This Keto Cheddar Biscuits recipe is a low carb, gluten free version of Red Lobster's Cheddar Bay Biscuits. They’re quick and easy to make, have a great texture, and are super tasty!
Back in my “no problem with gluten or carbs” days, they were my FAVOURITE side dish when plowing through a mountain of shrimp.
After about the 3rd reminder of how much I miss those tasty biscuits, I decided it was time to come up with my own recipe for garlicky keto cheese biscuits.
These cheesy keto biscuits are made with a technique similar to traditional biscuits - cutting fat into a flour mixture, and moistening it with milk.
I find this gives a result much closer to actual Red Lobster biscuits, than using a fathead dough with cream cheese and mozzarella cheese forming the structure.
Don’t get me wrong, I LOVE fathead dough - and I’ve got a ton of amazing recipes using it, coming soon! - but I find it much closer to a bread/pastry dough, than a biscuit dough.
Not only is this a delicious biscuit to serve alongside homemade seafood meals, they also work as breakfast biscuits!
I’ll roll them out to ¾ thick or so and cut them into rounds, rather than make them as drop biscuits.
Split em open, add a fried egg and some bacon, and you’ve got yourself the perfect keto breakfast sandwich!
Let’s get to it!
Nutrient Information
The full nutritional information - with all the daily values for different nutrients - is available in the recipe card at the end of this post.
As always, I figure address the carb count, as that’s the BIG one for anyone on a ketogenic diet.
2 grams of carbs per biscuit come from fiber, leaving you with only 3 net carbs per biscuit. So, these keto cheddar garlic biscuits are great for anyone on a keto diet.
IMHO, one of the hardest things about my keto journey is managing my food, while my husband is absolutely NOT on a low-carb diet.
Low-carb recipes like this one make things easy - it’s just a good biscuit, something the whole family will eat without hesitation.
Not having to make a second batch of biscuits with a completely different recipe really keeps things simple!
Ingredients
If you’ve done any of my keto baking recipes before, you’ll find that this keto cheddar bay biscuits recipe uses really simple ingredients. If you don’t already have them on hand, you should be able to find them in any grocery store.
A few notes for you:
“Flour” Mix
I use my standard “savory” combination of ingredients to take the place of regular flour:
Super Fine Almond Flour
Unflavoured Whey Protein Isolate
Coconut Flour
Xanthan Gum
The big thing to note here is that you really want to use “super fine” almond flour, rather than something labeled “almond meal”. Almond meal tends to be a coarser grind, and will make for a grittier texture.
Fats
You can use either cold butter, shortening, or lard in the biscuits, but you’re definitely going to want to use actual unsalted butter on top of them.
I like to use lard for making the biscuits, as it’s what I grew up with AND it’s easier to work with than butter is. Cheaper, too!
If I’m in the mood for extra buttery biscuits, I’ll use butter. It’s all good.
Unsweetened Almond Milk
I default to Unsweetened Almond Milk for pretty much anything that would normally take milk.
It’s very low carb, tasty - but a neutral taste - and generally works well in almost everything.
That said, use whatever milk you like, that fits your dietary needs. 2% milk and buttermilk work well, they’re just higher carb.
Shredded Cheese
I like to use sharp cheddar cheese (“Extra Old Cheddar Cheese”, here!), for the best cheddar flavour.
That said, you can use pretty much any shredded cheese you like.
Cheddar will give you a result closest to a Red Lobster Cheddar Bay biscuit (it’s right there in the name, after all!).
... but if you’d really like something like a Pepper Jack for the cheesy flavor of these biscuits, go for it!
Everything Else
Rounding out this recipe, you will need:
Dried Parsley
Garlic Powder
Baking Powder
Salt
Nothing to add, for these last few ingredients. As I said - really simple ingredients!
How to Make Easy Keto Cheddar Biscuits
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Preheat oven to 400 F. Spray a baking sheet with nonstick spray, or line with parchment paper.
In a large bowl, mix together almond flour, protein powder, coconut flour, parsley flakes, baking powder, garlic powder, and salt.
Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s).
The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of protein power.
Use a cookie scoop to drop balls of dough on the prepared cookie sheet - aim to get 9 individual biscuits.
While the keto garlic biscuits are baking, whisk together the remaining melted butter, parsley flakes, and garlic powder.
When the biscuits are done baking, brush each warm biscuit with the garlic butter mixture, serve warm.
Leftover Low Carb Cheddar Biscuits
Once the baked biscuits have cooled to room temperature, they can be kept in an airtight container - like a freezer baggie - in the fridge for up to 5 days.
These homemade biscuits are best served warm, so I recommend reheating before eating.
A microwave works OK, but for best results, reheat them for a few minutes in an air fryer or toaster oven.
This gives these cheesy biscuits that “fresh baked” taste and texture!
More Keto Side Dish Recipes
Looking for more easy keto recipes to make tasty side dishes? Here are a few of my favorite recipes:
Broccoli Salad
Brussels Sprouts with Bacon
Caesar Salad
Cauliflower Mash
Cauliflower Potato Salad
Cilantro Lime Cauliflower Rice
Colourful Coleslaw
Creamy Cucumber Salad
Funeral Potatoes
Hasselback Turnips
Mac and Cheese
Scalloped Potatoes
Turkey Stuffing
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Keto Cheddar Biscuits [Low Carb Cheddar Bay Biscuits]
Equipment
- Baking sheet
- Parchment paper
Ingredients
- ⅔ cup Super Fine Almond Flour
- ⅓ cup Unflavoured Whey Protein Powder
- ¼ cup Coconut Flour
- 1 ½ teaspoon Parsley flakes
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Garlic Powder 1 ¼ teaspoon if you like them extra garlicky
- ¾ teaspoon Xanthan Gum
- ½ teaspoon Salt
- ¼ cup Shortening or Butter
- ⅓ cup Unsweetened Almond Milk
- ⅔ cup Shredded Cheddar Cheese
- 2 tablespoon Unsalted Butter
- ½ teaspoon Parsley Flakes
- ¼ teaspoon Garlic Powder
Instructions
- Preheat oven to 400 F. Spray a baking sheet with nonstick spray, or line with parchment paper.
- In a medium sized bowl, mix together almond flour, protein powder, coconut flour, parsley flakes, baking powder, garlic powder, and salt.
- Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
- Add almond milk and shredded cheese, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of protein power.
- Use a cookie scoop to drop balls of dough on the prepared baking sheet.
- Bake for 12-14 minutes, or until golden brown on top.
- While the keto garlic biscuits are baking, whisk together the remaining melted butter, parsley flakes, and garlic powder.
- When the biscuits are done baking, brush with the garlic butter mixture, serve warm!
Notes
Nutrition
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