Kirbie's Cravings

Keto Copycat Red Lobster Cheddar Bay Biscuits

A keto and low carb version of Red Lobster Cheddar Bay biscuits. These tender drop biscuits don’t contain any flour but they taste very similar to the restaurant version.
Overhead photo of plate of keto copycat Red Lobster biscuits

These biscuits come together so easily. They take only about 30 minutes from start to finish.

Last month, I shared my recipe for Low Carb Keto Biscuits. When I tasted them, I was immediately reminded of Red Lobster Cheddar Bay Biscuits. I knew with a few tweaks I could make a delicious low carb keto copycat version. And here it is.
Close-up of inside of keto biscuit
The biscuits come out tender and soft. They are cheesy and garlicky and brushed with garlic butter. The garlic butter topping is key to making them taste like Red Lobster’s version.
Plate of keto copycat Red Lobster biscuits

You can find all my keto recipes here. You can find my original low carb keto biscuit recipe here.

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Keto Copycat Red Lobster Cheddar Bay Biscuits

Servings: 9 biscuits
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
A keto and low carb biscuit recipe that tastes like Red Lobster Cheddar Bay Biscuits
4.91 from 20 votes

Ingredients

  • 1 ½ cups superfine almond flour
  • ¼ tsp salt
  • 1 tbsp aluminum-free baking powder
  • 1 tsp garlic powder
  • 2 large eggs
  • 1/2 cup sour cream
  • 4 tbsp unsalted butter melted
  • 1/2 cup shredded cheddar cheese

garlic butter topping:

  • 2 tbsp butter melted
  • 1/2 tsp garlic powder
  • 1 tbsp parsley minced

Instructions

  • Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
  • In a large bowl, whisk together almond flour, salt, baking powder, garlic powder.
  • In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
  • Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
  • Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
  • Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
  • Use a thin spatula to loosen edges of biscuits. Remove biscuits from muffin pan.
  • In a small bowl, dissolve garlic powder into melted butter. Stir in parsley. Brush onto tops of biscuits while the biscuits are still hot and butter is still liquid. Biscuits are best eaten warm.

Notes

  • It’s best to bake these in a muffin pan because the batter is very liquid and will spread out too much if you try to bake them free form on a baking sheet.
  • The key to making these taste like Red Lobster Cheddar Bay biscuits is the garlic butter finish. Don’t leave this step out!

Nutrition

Serving: 1biscuit, Calories: 240kcal, Carbohydrates: 5g, Protein: 7g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 69mg, Sodium: 130mg, Potassium: 176mg, Fiber: 2g, Sugar: 1g, Vitamin A: 465IU, Vitamin C: 0.7mg, Calcium: 163mg, Iron: 1.1mg, Net Carbs: 3g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

61 comments on “Keto Copycat Red Lobster Cheddar Bay Biscuits”

  1. I’ve never had the Red Lobster biscuit that the recipe refers too, although my husband has.  We found these quite tasty and I’m defintely adding them to my recipe rotation! I did use a mini muffin pan because it’s our preference, but followed the recipe otherwise.  

    This is the first recipe I have tried of yours after having just found your blog; I’m looking forward to going through your stash of recipes and trying more that for I to our lifestyle!!! 

  2. I absolutely love the Red Lobster biscuits so I’m really excited to try this recipe! Do you know if we can replace almond flour with another nut flour? Also, I just started doing the keto diet so I can’t wait to try out your other keto recipes! Can’t wait for more keto recipes to come 🙂 Thanks!

  3. I sent my daughter the recipe today & she made a batch for me by the time I came home from work.  They are really yummy!  Thank you!  I will look into seeing what else we can make from your site.

  4. Made today, very good. Going to have with homemade keto veggie soup for lunch.

  5. Made these tonight and they were wonderful!! My husband said he wanted to eat the whole batch! We paired these with some roasted cauliflower soup and it was a great keto dinner!

  6. I’ve tried multiple Red Lobster “copycat” biscuits and these were BY FAR the best we’ve ever had!  My husband made the comment that he couldn’t believe they were keto.  Definitely putting these into our weeknight winter dinner rotation!

  7. Is there a way to substitute the sour cream for cream cheese ?

  8. I have made these three times this week since finding your recipe this past weekend! My entire household Loves them! I have stored the leftovers in zip lock bags and they work well when reheated too. Thank you so much for sharing your recipe.

  9. great recipe, I add more garlic when I fix it!

  10. OMG DO YOU THINK THIS WILL WORK AS A LOAF??? Does it crumble like a reg biscuit or does it resemble the sturdiness of a loaf of bread I’m so excited to try and it looks so bread like !(: please respond I don’t want to waste my ingredients if it will not work- moms coming to visit and I want to make keto friendly food 

    • The recipe works best as muffins because it will take a long time for the batter to cook through if you’re trying to make it as a loaf and it won’t rise high enough to be eaten like bread slices. You can bake the entire batter in a square baking pan and then slice them into squares if you don’t own a muffin pan.

  11. Absolutely delicious! So light and flaky! Thanks for sharing the recipe!

  12. I prepared half  of the recipe just in case I didn’t like them. They can even out really good. The only thing I changed was that I double the amount of garlic and more salt. Besides that, I followed the recipe. I liven Red Lobster’s biscuit  and these are pretty close. Thank you!!

