These decadent Keto Cheddar Biscuits offer a mouthwatering blend of almond flour, rich cream cheese, and sharp cheddar, resulting in a savory snack perfect for low-carb fans. The combination of buttery eggs, garlic flavor, and premium ingredients creates an indulgent biscuit that delights taste buds with every light, golden bite.

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I love this Keto Cheddar Biscuits recipe because its low carb and packed with flavor. I made this recipe using 2 cups almond flour which gives it an amazing texture while keeping it keto friendly.

I also add 3 large eggs and 1/4 cup melted unsalted butter to create a rich, moist biscuit. The sharp cheddar cheese and 4 ounces of softened cream cheese bring an irresistible cheesy taste that reminds me of that famous Red Lobster copycat style.

I mix in 1 tablespoon baking powder along with 1/2 teaspoon salt and 1/2 teaspoon garlic powder for a perfect rise and balance of flavors. I always finish it off with 1/3 cup heavy cream which adds a bit of extra smoothness.

These biscuits are a great low carb alternative for anyone trying to reduce their carbs without compromising on taste or nutritional value. I thought it was cool because it also gives you a good dose of protein and healthy fats.

Why I Like this Recipe

I love this recipe because first, the blend of creamy cream cheese and sharp cheddar gives it such a unique flavor that makes every bite exciting. Second, it’s super simple to whip up even on a busy day, so I can always count on a delicious treat when time is short. Third, since it’s low-carb, I feel good about enjoying these biscuits without worrying about my keto goals. Plus, the texture is perfect with a little crunch outside and a soft inside that makes them extra satisfying.

Who can resist a cheesy, delicious biscuit? With these Keto Cheddar Biscuits, you dont miss out on your dinner favorites just because youre on a low carb diet. Theyre easy to make and have that awesome mix of flavors that makes me crave more even when I know im supposed to be dieting. I love how they turn out every time and give me that cozy homemade feel.

Ingredients

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Almond Flour: A great source of fibre and healthy fats that makes the biscuits light.
It gives a mild, nutty taste and is much lower in carbs than regular flour so it’s perfect for a keto diet.
Eggs: These add protein and richness to the recipe while also helping bind all the ingredients together.
They make the biscuits moist even when they are baked.
Sharp Cheddar Cheese: This ingredient not only gives a bold, savory flavor but also adds valuable fats to the meal.
It’s that tangy kick that makes each bite memorable.
Heavy Cream: It brings in a velvety texture and extra richness, keeping the biscuits soft and enhancing the overall taste of the dish.

Ingredient Quantities

2 cups almond flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

3 large eggs

1/4 cup melted unsalted butter

4 ounces softened cream cheese

1 cup shredded sharp cheddar cheese

1/3 cup heavy cream

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, mix the almond flour, baking powder, salt and garlic powder together.

3. In another bowl, whisk the eggs then add the melted butter, softened cream cheese and heavy cream. Mix until everything is pretty smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

5. Fold in the shredded sharp cheddar cheese until its evenly mixed into the batter.

6. Scoop tablespoon-sized drops of the dough onto the lined baking sheet, leaving some space between each biscuit.

7. Bake for about 12 to 15 minutes until the biscuits start to turn light golden on top.

8. Remove from the oven and let them cool a few minutes before enjoying.

9. Enjoy these tasty keto cheddar biscuits as a perfect low-carb treat!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. One large mixing bowl (for the dry ingredients)
5. One medium bowl (for the wet ingredients)
6. Whisk (for beating the eggs)
7. Spatula (for stirring and folding in the cheese)
8. Measuring cups and spoons

FAQ

Q: Can I use another type of flour in place of almond flour?

A: For this recipe, almond flour is best to keep it keto. Other flours might not give the same texture or keep it low carb.

Q: How do I store leftover Keto Cheddar Biscuits?

A: Just let them cool completely then store in an airtight container in the fridge for 3-4 days. Reheat them in the oven for better texture when serving.

Q: Can these biscuits be frozen?

A: Yes, they freeze really well. Place them in a single layer on a baking sheet to freeze then transfer to a freezer bag. Reheat straight from the freezer in the oven.

Q: What should I do if my dough seems too thick?

A: If the dough feels too heavy, slowly add a bit more heavy cream until it reaches a spreadable consistency. Do this gradually so you dont overdo it.

Q: How can I tell when they're done baking?

A: Check that the bottoms are lightly golden and the biscuits feel firm to the touch. Every oven is different so trusting your eyes is key.

Keto Cheddar Biscuits (Red Lobster Copycat) Recipe Substitutions and Variations

If you dont have almond flour, you can try hazelnut flour or even a bit of coconut flour instead (but remember you need much less coconut flour cuz it’s super absorbant).
If you ran out of baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to make a good substitute.
You can swap melted unsalted butter with the same amount of ghee or coconut oil if thats what you have on hand.
If you cant get cream cheese, mascarpone cheese works pretty well although its a bit less tangy.
To replace heavy cream, try using coconut cream or even a blend of full fat milk and butter to keep it rich and creamy.

Pro Tips

1. Make sure your melted butter isn’t too hot when you mix it with the eggs and cream cheese, cause if its too hot it might start cooking the eggs and mess up the texture.
2. Be really gentle when foldin in the cheddar cheese, because overmixing can make the biscuits turn out tough instead of light and flaky.
3. If you add any extra spices, like a tiny pinch of smoked paprika or extra garlic, do it before mixing the wet and dry ingredients, so that the flavor spreads out evenly.
4. Let the biscuits cool on the tray for a few minutes after taking them out of the oven so they firm up up a bit and the flavors set just right.

Keto Cheddar Biscuits (Red Lobster Copycat) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

255

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. One large mixing bowl (for the dry ingredients)
5. One medium bowl (for the wet ingredients)
6. Whisk (for beating the eggs)
7. Spatula (for stirring and folding in the cheese)
8. Measuring cups and spoons

Ingredients

2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 large eggs
1/4 cup melted unsalted butter
4 ounces softened cream cheese
1 cup shredded sharp cheddar cheese
1/3 cup heavy cream

Directions

Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, mix the almond flour, baking powder, salt and garlic powder together.
In another bowl, whisk the eggs then add the melted butter, softened cream cheese and heavy cream. Mix until everything is pretty smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Fold in the shredded sharp cheddar cheese until its evenly mixed into the batter.
Scoop tablespoon-sized drops of the dough onto the lined baking sheet, leaving some space between each biscuit.
Bake for about 12 to 15 minutes until the biscuits start to turn light golden on top.
Remove from the oven and let them cool a few minutes before enjoying.
Enjoy these tasty keto cheddar biscuits as a perfect low-carb treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.