These Keto Biscuits have the delicious taste of the famous Red Lobster Cheddar Bay Biscuits, but not the carbs. Serve them with your next seafood dish for a delicious low-carb option at home.
One thing that most people look forward to when dining at Red Lobster is their Cheddar Bay Biscuits. According to Darden.com, they were created as a savory biscuit to replace hush puppies.
After being tested in Georgia at a few restaurants, the biscuits made their official debut in the early 1990’s. Their name is a nod to the restaurant’s seaside atmosphere and not after a real location.
Today there will be approximately 1.1 million Cheddar Bay Biscuits baked fresh across the 700+ Red Lobster locations.
If you are on a low-carb, gluten-free, or keto-diet, the original biscuit favorite is a no-no. What you need is this keto-friendly version which is made without carb-laden gluten.
How To Make Keto Biscuits
These almond flour biscuits are leavened with eggs and baking powder and are formed as drop biscuits. To make them, you need the following ingredients:
- ⅔ cup almond flour
- 2 tablespoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ⅛ teaspoon onion powder
- 4 ounces cream cheese
- 1 ½ cups shredded mozzarella cheese
- 2 eggs
- 1 cup shredded cheddar cheese
First, mix the savory herbs well with the almond flour. Next, microwave mozzarella and cream cheese together for 30-seconds. This should be enough time for them to melt enough that they can be stirred together easily.
If needed, you can microwave for an additional 10-seconds. Add the flour mixture and two-beaten eggs to the cheese mixture and mix well. Finally, add the cheddar cheese and blend well.
Before baking the biscuits, place the dough in the refrigerator for approximately 20 minutes. Drop the chilled dough by the spoonfuls into a skillet or baking dish and bake for 15 minutes.
Keto Biscuits
Ingredients
- ⅔ cup almond flour
- 2 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ⅛ teaspoon onion powder
- 4 ounces cream cheese
- 1 ½ cups shredded mozzarella cheese
- 2 eggs
- 1 cup shredded cheddar cheese
Instructions
- Combine almond flour, baking powder, garlic, parsley, and onion powder in a small bowl and set aside.
- Place cream cheese and mozzarella cheese in a large microwaveable bowl and microwave on HIGH for 30 seconds. Stir well.
- Add the almond flour mixture and eggs to the mozzarella cheese and cream cheese and mix well.
- Stir in the cheddar cheese.
- Place a cover on the bowl and refrigerate for 20 minutes.
- Preheat oven to 400 degrees. Coat skillet or baking dish with non-stick spray.
- Place large spoonfuls of biscuit dough onto skillet/dish.
- Bake for 15 – 18 minutes.
- Remove from heat and allow to cool.
Video
Nutrition
Hungry for more? Check out the recipe for Zucchini Tots from the Ketogenic Cookbook posted here.
Jay says
These were tasty. The one thing I really miss on keto is some good bread with my soup and salads or to sop up the sauce from various dishes. These are a good find. My batter wasn’t wet at all. I just dropped them on my stone and baked them. I did add the tsp of Zanthum gum as someone suggested. Will definitely make again.
Lynda says
Thanks, Jay, for stopping by to let me know how they turned out. I am so glad you enjoyed them.
Sandy says
LOL, @ yield of 10 people at the top of the recipe.
Could the batter be just spread into the pan & be cut into squares after being baked?
Have heard that spreading a small amount of butter on top before letting them cool adds a nice touch to the biscuits.
Lynda says
That is funny! I think when I used a different “recipe card” it had something along the lines of “Serves” and I input 10 people. I have updated the post. I appreciate your help.
Danielle says
Despite it being salty it really does taste like red lobster biscuits
Selina H says
I have to say these really do taste like red lobster biscuits. I cooked mine in a muffin pan for 20 minutes.
Angie D says
I’m new to keto and I apologize if this was already answered, I didn’t see it on a quick scan, but is the mozzarella used the pre-shredded type or the fresh, white ball mozzarella that you shred yourself? Thanks for your help!
Lynda says
Great question. Use shredded mozzarella.
angie d says
Thank you!
Rianne says
First time trying next time I’m gonna either leave longer in fridge or put in freezer. It all ran together and I really believe that it would better if left longer in fridge.
R.B. says
Adding 1 tsp of xanthan gum to the recipe makes them not go flat.
Lynda says
Thanks for the tip!
Becca says
These have to be one of the best biscuits I have ever eaten in my entire life! I could probably eat the whole pan but then my future self would be upset at my past self and no one needs that drama.
I didn’t try it in the cast iron pan because I’ve never made drop biscuits before and wanted to have a win my first go round. Also, not sure if the mozzarella and cream cheese was supposed to melt at all in 30 seconds but mine didn’t. So I did two spurts of 10 seconds (50 seconds in total) so that it began to melt so I could stir it.
Also, the family loved them, so total win all around!
Paige Wilkerson says
These are delicious! I use a baking flour blend that had almond, brown rice, tapioca flour, and buttermilk. I also did it in the toaster oven and they were super good!
Paige Wilkerson says
I used a blend of almond flour and brown rice flour. You could just do brown rice flour.
Gretchen says
I really loved the flavor of these. I had the same issue with my dropped biscuits merging together….no biggie just cut them. I loved the idea of placing in muffin tins and will do that next time. I baked mine for 18 min and they were nicely browned and done in the middle. I will definitely be making these again and again!
Jamie Mullendore says
FANTASTIC!! DELICIOUS!! I live at high altitude, followed the recipe exactly, but did then add a handful more of the almond flour.
