It can be challenging to find tasty bread that’s low carb. These easy Keto Cheddar Biscuits are loaded with cheese and topped with a garlic butter glaze.
If you like the cheddar bay Red Lobster Biscuits, you should give these a try. Instead of 16 carbs, these keto cheddar garlic biscuits have only 3 net carbs, so you can enjoy them any time!
WHY YOU’LL LOVE THESE KETO CHEDDAR BAY BISCUITS
- Not only are they loaded with cheese, they are brushed with an irresistible garlic butter glaze.
- Beaten egg whites make them fluffier and more tender than other low carb biscuits.
- No rolling and cutting required, just drop the dough on baking sheets! So easy!
- You don’t even have to cut in the butter. My butter trick saves time.
- They are ready to be devoured in under 30 minutes!
- At less than 3 net carbs per biscuit, you don’t have to feel guilty even if you eat more than one. And trust me, you’ll want to! 🙂
One of my favorite things at Red Lobster is the biscuits, and I have a recipe for those garlic cheddar biscuits that I love and adore. But now that I’m on keto, I wanted to find a replacement.
It took me a few tries, but I finally came up with a recipe that tastes pretty similar. (I know that if my family will eat them, it’s a winner!) They are perfect for satisfying my bread cravings.
WATCH THE KETO BISCUIT VIDEO
HOW TO MAKE KETO CHEESE BISCUITS
- PREP – Let your eggs come to room temperature. Line a baking pan with parchment. Preheat your oven to 400 degrees. Separate the egg whites and yolks. Save the yolks for another use (like key lime pie).
- EGG WHITES – In a glass or metal bowl, beat egg whites with a hand or stand mixer until stiff; set aside.
- DRY INGREDIENTS – Whisk together almond flour, garlic powder, salt, and baking powder. Grate in cold butter and stir in grated cheese.
- COMBINE – Gently fold in the beaten egg whites. Note- they will deflate as you incorporate them into the other ingredients.
- BAKE – Scoop biscuits onto baking sheet and bake at 400° until golden brown. (I like to use an ice cream scoop.)
- GLAZE- Combine melted butter, garlic powder, and parsley and brush over hot biscuits.
Serve these biscuits alone, alongside soup, or even split them in half and stuff them with meats and cheeses. No matter how you serve them, it’s hard to stop at just one!
How do I store leftover biscuits?
These keto cheddar garlic biscuits are definitely best fresh out of the oven, but the leftovers do keep really well. They will last 2-3 days at room temperature in an airtight container.
You can reheat them in the microwave for 10-20 seconds.
You can also freeze them for up to 3 months. Let them cool completely, then freeze them and store them in heavy duty ziplock freezer bags, removing as much air as possible. Let them thaw, then reheat in the microwave.
- For a bit of spice, you can add some diced jalapenos with the cheese, or use pepper jack cheese.
- If you don’t like garlic (WHAT?) you can omit it in both the dough and the glaze. You will still end up with tasty cheese biscuits.
- You can bake them in muffin tins instead of on a baking sheet. They may take a bit longer to bake.
- If you have fresh parsley on hand, you can use it in place of the dried parsley.
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What to serve with keto cheese biscuits:
- They are tasty dipped in this creamy cauliflower soup, which is also low carb.
- Try them with my keto salmon recipe. After all the popular seafood restaurant serves them with fish, so you can too.
- Pesto mozzarella chicken goes great with these garlic flavored low carb cheddar biscuits.
- I love them with creamy keto alfredo sauce. After the zoodles are gone you can sop up the extra alfredo with your biscuit. Yum!
MORE KETO RECIPES:
KETO CHEDDAR BISCUITS RECIPE
- 3 egg whites, room temperature
- 1 cup almond flour
- 1/4 tsp garlic powder
- 1/8 tsp salt (heaping)
- 1 tsp baking powder
- 2 Tbsp salted butter, cold or frozen
- 1/2 cup grated cheddar cheese
- 2 Tbsp salted butter
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- Preheat oven to 400 degrees. Line a baking sheet with parchment or silicone liner; set aside.
- In a glass or metal bowl, beat egg whites stiff; set aside.
- Stir together almond flour, garlic powder, salt, and baking powder.
- Cut or grate in the cold butter, then stir in the grated cheese.
- Gently fold in the egg whites. (They will deflate, that's fine.)
- Scoop or spoon the dough onto prepared pans.
- Bake 400° for about 11-15 minutes, or until they are as brown as you like them.
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Amount Per Serving: Calories: 269Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 36mgSodium: 334mgCarbohydrates: 6gNet Carbohydrates: 2.8gFiber: 3gSugar: 1gProtein: 10g