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.

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


  • 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


  • 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.



  • 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!


Serving: 1biscuit, Calories: 240kcal, Carbohydrates: 5g, Protein: 7g, Fat: 22g, Saturated Fat: 8g, Sodium: 130mg, Potassium: 176mg, Fiber: 2g, Sugar: 1g, 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!

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

  1. The biscuits are delicious. This week I used this as a ‘top’ for a keto pot pie. OMG sooooo delicious! 

  2. Made a batch of these for thanksgiving and they were a hit! This was definitely superior to other copycat biscuit recipes I’ve tried. You were right, the final butter glaze is a MUST! The texture was so on point. These were delicious and not dry or mealy. Thank you for sharing!

  3. When you include nutritional information in this recipe, are you writing net carbs or are we to subtract fiber from carbs to calculate net carbs?

  4. 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!

  5. Excellent! Light and fluffy. 

  6. 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!

  7. 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. 

  8. 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

  9. Firmed * up more ?

  10. 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.

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

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

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