This copycat Low Carb Biscuits Recipe tastes just like Red Lobster Cheddar Bay Biscuits! They’re keto-friendly and full of buttery, cheddar-garlic flavor. Like all perfect biscuits, they’re slightly crispy outside and fluffy inside with just 5g net carbs per biscuit!
The last time I was at Red Lobster was about three years ago during their Endless Shrimp special. I got three of their shrimp dishes (garlic butter, coconut-crusted, and something else that I’m forgetting now), and was pretty ridiculously stuffed.
Of course, their Cheddar Bay Biscuits probably had something to do with my fullness factor too.
Because it’s darn-near impossible to go to Red Lobster and forgo those biscuits.
They’re cheesy, garlicky, and still warm when they reach the table.
Slathered in butter, I know some people who go to Red Lobster for the biscuits alone!
I try to steer clear of regular biscuits most of the time, but that doesn’t mean I don’t still crave them. That’s where this low carb gem of a recipe comes to the rescue.
It took a few tries to get this Low Carb Biscuits Recipe just right! These are the perfect combination of slightly crispy and golden outside and fluffy inside, with cheesy garlic flavor.
These low carb biscuits will truly blow your mind, and if you didn’t read the ingredient list, you’d probably be surprised to find out that they’re low carb.
They go well with just about any meal. I like them as-is, but topped with a pat of butter while they’re still warm takes them to the next level. They also make pretty fantastic bacon and egg sandwiches or turkey and cheese sliders.
They’re definitely the best low carb cheddar biscuits I’ve tried!
In the photo above, I omitted the garlic powder, black pepper, and yellow cheddar for a more basic Low Carb Biscuit. Both ways are delicious!
Almond Flour in Keto Baking
What is Almond Flour?
Almond flour is ground blanched almonds, blanched meaning that the skins are removed.
Almond meal is ground unblanched almonds, that is, almonds that are ground with the skins on. Because of this, almond flour is lighter in color than almond meal.
Both work well as a gluten free flour in baking and they can sometimes be used interchangeably. However, almond flour yields a lighter result similar to a “white flour” look, and almond meal yields a more “whole wheat” look.
Is Almond Flour Good for Keto?
Almond flour is a wonderful gluten free and grain free flour for making keto friendly baked goods. I particularly like almond flour for making low carb biscuits because it helps yield a fluffy biscuit inside with nice even browning outside.
Additionally, almond flour is also a good substitute for keto breadcrumbs when you want to coat something like chicken tenders, or top a casserole.
I also find that almond flour works well as a keto thickener in stews and curries.
Almond Flour Nutrition
According to the USDA Food Database, a 1/4-cup (28g) serving of almond flour has the following nutrition facts:
- 170kcals
- 6g protein
- 15g total fat
- 6g carbohydrates
- 2g fiber
What Does Almond Flour Taste Like?
This might come as a real shock, but almond flour does in fact taste like almonds, lol! Almond flour lends a slightly sweet and nutty almond flavor.
However, the flavor of almonds is easy to cover up in savory baked goods like this Low Carb Biscuits Recipe. Stronger savory flavors, such as herbs, garlic, cheese, etc. are perfect for this!
I find that in sweet recipes (such as cookies, cakes, etc.), the flavor of almond flour usually works well. However, the flavor of almond flour can be reduced in sweet recipes by combining it with another type of flour, such as coconut.
What Can I Use Almond Flour For? (Hint: It’s Perfect for Making This Low Carb Biscuits Recipe!)
Almond flour is very versatile; it’s a staple in my keto pantry!
