Simple Keto Biscuits 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.
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 1990s. 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 shaped 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
- Combine almond flour, baking powder, garlic, parsley, and onion powder in a medium bowl and set aside.
- Next, microwave the mozzarella and cream cheese together for 30 seconds in a large microwavable mixing bowl. This should be enough time for them to melt enough so they can be stirred together easily. 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.
- Before baking the biscuits, refrigerate the dough for about 20 minutes.
Baking Time
- Preheat oven to 400 degrees. Coat a skillet or baking dish with non-stick spray.
- Drop the chilled dough by the spoonfuls into a skillet or a baking dish, and bake for 15 minutes, until golden brown.
For more flavor, brush biscuits with garlic butter while they are still warm.
If you love easy, flavorful low-carb dishes, you’ll want to try a few more tasty favorites! My Low Carb Tomato Cucumber Salad is light and refreshing, Shrimp, Sausage, and Peppers in the Instant Pot brings big flavor with minimal effort, and Zucchini Tots make the perfect crispy snack or side.
Keto Biscuits
Ingredients
Method
- 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
Video
Tried this recipe?
Let us know how it was!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.
Last Bite
If these Keto Cheddar Bay Biscuits made your dinner a little more delicious, I’d love to hear about it! Leave a comment below, share your favorite way to serve them, or tag @southernkissed when you bake a batch. Don’t forget to pin this recipe – it’s one you’ll reach for again and again!
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.
Thanks, Jay, for stopping by to let me know how they turned out. I am so glad you enjoyed them.
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.
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.
Despite it being salty it really does taste like red lobster biscuits
I have to say these really do taste like red lobster biscuits. I cooked mine in a muffin pan for 20 minutes.
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!
Great question. Use shredded mozzarella.
Thank you!
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.
Adding 1 tsp of xanthan gum to the recipe makes them not go flat.
Thanks for the tip!
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!