Skip to Content

Keto Cheddar Bay Biscuits

Sharing is caring!

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.

pan of cheddar 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 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.

biscuit dough in a skillet

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.

Yield: 10 people

Keto Cheddar Bay Biscuits

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.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

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

  1. Combine almond flour, baking powder, garlic, parsley, and onion powder in a small bowl and set aside.
  2. Place cream cheese and mozzarella cheese in a large microwaveable bowl and microwave on HIGH for 30 seconds. Stir well.
  3. Add the almond flour mixture and eggs to the mozzarella cheese and cream cheese and mix well.
  4. Stir in the cheddar cheese.
  5. Place a cover on the bowl and refrigerate for 20 minutes.
  6. Preheat oven to 400 degrees. Coat skillet or baking dish with non-stick spray.
  7. Place large spoonfuls of biscuit dough onto skillet/dish.
  8. Bake for 15 – 18 minutes.
  9. Remove from heat and allow to cool.

Nutrition Information:

Yield:

1

Amount Per Serving: Calories: 193Saturated Fat: 7gCholesterol: 70mgSodium: 226mgCarbohydrates: 4gProtein: 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

baked cheddar biscuits in a cast iron skillet

Hungry for more? Check out the recipe for Zucchini Tots from the Ketogenic Cookbook posted here.


What seafood dish would you serve this with?


Previous
Hot Caprese Dip
Next
Homemade Peanut Butter Cookies

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!

Paige Wilkerson

Friday 11th of October 2019

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