These Keto Cheddar Bay 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. (Each year, there are 395 biscuits served.)
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 Cheddar Bay Biscuits
These biscuits are leavened with eggs and baking powder and are formed as drop biscuits.
First, mix the savory herbs well with the almond flour before adding the flour to the cheese-y mixture. 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 Cheddar Bay Biscuits
These Keto Cheddar Bay Biscuits have the delicious taste of the famous Red Lobster Cheddar Bay Biscuits, but not the carbs.
Ingredients
- 2/3 cup almond flour
- 2 Tbsp baking powder
- 1 tsp garlic powder
- ½ tsp dried parsley
- 1/8 tsp 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.
Nutrition Information:
Yield: 1Amount Per Serving: Calories: 193 Saturated Fat: 7g Cholesterol: 70mg Sodium: 226mg Carbohydrates: 4g Protein: 9g
Hungry for more? Check out the recipe for Zucchini Tots from the Ketogenic Cookbook posted here.
What seafood dish would you serve this with?
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!
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!
I used a blend of almond flour and brown rice flour. You could just do brown rice flour.
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!
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
Is there a substitute for almond flour? We have a nut allergy in our home so cannot use that.
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!!
Mine turned out perfect & O’so good! If anyone says different, its definitely something they did!! Great recipe, thank you!!
I am so glad you liked them!
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!
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.
It very well could be.
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.
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.
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.
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.
Can this dough be made ahead and frozen?
That’s a great question. I haven’t tried it. If you do, please let us all know how it worked out. Thanks!
Is the correct amount of Baking Powder 2 Tbsp or 2 tsp. 2 Tbsp is a very large quantity.
2 Tabelspoons. It does take a lot.
Can I leave dough in refrigerator longer than 20 minutes ?
Yes, you can.
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!
<3 I love that you double it and use some for a pizza crust - so cool!
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!
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?
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.
I toasted the almond flour first and these were so yummy!
That sounds intriguing. I am going to have to try that. Thanks for sharing!
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?
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.