Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

This Keto Cheddar Biscuits recipe is a low carb, gluten free version of Red Lobster’s Cheddar Bay Biscuits. They’re quick and easy to make, have a great texture, and are super tasty!

Over the holidays, I had a few instances of Red Lobster showing up in my various feeds – commercials, friends posting their meals, etc – and I ended up with a WICKED craving for their cheesy garlic biscuits.

Back in my “no problem with gluten or carbs” days, they were my FAVOURITE side dish when plowing through a mountain of shrimp.

After about the 3rd reminder of how much I miss those tasty biscuits, I decided it was time to come up with my own recipe for garlicky keto cheese biscuits.

These cheesy keto biscuits are made with a technique similar to traditional biscuits – cutting fat into a flour mixture, and moistening it with milk.

I find this gives a result much closer to actual Red Lobster biscuits, than using a fathead dough with cream cheese and mozzarella cheese forming the structure.

Don’t get me wrong, I LOVE fathead dough – and I’ve got a ton of amazing recipes using it, coming soon! – but I find it much closer to a bread/pastry dough, than a biscuit dough.

Anyway, these low carb cheese biscuits DEFINITELY hit the spot!

Not only is this a delicious biscuit to serve alongside homemade seafood meals, they also work as breakfast biscuits!

I’ll roll them out to ¾ thick or so and cut them into rounds, rather than make them as drop biscuits.

Split em open, add a fried egg and some bacon, and you’ve got yourself the perfect keto breakfast sandwich!

Let’s get to it!

Ingredients

If you’ve done any of my keto baking recipes before, you’ll find that this keto cheddar bay biscuits recipe uses really simple ingredients. If you don’t already have them on hand, you should be able to find them in any grocery store.

A few notes for you:

“Flour” Mix

I use my standard “savory” combination of ingredients to take the place of regular flour:

Super Fine Almond Flour
Unflavoured Whey Protein Isolate
Coconut Flour
Xanthan Gum

The big thing to note here is that you really want to use “super fine” almond flour, rather than something labeled “almond meal”. Almond meal tends to be a coarser grind, and will make for a grittier texture.

Fats

You can use either cold butter, shortening, or lard in the biscuits, but you’re definitely going to want to use actual unsalted butter on top of them.

I like to use lard for making the biscuits, as it’s what I grew up with AND it’s easier to work with than butter is. Cheaper, too!

If I’m in the mood for extra buttery biscuits, I’ll use butter. It’s all good.

Unsweetened Almond Milk

I default to Unsweetened Almond Milk for pretty much anything that would normally take milk.

It’s very low carb, tasty – but a neutral taste – and generally works well in almost everything.

That said, use whatever milk you like, that fits your dietary needs. 2% milk and buttermilk work well, they’re just higher carb.

Shredded Cheese

I like to use sharp cheddar cheese (“Extra Old Cheddar Cheese”, here!), for the best cheddar flavour.

That said, you can use pretty much any shredded cheese you like.

Cheddar will give you a result closest to a Red Lobster Cheddar Bay biscuit (it’s right there in the name, after all!).

but if you’d really like something like a Pepper Jack for the cheesy flavor of these biscuits, go for it!

Everything Else

Rounding out this recipe, you will need:

Dried Parsley
Garlic Powder
Baking Powder
Salt

Nothing to add, for these last few ingredients. As I said – really simple ingredients!

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

Preheat oven to 400 F. Spray a baking sheet with nonstick spray, or line with parchment paper.

In a large bowl, mix together almond flour, protein powder, coconut flour, parsley flakes, baking powder, garlic powder, and salt.

Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s).

The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add almond milk and shredded cheese, stir just until biscuit dough comes together.

Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of protein power.

Use a cookie scoop to drop balls of dough on the prepared cookie sheet – aim to get 9 individual biscuits.

Bake for 12-15 minutes, or until the tops of the biscuits are golden brown.

While the keto garlic biscuits are baking, whisk together the remaining melted butter, parsley flakes, and garlic powder.

When the biscuits are done baking, brush each warm biscuit with the garlic butter mixture, serve warm.

Leftover Low Carb Cheddar Biscuits

Once the baked biscuits have cooled to room temperature, they can be kept in an airtight container – like a freezer baggie – in the fridge for up to 5 days.

These homemade biscuits are best served warm, so I recommend reheating before eating.

A microwave works OK, but for best results, reheat them for a few minutes in an air fryer or toaster oven.

This gives these cheesy biscuits that “fresh baked” taste and texture!

Nutrition

Serving: 1 Biscuit | Calories: 188kcal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 288mg | Potassium: 26mg | Fiber: 2g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 0.03mg | Calcium: 141mg | Iron: 1mg