    • I’m glad you tried and enjoyed these!

    • These are so bomb . I’ve been on Keto close to a year and have had my far share of Keto Friendly bread and this is the best bread I’ve ever had in my life . They’re better than any non Keto bread even . Bless you ! So good . I’ll post the pic and tag you on my IG tomorrow . Thank you soooo much ! Excellent ! 

  13. Why does mine taste chemically? i followed all the steps?

  14. Just made these they smell delicious! I have made them before but not for a while.
    They really are yummy, having them tonight with Cauliflower Chwder ! ?

  15. Hello!
    I was wondering if I could substitute the almond flour for coconut flour. Also, sour cream for cream cheese?
    Thank you

    • I have not made a coconut flour version. It can be done but other ingredients would need to be tweaked and the substitution would not be 1:1

  16. This is the best keto biscuit recipe I’ve  ever made. I used the ratios as a base for muffins, with a few tweaks. I replaced the cheese and garlic with unsweetened cocoa and added swerve. Texture wise, I couldn’t tell the difference between these and flour muffins, and the flavor was fantastic. I also made a second batch with cinnamon and nutmeg and it tasted almost exactly like carrot cake. Thank you so much for sharing this. It’s going to be a staple. Especially since the cheddar biscuits keep a while, and taste amazing when reheated.

  17. Fabulous- just like the other recipes of yours we have tried. So light and fluffy I ate mine with a fork. Kids didn’t realize they weren’t the boxed mix I used to make LBK (life before keto). Thank you so much for giving us bread back!

  18. Found this recipe today. Love them thanks for sharing

  19. Hello,
    Can i substitute the Almond flour with another Gluten-Free flour? Coconut flour?

    • It would not be a 1:1 substitute because coconut flour is highly absorbent. Without testing it, I don’t know what the substitution would be.

  20. First I have to tell you that I DON’T BAKE!  A boxed cake mix is about all I can bake without ruining it.  But I love to cook and have needed to get pretty creative since my husband has been doing strict Keto for 2 months (lost 20 lbs!).  I just eat what I make for him, so I’m eating Keto too by default.  We’ve had NO bread because here in Costa Rica it’s difficult to find, and expensive to buy, almond or coconut flour.  I brought some from the US and this was my first Keto “baking” recipe.  It was ABSOLUTELY FABULOUS!!!  I followed the recipe exactly, but didn’t have shredded cheddar so I used a mild shredded Mexican cheese.  I did the topping as well.  I cut the recipe in half because I didn’t want to waste my precious almond flour if it turned out horrible!  It yielded 6 muffins.  We reheated them I the toaster oven the next day and they were just as good.  I can’t be this buttery, yummy, warm biscuit can be Keto!  Thank you for a super easy, fast, and delicious recipe that this “non-baker” can find a reason to make these at least once a week!  Bless you for these Biscuits!!!

  21. Do you think you could add a thickener like psyllium husk do you could thicken them up and make them like a lumpy biscuit?

  22. I made a double batch of these to take to family event, and they were a huge hit!!! Thank you 🙂

  23. I made these last night and the flavor was quite good. The texture seemed a bit odd, especially for the 80% of my household that isn’t on a low carb diet. (Only word that comes to mind is slightly mushy.. ) However, when I bake, or make most recipes for that matter, I weigh my ingredients so it’s possible my ratios were a bit different than the author intended. Mainly talking about sour cream- the weighed sc looked like more than if I’d used a 1/2 cup measuring cup. It could have been they needed a bit more time in the oven. Just some thoughts, but the taste was great and I found them to be even yummier after they’d cooled completely and formed up more. Thank you for the recipe and post! I’d certainly make these again.

    • The texture definitely shouldn’t be mushy. They should be like muffins. It sounds like maybe too much sour cream. Adding too much can make the muffins too moist.

  24. Firmed * up more ?

  25. These are FANTASTIC. My hubby bought a box of the cheddar bay buiscuits and alnost thre me off my diet. I looked up your recipe andd was FLOORED!!! IM IN LOVE. These are amazing. I will be sharing in my instagram. I will post a link to your site, but do you have a handle where i can tag you?!
    Insta : Blastthatbabyfat

  26. I have made these twice now and this time I doubled the cheese. Yum, yum, yummy!

    I’m actually thinking about smuggling them into Red Lobster next time I go with my family so I can enjoy CBBs with the rest of the table. 

  27. These are amazing! I have made them twice now both times for family gatherings. It is always hard because we have family who is allergic to yeast, diabetic some are dieting and others are not. So this recipe fit everyone! No one even new they were good for them. They couldn’t believe it was something they could actually eat without worrying about it. Needless to say it was a hit!

  28. Excellent! Light and fluffy. 

  29. Hi there! Just made these for the first time and they’re amazing! We don’t have Red Lobster in Newfoundland BUT I will be making these again!

    One quick question. Do you think they will hold up well to freezing? I follow Keto but my Hubby doesn’t, so I don’t want to lose the extra’s!

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