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!
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
Is there a substitute for almond flour? We have a nut allergy in our home so cannot use that.
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!!
Mine turned out perfect & O’so good! If anyone says different, its definitely something they did!! Great recipe, thank you!!
I am so glad you liked them!
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!
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.
It very well could be.
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.
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.
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.
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.
Can this dough be made ahead and frozen?
That’s a great question. I haven’t tried it. If you do, please let us all know how it worked out. Thanks!
Is the correct amount of Baking Powder 2 Tbsp or 2 tsp. 2 Tbsp is a very large quantity.
2 Tabelspoons. It does take a lot.
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.