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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
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.
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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 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.
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Keto Cheddar Bay Biscuits Recipe
303 Comments
Tara
0At the end of July, my mom came to visit for the weekend! I had told her I would be making a lot of keto foods since I am eating low carb! She is a healthy eater, herself, and she absolutely LOVED this recipe! It was easy for me to follow, and the consistency was perfect! Even reheated throughout the week, these biscuits still tasted delicious! This will be a go to for me!
Julie Edwards
0OH MY GOSH!!! I’m obsessed (and it’s the delicious biscuits fault). Made these for the first time today. I took 2 bites and now I want to mainline them, they are so very good!
This is my first foray into the gluten-free/keto world and the biscuits were a stunner of a success. If all of your recipes are this good I’m in serious trouble ;).
I’m looking at your other bread recipes, will start collecting the needed ingredients and sally forth into this new, wonderfully delicious world!!! So yummy!!!
Adri
0How would you adjust this recipe to make without cheese? Is it even doable? Looking for a recipe to use with sausage gravy.
Wholesome Yum M
0Hi Adri, I would use this recipe for Almond Flour Biscuits if you are wanting to skip the cheese in the cheddar biscuits.
Adri
0Very 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
0I 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.
Sandra
0Hello, Rita James:
What kind of almond flour are you using? There are 2 different kinds, & the difference is a lot to me, so I only use one kind.
If you use blanched almond flour, you will find out that the texture isn’t “gritty”. Blanched almond flour is made without the “skins”, the other one has the skins included within the flour when it’s being ground up, resulting in a rougher texture to baked goods.
Hope this helps.
Sandra W.
Laura
0These 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
0I 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
0So 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
0There’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
0Hi 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
0Very yummy and simple to make. I add additional almond flour, 1 c, to stretch my yield and they are still tasty!
AlissA
0YUM!!!! So easy to make and delicious — so good my family was mad I didn’t double the recipe lol they were eaten up in less than 10 minutes!
Kelli
0These 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
0These were so delicious!
PgrassRN
0These 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
0Promised 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
0Going 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
0Hi 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
0I 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
0Hi Dee, The common culprit for this is expired baking powder. Please double check and make sure yours is within its expiration date.
Dana
0OMGoodgess!!! 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
0I 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
0I 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
0Hi 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.