Here are a few more recipes that use almond flour:
- Keto Pancakes Recipe with Almond Flour from Ketogasm
- Low Carb Almond Flour Cookies Recipe (Gluten Free Shortbread Cookies) from Wholesome Yum
- Paleo Low Carb Sandwich Bread Rolls (Keto Buns) from An Edible Mosaic
- Low Carb Chicken Korma from Step Away From the Carbs
- Easy Low Carb Zucchini Bread from The Keto Queens
- Super Fudgy Gluten Free Paleo and Keto Brownies from gnom-gnom
- Low Carb Shortcake (Gluten Free Biscuits – For Making Strawberry Shortcake) from Healthy Sweet Eats
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Biscuits Recipe (Red Lobster Cheddar Bay Biscuits Copycat)
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 4 tablespoons unsalted butter chilled and diced
- 4 tablespoons heavy whipping cream
- 2 large eggs beaten
- 4 ounces sharp white cheddar cheese, shredded
- 2 ounces sharp yellow cheddar, shredded
Instructions
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
- Whisk together the almond flour, baking powder, salt, garlic powder, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough. Fold in the yellow cheddar.
- Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
- Serve warm or at room temperature. Store leftovers covered in the fridge up to 3 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
Video
Faith's Tips
- Net Carbs: 5g per serving (1 biscuit)
- For a more basic biscuit, omit the garlic powder, black pepper, and yellow cheddar.
- To give these biscuits even more of a rich, buttery flavor, drizzle 2 tablespoons of melted butter on them while they're hot out of the oven.
- These biscuits freeze well! Wrap them in parchment paper, pop them into a zip-top freezer bag, and defrost them as you need them. To serve, thaw them to room temperature and then reheat them until warm a 350F oven or a microwave.
Nutrition
This post was first published on An Edible Mosaic on January 15, 2018. I updated it with more information on May 8, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
These biscuits are divine, yummy and perfect. Crispy on the outside, golden fluffy in the inside. I am sharing this recipe with so many people. Thank you.
Yummy!! They’re better than Red Lobster.. Cause I can eat this version.
Thank you!
I subbed 1/2c flax seed meal for 1/2c of almond flour (fiber you know 😉🤷♀️)
They turned out great! More fluffy then I’ve had luck with before and good flavor. Thankful for something to eat with soup!
👍👍
I’ve made these a few times and brought them to work. Even coworkers who are not following low carb or keto diets loooooove them and beg me to make them and bring them in more often after they taste how good they are.
They are one of the best keto recipes I’ve tried.
Thanks for the recipe!!
If I use a food processor do I just add all the wet to the dr at the same time and pulse or just butter and then use a fork for the cream and eggs?
Chris, To make these biscuits in a food processor, I would pulse together the almond flour, baking powder, salt, garlic powder, and black pepper. Then pulse in the butter until it looks crumbly, like coarse meal. Stir together the cream and eggs in a bowl, and drizzle it into the food processor through the feeding tube with the motor running. Then pulse in the white cheddar a couple times, and fold in the yellow cheddar with a rubber spatula. Just be careful not to over process the dough in the food processor. Let me know how it goes if you give it a try!
I made these into “chaffles” and they were delicious!
I also added some finely chopped jalapeño
Excellent!! The best ketobread I’ve tried!!
This is the first biscuit have have eaten in a very long time.
I love the recipe. Looking forward to breakfast now
I’ve been craving bread like everyone else, so I gave this recipe a try. It turned out a little bit crumbly but absolutely delicious, just like a biscuit should taste and doesn’t taste too much like almonds. Thanks very much for the recipe. I will be making these again!
First, I have always loved biscuits and there is nothing like the flaky, doughy real flour kind, however, these are good enough for me and much better than anything else I’ve tried. My husband just came in for seconds, so score once more. He has been patient with my low carb life and managed to lose over 40 lbs. PS. I ordered my collagen through this site as that is the brand I really like, and it is the same price as my regular supplier on Amazon. I will check out the other products you recommend to see if there is a fit. Thanks for all your hard work.
Linda, Thank you so much for your kind words! I’m so happy to hear that you and your husband enjoyed this recipe! :)
I LOVE this recipe so much!! I make 11 1/4 cup balls and a small one and they are the perfect size for me and it spreads further. AWESOME recipe – perfect just the way it’s written.
