Keto Cheddar Bay Biscuits Recipe (with Garlic)

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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.

keto cheddar bay biscuits on a white plate

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.

eggs, sour cream and butter in a bowl

Step 2: Combine melted butter with your eggs, sour cream, and salt and whisk.


eggs with coconut four cheese and butter in a bowl

Step 3: Add your coconut flour, baking powder, Italian seasoning and garlic and mix.


shredded cheddar cheese in a bowl with eggs and cream

Step 4: Stir in your shredded cheddar cheese.


cheddar cheese garlic biscuit dough in a bowl

Step 5: Drop batter by the spoonful into your muffin tin divided evenly among 12 tins.


cheddar cheese keto biscuit dough in a muffin tin

Step 6: Bake your biscuits for 15 minutes.


baked keto cheddar bay biscuits in muffin tins

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.

baked keto cheddar garlic biscuits on a plate

More keto friendly side dishes:

Keto Green Bean Casserole Recipe

Southern Green Beans {Keto Friendly/Low Carb}

Keto Fried Cabbage with Bacon

Cheesy Keto Brussels Sprouts & Bacon

Keto Broccoli Bacon Salad: Fresh & Flavorful

Creamy Keto Broccoli

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How to Make Low Carb/Keto Cheddar Garlic Biscuits:

keto cheddar bay garlic biscuits on a white plate
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4.74 from 95 votes

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 close alternative that is super flavorful and .
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: bread
Cuisine: American
Keyword: Garlic Cheddar Biscuit
Servings: 12
Calories: 135kcal
Author: Kasey Trenum


  • tablespoons of butter melted and cooled
  • 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


  • 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.



-Toast your biscuits prior to mealtime and add a bit of extra butter for more flavor and a better texture!
-If you wish to use almond flour, you will want to use 4 times the amount of coconut flour. This comes out to about 1.2 cups. To make it easy, simply measure out 1/3 cup flour four times.


Calories: 135kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 47mg | Fiber: 1g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 0.6mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

cheddar bay biscuits and garlic and parsley on a muffin tin and plate


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  1. 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?

  2. 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!!!***

    1. 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.

  3. I had made these before, and they tasted a little to eggy for my liking (I’m very sensitive to the taste of eggs) any recommendation to help minimize the egg taste? I would greatly appreciate it.

  4. 4 stars
    Really enjoyed these. Used a little less Italian seasoning than recommended and liked them better with almond flour than coconut. Thanks for a great alternative to regular biscuits.

    1. I plan to use almond flour instead. You’d probably reduce the eggs by one and I believe you multiply the amount of coconut flour by 4.

      I do the same for a pancake recipe I have changed but you can Google how to substitute. I do not like coconut flour at all lol

  5. I love these sooooo much! So tasty! And so much easier and neater than recipes that get brushed with seasoned butter after baking. Pretty much always keep these in my freezer for a savory keto bread/side.

  6. 5 stars
    The biscuits were a hit in my house! I’ve used a similar recipe before but these were so much better! My new go to recipe. Thank you!

  7. Hello and thank you for the recipe. I had one issue though. These came out as more of an egg cup rather than a biscuit. I think I didn’t use enough coconut flour. Was it 1/3 cup? Or 3 cups? I used 1/3 cup.

    1. 1/3 is correct. You have to use very little coconut flour in keto recipes as it is very absorbent. Also, the texture of keto flours is different than regular fluffy white flour.

  8. 5 stars
    have made these several times and love them! Tho today I don’t have sour cream; has anyone ever substituted no sugar yogurt for sour cream?

  9. 5 stars
    Made these, and they are amazing!!! Just a question because I’m new to keto, are the carbohydrates listed net carbs?

    1. Hey Linda, the carbs listed on the recipe card are gross carbs so back out the fiber, and it gives you 1 net carb per serving. Hope this helps!

  10. 5 stars
    New to Keto and we love this recipe for sausage and biscuits, cut with a cheese slice for mini sandwiches, and just great along side another dish. 😋

  11. I’m confused. Why does the recipe say 1/3 cup coconut flour and then it says 1/3 to the right of the coconut flour too? Are we supposed to put in 2/3 cup?

    1. I’m not sure why it said 1/3 to the right of coconut flour. I have deleted it. It only calls for 1/3 cup of coconut flour.

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