MAKE SURE YOU REFRIGERATE IT!!! I did 30 minutes.
I used a large cookie scoop to make them all the same size, and put them on a silpat, on a cookie sheet. A teensy bit flatter than Red Lobster’s, but so tasty!
SO, for the next batch, I put each dough ball into this!! PERFECTION!!
(hope the link is OK, wanted to put the pic, but no dice, lol)
https://www.amazon.com/Wilton-Perfect-Non-Stick-Bakeware-Cavities/dp/B005NWTQ3W/ref=asc_df_B005NWTQ3W/?tag=hyprod-20&linkCode=df0&hvadid=194965293534&hvpos=1o1&hvnetw=g&hvrand=771807863899359846&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029237&hvtargid=aud-799727667774:pla-316244274198&psc=1
Lore says
Is there a substitute for almond flour? We have a nut allergy in our home so cannot use that.
Chelsea says
I made these for dinner last night and my husband’s first comment was, “This Keto thing is a breeze.” Absolutely delicious. We made ours in muffin tins and it easily made 12. They did collapse a little in the middle, but that may be due to the dab of butter I added on top prior to baking. I had no issues with the batter holding together and feel I could have easily made drop biscuits. One thing to consider if you are having trouble with wet batter: make sure you do not over melt the cheese. After melting 30 seconds, it was still firm, but able to be mixed well. I usually tamper with recipes until I get it to my liking, but this one is perfect. We did add a little extra garlic powder because we are garlic lovers. This will definitely be a staple in our keto house!!
Miriam says
Mine turned out perfect & O’so good! If anyone says different, its definitely something they did!! Great recipe, thank you!!
Lynda says
I am so glad you liked them!
Kelly says
DELICIOUS. And I noticed after several batches that it depends on what order I add the ingredients in as to the texture of the dough. I melt the cream cheese and shredded cheese, then push it aside and put all the dry ingredients on the other side of the bowl, mix everything together and quickly thereafter add in eggs 1 at a time while stirring. Then add the rest of the shredded cheese. But honestly no matter if they came out as individual biscuits or one massive pile of biscuits, they are delicious. I just cut the pan into brownie like squares! Honestly no matter if they came out as individual biscuits or one massive pile of biscuits, they are delicious. I just cut the pan into brownie like squares and viola! A hit with Keto and non Keto alike and that’s hard to honestly say about most baked recipes. Thanks!
Madison says
I made these and they came out perfect but kind of salty. Is it all the cheese? I even left out the last cup of cheese.
Lynda says
It very well could be.
Tee says
Like everyone else said, mine ran together and was just a mess. The tops were browned and the inside was gooey. There was no way to tell where one biscuit ended and the next began. Have you been able to duplicate this receipt? It sure seems like there isn’t enough almond flour to hold any kind of biscuit form.
Dana says
Mine ran together also…. kind of upsetting. Next time I’ll bake them in a muffin pan. I baked for 15 mins, the tops and edges were browning quite a bit… so I didn’t bake longer. After tasting them I feel I should have baked them longer as they seemed kind of doughy still.
Surretha says
My dough was very wet. I added 4 more teaspoons of almond flour, but they still were very wet. They ran together when baked. Tips please.
Lynda says
It’s hard to know what happened. If you have a moment, head over to How To This and That and read the post about Keto Fathead Rolls. Just click on the highlighted text in this message and you will go directly to it.
Lisa Myers says
Can this dough be made ahead and frozen?
Lynda says
That’s a great question. I haven’t tried it. If you do, please let us all know how it worked out. Thanks!
Marsha says
Is the correct amount of Baking Powder 2 Tbsp or 2 tsp. 2 Tbsp is a very large quantity.
Lynda says
2 Tabelspoons. It does take a lot.
John says
Can I leave dough in refrigerator longer than 20 minutes ?
Lynda says
Yes, you can.
Randi says
These are wonderful! I make these often since finding this recipe. Honestly, my whole family is Keto now because recipes like this keep them from feeling like they are missing out on the things they like. I also double this recipe when I make it and use part of it for pizza crust. Awesome!
Lynda says
<3 I love that you double it and use some for a pizza crust - so cool!
Stephanie says
I have made keto bread twice now, 2 different recipes, this one and another, and both times my dough looks wayy more wet than pictured even though I’m following the recipe exactly and measuring carefully. Therefore my ‘bread’ is flat and in this case my biscuits all ran together in the pan.. Any ideas as to where it’s going wrong would be appreciated. I’m normally a very good baker but this keto baking is throwing me for a loop. ?. Thanks!
Brandi T says
Mine came out flat. When you heat the cream cheese and mozzarella, do you really only do 30 sec? That wasn’t long enough to melt them at all so I did a other 30 so it was stirable. Is that where I went wrong?
Lynda says
I am not sure, but it could have been. At How To This and That they address some readers’ comments as to keto rolls not rising. It could be the baking powder, length of refrigeration, or the brand mozzarella cheese.
Tonya says
I toasted the almond flour first and these were so yummy!
Lynda says
That sounds intriguing. I am going to have to try that. Thanks for sharing!
Shaena says
2 questions. Just to confirm, do u use Baking soda or baking powder? You stated baking soda in the beginning of your paragraph but said baking powder in the ingredients. Also I see that no butter was used. Will these come out moist without it?
Lynda says
Thank you so much for pointing that out. The recipe uses Baking Powder (I updated the post – THANK YOU!!). No butter is used, but you could melt some and brush it on top of the finished biscuits.
The biscuits are best eaten while warm. The longer they sit, the more the dry out.