition to my meals. The family doesn’t even know it is a Keto biscuit. They just eat them up. I added a 2nd egg and baked them in a greased muffin tin. They turned out amazing! Thank you so much for the 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.
Rainbow Mermaid
0I made the recipe as is and also added onion powder, cracked black pepper, chili flakes, and coarse Himalayan salt (instead of sea salt). I made 6 large biscuits and didn’t add the topping. Wowwww!! They’re absolutely amazing! I looked at many keto biscuit recipes, and I chose this one because the recipe is really easy. I’ll definitely use the “dough” for individual pizzas and will use it for other recipes, too. Thank you so much!!! Yum! ♡♡♡♡♡
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”.
Lisa
0That’s a great idea! I assume you pre-bake and then add toppings?
Bonnie Stockdale
0Best recipe for cheddar bay biscuits ever tastes great easy to make but hone quickly every one loves them I make these a lot fit my keto lifestyle and not bad for hubby who’s a heart patient and child with allergies so win all the way around.
Wholesome Yum D
0Bonnie, I love that! A win for everyone is the best kind of recipe! So glad they fit your keto lifestyle and work for your whole family. And yes, they definitely don’t last long!
Sharon
0My whole family loves them and they are so easy!
Wholesome Yum D
0So glad they were a hit with everyone, Sharon. I love an easy win like that! 🙂
Nicole
0This biscuit recipe is a hit with the whole family. It’s a versatile recipe too. We eat them with soup, gravy, marinara dishes, butter, eggs, etc. Omit the garlic, and they’re great with syrup drizzled over them. I use gruyere instead of cheddar. Works great.
Wholesome Yum D
0That sounds delicious, Nicole! I love how you’ve made them your own with gruyere and all those serving ideas, so many tasty ways to enjoy them!
Teresa Santos
0So easy! Did not have heavy cream, used evaporated milk. Added a 2nd egg, suggestion from another review. Thank you! Baked in a large muffin tin. Served with the cozy soup. Great recipe to have with soup. YUM!
Wholesome Yum D
0I’m so happy to hear that, Teresa! Baking them in a muffin tin is such a smart idea. I bet they were perfect with a warm bowl of soup!
Abby S
0Wonderful! Easy to make and so tasty! The rest of my non-keto family loved them too!
Wholesome Yum D
0I’m so happy to hear that, Abby! It’s always a win when the whole family, keto or not, enjoys it. Thanks for sharing!
Cindy
0Just made these for dinner to complement my pot of chicken soup. They were delicious! I used shredded mozzarella because I can’t tolerate cheddar cheese, and they turned out really well. Finally, a biscuit to have with soup! Thanks for creating so many yummy recipes!
Wholesome Yum D
0I’m so glad you found a biscuit that works for you, Cindy! I love that you paired them with soup. What a great combo!
Bobbie Brian
0I have tried this recipe twice and my mother and I love it. However, mine never make it as a biscuit. They end up looking more like cookies. What is it that I am doing wrong?
Maya | Wholesome Yum
0Hi Bobbie, It sounds like you may be flattening them too much before baking. Keep in mind they do spread. Also, did you make any changes to brands of ingredients? Did your dough look similar to mine in the pictures?
Gina
0Easy and delicious for those who miss bread in their ketogenic lifestyle.
Wholesome Yum D
0Thanks for the kind words, Gina! I’m so glad it hit the spot and helped satisfy that bread craving. It’s always nice to have an easy go-to that fits your lifestyle!
Holly
0These are so delicious!!!!! I have been meaning to make these but just haven’t. I’m so glad I did. I used almond milk instead of heavy cream. It came out perfect. Will definitely make these again.
Wholesome Yum D
0So happy you tried them, Holly! Love that almond milk worked so well for you. I’m glad they came out perfect and that you’ll be making them again!
Wes Choate
0Really tasty. I was a little unsure but they tasted great.
Maya | Wholesome Yum
0Thank you, Wes! Enjoy!
roel9704
0I made these this morning. They are delicious.
Maya | Wholesome Yum
0I’m so happy you liked them! Thank you.
