Forget the Carbs, Not the Flavor: My Keto Cheddar Biscuits Are a Game-Changer

Hey friends, Beau here. Can we have a real, kitchen-to-kitchen chat for a second? I think we can all agree that some cravings hit differently. They’re not just a passing thought; they’re a deep, soul-level need. For me, and I’m guessing for a lot of you, one of those cravings has always been for those warm, fluffy, insanely addictive Cheddar Bay Biscuits from Red Lobster. You know the ones. That perfect storm of sharp cheddar, garlicky butter, and a texture that’s somehow both tender and slightly crumbly, melting in your mouth before you’ve even had a chance to swallow.

But here’s the rub: when you’re living a low-carb or keto lifestyle, that kind of comfort food often feels like a distant memory. A delicious, cheesy memory you can only visit in your dreams. For years, I watched friends and family dive into bread baskets with a quiet sigh, settling for an extra piece of chicken while dreaming of biscuits. I knew there had to be a better way. I made it my mission in the Feastical test kitchen to crack the code.

After more batches than I care to admit (my recipe testers were *very* happy that month), I did it. I’m talking about a biscuit that doesn’t taste like a “substitute.” It tastes like the real, glorious deal. These Low-Carb Keto Cheddar Biscuits are buttery, cheesy, and perfectly soft, with that signature garlic punch you love. They come together in one bowl and are ready in under 30 minutes, making them the perfect, feel-good side for a cozy soup, a crisp salad, or your favorite keto-friendly steak. So, let’s grab our almond flour and get ready to bring that iconic flavor back to your table, no guilt attached.

The Biscuit That Started It All: A Salty, Buttery Memory

My obsession with these biscuits goes way back. Picture a younger Beau, maybe eight years old, sitting in a Red Lobster booth with my grandparents. The place felt massive, like a ship, with all those nautical ropes and nets on the walls. But my entire world narrowed down to one thing: that little red plastic basket, lined with a checkered paper, being placed in the center of our table.

A cloud of steam would rise, carrying the most intoxicating aroma of garlic and warm cheese. My grandma would always say, “Now, Beau, save room for your shrimp!” but it was a losing battle. I’d grab one, burning my fingers just a little, and that first bite was pure magic. It was more than a biscuit; it was the start of a family dinner, a signal that we were all together and something good was about to happen. That memory is baked right into the soul of this recipe. It’s not just about recreating a flavor; it’s about recapturing that feeling of simple, shared joy, no matter what your dietary journey looks like.

Gathering Your Kitchen Crew: The Ingredients

The beauty of this recipe is in its simplicity. We’re using a handful of powerhouse ingredients to create something truly spectacular. Here’s your shopping list and my little chef insights for each one.

• 1 ½ cups Almond Flour: This is our flour hero! Almond flour gives these biscuits a wonderfully tender crumb and a nutty, rich flavor that plays so well with the cheddar. Chef’s Tip: Make sure you’re using blanched almond flour, not almond meal, for the best texture. It’s finer and gives you that smooth, bakery-style finish.
• 1 ½ cups Shredded Cheddar Cheese: The star of the show! I use a sharp or extra-sharp cheddar because it packs the biggest flavor punch. Substitution Tip: Feel free to mix in some Pepper Jack for a little kick, or even a smoked Gouda for a deeper, more complex flavor profile.
• 2 large Eggs: Our trusty binder. Eggs bring everything together and provide the structure and lift that makes these biscuits puff up beautifully.
• 3 tbsp Butter, melted: For that essential richness and moisture. Butter makes everything better, and it’s a key part of that “warm hug” feeling. I use unsalted so I can control the salt level myself.
• 1 tsp Baking Powder: This is our leavening agent—the little magic maker that gives the biscuits their airy, light texture. Chef’s Tip: Always check the expiration date on your baking powder! If it’s old, your biscuits won’t rise as well.
• 1 tsp Garlic Powder & ½ tsp Onion Powder: The dynamic duo of flavor! This combination creates that iconic savory taste we all know and love. Don’t be shy here; this is where the personality comes from.
• A Generous Pinch of Salt: This is crucial for balancing the flavors and making the cheese and garlic really pop. If you’re using salted butter, you might just need a small pinch.

