Shop
My
Custom
Free Printable: Low Carb & Keto Food List
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
By
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.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Biscuits:
Topping:
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
-
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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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
303 Comments
Adrian
0These 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.
Maya | Wholesome Yum
0So 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.
Wholesome Yum M
0Hi 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!
Kelly
0Can you use this recipe for biscuits and gravy?
Wholesome Yum M
0Hi Kelly, Yes! That sounds super tasty!
April Leger
0All 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
0These 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
0I 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
0Hi Marina, You can, but the baking powder reacts right away so it’s possible they might not rise as much.
A Ford
0Holy 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
0The taste of the biscuits is awesome. I had a problem with them sticking to the parchment. What did I do wrong?
Wholesome Yum M
0Hi Melba, Parchment paper is meant to be non-stick, so it’s possible you used the wrong side of the parchment paper.
Sandra
0Maya: How does one tell the right side from the wrong side of the parchment paper?
Sandy W.
Wholesome Yum M
0Hi 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
0This recipe was spot-on! Add some red pepper flakes or chopped jalapenos for a kick. Thank you Maya!
Jen
0Awesome! Going to test these on my dad. He is a diabetic and would like a roll with his dinner.
Erin Wilson
0How did it go with your Dad?
Della
0Made 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
0Hi 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
0Oh 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
0Amazing!!
Leah
0Taste is pretty good. I might increase salt. But how to prevent biscuits from flattening? Maybe chill batter first??
Wholesome Yum M
0Hi 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
0These 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
0Hi, under what temp and for how long should we bake it? Thanks!
Wholesome Yum M
0Hi Mariella, Bake at 350 degrees for 12 – 15 minutes.
patricia
0Made 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
0I 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
0Hi 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
0Can you please direct me to the measurements? I must be crazy but I can’t find them anywhere.
Thanks!
Wholesome Yum M
0Hi 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
0Can you make these with coconut flour and if so how much? Thanks!
Wholesome Yum A
0Hi Hollister, I wouldn’t recommend that. Your biscuits will be too dry.
Brandy McCrary
0Recipe translated perfectly! Thank you for this!