Carolyn Ardron
0Great recipe. Love it!
Maya | Wholesome Yum
0I’m so happy you love it, Carolyn!
Robin R Snyder
0Excellent! I was able to cut the leftover biscuits in half to use for lunch sandwiches the next day.
Maya | Wholesome Yum
0Thank you, Robin! What a wonderful way to use the leftovers, too.
Margaret
0Some of the stuff you use isn’t available with in UK so what do I use instead off?? Like the Besti sugar?? For example, could you make more UK friendly.
Maya | Wholesome Yum
0Hi Margaret, You don’t need Besti sweetener for this recipe. All the ingredients in this recipe should be available in the U.K. (although you won’t be able to use Wholesome Yum almond flour unfortunately, so the texture might not be quite as good, but I still recommend these biscuits!). Is there something particular you can’t find for this recipe?
Myra
0I’ve been making the Almond Flour Biscuits for a long time now (I know the recipe by heart!) and finally decided to make this version. Very good and so filling. Everyone will love these!
Maya | Wholesome Yum
0I’m so glad you love my almond flour biscuits so much, Myra, and that you liked this version, too. (Linked the other biscuits here in case other readers are wondering which recipe that is.) Enjoy!
Deb
0These are absolutely delicious. My husband loved them. They are so easy to make. Thank you for this delicious recipe. It is truly 5 stars!!
Maya | Wholesome Yum
0Thank you, Deb! I’m so happy you and your husband loved them.
Renee
0Totally amazing. I have found a favorite, for sure. Very tasty and the moisture is perfect. The hardest part was waiting for the 10 min. ” rest time”!
Maya | Wholesome Yum
0I’m so happy these biscuits have become a favorite for you, Renee! Agree, the waiting is the hardest part, lol.
Monica Jaynes
0Love it! As soon as they are gone, I make more. Easy and fast to make. I eT one for breakfast with coffee and good for a protein snack and great with Italian keto food, soups, anything garlic bread is good with! Thank you for one of my keto staples. YUM!
Maya | Wholesome Yum
0Thank you, Monica! Yes, so many options with these. Enjoy!
daleandcheryl57
0Delicious recipe. The only thing I did differently was to grind the almond flour in a magic bullet even finer so the biscuits were more like regular flour. Love this recipe. ❤️
Maya | Wholesome Yum
0I’m glad you liked it! Thank you for the tip. I don’t find this necessary with Wholesome Yum Almond Flour because it’s already super fine, but grinding can be beneficial for coarser brands.
Sherry Thacker
0very good
Maya | Wholesome Yum
0Thanks, Sherry!
Tammy West
0I made these biscuits and they were an amazing Keto treat! My hubby loved them too and was surprised they were Keto. I made them a little smaller so I got 18. We vacuum sealed them so we can grab them out of the freezer as needed.
Jacqueline Williams
0I make these often. They are easy to make and taste very good
Maya | Wholesome Yum
0I’m so glad to hear that, Jacqueline! Enjoy (again, hehe).
Lesa Anderson
0Are these gluten free? Thank you!
Maya | Wholesome Yum
0Hi Lesa, Yes, all my recipes are gluten free. 🙂
Holly
0Made this as a pizza crust. It’s super yummy. Didn’t even fall apart. Other pizza crust that I have made always fell apart. I use garlic powder and onion powder in the crust. Cook the crust then put tomato sauce and cheese. On top I put red pepper flakes. So yummy. This will be our go to pizza crust. We also like them as the biscuits. I tell all my keto friends and non keto friends about your recipes. They all said that the will use your recipes. Thank you so very much!!!!
Maya | Wholesome Yum
0How interesting, thank you for sharing, Holly! Sounds amazing! I’ll need to try that. And thanks for sharing my site with your friends, I really appreciate it!
Tammie
0I have made these Keto Cheddar Bay Biscuits on several occasions and every time they turn out amazing!
Maya | Wholesome Yum
0Thank you, Tammie! I’m glad you like them.
Sherry
0My husband and I have been doing low carb for the last 4 months. I can do without a lot of the sweets, but bread is my passion and these biscuits hit the spot!! Thank you for your yummy recipe!
