Keto Cheddar Bay Biscuits Recipe (with Garlic)
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:
Keto Green Bean Casserole Recipe
Southern Green Beans {Keto Friendly/Low Carb}
Cheesy Keto Brussels Sprouts & Bacon
Keto Broccoli Bacon Salad: Fresh & Flavorful
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How to Make Low Carb/Keto Cheddar Garlic Biscuits:
Keto Cheddar Bay Biscuits Recipe (with Garlic)
Ingredients
- 4½ tablespoons of butter melted and cooled
- ⅓ cup coconut flour
- 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
Instructions
- 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.
Video
Notes
Nutrition
I just now made these. I was wondering how I was going to break my fast and I wanted an egg meal. I jumped right on this recipe, no holds bar. I fried up some bacon and an egg and had a few egg and bacon biscuits. These are so good. I hope I don’t eat them all before my husband gets home.
Thanks Kasey, you are my HERO!
I’m so glad you enjoyed them! What a great way to end your fast. Blessings to you!
Would almond flour work? I am away from home and donthave access to my usual pantry.
It would, but it’s not a 1:1 substitution.
I had a similar question – if using almond flour, how much would you use in this recipe?
You can, but it’s not a 1:1 substitution. Instead, it’s more like 1:4. I have never used it due to my daughter’s almond allergy.
Does 1:4 mean 4 times as much almond flour or 1/4 as much almond flour?
1/4 cup coconut flour to 1 cup almond flour but it’s not a fail proof substitution. I would goggle first to read more about it.
Yum. Been craving bready carbs so badly so really glad i made these. They’re exactly what i wanted. Thanks so much for sharing.
So glad you enjoyed them!
Lovely biscuits. We quite enjoyed them for breakfast. I didn’t add the garlic or Italian seasonings and they were good.
Awesome!
Hi! Thanks for sharing all your wonderful recipes. Just curious as to why the regular Keto/Low Carb Biscuits only have .5 net carbs but these have 1.4?
Hmmmm….I’m not sure. I use MyFitnessPal app to figure out the nutritional info.
My guess would be the garlic and italian seasoning increased the carb count. Garlic has more carbs than I would have guessed before starting keto.
Exactly
I’m not sure what the original recipe is but garlic has carbs as well as sour cream and cheddar cheese in larger amounts. Bet that’s the difference.
Have you ever done these as drop biscuits verses using the muffin tin.
I have. They will just be a little flat.
I didn’t have sour cream so used cottage cheese instead and they came out great!
Yay! Glad it worked for you.
Can I use wheat or white flour in these instead of coconut?
No, they are not interchangeable.
I really enjoyed these. I was looking for a recipe that didn’t use almond flour because I am allergic to almonds. I was happy to see these used coconut flour. They were easy and delicious! They keep well in a Ziploc bag and gently reheated in the microwave. Thanks!
Perfect! So far all of my recipes use coconut flour because my daughter is allergic to almonds as well.
Do they taste like coconut? I have been hesitant to try it because I cannot stand coconut, but this recipe sounds amazing!!
I don’t think so, but I personally really love coconut and I can’t use almond flour because my daughter is allergic to almonds.
I am so happy to have found your site! Keto life feels a bit normal again after making this recipe… terrific!! I made Smoked Salmon Bendict with these as well and it was great. There are so many Keto Pinterest fails and it is a relief to find a site with legit, great tasting recipes. Thank you, Kasey!
Thank you so much, Jamie! I’m so glad you loved the biscuits. 🙂
Hi Kasey!
Thanks for the recipe – I am going to try later.
Do you think “Italian Seasoning” is the same as “Italian herbs”?
I would think that it’s close if it’s not exactly the same.
Hi! Do you think you can use cream cheese instead of sour cream? Or do you think plain non-fat greek yogurt would be a better substitute? Thanks!
I haven’t tried either so I can’t say for sure how well they would work. Give it a try and let me know how it turns out. 🙂
Have you ever tried to freeze these?
I haven’t because I have a big family and we always eat all of them.
Just made them and they are great! However, I used cupcake liners and the biscuits stuck. I made a note on the recipe card and won’t do that next time. Thanks for the great recipe.
Coconut flour tends to be really sticky. I just started using parchment paper cupcake liners that I bought on Amazon and everything comes right out beatifully.
This is the only the second coconut flour-based baked good I have made since starting keto, and both came out really undercooked! The outside always looks amazing at the end of the recommended baking time, but the biscuits, for example, were soft (wet) and eggy on the inside. Is that normal for coconut flour, that it will not have a bready consistency like with wheat flour.
That aside, the flavor was amazing!
Coconut flour does not have gluten as wheat flour does so the texture will be different. You may need to cover the top with aluminum foil to prevent the top from burning while the inside continues to cook.