Keto Cheddar Garlic Biscuits (Low Carb Red Lobster Biscuit Copycat)
You will love these easy Cheddar Garlic Keto Biscuits! They are a perfect low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor!
You guys! THIS recipe! This is the most perfect gluten-free, low-carb biscuit recipe you will ever try! These copycat keto Red Lobster biscuits are loaded with flavor and perfectly moist. They are great with low carb soups, like my favorite Keto Chili or this easy Mushroom Chicken.
Ingredients in Keto Cheddar Bay Biscuits
This truly is the BEST keto biscuit recipe! Here’s what you’ll need to make it:
- Cream cheese
- Shredded cheddar cheese
- Eggs
- Almond flour
- Baking powder
- Salt
- Heavy cream
- Melted butter
- Garlic powder
- Italian seasoning
How to Make Cheddar Garlic Keto Biscuits
This recipe starts with a cream cheese, cheddar and egg base. This provides tons of fat and moisture to create the perfect biscuits. Next we add almond flour, baking powder, salt, butter and cream. This is an almond flour only recipe so if you aren’t a coconut flour fan, you are in luck.
- In a mixing bowl, combine the softened cream cheese, cheddar cheese and eggs.
- Add almond flour, baking powder, salt, heavy cream and melted butter.
- Chill the dough 10-15 minutes.
- Using a small cookie or ice cream scoop, spoon the biscuits out onto a greased or lined baking sheet.
- Lightly press the dough down.
- Bake until golden.
- Meanwhile combine the topping: melted butter, garlic powder and Italian seasonings or parsley. Brush onto biscuits.
How many net carbs are in Keto Cheddar Garlic Biscuits?
According to Red Lobster’s website one Cheddar Bay Biscuit has 16 carbs. This easy keto version has just 2 net carbs and it is naturally gluten free. This recipe makes 22 small biscuits or 11 large biscuits.
I think these are perfect as written with the garlic butter spread on top. But if you want more of a breakfast style biscuit to make sausage biscuit or bacon and egg sliders just skip the garlic and parsley and it makes a great cheesy keto biscuit.
How to Store Keto Biscuits
After baking, store these keto cheddar biscuits in the fridge. Since the recipe does make 22 I like to freeze about half of my batch for quick sandwiches or a side dish. They freeze beautifully, so just store in an air tight freezer bag and reheat in 20-second increments until warm.
Tips for Making Keto Cheese Biscuits
- I highly recommend watching the video to see exactly what the dough should look like. (Please note the video is embedded in the recipe card, if you cannot see it you have an ad blocker that is preventing it from loading.)
- You can use unsweetened almond milk instead of cream if you want, but the fat content decreases.
- If you want regular cheesy biscuits just leave off the garlic powder and seasoning in the butter topping. These biscuits are great for breakfast or sliders.
More Keto Bread Recipes:
- Rosemary Garlic Keto Dinner Rolls
- Keto Sausage and Biscuits
- Keto Tortillas
- Keto Chocolate Chip Muffins
- Keto Fat Hat Dough (for pizzas, cinnamon rolls, etc)
Get the Recipe: Keto Cheddar Garlic Biscuits (Low Carb Red Lobster Biscuit Copycat)
Ingredients
Biscuits
- 3 ounces cream cheese, SOFTENED
- 1 cup shredded cheddar cheese
- 2 eggs
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream, scrape the measuring cup out since it is thick, make sure you get ALL of the liquid
- 1 tablespoon melted butter
Topping
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning or parsley
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the softened cream cheese, cheddar cheese and eggs. Stir until cream cheese is smooth with no clumps.
- Add almond flour, baking powder, salt, heavy cream and melted butter.
- Stir until combined. Do not overmix or biscuits will be tough.
- Chill the dough 10-15 minutes.
- Using a small cookie or ice cream scoop spoon the biscuits out onto a greased or lined baking sheet.
- Lightly press the dough down.
- Bake 13-15 minutes until golden.
- Meanwhile combine the topping: melted butter, garlic powder and Italian seasonings or parsley.
- Brush onto biscuits.
Notes
Tips and tricks:
- You can use unsweetened almond milk instead of cream if you want, but the fat content decreases.
- The dough will be thick, be careful not to overmix, watch the video to see exactly how it should look.
- If you want regular cheesy biscuits just leave off the garlic powder and seasoning in the butter topping. These biscuits are great for breakfast or sliders.
- I use a SMALL cookie/ice cream scoop to get 22 biscuits. If you want to use a large/full size scoop you will get approximately 11 biscuits with about 4 net carbs each. The baking time is 16-18 minutes for the large biscuits.
I’ve been playing with different low carb and keto type recipes for several months now and this is my absolute favorite! I had the biscuits with a simple salad for dinner last night and was totally satisfied! I used horseradish cheddar and added a 1/4 tsp of xanthan gum (only because I bought xanthan gum a while ago thinking it was needed in keto baking and it turns out that it is in very few recipes – I need to use it up as it’s expensive!) These are a real treat for any meal of the day and will make this low carb journey a lot easier
Really good biscuits! This recipe satisfied my want for some carbs/bread!
These are divine and I will be using this recipe over and over again. Thank you for creating such a gem for us keto folks!
P.S. I’m using Chrome and I cant watch the video all I see is this (below) where the video link would normally be but that’s ok I made these biscuits and they were delicious anyway LOL!
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Thanks so much for letting us know! I believe I’ve fixed the video error, and it can be found in the recipe card. So glad you enjoyed the biscuits as much as we do!!