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!
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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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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.
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!
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.
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!
Keto Cheddar Bay Biscuits
Ingredients
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 large 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
Instructions
- Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
- Add all of the biscuit ingredients to a mixing bowl and stir well to combine.
- Use a large cookie scoop to scoop out 10 biscuits.
- Lightly flatten the biscuits with your fingers.
- Bake for 10-12 minutes or until golden brown.
- To make the topping, whisk the butter, parsley, and garlic salt together. Brush over the baked biscuits.
- Cool for at least 5 minutes before eating.
Jessica Artone says
Are you using a granular sugar equivalent or confectioners sugar equivalent for this recipe?
Karly Campbell says
Granular sugar replacement. 🙂
Suzy says
I want to try these but only have splenda on hand. Do you think it will work?
Karly Campbell says
I think it will work fine, if you like splenda. 🙂
Sandra says
These taste great but mine were flat.
Karly Campbell says
Hi Sandra! Sorry to hear that – did you make any adjustments to the recipe?
Mary says
I made these and the bottom got too brown so I made breadcrumbs out of them after slicing off the bottom and they will go into my salmon patties. Otherwise these are very good.
Karly Campbell says
Love that you repurposed the bottoms!
Paulette says
Karly, Thank you for giving us this biscuit recipe. It was easy to make and was delicious. I bet it would even be good without the garlic powder. I served the biscuits with bacon and eggs for an easy supper. I was out of heavy cream, so I used coconut milk instead; it worked out great!
Angela says
Going to make garlic biscuits for Thanksgiving.
Karly Campbell says
Enjoy!
Sheryl says
I can’t have almond flour,can I use oat flour?
Karly Campbell says
Oat flour isn’t low carb. I really don’t have any experience with it, but I doubt it works the same as almond.
Angela says
Please send more recipes.
Mai says
These turned out super tasty, thank you!
Tommy Douglas says
I subscribed to your newsletter a few weeks ago and have enjoyed some of your recipes. Your 30 Thanksgiving sides post looks mouth-watering.
Luana says
My biscuits spread as well I’m considering omitting the water. Or adding the water a little at a time until I the think the consistency is right. The biscuits had great flavor so I’m not going to give up
Karly Campbell says
Hmm, I’m going to have to test this again with a couple different brands of coconut flour. It’s so strange to me, because I’ve made these so many times without issue! Was the batter nice and thick before bakign or was it runny even then?
Janet says
They taste amazing! I would cut the garlic back just a tad as it was a bit to strong for me. I also used low fat sour cream because that’s all I had on hand.
Karly Campbell says
Oh, that’s funny – I kept thinking I should increase the garlic. I must be immune to it because I add it to everything. 😉 Glad you enjoyed the biscuits!
Dorothy Nelson says
Just made them this morning and they are wonderful. Thanks for such a good recipe to fulfill that desire for grain bread while on this Keto diet plan.
Karly Campbell says
So glad you enjoyed them, Dorothy!
Veronica says
These keto cheddar bay biscuits are something to enjoy without fear of ruining your diet, I personally prefer using almond flour in recipes like this to it’s super healthy and tastes great
Carolyn says
If I can’t use coconut flour (family member is deathly allergic) would it be straight almond flour? How much? I know it’s not a straight swap. Thanks.
Karly Campbell says
Hi Carolyn! I’ve only made these as directed. I’m not sure how much more almond flour you’d need or what the final product would be like without the coconut flour since I haven’t tried it.
Gisella says
Don’t have heavy cream at home and trying to limit going to store”.can regular milk be used ? I have 2%
Karly Campbell says
I haven’t tested this with regular milk, but it’s certainly worth trying!
Jane says
I used heavy whipping cream instead of heavy cream , and the sour cream I used seemed a little less firm than a previous one I used. Otherwise all the same. From the video the batter looked the same consistency
Karly Campbell says
Hmm, that’s really strange! I’m not sure what could be the issue. My biscuits don’t change shape at all. The dough is very thick and firm and it holds it’s shape so much that I use my fingers to press them out and flatten them a bit. Yours were thick and firm like that as well?
Jane says
I made these tonight. They tasted great but really spread out and were very thin – not like the picture. What do you think went wrong?
Karly Campbell says
Hi Jane! I’m not sure what could have gone wrong – did you follow the recipe directly as written? Did you substitute any ingredients? I’d love to help figure out the problem.
Sonet says
Mine did the same thing, there was no ways the batter was going to hold a “scone” shape.
Karly Campbell says
There really isn’t much liquid in this recipe. Are you sure you measured properly? Did you try to swap any ingredients?
Vicky Roberts says
Can these be frozen?
Chad Campbell says
I’ve not tried, but I do think they’d freeze well.
Angela Nelson says
Is the sweetener necessary? Does it provide structure or have a function other than to sweeten the biscuits? I’d prefer to omit it, just wondering if you tried the recipe without it
Chad Campbell says
It shouldn’t affect the texture of the biscuits, but it does help balance the flavors.
Jane says
Why so many carbs?
Chad Campbell says
There are carbs in everything that isn’t pure fat or meat. You could make smaller biscuits if you want less carbs.
Kim at Life in a House says
OMG our entire family loves Cheddar Bay Biscuits from Red Lobster! Cannot wait to give these a go Karly!
Chad Campbell says
Hope you enjoy!