My Low Carb Keto Garlic Cheddar Biscuit Recipe is a great addition to your meal plan. It isn’t identical to your favorite restaurant biscuit, but it is a flavorful option that is a keto friendly replacement.
Low Carb Keto Garlic Cheddar Biscuit Recipe
I’ve been thinking about how easy it would be to change up my low carb breakfast Keto Biscuit recipe to make a low carb copycat version of the Red Lobster Cheddar Garlic Biscuits to eat occasionally at dinner. Since I was making a Low Carb Parmesan Chicken Casserole for dinner I thought it was the perfect time to whip up a batch of Keto/Low Carb Cheddar Garlic Biscuits.
Basically, I stuck to the same recipe as my breakfast keto biscuits but added fresh garlic cloves, Italian seasoning, and a little more cheddar cheese. When my hubby walked in from work, he immediately mentioned how amazing dinner smelled. We loved both the casserole and the Cheddar Garlic Biscuits and will definitely make again.
Cheddar Garlic Biscuits {keto / low carb}
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
- 2 teaspoons Italian seasoning
- 1 1/2 cup sharp shredded cheddar cheese shredded
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.
- Bake for 15 minutes or until tops are slightly brown.
Nutrition
Storing Garlic Cheddar Biscuit Recipe
While I love cooking, sometimes I like having something fast and easy on hand for meals. Prepping these garlic cheddar biscuits ahead of time makes dinner even easier to manage. I can just grab a few out of the freezer, heat them up, and serve alongside any keto friendly meal.
- Make double batches – allow them to cool – and freeze for the future.
- Use freezer storage bags and double bag to keep fresh for longer in the refrigerator or freezer
- Toast prior to mealtime and add a bit of extra butter for more flavor and a better texture
More Keto Recipes
I love making new recipes that are keto friendly and still delicious. These garlic cheddar biscuits are delicious and I know you’ll love more of our recipes. You can check out all of my Keto Recipes, on my Keto Recipe Index. Below are some of my favorite keto-friendly recipes that I am sure you will love.
Keto Cheesy Mexican Chicken Skillet
Lana says
January 12, 2019 at 7:57 pmThis 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
February 23, 2019 at 4:41 pmI’ve never tried to bake on one but I think it would be OK.
ross allen says
March 11, 2019 at 9:29 amI 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
March 11, 2019 at 11:44 pmGlad you enjoyed them. My 15 yr old and my hubby are both type 1 as well.
Reggie says
March 14, 2019 at 10:28 amDo 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
March 21, 2019 at 6:27 pmHey Reggie, I have only tried with the Italian seasoning.
Jacki says
March 28, 2019 at 8:47 amI 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
May 18, 2019 at 11:02 pmGlad you enjoy it!!
Eddie says
April 2, 2019 at 4:35 pmUsed 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
April 3, 2019 at 11:48 pmAre you using the muffin pan? Perhaps your baking powder is old. That can happen.
Jessica says
April 22, 2019 at 8:26 pmThese 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
April 22, 2019 at 10:41 pmPerfect! Glad you enjoyed them.
Kristina says
July 14, 2019 at 9:39 pmI 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
July 15, 2019 at 10:36 pmGlad they helped with your craving! Let me know how your next batch turns out.