If you’re doing keto and still think about those warm, cheesy biscuits from Red Lobster, you’re not alone. Those Cheddar Bay Biscuits had a way of stealing the show.
Good news. You don’t have to give them up.
These keto cheesy biscuits deliver all that buttery, garlicky, cheddar flavor without the carb overload. They’re tender, packed with sharp cheese, and brushed with melted garlic butter straight from the oven. And they’re ready in about 25 minutes.
Honestly, that’s faster than driving to the restaurant and waiting for a table.
Why You’ll Love These Keto Cheddar Biscuits
-
Made in one bowl
-
Drop biscuit style, no rolling or cutting
-
Ready in 25 minutes
-
Soft and fluffy, not dense
-
Big cheddar and garlic flavor
They’re simple enough for a weeknight dinner but good enough to serve to guests. Even the non keto crowd won’t suspect a thing.
What Makes Them Low Carb?
Instead of traditional flour, these biscuits use a blend of almond flour and a small amount of coconut flour. That combination gives structure without making the texture heavy.
The dough also includes:
-
Sharp cheddar cheese
-
Sour cream
-
Eggs
-
Butter
-
Fresh garlic
-
Parsley
The sour cream keeps them moist and tender. The cheddar adds flavor and richness. And the garlic butter brushed on top? That’s what gives them that Cheddar Bay vibe.
How to Make Keto Cheesy Biscuits
One of the best things about this recipe is how easy it is.
-
Measure and sift your dry ingredients. Yes, sift them. It only takes a minute and helps create a lighter, more bread-like texture.
-
Mix everything together in a large bowl until just combined.
-
Drop spoonfuls of dough onto a parchment lined baking sheet.
-
Bake until golden.
-
Brush immediately with melted garlic butter and sprinkle with parsley.
That’s it. No kneading. No cutting. No complicated steps.
Because these are drop biscuits, you simply scoop and bake. Rustic is part of the charm.
A Quick Tip for Fluffier Biscuits
If you want the lightest texture possible, don’t skip sifting the dry ingredients. Almond flour can clump, and sifting helps incorporate air and evenly distribute everything.
Also, make sure your eggs are at room temperature so the dough mixes smoothly.
Don’t Skip the Garlic Butter
The melted garlic butter brushed on top right after baking is what really makes these taste like the classic restaurant version. It seeps into the warm biscuit and adds that signature flavor.
If you’re tempted to skip it, don’t. It’s worth the extra minute.
Perfect for Staying on Track
Let’s be honest. It’s easy to get sidelined by comfort food cravings. But recipes like this make sticking to keto feel a lot less restrictive.
Serve these alongside grilled chicken, steak, soup, or salad. Or just enjoy one warm with a little extra butter.
Keto Cheddar Bay Biscuits (Gluten Free)
Light, fluffy, and packed with cheesy garlic flavor, these low carb biscuits are inspired by the famous biscuits from Red Lobster. They are grain free, gluten free, and keto friendly.
Yield: 16 biscuits
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Rating: 4.5 stars (52 reviews)
Ingredients
Keto Biscuits
-
1 ¾ cups almond flour, measured then sifted
-
2 tablespoons coconut flour
-
3 teaspoons baking powder
-
¼ teaspoon sea salt
-
½ cup sour cream
-
2 eggs, room temperature
-
¼ cup unsalted butter, melted
-
½ cup shredded sharp cheddar cheese
-
2 tablespoons freshly grated parmesan cheese
Garlic Butter
-
¼ cup unsalted butter, melted
-
¼ teaspoon sea salt
-
2 garlic cloves, crushed
Instructions
- Preheat oven to 375°F.
- In a large bowl, measure and then sift the almond flour, coconut flour, baking powder, and salt. Measure first, then sift for accurate results.
- Add the sour cream, melted butter, cheddar cheese, and eggs to the dry ingredients. Mix with a fork until fully combined and a thick dough forms.
- Drop large spoonfuls of dough onto a parchment lined or lightly greased baking sheet.
- Sprinkle the tops with grated parmesan cheese.
- Bake for 20 minutes or until the tops are lightly golden brown.
- While the biscuits bake, prepare the garlic butter by melting the butter and stirring in the salt and crushed garlic.
- As soon as the biscuits come out of the oven, brush generously with the garlic butter. Garnish with chopped parsley if desired.
- Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
Nutrition (Per Biscuit)
Calories: 140
Total Fat: 12.5g
Saturated Fat: 4.4g
Cholesterol: 25mg
Sodium: 58mg
Carbohydrates: 4g
Fiber: 1.9g
Net Carbs: 2.1g
Sugar: 0.6g
Protein: 4.7g
