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Home » Blog » Simple Keto Biscuits Recipe

Simple Keto Biscuits Recipe

Published: Sep 21, 2019 · Modified: Oct 25, 2022 by Lynda · This post may contain affiliate links.

Jump to Recipe

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.

Pan of cheddar biscuits.
Jump to:
  • Red Lobster’s Cheddar Bay Biscuits
  • 🥘 Ingredients
  • 🔪 How To Make Keto Biscuits
  • ⏲️ Baking Time
  • FAQ
  • 📖 Recipe

Red Lobster’s Cheddar Bay Biscuits

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 famous 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.

🥘 Ingredients

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 cups 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 (feel free to substitute your favorite type of cheese such as Pepper Jack)

🔪 How To Make Keto Biscuits

First, combine almond flour, baking powder, garlic, parsley, and onion powder in a medium bowl and set aside.

Next, microwave mozzarella and cream cheese together for 30-seconds in a large microwavable mixing bowl. This should be enough time for them to melt enough that they can be stirred together easily.

Mozzarella cheese and cream cheese in a bowl.

If needed, you can microwave for an additional 10-seconds. Add the dry ingredients and two-beaten eggs to the cheese mixture and mix well. Finally, add the cheddar cheese and blend well.

Adding ingredients to make keto biscuits.

Before baking the biscuits, place the dough in the refrigerator for approximately 20 minutes.

⏲️ Baking Time

Drop the chilled dough by the spoonfuls into a skillet or baking dish and bake for 15 minutes until golden brown.

Biscuit dough in a skillet.

FAQ

How many calories are in keto biscuits?

This recipe makes 7 large biscuits. Each keto biscuit has 278 calories, 6 grams of carbohydrates, and 1 gram of fiber.

Pan of keto biscuits with herbs.

For more flavor, brush biscuits with garlic butter while they are still warm.

📖 Recipe

Keto Biscuits

These Keto Cheddar Bay Biscuits have the delicious taste of the famous Red Lobster Cheddar Bay Biscuits, but not the carbs.
4.49 from 141 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 7 biscuits
Calories: 278kcal
Author: Lynda

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

Serving: 1biscuit | Calories: 278kcal | Carbohydrates: 6g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 98mg | Sodium: 328mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 0.02mg | Calcium: 430mg | Iron: 1mg
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Be sure to come back and tell us how your keto biscuits turned out!

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    Recipe Rating




  1. Jay says

    January 16, 2021 at 6:53 pm

    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.

    Reply
    • Lynda says

      January 16, 2021 at 7:38 pm

      Thanks, Jay, for stopping by to let me know how they turned out. I am so glad you enjoyed them.

      Reply
  2. Sandy says

    December 20, 2020 at 12:18 am

    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.

    Reply
    • Lynda says

      December 20, 2020 at 8:06 am

      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.

      Reply
  3. Danielle says

    December 02, 2020 at 12:13 am

    Despite it being salty it really does taste like red lobster biscuits

    Reply
  4. Selina H says

    June 14, 2020 at 8:03 pm

    I have to say these really do taste like red lobster biscuits. I cooked mine in a muffin pan for 20 minutes.

    Reply
  5. Angie D says

    January 28, 2020 at 2:03 am

    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!

    Reply
    • Lynda says

      January 28, 2020 at 7:10 am

      Great question. Use shredded mozzarella.

      Reply
      • angie d says

        February 10, 2020 at 3:18 am

        Thank you!

        Reply
  6. Rianne says

    December 03, 2019 at 11:27 am

    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.

    Reply
    • R.B. says

      December 23, 2019 at 1:10 pm

      Adding 1 tsp of xanthan gum to the recipe makes them not go flat.

      Reply
      • Lynda says

        December 23, 2019 at 3:29 pm

        Thanks for the tip!

        Reply
  7. Becca says

    November 08, 2019 at 6:55 pm

    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!

    Reply
  8. Paige Wilkerson says

    October 11, 2019 at 7:39 pm

    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!

    Reply
  9. Paige Wilkerson says

    October 11, 2019 at 7:36 pm

    I used a blend of almond flour and brown rice flour. You could just do brown rice flour.

    Reply
  10. Gretchen says

    October 11, 2019 at 5:18 pm

    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!

    Reply
  11. Jamie Mullendore says

    September 18, 2019 at 12:40 pm

    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

    Reply
  12. Lore says

    September 17, 2019 at 8:40 am

    Is there a substitute for almond flour? We have a nut allergy in our home so cannot use that.

    Reply
  13. Chelsea says

    August 08, 2019 at 6:18 pm

    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!!

    Reply
  14. Miriam says

    July 21, 2019 at 8:52 am

    Mine turned out perfect & O’so good! If anyone says different, its definitely something they did!! Great recipe, thank you!!

    Reply
    • Lynda says

      July 24, 2019 at 8:35 pm

      I am so glad you liked them!

      Reply
  15. Kelly says

    July 08, 2019 at 6:32 pm

    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!

    Reply
  16. Madison says

    June 24, 2019 at 7:41 pm

    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.

    Reply
    • Lynda says

      June 24, 2019 at 8:12 pm

      It very well could be.

      Reply
  17. Tee says

    June 09, 2019 at 8:10 pm

    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.

    Reply
  18. Dana says

    May 19, 2019 at 3:26 pm

    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.

    Reply
  19. Surretha says

    May 04, 2019 at 7:31 am

    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.

    Reply
    • Lynda says

      May 04, 2019 at 7:15 pm

      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.

      Reply
    • Lisa Myers says

      September 15, 2019 at 12:25 pm

      Can this dough be made ahead and frozen?

      Reply
      • Lynda says

        September 15, 2019 at 7:28 pm

        That’s a great question. I haven’t tried it. If you do, please let us all know how it worked out. Thanks!

        Reply
  20. Marsha says

    April 12, 2019 at 3:58 pm

    Is the correct amount of Baking Powder 2 Tbsp or 2 tsp. 2 Tbsp is a very large quantity.

    Reply
    • Lynda says

      April 12, 2019 at 4:33 pm

      2 Tabelspoons. It does take a lot.

      Reply
  21. John says

    March 02, 2019 at 5:52 pm

    Can I leave dough in refrigerator longer than 20 minutes ?

    Reply
    • Lynda says

      March 03, 2019 at 8:54 am

      Yes, you can.

      Reply
  22. Randi says

    February 28, 2019 at 5:41 pm

    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!

    Reply
    • Lynda says

      March 03, 2019 at 8:55 am

      <3 I love that you double it and use some for a pizza crust - so cool!

      Reply
  23. Stephanie says

    February 19, 2019 at 12:48 pm

    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!

    Reply
  24. Brandi T says

    February 02, 2019 at 9:34 pm

    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?

    Reply
    • Lynda says

      February 03, 2019 at 3:39 pm

      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.

      Reply
  25. Tonya says

    January 03, 2019 at 6:29 pm

    I toasted the almond flour first and these were so yummy!

    Reply
    • Lynda says

      January 05, 2019 at 7:25 am

      That sounds intriguing. I am going to have to try that. Thanks for sharing!

      Reply
  26. Shaena says

    October 01, 2018 at 10:24 pm

    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?

    Reply
    • Lynda says

      October 02, 2018 at 7:03 am

      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.

      Reply

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Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

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