This recipe is awesome, I have allergies to almonds so substituted almond flour for 1/2 sesame flour and 1/2 hazelnut flour and they turned out so good. Thanks for the recipe, hard to find low carb bread that actually taste good.
Shannon, I’m so happy to hear you enjoyed these! Thank you so much for leaving a comment and sharing your tips!
These biscuits were delicious, however I had to add considerably more almond flour to try to achieve a dough consistency which unfortunately I didn’t achieve. As a result, the biscuits spread out more like pancakes as they baked. I’ll have to add even more flour next time. Is there something I need to do differently?
Deborah, I’m happy to hear you enjoyed the flavor, but sorry to hear that these spread out when you baked them! Without being there with you it’s hard to say what went wrong, but I can try to help you troubleshoot. It sounds like your butter may have been too warm; did you use chilled butter like the recipe says?
These were amazing!!! I only substituted garlic salt for regular and threw in some fresh chives. But they came out wonderfully!!! Thanks!
These were amazing!!!! Taste so close to the real deal. Thanks for sharing this recipe.
Dee Dee, Thank you so much, I’m so happy to hear you enjoyed them!! :)
Delicious! I sifted the flour 1st, used colby/jack cheese! YUM
THANK U!
Can I substitute all of the heavy cream with full fat sour cream? It is what I have on hand.
Kelly, I would thin out the sour cream with a little water or milk because it’s thicker than heavy cream (maybe 3 parts sour cream to 1 part water). Also, it will probably slightly change the flavor profile of these biscuits, giving them a slightly sour twang (which I think could be delicious, sort of like buttermilk biscuits!). If you give it a try, please let me know how it goes!
These were excellent! I know I will make them again! Thanks for sharing!
Cheryl, Makes my day to hear that, thanks so much!! :)
Hi! Just wanted clarification: what do you mean by “cutting in” the white cheddar? Im also assuming it’s not melted cheese..
Thanks!!
Milena, No, don’t melt the cheese. Basically, you can use a fork or a pastry cutter to sort-of mash the shredded cheese into the mixture until it forms a dough (you should still have very small lumps of both butter and cheese). You can also use a food processor to do this; basically just pulse the cheese a few times to cut it into the dough. I hope you enjoy the biscuits if you give them a try!
These turned out amazing! I did substitute 2 of the 4 TBS of heavy cream with full fat sour cream because I only had 2 TBS of heavy cream in the house. This recipe is a game changer :) I will try this as well for breakfast biscuts minus the garlic. Thank you for a great recipe!
I made these for dinner and they turned out great ! Absolutely delicious. Thank you for sharing this recipe.
These biscuits were amazing!! Made them on a whim because I was really craving biscuits with dinner, and now they’re becoming a part of my regular breakfast routine. They reheat very well in the toaster, too. Thinking about adding sausage to the mix for my breakfast supply.. yum!
What is the calorie count and what are the macros?
Sydnie, I’ve added the nutrition information to the recipe above. I hope you enjoy these if you give them a try!
Do you have a nutritional breakdown for this? Most importantly grams of Fat, Carbs and protein? Please and thank you 😊
Elena, I’ve added the nutrition information to the recipe above. I hope you enjoy these if you give them a try! :)
How many carbs per biscuit?
Approximately 5g net carbs per serving (1 biscuit).
How many nets carbs are these?
LM, Approximately 5g net carbs per serving (1 biscuit).
Hi if i dont have white chedder, can i sub with yellow shredded cheddar?
Rachael, Yes, that substitution should work fine! The biscuits may look a bit different because of using cheese that’s a different color, but the flavor should be similar.
I made these to go with dinner tonight, and they were AMAZING! Very biscuit-like, tender, moist, and did not fall apart at all when bitten into. I’ve tried lots of low-carb copycat recipes for many things, but this by far is the closest to the real thing I’ve ever come across. Thank you so much for sharing this!