Keto Cheddar Bay Biscuits are the low carb biscuits you’ve been waiting for AND NEED! Light, flaky, buttery, and loaded with cheddar cheese and herb flavor, they might be even better than the original.
Have you been dreaming of a warm and flaky biscuit? The kind that’s made with cheese and fresh green onions, brushed in buttery-herb goodness, and practically melts in your mouth?
Then you have to try these keto cheddar bay biscuits!
Whether you used to get your biscuit fix from the popular cheddar bay biscuits served at Red Lobster or with a homemade variety on special occasions, biscuits are the kind of comfort food everyone seems to love. Which is why we HAD to find a way to satisfy that craving the low carb way!
Biscuits, but make it low carb
We’re just going to say it: these are the keto copycat red lobster cheddar bay biscuits you’ve been waiting for! They’re light and flaky, loaded with cheddar cheese, and brushed with an indulgent butter-herb mix to top it all off.
And when you try one fluffy and fresh from the oven, you’re going to understand why we’re so excited to share this recipe with you.
If you’ve tried our keto sausage cheese biscuits, then you could probably guess that the trick to making light and flaky cheddar bay biscuits keto is to use almond flour! It’s also the (not so) secret ingredient in our easy keto crepes and keto blueberry scones as well as these super-delicious brown butter blondies.
Almond flour is pretty much a powerhouse ingredient for any keto cook, and it’s the key to making these irresistible buttery cheddar herb biscuits. We especially love it because of the additional fiber it adds!
Drop it like it’s hot: how to make keto friendly cheddar biscuits
Ready to see how quickly you can be enjoying a low carb biscuit fresh and warm out of the oven? We have great news: this recipe is so easy! Just mix, drop, and bake. Yeah, seriously.
The first step is to add the dry ingredients including the seasoning to a big bowl and mix it all up. Throw in your eggs and milk, stir until well-combined, and your batter is ready to go!
Next, the fun part (actually I hate this tedious task and always have R do it).
Scoop about two tablespoons of dough at a time and drop it onto a baking sheet lined with parchment paper. Make sure to leave about two inches between each biscuit so they have room to get nice and puffy!
Once you’ve dropped all the dough, toss those bad boys in the oven and bake at 350°F for 11-15 minutes until the tops just start to brown. While they’re baking, melt 1/4th cup of butter and mix it with 1 tablespoon of freshly chopped parsley. As soon as your biscuits come out of the oven, brush them with the herb-butter for the final irresistible touch!
Can you store low carb cheddar bay biscuits?
This recipe is for eight wonderful, buttery, flaky, cheesy biscuits. And if they happen to be gone in a matter of hours, we totally get it. Even non-keto eaters can’t resist this goodness!
But if you’re lucky enough to have a few left over, you can store them in an airtight container in the fridge for up to 5 days. If they last that long, then we will give you serious props for your self-control!
This is also great news if you want to make a batch of keto cheddar bay biscuits with almond flour ahead of time for a party or event. Trust us: you can’t go wrong showing up to a brunch with friends, a family get-together, or even a holiday party with a tray of biscuits! Plus, everyone will be so impressed when you say you made them from scratch.
How many net carbs in keto cheddar bay biscuits?
4 Net Carbs per biscuit. We calculated this based on using the ingredients listed in this recipe to make 8 total biscuits.
Other recipes you might enjoy
- Low Carb Garlic Rosemary Biscuit Rolls
- Keto Buffalo Cauliflower Bites
- Easy Keto Garlic Bread
- Keto Broccoli Tots
- Low Carb Cheese Chips
Keto Cheddar Bay Biscuits
- Preheat oven to 350 degrees F. Prepare baking sheet with nonstick parchment paper.
- In a bowl whisk together almond flour, baking powder, baking soda.
- With a pastry cutter or fork cut butter into almond flour mixture until butter is fully cut into the flour and it resembles small pebbles.
- Stir in eggs and milk.
- Stir in cheese, green onions and parsley
- Drop 2 Tablespoons of dough onto baking sheet (apprx 2 inches apart).
- Brush tops of biscuits with egg wash. Bake for 11-15minutes, or until tops begin to brown.
- Serve immediately or store in an airtight container in the fridge up to 5 days.