If you miss those famous cheddar biscuits from Red Lobster, this recipe is for you. These keto cheddar bay biscuits taste just like the original but without all the carbs.
They’re cheesy, buttery, and have that signature garlic and Old Bay flavor that makes them so good. You really won’t believe they’re made with almond flour.
The recipe is super simple and comes together in about 25 minutes. No special equipment needed, just a bowl, a spoon, and a baking sheet.
Each biscuit is low carb and keto friendly, so you can enjoy them without worrying about going over your daily carb limit.
They’re perfect as a side dish with soup, alongside some grilled seafood, or honestly just on their own as a snack. Once you brush them with that garlic butter topping, they’re hard to resist.
Why You’ll Love This Recipe
Tastes Just Like the Restaurant Version – These biscuits nail that famous Cheddar Bay flavor you love but without all the carbs and guilt.
Incredibly Cheesy and Buttery – Sharp cheddar and garlic butter topping make every bite rich and absolutely packed with savory flavor.
Golden and Crispy on the Outside – The edges get perfectly golden and slightly crisp while the inside stays soft and fluffy.
Recipe Ingredients
For the Biscuits
- 2 cups Almond Flour
- 1 tbsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Old Bay Seasoning
- 1/4 tsp Salt
- 1 1/2 cups Shredded Sharp Cheddar Cheese
- 1/3 cup Cold Butter, cut into small cubes
- 2 large Eggs
- 1/4 cup Heavy Cream
For the Garlic Butter Topping
- 2 tbsp Melted Butter
- 1/2 tsp Garlic Powder
- 1 tbsp Fresh Parsley, finely chopped
How To Make
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the almond flour, baking powder, garlic powder, Old Bay seasoning, and salt. Add the cold butter cubes and use a fork or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 3
Stir in the shredded cheddar cheese until evenly distributed. Add the eggs and heavy cream, then mix until a thick, slightly sticky dough forms.
Step 4
Use a large spoon or cookie scoop to drop 10 to 12 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Keep the tops rough and craggy for a rustic biscuit look.
Step 5
Bake for 14 to 17 minutes, until the biscuits are puffed and golden brown on top and around the edges.
Step 6
While the biscuits bake, prepare the garlic butter topping by stirring together the melted butter, garlic powder, and fresh parsley in a small bowl.
Step 7
As soon as the biscuits come out of the oven, brush each one generously with the garlic butter topping. Let them cool for 3 to 5 minutes, then serve warm.
Tips
Keep the Butter Really Cold
The butter needs to be cold when you work it into the almond flour. Cold butter creates little pockets of fat that help the biscuits rise and stay fluffy instead of turning into flat, dense discs.
Cut the butter into small cubes and put them back in the fridge for about 10 minutes before you start mixing. If your kitchen is warm, this step matters even more.
When you work the butter into the flour, stop when you still see pea-sized chunks. Those little butter pieces are what give the biscuits a layered, flaky texture after baking.
Use Freshly Shredded Cheddar
Pre-shredded cheese from a bag has a coating on it that keeps the shreds from clumping together. That coating also keeps the cheese from melting smoothly into the dough, which can leave you with dry spots.
Buy a block of sharp cheddar and shred it yourself. It melts way better and blends into the dough more evenly, so every bite has that cheesy pull.
Don’t Pack the Dough Too Tight
When you scoop the dough onto the baking sheet, just drop it loosely and leave the tops rough and shaggy. Don’t smooth them out or press them down.
Those craggy peaks and edges are what get golden and slightly crispy in the oven. If you compact the dough, the biscuits will bake up dense and heavy instead of light with a nice crumbly texture on top.
More Recipes
- Keto Cottage Cheese Biscuits
- Keto Garlic Bread Bites
- Keto Cottage Cheese Garlic Rolls
- Keto Cottage Cheese Cheddar Loaf
- Keto Cottage Cheese Dinner Rolls
Frequently Asked Questions
Can I use coconut flour instead of almond flour for these biscuits?
Coconut flour is not a simple swap here because it absorbs way more moisture than almond flour. If you tried using the same amount, you would end up with very dry, crumbly biscuits that fall apart.
If coconut flour is all you have, you would need roughly 1/3 to 1/2 cup in place of the 2 cups of almond flour, and you would likely need to add an extra egg and more heavy cream to get the dough to hold together. The texture and taste will be a bit different, so almond flour really is the best choice for this recipe.
Keto Cheddar Bay Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, garlic powder, Old Bay seasoning, and salt. Add the cold butter cubes and use a fork or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the shredded cheddar cheese until evenly distributed. Add the eggs and heavy cream, then mix until a thick, slightly sticky dough forms.
- Use a large spoon or cookie scoop to drop 10 to 12 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Keep the tops rough and craggy for a rustic biscuit look.
- Bake for 14 to 17 minutes, until the biscuits are puffed and golden brown on top and around the edges.
- While the biscuits bake, prepare the garlic butter topping by stirring together the melted butter, garlic powder, and fresh parsley in a small bowl.
- As soon as the biscuits come out of the oven, brush each one generously with the garlic butter topping. Let them cool for 3 to 5 minutes, then serve warm.