This Keto Garlic Cheddar Bay Biscuits recipe is a copycat of Red Lobster’s cheddar bay biscuits made keto friendly and low carb! It isn’t exactly identical to your favorite restaurant biscuit, but it is a very close alternative that is super flavorful, moist and guaranteed to satisfy your cheesy biscuit craving.
Low Carb/Keto Garlic Cheddar Bay Biscuit Recipe
Homemade biscuits from scratch? Who wouldn’t want that?
I’ve been thinking about how easy it would be to change up my low carb Keto Biscuit recipe to make a low carb copycat version. This version is a take on the popular chain restaurant, Red Lobster’s, Cheddar Bay Garlic Biscuits everyone goes crazy over. All I did was add in some garlic, the right seasonings, some more sharp shredded cheddar cheese and boom, Red Lobster’s copycat biscuits comin’ at ya!
I love to make these in larger batches and freeze them for a last minute dinner side dish that is easy to reheat!
Cheddar Bay Biscuit Ingredients:
- Butter, eggs, sour cream– Forms the base of your dough while adding fat and protein to your biscuits.
- Coconut flour– I use coconut flour in my keto recipes because of allergies in the family but you can use almond flour if you need. Just quadruple the amount.
- Baking Powder- This is the leavening agent that allows your biscuits to rise.
- Garlic- Freshly minced garlic cloves are a must for a super garlicky biscuit!
- Cheddar Cheese- Freshly grated cheddar cheese makes a difference! Get the best you can find for the best flavor!
Steps to make these keto copycat Red Lobster cheddar bay biscuits:
Step 1: Preheat oven to 400 degrees F and grease your muffin pan.
Step 2: Combine melted butter with your eggs, sour cream, and salt and whisk.
Step 3: Add your coconut flour, baking powder, Italian seasoning and garlic and mix.
Step 4: Stir in your shredded cheddar cheese.
Step 5: Drop batter by the spoonful into your muffin tin divided evenly among 12 tins.
Step 6: Bake your biscuits for 15 minutes.
Step 7: Serve cheesy biscuits with butter and freshly chopped parsley sprinkled over top!
How to store your keto garlic cheddar bay biscuits
While I love cooking, it is always nice to have something fast and easy on hand when it comes to any meal. Prepping these garlic cheddar biscuits ahead of time makes dinner even easier to manage and so much more enjoyable! You can store them in the fridge for a few days sealed well however I love to freeze them in large batches!
I can just grab a few out of the freezer, heat them up, and serve alongside our keto dinner.
Here are my biscuit freezing tips:
- Make double batches! Then make sure you allow them to cool completely! If not, your delicious homemade biscuits may get freezer burn. Not tasty.
- Use freezer storage bags and double bag them to keep your cheesy biscuits fresher, longer.
Keto cheddar bay biscuit tips:
This biscuit recipe is very simple and hard to mess up. However there are some tips you can follow to make sure they turn out extra delicious and super tasty!
- Finishing your biscuits by brushing them with butter and fresh parsley go a long way with flavor
- Toast your cheddar biscuits and serve with a dab of butter for added flavor and texture
- Substitute almond flour for the coconut flour if you wish. The substitute is 4x the amount of coconut flour.
- Use muffin/cupcake liners in your tins to help remove them easily.
More keto friendly side dishes:
Pin it to save for later!
How to Make Low Carb/Keto Cheddar Garlic Biscuits:
Keto Cheddar Bay Biscuits Recipe (with Garlic)
- 4½ tablespoons of butter melted and cooled
- ⅓ cup coconut flour ⅓
- 2 tablespoons full fat sour cream
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 garlic cloves minced
- ½ teaspoons Italian seasoning
- 1 1/2 cup sharp shredded cheddar cheese, shredded pack the measuring cup
- parsley, chopped
- Preheat oven to 400 degrees and grease muffin pan.
- Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
- Add coconut flour, baking powder, garlic cloves, and Italian seasoning to the mixture and stir until combined.
- Stir in cheese.
- Drop batter by spoonfuls into 12 greased muffin tins. **I would suggest using parchment paper liners to keep the batter from sticking.
- Bake for 15 minutes or until tops are slightly brown.
- Top with fresh parsley and a little melted butter if desired.