Let’s Get Baking: Your Foolproof Steps to Biscuit Bliss

Ready to make some magic? This process is so straightforward, you’ll have it memorized after the first batch. I’ll walk you through each step with my favorite kitchen hacks to ensure perfection.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). This is always the first step—giving your oven time to get perfectly hot ensures an even bake from the second your biscuits hit the rack. While it’s warming, line a baking sheet with parchment paper. Chef’s Hack: A light spritz of cooking spray on the parchment paper guarantees a flawless release, even if a little cheese decides to escape and get crispy.
2. The One-Bowl Wonder. In a medium-sized mixing bowl, combine the almond flour, shredded cheddar, baking powder, garlic powder, onion powder, and salt. Give it a good whisk with a fork. Why? We’re evenly distributing the baking powder and seasonings so every single bite is perfectly flavored and risen.
3. Bring in the Wet Team. In a separate small bowl or measuring cup, whisk your two eggs and pour in the melted butter. Whisk them together until they’re one happy, cohesive liquid. Now, pour this wet mixture into your dry ingredients. Chef’s Hack: Letting your melted butter cool for a minute before adding it to the eggs prevents them from accidentally scrambling!
4. Mix with Heart (But Not Too Much!). This is the most important step. Use a sturdy spatula or your hands (my personal favorite method) to mix everything together. You’re looking for a soft, slightly sticky dough that holds together when you squeeze it. The key here is to mix just until combined. Overmixing can lead to dense biscuits, and we want them light and fluffy!
5. Portion with Pride. Now, using a spoon, a cookie scoop, or your hands, scoop out 12 equal portions of dough. I like to gently roll them into rough balls and place them on your prepared baking sheet. They don’t have to be perfect spheres—a rustic, craggy top is what gives them character and extra nooks for our optional topping!
6. The Icing on the Cake (Or, Topping on the Biscuit). Before they go in the oven, I highly recommend sprinkling a little extra shredded cheddar cheese on top of each biscuit. This creates that gorgeous, cheesy, golden-brown crust that is just irresistible.
7. Bake to Golden Perfection. Slide your tray into the preheated oven and bake for 12-16 minutes. Ovens can vary, so start checking at the 12-minute mark. You’re looking for beautifully golden tops and a firmness to the touch. A toothpick inserted into the center should come out clean.
8. The Hardest Part: Let Them Rest! I know, the aroma is torture. But trust me on this one. Let the biscuits cool on the baking sheet for at least 10-15 minutes before you dive in. This allows them to set properly, making them easier to handle and giving the flavors a chance to settle into their final, perfect form.

Setting the Scene: How to Serve These Beauties

Okay, the biscuits are out of the oven, your kitchen smells like a five-star bakery, and your willpower has held strong through the cooling period. Now what? The beauty of these biscuits is their versatility.

For the ultimate experience, serve them warm, all on their own. They are a superstar appetizer or snack that needs no accompaniment. But if you want to build a meal around them, they are the perfect sidekick to a big, creamy bowl of keto broccoli cheddar soup or a hearty chili. Crumble one over a fresh green salad for the best “croutons” you’ve ever had, or serve them alongside a perfectly grilled steak or roasted chicken. They soak up pan sauces and gravies like a dream, all while keeping your carb count firmly in check.

Make It Your Own: Delicious Recipe Twists

Once you’ve mastered the classic, have some fun with it! This dough is a fantastic base for all sorts of flavor adventures. Here are a few of my favorite variations:

• Everything Bagel Style: Before baking, brush the tops with a little extra melted butter and sprinkle generously with everything bagel seasoning. Savory, salty, and absolutely addictive.
• Jalapeño Popper: Fold in ¼ cup of finely diced jalapeños (fresh or pickled, depending on your heat preference) and 2 tablespoons of crispy, crumbled bacon into the dough. It’s all the flavor of your favorite appetizer in biscuit form.
• Herb Garden Delight: Add two tablespoons of freshly chopped herbs like chives, parsley, and dill to the dry ingredients. It brightens up the whole biscuit and makes it feel incredibly fresh.
• Dairy-Free Swap: You can still enjoy these! Use a firm, shreddable dairy-free cheese and replace the butter with melted coconut oil or a plant-based butter alternative. The texture might be slightly different, but the flavor will still be fantastic.

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has become a staple in my own home, and it’s evolved in funny ways. The first time I made them, I was so excited I burned my mouth on molten cheese—a mistake I hope you’ll avoid! I’ve also learned that the dough can be a little sticky, and that’s perfectly okay. Don’t be tempted to add more almond flour; just wet your hands slightly when shaping the balls, and you’ll be golden. The best part? Seeing the look on a friend’s face when they try one and I tell them, “Yep, they’re keto.” That moment of disbelief followed by pure joy is exactly why I do what I do.

Your Questions, Answered: Biscuit Troubleshooting

Let’s tackle some common questions head-on so you can bake with confidence!

Q: My biscuits are a bit greasy. What happened?
A: This usually means your cheese released more oil than expected. Different brands of cheese have varying moisture and oil content. Next time, try using a brand that’s a bit drier, or simply pat your shredded cheese with a paper towel before using it. Also, ensure you’re measuring your almond flour correctly—don’t pack it into the cup.

