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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.
These Keto Cheddar Bay Biscuits have the delicious taste of the famous Red Lobster Cheddar Bay Biscuits, but not the carbs. Keto Cheddar Bay Biscuits
Ingredients
Instructions
Nutrition Information:
Yield:
1
Amount Per Serving:
Calories: 193Saturated Fat: 7gCholesterol: 70mgSodium: 226mgCarbohydrates: 4gProtein: 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?
Selina H
Sunday 14th of June 2020
I have to say these really do taste like red lobster biscuits. I cooked mine in a muffin pan for 20 minutes.
Angie D
Tuesday 28th of January 2020
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
Tuesday 28th of January 2020
Great question. Use shredded mozzarella.
Rianne
Tuesday 3rd of December 2019
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.
Monday 23rd of December 2019
Adding 1 tsp of xanthan gum to the recipe makes them not go flat.
Becca
Friday 8th of November 2019
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
Friday 11th of October 2019
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!