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Keto Cheddar Bay Biscuits

KETO CHEDDAR BAY BISCUITS are soft, buttery, and loaded with cheddar and garlic. Serve them up as a side at dinner and they’ll be the first thing to go! 

four cheddar biscuits on a cutting board

I’m going to guess y’all know what a cheddar bay biscuit is…those soft, buttery biscuits you get at Red Lobster. Ah, they’re heaven, aren’t they?

Of course, they’re made with wheat flour and pack in a bazillion carbs per bite, so we’ve got the next best thing: Keto Cheddar Bay Biscuits! 

This recipe is super simple and uses up ingredients than any well-stocked low carb kitchen should have on hand. 

How to make low carb cheddar bay biscuits: 

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keto cheddar bay biscuits ingredients

To start, you’ll just dump all of your ingredients into a mixing bowl and stir well to combine.

You’ll need: almond flour, coconut flour, sweetener, baking powder, garlic powder, baking soda, sour cream, water, egg, heavy cream, and melted butter.

Stir that together to form your dough and then scoop out equal-sized portions of dough onto a baking sheet and flatten them slightly.

low carb biscuits on baking sheet

I use a large cookie scoop to scoop out evenly sized portions of biscuit dough.

The biscuits hold their shape in the oven, so however you drop them on the baking sheet is what they’ll look like out of the oven.

When these have finished baking, brush the tops with a mix of melted butter, parsley, and garlic salt. 

These biscuits seriously just melt in your mouth!

brushing butter on a cheddar biscuit

What kind of sweetener to use:

I am very picky about sweeteners and don’t like anything that leaves an aftertaste. 

While we are all different and definitely have different preferences, I will say that my entire family prefers Lakanto Monkfruit Sweetener. It’s a blend of monkfruit and erythritol and I think the blend helps limit the aftertaste and cooling effect that some erythritol sweeteners have.

Xylitol is my other top choice, although be careful if you have pets as it is extremely toxic to them (but perfectly safe for humans). I love the flavor of xylitol, but don’t use it often because I’m so nervous that my people-food loving dogs will get ahold of something that contains it.

cheddar biscuit on a cutting board

What to serve with these cheesy garlic biscuits: 

Considering that these biscuits originated in a seafood restaurant, I think they go great with all kinds of seafood! My salmon and asparagus is a simple option that’s always delicious. 

My Tuscan shrimp and baked shrimp scampi are always a good choice.

This baked cod is so simple and even my kiddos love it.

Not in the mood for seafood? Spinach stuffed chicken is a go-to in our house!

a bite taken out of a cheddar biscuit

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Keto Cheddar Bay Biscuits

These cheesy garlic biscuits are so soft and buttery, they just melt in your mouth!

Yield 10 biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


For biscuits

  • ¾ cup almond flour
  • ½ cup coconut flour
  • 1 tablespoon garlic powder
  • 2 teaspoons sugar substitute, such as monkfruit
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • ½ cup shredded cheddar
  • 1 egg
  • ¼ cup water
  • 3 tablespoons heavy cream
  • 2 tablespoons melted butter

For topping

  • 3 tablespoons butter, melted
  • 1 tablespoon minced parsley
  • 1/2 teaspoon garlic salt


    1. Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
    2. Add all of the biscuit ingredients to a mixing bowl and stir well to combine.
    3. Use a large cookie scoop to scoop out 10 biscuits.
    4. Lightly flatten the biscuits with your fingers.
    5. Bake for 10-12 minutes or until golden brown.
    6. To make the topping, whisk the butter, parsley, and garlic salt together. Brush over the baked biscuits.
    7. Cool for at least 5 minutes before eating.


We use and love Lakanto sweetener in this recipe. Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com.

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Nutrition Information:

Yield: 10 Serving Size: 1 biscuit
Amount Per Serving: Calories: 203Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 445mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 2gSugar Alcohols: 0gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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64 thoughts on “Keto Cheddar Bay Biscuits”

    1. Karly Campbell

      You may be able to, but it’d require less eggs or liquid/more almond flour and I’m not sure what amount you’d need.

  1. Elaine Carol Wenger

    I made these yesterday to complement our over light eggs. They were very DRY and CRUMBLY. I followed the recipe exactly . WHAT A DISSAPOINTMENT!!!!!!!!!!!

    1. Karly Campbell

      Hi Elaine!

      I’m sorry these didn’t work out for you. I’m not sure what could have gone wrong if you followed the recipe as written. This is a pretty popular recipe with lots of good reviews from readers.

  2. Just a tip for everyone commenting that theirs spread out: the problem is probably that your baking soda or baking powder are expired. Those are the ingredients that would cause this recipe to rise, and if they’ve stored improperly (too humid/too high a temperature in the kitchen/not sealed well) then they won’t do what they’re meant to and you’ll end up with flatter biscuits.

  3. James L. Greenlee

    I made these, and they’re very good. My first try wasn’t 100% a success. I flattened them too much, so I got Cheddar Bay Pancakes. And I used half-and-half instead of heavy whipping cream. I’m not sure if that made any difference in their flatness. But the taste? Awesome!

    1. Karly Campbell

      Cheddary Bay Pancakes don’t sound all that bad! Haha! Glad you enjoyed them either way. 🙂

  4. Barbara J. Winningham

    Tried the Cheddar Bay Biscuits, excellent. Wanted to make them for my son but he’s allergic to nuts, can you substitute another flour for the almond flour ? I would eat these even if I wasn’t watching carbs. So good.

    1. Karly Campbell

      Hi Barbara! So glad you enjoyed the recipe! I’ve only made these with almond flour, unfortunately. I don’t know of another nut free flour that subs 1:1 with almond flour, so I’m not really much help in substituting this one.

  5. Laurielynne

    I will give it a try with stevia,. Thanks for getting back to me. Stay healthy & safe

  6. OMG!!!! These are the best biscuits. They came out perfectly. Everyone raved about how good they
    were and couldn’t believe they were keto. This will be my staple biscuit recipe.

  7. Becky Twohy

    Just made these and they’re delicious they’re a little soft little crumbly but delicious made it just per the recipe and everything went fine.

  8. I made these today exactly per the recipe and they turned out perfect and delicious! Also made the whole house smell good. I just started keto diet two weeks ago and this was my first “bread” recipe. Thank you so much, I’ll be making these often.

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