Keto Cheddar Bay Biscuits

Keto Cheddar Bay Biscuits – i.e. the low carb version of the Red Lobster biscuits you would commit murder over. Many of us have eaten them and if you haven’t- let me tell you that it’s true when people say they would give anything up for their kids, except these biscuits. They’re that good. And this keto/low-carb version is no different.

Keto Cheddar Bay Biscuits – Black Tie Kitchen

When I was a child, my family only ever went to Red Lobster when we were on vacation which was odd, because we’ve always lived near the water – and only ever ventured inland every so many years. Why you’d want to eat seafood in an area that is landlocked, is beyond me. Regardless of what you think about Red Lobster’s actual food, there’s one thing everyone can agree on: how amazing those cheese biscuits are. You could skip the entire meal, as long as they brought out those cheesy garlic biscuits dripping in warm butter.

There’s only one problem: you couldn’t eat just one. This should have been a game on The Price is Right called ‘How many cheddar bay biscuits can you not eat!’ Whoever would be ‘1’ would clearly lose, because it most certainly would be more than the highest bidder, even if they said 2671 biscuits. An in that, lies the problem. The biscuits are straight carbs, which is why we needed a keto cheddar bay biscuits – to remind us of those times at Red Lobster.

Keto Cheddar Bay Biscuit - Black Tie Kitchen

Keto Cheddar Bay Biscuits

Yield: 8
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

The cheesiest most delicious biscuits that will take you back to dining at Red Lobster! Whether you're doing low-carb/keto or not, I guarantee these will be a hit at the dinner table!


  • 2 cups (224g) almond flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp garlic powder (double up if you like garlic; dont confuse for garlic salt)
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 tbsp heavy whipping cream
  • 2 large eggs, beaten
  • 3 oz sharp white cheddar
  • 3 oz sharp yellow cheddar
  • OPTIONAL 2 tbsp butter
  • OPTIONAL 1/2 tsp garlic powder


  1. Preheat oven to 350 F/175 C.
  2. Crack yo eggs and beat em!
  3. In a separate bowl, whisk almond flour, baking powder, garlic powder, salt, and pepper.
  4. Cut butter into 1/4″ cubes (1 cm) and mix into the dry ingredients. Smash them between your fingers and keep blending until the dry ingredients become coarse – use your fingertips and avoid using your hands as this heats the butter and melts it, which changes the consistency of your dough.
  5. Add 2 tbsp of heavy whipping cream at a time and mix with the fork until combined.
  6. Add the eggs and mix, but don’t mix too vigorously – we want to maintain the course texture from when we smashed the butter.
  7. Cut in the white cheddar.
  8. Fold in the yellow cheddar.
  9. Line your baking sheet with the parchment paper. Make 8 balls from the dough and place onto the cooking sheet, trying not to handle the dough too much. Doing so will undo the hard work you’ve done to create that course texture!
  10. Place into the oven and bake for 20-22 minutes. They may not brown, so do not rely on the color to tell you when they are
  11. OPTIONAL Place the additional 2 tbsp of butter into the oven safe bowl and place into the oven with the biscuits as they cook.
  12. After time is up, remove the biscuits and the butter from the oven.
  13. Add 1/2 tsp of garlic powder to the butter and mix. Then, using the silicone brush, brush the garlic butter over the biscuits.
  14. Let the biscuits cool for a bit and enjoy! The dough will hold in the freezer for 3 months and the cooked biscuits will be good for three days in your fridge. But, I dare you to save them for that long…


If you're using garlic salt instead of garlic powder, reduce the amount of salt you add to the mixture or you'll end up with a hot salty mess!

Nutrition Information
Serving Size 1 biscuit
Amount Per Serving Calories 389Total Fat 34.9gCarbohydrates 6.1gNet Carbohydrates 3gFiber 3gSugar 1gProtein 12.8g

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Keto Cheddar Bay Biscuit - Black Tie Kitchen

This Post Has 2 Comments

  1. Lori

    Um…they will probably be fine when they come out of the oven but I’m going to guess…use medium sized eggs? The dough was beautiful until I added the eggs. Then it was a disgusting gloppy mess and the coarse texture LONG gone.

    1. Dennis

      I always use large eggs. How’d they turn out when they came out of the oven?

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