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 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
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
Lana says
This is probably a dumb question but I’ll swing. 🙂 I only have a silicone muffin sheet – do you think it would be too flexible and make them fall apart?
Kasey says
I’ve never tried to bake on one but I think it would be OK.
ross allen says
I made these w/ My 6yr old Type1 Diabetic w/ Celiac Daughter and she loved them. my only addition was a small (drained) can of mild green chili. I love all you recipes.
Thank-you
Kasey says
Glad you enjoyed them. My 15 yr old and my hubby are both type 1 as well.
Reggie says
Do I need a substitute for the Italian Seasonings? They give me heartburn. Just needed to know if the tablespoon needs to be replaced with something else. I’ve made a different version of these that I like but these seem like they might be a little more flavorful even without the Italian seasonings. Thanks!
Kasey says
Hey Reggie, I have only tried with the Italian seasoning.
Jacki says
I use 6 six inch egg cups to make it more like loaf bread. I cook them about 12 mins on parchment paper and then remove the cups. Then I flip them over and bake five more minutes. This makes them crispy! Once cool I slice them horizontally. I keep them in the fridge and then toast them when I want a sandwich. Because they have egg and cheese already in them a slice of tomato lettuce and bacon make a perfect lunch. Thank you for this delicious recipe!
Kasey says
Glad you enjoy it!!
Eddie says
Used to make these all the time, have been getting really flat circles lately. Don’t know what I’m messing up. Can old coconut flour cause this?
Kasey says
Are you using the muffin pan? Perhaps your baking powder is old. That can happen.
Jessica says
These were delicious!! I used 2 tsps garlic powder because I didn’t have fresh stuff and they were so good and garlicky. Definitely a make again! Thanks for the recipe 🙂
Kasey says
Perfect! Glad you enjoyed them.
Kristina says
I think the italian season was definitely overpowering, I could taste pure oregano. I will sub in garlic powder nd straight parsley next time. These definitely curbed my biscuit craving though!
Kasey says
Glad they helped with your craving! Let me know how your next batch turns out.
Toni says
Hello, I despise oregano so I make my own Italian seasoning, it’s easy. There are plenty of directions on pinterest and I always just omit the oregano. I blend all seasonings in my small blender or a coffee grinder. Hope this helps.
Elizabeth says
Can I use almond flour instead of coconut flour?
Mary Trenum says
Sure
Paula says
Can you use almond flour instead of coconut flour?
Mary Trenum says
Sure
Karen says
How much almond flour? I’ve found They are not interchangeable … you need way less coconut flour than almond flour.
.Kasey says
You would use 4x more almond flour than coconut flour.
Susan says
Loved these! They were very flavorful and biscuit-like, but I cut the Italian seasoning in half. Did not notice the coconut flavor at all, which is unusual as I don’t care for it in most things. Definitely making them again!
Kasey says
Great! Glad you loved them.
Lauren says
Delicious! I used Trader Joe’s onion salt and a sprinkle of Italian seasoning based on the other comments. Turned out great! Used parchment cup liners in the muffin tin for easy clean up. Cooked for 2-3 minutes longer (until the tops were slightly brown) because of the liners. Great recipe!
Mary Trenum says
I’m glad you enjoyed them!
Lindsay says
Very yummy!!
Mary Trenum says
Thanks, Lindsay! Glad you enjoyed it.
Yvonne Aldridge says
I made these to accompany your Instant Pot Chili that we had last night. I used Almond Flour with your suggestion of x4 … so I used 1 1/3 cups Almond Flour. Oh my, these were so good. I had planned on just having one. But had to have another one!!!! Looking forward to my leftover lunches for the next couple of days chili and one of these muffins.
Mary Trenum says
I’m really glad you enjoyed both the chili and the biscuits!! Great for lunches throughout the week.
Dawn says
This was just what I needed to satisfy my bread craving!!
.Kasey says
That’s awesome!
Brenda says
How do you store leftovers and for how long?
.Kasey says
I have addressed this information in the comments on the recipe page.
Tami says
These bisquits are amazing! Best keto/low carb bisquits I’ve had yet. I used a cookie scoop and I cooked them in a silicone muffin pan, I put the muffin pan on a metal baking sheet. And threw them in the oven. They turned out perfect and easily came out of the pan. It’s a nice simple recipe that I can whip up with dinner. My husband loves them and he’s not on any diet. He eats 3 of them at one sitting! Thanks for another great Recipe!!
.Kasey says
You’re very welcome, Tami! I’m glad you and hubby loved them.
Amanda Hall says
Is the nutrition facts per serving or entire dish?
.Kasey says
Per serving
Martha says
Can you use Greek plain yogurt instead of sour cream?
Kasey says
Hmmmm….I’m not sure, Martha. I’ve only made it as is. If you try it let me know if it works. Thanks for asking.
Debbie Faircloth says
Made these this morning and they are delicious!
.Kasey says
I’m really glad you enjoyed them!
Lisa says
These were really, really good! Followed recipe exactly and the biscuits came out perfect. Not too eggy and didn’t taste like coconut. Paired with beef stew – delicious! Thank you!
.Kasey says
That’s awesome! I’m really glad you enjoyed them.
Patti says
Good recipe. 👍 I have an idea to run by you. What do you think of this? Using your batter as a quiche crust? I’m thinking of pressing it to the inside of my pan in a thin layer, pour the egg/milk batter with a little ham and cheese to fill, and bake. It might need to because little dryer to press, possibly a touch bit more coconut flour. What do you think?
Kasey says
It’s worth a try!
Carolyn says
These are sooooooo good…and so EASY to whip up! Thank you
.Kasey says
These just seem to complete a meal. I’m glad you liked them!
Tamra says
Love, love, love these!!
.Kasey says
I’m so glad you love them!
Stephanie Nelson says
This was so good thank you for sharing
.Kasey says
You’re so welcome! Glad you liked them.
Ashley says
Kasey, 1st let me say these are AMAZING. My husband & picky 3y/o love them! I made them with spaghetti, zoodles, & caesar salad this evening (not the 1st time) & they ate so many lol but I see the instructions for freezing & making ahead, but if I am just storing them for say a day or two, would a ziplock or airtight Tupperware be ok? Or would they do better maybe with foil over my pan & sitting at room temperature? Thanks so much for all your great recipes! ***also love the ground beef green bean bake & your southern green beans!!!***
.Kasey says
Thank you so much, Ashley, for your wonderful comments! I’m really glad you love my recipes. I would put the biscuits in ziplock bags and store them in the fridge.