These cheddar biscuits are a low carb version of the ones you get in Red Lobster! Cheesy, buttery, and delicious! Keto, LCHF and gluten free recipe with video tutorial.
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If you're craving those amazing cheddar biscuits from Red Lobster, then you just HAVE to try this recipe! I've been thinking of working out a recipe for keto cheese biscuits for some time, and I've finally got round to it!
Watch my video tutorial or scroll down for the full directions and printable recipe card!
How to Make Low Carb Cheddar Biscuits
To make the base for the biscuits, I used a blend of Wisconsin, New York and Vermont shredded cheddar - but obviously feel free to use your favorite! Add some beaten eggs, together with almond flour, baking powder, garlic powder, and black pepper.
Mix until fully combined. You could also add some homemade low carb Old Bay Seasoning at this point!
Use a large spoon or cookie dough scoop to portion out 10 biscuits, and place them on a baking sheet lined with a silicone mat.
Bake in a preheated oven for 12-15 minutes until they are cooked through. They smell fanTAStic!
Transfer them to a serving bowl or platter, then pour some melted butter over the warm biscuits. You could also use some Land O' Lakes® Soft Squeeze™ Spread - which you can use straight from the fridge! Super convenient and mess-free!
Finally, sprinkle some finely chopped fresh parsley over the buttery biscuits, and serve to your salivating family and friends!!!
These low carb cheddar biscuits are perfect to be served with all kinds of seafood (looking at you, crabs and lobsters!), but also as a side dish to steak, chicken, or as an accompaniment to a warming winter soup. Perfect!
📖 Recipe
Low Carb Cheddar Biscuits
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400F (200C).
- In a large bowl, mix together the beaten eggs, cheddar cheese, almond flour, baking powder, garlic powder, and black pepper.
- Use a large spoon or cookie dough scoop to portion out 10 biscuits, and place them on a baking sheet lined with a silicone mat.
- Bake for 12-15 minutes until they are cooked through.
- Transfer them to a serving bowl or platter, and pour the melted butter over the top.
- Sprinkle some finely chopped fresh parsley over the biscuits, then serve.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Lynn says
I'd like to make these for Thanksgiving, can the dough be made the night before and refrigerated? I'll pop in the oven just before we eat!
Georgina says
I can't see why not! I've also tried freezing them and reheating in the microwave - they still taste great!
Ashu says
Would appreciate videos of the recipe ????????
Georgina says
I'll add it to the list of videos to make! 🙂
Sally McKelvy says
Very tasty! They do indeed taste like Red Lobsters packaged biscuit mix.
Only thing is, they flattened a lot more than biscuits should. I wonder if adding a bit of xanthan gum would help keep them more "biscuitty"?
DRS says
Mine were bisquiy. I put them in a "dollop". Like a hump. Didn't push them down.
When I make again I will be adding more garlic powder.
Loved that the carbs were so low.
Jamie says
i have been doing keto since December 7th. im trying recipes and cant get past the egg and taste of almont flour.
these look great finished like the picture but still taste eggy and almond flour. im bummed. i even made a garlic butter to spread on top, did not help.
Help please.....
Danielle says
Agreed. I can’t get past the almond flour taste. I wonder if coconut flour would be better?
Georgina says
Coconut flour and almond flour aren't really interchangeable, so you may need to add more liquid (like an extra egg) to prevent them getting too dry. If you try it, let me know how they turn out!
Amy says
Hello, add a bit of cream of tartar for the eggy taste.
Debra says
I tried this recipe and it turned out flat. On the bright side might be good as sandwich bread.
Georgina says
Oh no! I'm sorry to hear that it didn't work out for you - but glad you found a silver lining!
Vivian says
I had a flat result too. They’re edible, they just didn’t turn out as expected. I suppose if you’re looking to fill the void of bread, this might do it. Next time I’m going to try adding a couple of teaspoons coconut flour to absorb some of the liquid. I’m hoping they won’t flatten as much. Thanks for the recipe! It’s always good to try something new. 🙂
Sandy says
I just made these and they were amazing! I had them as part of a very spicy seafood meal so the almond flour was overpowered by the other flavors and I didn't even notice. I used a deep ice cream scoop so they didn't spread or flatten that much. I'm so appreciative to find a tasty way to have bread! I was afraid I would overbake them, so I threw them in a skillet and lightly browned both sides a bit longer to give extra crispness. Thank you so much for this recipe!!!
Georgina says
I'm so glad that you liked them! I bet they are perfect with spicy seafood!
Mary says
The biscuits came out flat.. maybe it was because I used a hand mixer to mix the ingredients?
Georgina says
I can't believe that would make any difference... Any ingredient changes? Baking powder still in date?
Lilly says
Mine was like flat bread (not a bad thing) when used the handmixer.
Sandy says
Mine turned out flat, like a pancake. All my ingredients were fresh but I wonder if my eggs being extra large could have caused this? I also found the almond flavor a bit overpowering. Couldn’t even taste the cheddar cheese. I wonder if some salt would add to the flavor?
