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
Ingredients
Instructions
Nutrition Information:
Yield: 1
Amount Per Serving:Calories: 193 Saturated Fat: 7g Cholesterol: 70mg Sodium: 226mg Carbohydrates: 4g Protein: 9g
What seafood dish would you serve this with?
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.