These Red Lobster Copycat Low-Carb Cheddar Bay Biscuits are keto-friendly, and full of flavor; like all perfect biscuits, they’re slightly crispy outside and fluffy inside!
The last time I was at Red Lobster was about three years ago during their Endless Shrimp special. I’m a little embarrassed to admit that 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.
But really, I think 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 those alone!
I try to steer clear of regular biscuits these days, 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 them right, but these are the perfect combination of slightly crispy and golden outside and fluffy inside, with cheesy garlic flavor.
These 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.
Do you have a restaurant recipe you want a healthier copycat of?
- 2 cups (225 g) almond flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ½ teaspoon garlic powder
- Slightly scant ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter, chilled and diced
- 4 tablespoons heavy whipping cream
- 2 large eggs, beaten
- 4 oz (115 g) sharp white cheddar cheese, shredded
- 2 oz (60 g) sharp yellow cheddar, shredded
- 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 and reheat them in a toaster oven.