Maya | Wholesome Yum
0I’m so glad you like these, Sherry! Best wishes to you and your husband on your journey.
Mary
0While the flavor was there, these turned out more egg tasting than I expected. Still good, just didn’t have that biscuit taste.
Cindy
0Delicious 😋
Alice
0These were really good! The flavor is spot on!
Maya | Wholesome Yum
0Thank you, Alice! I’m glad you think so.
Susan
0I’m in heaven
Maya | Wholesome Yum
0Awww, thanks, Susan!
Joana
0Holy cow these are amazing!!! Followed exact recipe and it came out sooooo soft with a bit of edge crunch and flavorful. I’m warming up some soup at the moment and I can’t wait to have my meal!!! Thank you!!
Maya | Wholesome Yum
0I’m so glad you liked them, Joana! Enjoy!
Chet
0These were great! Even the others in the house, who are not doing low carb, loved them.
Maya | Wholesome Yum
0Thank you, Chet! I’m so glad everyone liked these.
Kim
0I honestly haven’t tried a failed recipe yet from Maya! These biscuits are so good! I used a smaller cookie scoop so I ended up with 19 biscuits instead of 12. My boys loved them too! We had these for dinner but will finish them off tomorrow at breakfast. I can see them going great with eggs and bacon ?
Jemma
0These were seriously the best biscuits I’ve ever had. I wanted to eat the whole batch at once. I however showed restraint and got to enjoy one (or two) with lunch today.
MRS MACIAS
0Can I place the mixture in a muffin tray?
Maya | Wholesome Yum
0It’s not necessary, but yes, I think you can. The baking time might be a bit different.
Rachel Keller
0100 ? ? ? ? I’ve been using this recipe for a few years now! It’s awesome ty so much!
Jean
0These are delicious! Now I find the instructions on how to save leftovers quite funny, because they didn’t last long enough to worry about that! 🙂
Jonnie Cheatham
0Oh My Good Goodness!!!! They are Fabulous and the Taste, Yummmmmmmy!!!!!! Just to mention, there gorgeous ?!! Perfection ?
Wendy
0We love these biscuits! My husband said he likes them better than the ones at Red Lobster. I have to limit how many he eats! They also freeze and reheat very well!
Leon
0Oh my gosh. I’ve been dying since being diagnosed diabetic, I love carbs!! I tried this recipe and they came out so unbelievably soft and delicious!! I’m definitely making these again, my dad and I loved them with creamed chipped beef ?
Sandy 17
0I followed the recipe to a tee but once it was cooled and I tried it the biscuit completely crumbled apart . It tasted great though.
Kim Pickles
0These are my go to and a favourite for all who have tried them!
Debbie
0Wonderful!! I used almond milk instead of cream. I forgot to do the topping and I thought they were so delicious. I can’t wait to eat another with my lunch today.
Lemon
0Everyone loves these biscuits! Perfection. One question: What is a “Scant” large cookie scoop?
Sam
0I LOVE LOVE LOVE wholesome yum recipes, but this one didn’t render amazing results like I usually do with other WY recipes. I love fresh garlic to the moon and back, but I find this to be way too much garlic powder for my liking. & Perhaps I overmixed the dough but mine don’t resemble any of the crumbly biscuit-like texture I was craving (which I realize comes with non-keto ingredients, so my expectations might be completely unrealistic.) I may decide to try again but if I do, next time might just mix together the shredded cheese & dough by hand when dropping the biscuits onto the pan for a better shape, into a muffin tin instead of the flat sheet pan. I will also add fresh grated parm to the topping for a little more “crumble.”
Wholesome Yum D
0Hi Sam, Sorry this recipe didn’t turn out as expected. Did you using an electric mixer for this recipe?
Wholesome Yum D
0Hi Lemon, That just means to not pack the scoop tightly.
Robin
0I am so grateful for this recipe! These biscuits are such comfort food and can go with any meal based on the spices that are added … Thank you!!!
debbie marshall
0Yummy biscuits! Made them just as per recipe but served with keto honey. Thank you for this recipe!