Q: Why are my biscuits flat and not rising?
A: The most common culprit is expired baking powder. It loses its potency over time! Give it a test by stirring a half teaspoon into a cup of hot water. If it doesn’t bubble vigorously, it’s time for a new can. Also, make sure you’re not overmixing the dough.

Q: Can I make these ahead of time?
A: Absolutely! You can mix the dough, portion it onto a baking sheet, and freeze the unbaked biscuits solid. Once frozen, transfer them to a zip-top bag. When a biscuit craving strikes, just bake them straight from the freezer, adding a few extra minutes to the baking time.

Q: Are they still good the next day?
A: They are best served day-of, but they reheat like a dream! Just pop them in a 350°F oven for 5-7 minutes or in the toaster oven for a few minutes until warm. This brings back their tender texture and makes them taste fresh-baked.

The Healthy Indulgence: A Quick Nutritional Look

I’m a chef, not a dietitian, but I believe in being transparent about what we’re eating! The main goal of this recipe is to be a delicious, low-carb alternative to a traditional high-carb food. By swapping out all-purpose flour for almond flour, we drastically reduce the net carbohydrates. Each biscuit comes in at around 2-3 grams of net carbs, making it a fantastic option for those following a keto or low-carb lifestyle. They are also naturally gluten-free and packed with more protein and healthy fats than a standard biscuit, thanks to the almond flour, eggs, and cheese. Remember, this is a treat—a wonderfully satisfying one that helps you stay on track without feeling deprived.

Low-Carb Keto Cheddar Biscuits : Red Lobster Style!

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• Author: BeauCollier

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Description

Keto Cheddar Biscuits – Low-Carb, Big Flavor

Indulgent, cheesy, garlicky biscuits—just like Red Lobster, but low-carb and keto-friendly. Ready in under 30 minutes, one bowl, no guilt.

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Ingredients

Scale 1x2x3x

• 1 ½ cups blanched almond flour

• 1 ½ cups shredded sharp cheddar cheese (or mix with Pepper Jack or smoked Gouda)

• 2 large eggs

• 3 tbsp unsalted butter, melted

• 1 tsp baking powder

• 1 tsp garlic powder

• ½ tsp onion powder

• Pinch of salt

• Optional: extra shredded cheese for topping

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Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper; lightly spray with cooking oil.

2. Mix Dry Ingredients

• In a medium bowl, whisk together almond flour, cheddar, baking powder, garlic powder, onion powder, and salt.

3. Combine Wet Ingredients

• In a small bowl, whisk eggs and melted butter together.

• Pour into dry ingredients and mix just until combined. Dough should be soft and slightly sticky.

4. Shape Biscuits

• Scoop 12 equal portions (spoon, cookie scoop, or hands).

• Roll into rough balls and place on baking sheet.

• Optional: sprinkle extra cheese on top.

5. Bake

• Bake for 12–16 minutes, until golden brown and firm to touch.

• Let cool 10–15 minutes before serving.

Notes

• Greasy biscuits: Cheese moisture varies; pat shredded cheese with paper towel if needed.

• Flat biscuits: Check baking powder freshness; don’t overmix dough.

• Make ahead: Freeze unbaked biscuits; bake straight from freezer, adding a few minutes.

• Reheat: Oven 350°F, 5–7 minutes, or toaster oven until warm.

Dig In, You’ve Earned It!

And there you have it, my friends. The biscuit of your dreams, reimagined for the life you’re living now. This recipe is proof that you don’t have to give up the foods you love; you just have to get a little creative in the kitchen. I hope these keto cheddar biscuits bring as much warmth and happiness to your table as they have to mine.

I’d love to hear how your batch turns out! Tag me on social @Feastical or shoot me an email with your photos and stories. Did you try the jalapeño version? Invent a new twist of your own? Tell me all about it. Now, go forth and bake something Feastical!

Final Thoughts: Welcome Back to the Bread Basket

So, there you have it. The craving that once felt like a distant memory is now a warm, cheesy, garlicky reality, ready in under 30 minutes right from your own oven.

These Keto Cheddar Biscuits are more than just a successful recipe; they’re a victory. A victory over feeling left out, over settling for less, and over the idea that “healthy” means “bland.” They are living proof that with a little ingenuity, you can have it all—the comforting aroma, the tender crumb, the burst of sharp cheddar, and that unforgettable garlic butter essence, all while honoring your health goals.

This recipe is a love letter to comfort food, carefully reimagined. It’s a reminder that the foods that make us feel good, the ones tied to our happiest memories, don’t have to be off the table. They just need a new invitation. Consider this yours.

So, the next time that craving hits—and it will—you know exactly what to do. No sighing, no settling. Just preheat your oven, grab that almond flour, and get ready to pull a basket of pure, unapologetic joy from the oven. You’ve earned this.