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
Althea
0This 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
0So yummy and easy to make! I will definitely make these again.
Stephanie
0Oh. 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
0These 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
0Absolutely 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
0Unbelievably delicious! And so so easy!
Lynn
0Can 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
0Hi 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
0Hi! 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
0Hi 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
0These 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
0These 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
0Second 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
0James, 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
0Hi Barbara, I have not tested the recipe with that addition so I am not sure how that would work out.
James
0First 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
0So Delicious! Cut my biscuits in the middle & added a little sliced ham- oh yum ham & cheddar.
shannon
0Hi! 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
0Hi 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
0These are perfection! Possibly better than the original!
Kris
0These are just as good if not better than the original non-keto version! Made them for Easter and they were a hit! They spread quite a bit, so I won’t press them at all next time.
Avery
0These were GREAT! I used reduced fat butter and cheese and half and half instead of heavy cream and it worked perfectly! They’re filling so you feel satisfied with just one.
Melissa
0These delicious cheesy biscuits are a favorite of mine and of my husband’s. He’s not much into food and doesn’t eat keto and still loves these! Thank you for the recipe.
Jennie
0Made these today to go with my Valentines dinner. I tried one after they could and I put the butter mixture on it and they are delicious! I think next time, though, I’m going to make them in muffin/cupcake tins. I wasn’t quite sure what “form them in the shape of a biscuit” meant and they came out looking like cookies. It’s all good though. I suspect they will disappear rather quickly. This recipe is a keeper!!! (I also made them a bit smaller and came out with 20).
Karen Vessell
0Absolutely loved these. I had to remind my husband to watch the carb count. We have missed eating a little something extra. This was an easy recipe to follow and didn’t require odd ingredients.
Audrey Henderson
0These were incredibly easy to make and so close to the original! Kudos!