Georgina says
I'm sorry to hear that they didn't work out! Sometimes the cheese can have an effect too due to the moisture levels. Did you shred your own or buy pre-shredded?
Jennifer says
Why do you have to use a silicone mat?
Georgina says
Personally I use silicone mats for pretty much every baking task!! But parchment paper would be a good alternative.
Ashley says
Thank you for this amazing recipe. It turned out amazing!!!
Georgina says
I'm so glad that you liked it!
Stephanie says
I love these! I cooked them in a silicon muffin pan on a cookie sheet and they were great!
Georgina says
I'm so glad you liked them!!!
Kim says
Turn out perfect everytime. Great to add to my lunch with salami and cheese. Microwave for a great hot keto sandwhich.
Georgina says
Sounds great!
Erin says
Whats the best way to store these?
Georgina says
I keep them in an airtight box on the counter in the cooler months, and in the fridge in the summer.
LISA HOLDER says
I'm a long-time LCHF girl, and cook with almond and coconut flour a lot. I struggled to get the right "rise." Not here. These are gorgeous. And absolutely delicious. Next time I will make them smaller so that I have 16 biscuits. Thanks for posting this terrific recipe, Georgina.
Georgina says
Thank you so much for your kind words, Lisa!
Jennifer says
I tried this recipe and they turned out beautifully. I wasn’t crazy about the taste though. They were very eggy and tasted nothing like Red Lobster’s biscuits.
Georgina says
I'm sorry about that! They are just trying to be a low carb version. Can you highlight was missing taste or texture-wise? I'm happy to keep working on the recipe!
Larry says
These were absolutely delicious! I didn't taste anything almond like at all. I was worried too, because my almond flour was from a huge barrel in the bulk section of Winco. Maybe that's the secret? The butter, garlic and Tillamook sharp cheddar that I used really made a gourmet taste treat and bisquity texture that I'm not accustomed to on Keto. Thanks a million! It's a winner.
Georgina says
Thank you so much for your kind words! It make me so happy that you loved the recipe!
Lilly Hughes says
I used Tillamook sharp cheddar the last time (third time I've made them). Outstanding.
Judie says
Made these in large muffin tin that made six. Baked 20 minutes. Delish!!
Georgina says
Thanks for the feedback, I'm so glad you liked them!
Sandy says
I'm a big fan but these were meh. They flattened out too much and tasted eggy. Family said pass. I wonder if I increase the almond flour by 1/4 cup and use 2 eggs and 2 egg whites? Thoughts?
Georgina says
Oh I'm sorry that they didn't work out for you! What sort of cheddar did you use? Maybe try something stronger so that they're not so eggy?
Ange says
I just made these for my lunch, and oooweee, I'm going to be making these on a regular basis!! They are so fluffy and they taste AMAZING!!!!
Georgina says
I'm so glad that you loved them!!!
Robin Dinsmore says
Has anyone ever added chopped chives to these biscuits?
Thank you. Robin
Darryl says
I have made these several times and love the taste. I make them bigger and get 7-8 out of a batch, cut them in half and use them as buns. Well, I started using 'The Waffler' (a.k.a Dash) several weeks ago and have found some chaffle recipes that I like. I thought this recipe was similar to some of those, so I tried it. After making the first 4, I added 2 T of butter to the second half of the batter to loosen it up some. The first 4 are softer and more bread like, while the later ones with the butter, are crisper and sort of biscuit texture. I cooked them for 5 min each and they turned out great! I have loved this recipe for over a year. Thank you! *hugs*
Georgina says
This is awesome! Thank you for the feedback!
Lynn Marie says
I made a mistake when making these. Made last night and before I put the cheese in noticed a can on a counter to my right. As all my items for this recipe we’re on my counter and the can looked like one I was using I went and picked it up. Turned out I had added baking soda instead of baking powder. So... but the powder in, mixed and watched it all foam up. Added cheese, folded everything together. Pulled out my muffin pan that makes 6 large muffins and went for it. Wow, my daughter got out of bed following the smell when I took them out of the oven. She grabbed one and started eating, gave me a few bites. Texture and taste awesome. Think I will make ham and egg sandwiches for breakfast and burgers tonight.
Georgina says
I love this! Thanks for sharing!!!
Tracy says
These are AH-MAZING..and so easy to make! Thank you so much for sharing!
Andrea says
Did half almond flour and half gluten free flour because I was worried they would spread to much. They came out great! Soft and pillowy.
Lilly says
I've made these three times. They are delicious. Can I bake them in a muffin pan? I have a tough time making 10 biscuits.
Lilly Hughes says
I didn't see a reply so I did it anyway. Used silicon liners in a standard muffin pan. Made 10 muffins. They were better than the other two times. The Tillamook sharp cheddar worked very well. And avoided flat bread.
Cid says
Holy Cow!!!! These were amazing!!!! I was in too much of a hurry to bother with making individual muffins, so I just made a loaf. It was so much better than I expected. I will be making this often!!!!