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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.
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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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© 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
Melissa Koger
0These are the BEST. I make them at least once a week. I’ve made them for so many friends and they literally RAVE about them. I do not alter the recipe, just forgo the butter topping part. It’s delicious but I’m just too lazy usually! These have helped me stay on track for a 35lb keto weight loss. Thank you so much for this recipe… it cures ALL bread cravings. Delish!!!
Tamara
0These are the best!! They are soft and fluffy and so tasty. They are even better reheated in that air fryer which makes them just a little crisp and makes the cheese taste extra yummy
Belle
0O M G
This is hands down the best keto recipe of any kind I have ever made. Light, fluffy, perfect texture, absolutely delicious. I hate to make keto baked goods because they always turn out to be big disappointments for me but THIS….THESE….wow. So freaking delicious. THANK YOU!!
Lorrie
0Going to make these today. Is it ok to use Himalayan salt if I don’t have sea salt?
Wholesome Yum M
0Hi Lorrie, Yes that will work just fine.
Shark
0These are delicious! I used onion powder instead of garlic and half the salt and they turned out perfectly, but still salty. I’d imagine it’s down to your butter and cheese as to the salt factor. I love salt so it was great!
Danielle
0These are amazing and so easy, I had such a craving and they totally hit the spot. Cheesy, garlicky, buttery and a really nice crumbly biscuit texture. I baked on a silicone mat and the bottom got perfectly crispy. It was hard to stop at eating two…looking forward to seeing how the leftovers reheat.
Constance Leite Parker
0Loved these! Thank you!
Melissa Weaver
0Taste so good, absolutely love these and they don’t have an off taste like most keto “breads”
Becky
0These are so easy and delicious! I will be making them often…thanks for the recipe <3
rosemary patterson
0These are in the oven now and the house smells fabulous. Can’t wait to try them. Thank you for your great recipes.
Danielle
0Holy freaking moly! These are amazing!!!… and soooo easy to make. You will not feel like you are missing out on a delicious biscuit. Thanks for this recipe! I accidentally put it a little extra butter… so I didn’t add extra on top. Definitely YUM!
Cate
0These biscuits are totally lovely. I didn’t have cheddar so I used the mexican cheese mix I had and they still tasted great. I think next time I make them I will try a jalapeño cheddar or pepper jack cheese.
The first time I made them I used all the salt called for and for me, it was too much. Now I use probably half as much and I prefer that.
Also, after seeing how much they spread when baking, I did put them into the fridge to firm up before putting them in the oven. They took a bit longer to bake than the 12-16 minutes but I watched them closely and just let them bake a few minutes more at a time. I think they actually took closer to 20 minutes and that makes me wonder about my oven. I got 16 biscuits out of this recipe.
Leftovers are yummy with a cup of coffee.
Christine
0Thank you for this recipe! I have been craving these biscuits ever since I saw the recipe. They did not disappoint! I feel the texture is very similar to the original. The warm buttery cheese flavor melts in your mouth. They are very easy to make. Planning on making them for Thanksgiving Dinner. My husband, who is not Keto and tends to be rather picky, ate 3 for supper last night! Thanks Maya!
Joelle
0Can you use any brand almond flour and can you use regular baking powder or does it need to be gluten free? We are not strict keto in our house but, we are trying to implement more low carb recipes into our daily meals.
Wholesome Yum M
0Hi Joelle, For the best results, I always recommend using the brands I use in my recipes. Here is the almond flour I use. If you don’t have the same brands, then you can use what is available to you in your area. Just be sure for almond flour that it’s fine or superfine ground. That will give you the best texture. As for baking powder, any will do unless you are following clean keto, then you should verify that it’s gluten-free.
Suzanne Lanoue
0Thank you for this recipe! I just made them and they’re outstanding. They do taste a little almondy but it’s not too bad. Mine spread quite a bit. I think I made them too big. I used half and half, too – dairy free kind. Also I put in a little onion powder. They’re so good!
Joelle
0Thank you so much!
Stephanie Ray
0I can not get over how good these biscuits are!!!!!!! I’ve been keto over 2 years and don’t normally eat stuff like this. Honestly, I haven’t found any biscuit or bread recipes I like so I gave up on them. I’m pretty clean keto but wanted to add a little something to a special Veterans Day dinner for my husband. Absolutely delicious!! My husband and children loved them. I’ll be making them for Thanksgiving as well. I made mine a little smaller and got 20 biscuits out of it and they were still big. Thank you so much for this amazing recipe. I enjoy so many of your recipes. Go make these biscuits, you won’t be disappointed!!
Anntoinette Wasser
0I love the texture of these cheddar cheese biscuits! Very similar to red lobsters
I like to add crushed garlic.
Shemiyah Rainey
0Hi, can you sub the almond flour for coconut flour?
Wholesome Yum M
0Hi Shemiyah, I’m sorry, not in this recipe. Coconut flour would change the ratios of the recipe too much to work.
Brandi
0Wow!!! Woke up with a craving for something delicious. I looked up “the most delicious keto cheese biscuits” and this recipe was first with great reviews. So easy/quick and SO delicious! I always panic when I’m craving something that I am going to grab something I shouldn’t and then feel icky the rest of the day. I loved that these were ready by the time I had my coffee made. For some reason I could not find my garlic powder so I used 1 tsp of garlic salt and then omitted the 1/2 tsp of salt. They still turned out great! I have plans to make them again for this weekend and make a bisque of some sort to serve them with! Great recipe, thank you!
Shuan
0I never write reviews but just had to for this. I’ve never had good luck using almond flour. But these biscuits are truly divine. If I’m being 100% honest, not as good as the real thing from big Red but they are pretty darn close. Delicious! And absolutely a god send while living that low carb life.