Low Carb Biscuits Recipe (Red Lobster Cheddar Bay Biscuits Copycat)
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!
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).
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.